Grilled Balsamic Chicken

5 from 1 vote

Grilled Balsamic Chicken

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!

Prep Time10

Cook Time15

Marinate30

Total Time30

Course: Grilling, Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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

*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.

Storage: Store any leftover 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.

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 the heat is around 400°F and keep 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.

Nutrition