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This juicy and delicious grilled balsamic chicken is a perfect dish for any occasion! A 5-minute prep balsamic marinade with the perfect amount of seasoning and a rich balsamic vinegar (or balsamic glaze to really up the game!) locks in flavor and juiciness for a simple chicken dinner that pairs well with so many dishes. Great for a weekend BBQ, a weeknight dinner or your weekly meal prep!
We grill year round and when it comes to grilling recipes in general here, I am not much of a grill master–that is my husband.
However, I am getting there! Plus I have no problem prepping the meat and marinating so we are a good partnership. This grilled balsamic chicken breast recipe is so rich and has the perfect flavor!
You will love this one!
Love to grill? Try these other favorites too: Mediterranean Grilled Chicken (my personal faaaave–the cucumber feta salad would be great over this chicken as well!), Grilled Ribeye Steak with Gorgonzola Sauce, Grilled Corn Chopped Salad, and Grilled Chicken Drumsticks.
Why We Love This Balsamic Grilled Chicken Recipe
- It’s so rich in flavor and perfect juicy tender chicken!
- Super simple to prep.
- Since you are marinating the chicken, you can prepare this recipe in advance.
- It’s a great option to add over top of a simple salad or to pair with many side dishes.
- Freezer friendly! Make a bunch and freeze for later.
Ingredient Notes
- Use a high quality balsamic vinegar for the most flavor a really nice, thick texture. You can also opt for a balsamic glaze instead of vinegar to really make the marinade even richer. I have been OBSESSED with this balsamic glaze for years and use it regularly when making this recipe.
- You can omit the honey if your balsamic vinegar is on the sweet side.
- We use skinless boneless chicken breast most of the time when making this balsamic chicken, but you can use boneless skinless chicken thighs if preferred. Follow cooking instructions as noted in this Chili Lime Chicken recipe.
Ways To Vary This Recipe
- add fresh herbs to the marinade
- toss in some Italian seasoning to vary the flavor of the marinade
- use a different cut of chicken–cook time will vary!
Step-By-Step Instructions
Step 1: Add the chicken breasts to a large plastic bag and pound to make them even 1/2 inch thickness.
Step 2: Whisk together marinade ingredients. Reserve 2-3 tablespoons of the marinade.
Step 3: Pour the rest over top of the chicken in a bowl or large ziplock bag, massaging the marinade into the chicken. Allow chicken to marinate for at least 30 minutes, but I find 2-4 hours is even better if possible. It can be marinated for up to 24 hours.
Step 4: Preheat your grill to medium high heat, about 400°F and pull chicken from the fridge allowing it to come to room temperature. Place the chicken breasts smooth side down on the preheated grill. Cook the chicken breasts about 5 minutes per side, grill lid closed.
Step 5: In the last minute or two, brush with remaining reserved marinade for optimal flavor. Pull chicken from the grill when it is just under 165°F as it will continue to rise in temperature after you remove it from the grill.
Step 6: Allow the chicken to rest for about 5 minutes before slicing to help lock in the juiciness!
Recipe Tips
- Grills and chicken size will vary–cook time is never a guarantee. You know your grill. Using a meat thermometer and keeping an eye on the chicken is what will ensure success. Make sure your chicken evenly sized and they should all cook at the same rate.
- Use an instant-read meat thermometer to make sure the chicken is not over cooked. I use one similar to this and it takes all of the guess work out of grilling and cooking meat in general.
Storage
Store any leftover balsamic chicken in an airtight container for about 3-4 days in the refrigerator. Leftover chicken can be frozen for up to 3 months. We wrap chicken in foil and then place in a freezer bag before freezing.
Other Grilling Recipes
Grilling Recipes
Chili Lime Chicken
Grilling Recipes
Grilled Ribeye Steak with Gorgonzola Sauce
Grilling Recipes
Mediterranean Grilled Chicken
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Grilled Balsamic Chicken
Ingredients
- 1 ½ -2 lb boneless skinless chicken breast, 3-4 pieces, (pounded to 1/2 inch thickness)
- ⅓ c extra virgin olive oil
- ¼ balsamic vinegar or glaze, *see notes
- 1 tsp Dijon mustard
- 1 tsp honey, optional
- 3-4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp sea salt, can use less if desired
- ½ tsp pepper
Instructions
- Whisk together marinade ingredients. Add the chicken breasts to a large plastic bag and pound to make them even 1/2 inch thickness.
- Reserve 2-3 tablespoons of the marinade and then pour the rest over top of the chicken in a bowl or large ziplock bag, massaging the marinade into the chicken. (Remaining marinade will be used for the last step of grilling the chicken.)
- Allow chicken to marinate for at least 30 minutes, but I find 2-4 hours is even better if possible. It can be marinated for up to 24 hours.
- Preheat your grill to medium high heat, about 400°F-450°F and pull chicken from the fridge allowing it to come to room temperature.
- Place the chicken breasts smooth side down on the preheated grill. Cook the chicken breasts about 5 minutes per side, grill lid closed. If you go to flip the chicken and it doesn't pull away from the grill easily, allow it to cook another minute. In the last minute or two, brush with remaining reserved marinade for optimal flavor. Pull chicken from the grill when it is just under 165°F as it will continue to rise in temperature after you remove it from the grill.
- Allow the chicken to rest for about 5 minutes before serving!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We have been living on this chicken lately! We make a couple batches and add it to salads and other dinner and lunch recipes throughout the week. Hope you love it too!