Grilled Balsamic Chicken Breasts are juicy, tender, and delicious. Just marinate chicken in balsamic vinegar and herbs, then grill outdoors or indoors on a grill pan (affiliate link). You will love this simple and flavorful meal!
Grilled Balsamic Chicken Breasts will elevate your weeknight dinners and summer BBQs! These succulent chicken breasts are bursting with flavor and incredibly easy to prepare, requiring minimal effort in the kitchen. Marinated in a savory balsamic and herb glaze that adds a delightful tangy sweetness, these chicken breasts are grilled to perfection, resulting in juicy, tender bites that will tantalize your taste buds.
What's more, this recipe is not just delicious but also nutritious! Packed with lean protein and low in fat, these grilled balsamic chicken breasts make for a wholesome meal you can feel good about serving your family and friends.
Whether you're looking for a quick and satisfying dinner on a busy weeknight or planning a summer gathering with loved ones, these grilled balsamic chicken breasts are the perfect choice. Serve them alongside your favorite sides for a complete meal, or slice them up and add them to salads, sandwiches, or wraps for a versatile and flavorful twist.
So, fire up the grill, gather your ingredients, and get ready to enjoy a taste of summer with these irresistible grilled balsamic chicken breasts. Let's dive into the recipe and discover how to make this crowd-pleasing dish that will have everyone coming back for more!
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Why You Will Love This Recipe
- It's fast, easy and delicious.
- Healthy meal option.
- The marinade can be made ahead of time.
- Grill outside on the BBQ or inside on a grill pan.
Simple Ingredients with Substitutions
See the recipe card for a full list of ingredients with quantities.
- Boneless, skinless chicken breasts work perfectly in this recipe. Alternatively, you can opt for boneless, skinless chicken thighs for equally delicious results.
- Balsamic vinegar- My favorite is the Kirkland Signature Aged Balsamic Vinegar. It is also available on Amazon if you are not a Costco member.
- Extra Virgin Olive oil-I prefer Extra Virgin Olive oil; however, you can substitute your favorite oil.
- Dijon mustard is preferred, but brown mustard can also be used. I advise against substituting with yellow mustard.
- Garlic cloves: In a pinch, you can use 1 teaspoon garlic powder.
- A mixture of dried herbs-Oregano, Thyme, and Rosemary
- Kosher salt and coarsely ground black pepper
Let's Make Balsamic Grilled Chicken
Evenly pound the chicken breasts to an equal thickness. This ensures uniform cooking, preventing dryness.
Avoid pounding the chicken too thin. Aim to achieve an even thickness throughout
Combine ingredients for the marinade. Set aside 2 tablespoons to drizzle on the chicken after it is cooked.
Marinate the chicken covered in the refrigerator for at least 30 minutes but not longer than 2 hours.
Grill chicken over medium-high heat for 5-7 minutes per side. Chicken is done when it reaches 165°F.
Important: Discard the marinade used for the chicken.
After grilling, cover the chicken and let it rest for 5 minutes. This allows the chicken to reabsorb its juices. Then, slice and drizzle with 2 tablespoons of the reserved marinade.
Equipment
What to Serve with Balsamic Chicken
Balsamic grilled chicken is incredibly versatile. Pair it with steamed rice, garlicky green beans, and a Caesar Salad for a complete meal. It's also delicious, alongside a pasta salad or orzo pasta salad.
For a more casual option, serve the chicken on a hamburger bun with lettuce, tomato, and a side of corn salad.
Make Ahead Tip
Make the marinade a few days ahead and refrigerate it in an airtight container to save time.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Leftovers
Leftovers make fantastic lunches. Enjoy the chicken on a bed of lettuce or wrapped in a tortilla.
If you want to reheat the chicken, you can do so by microwaving it for 1-2 minutes on high or wrapping it in foil and placing it in the oven at 350°F for about 10 minutes. Make sure the chicken reaches an internal temperature of 165°F by using a digital food thermometer. However, it is unnecessary to reheat the chicken if you don't want to..
Don't Miss These Tips
- Tenderize the chicken until it reaches an even thickness.
- Ensure the chicken is fully coated with the marinade—Marinate in a bowl or a plastic food storage bag.
- For optimal juiciness, allow the chicken to rest covered for 5 minutes after reaching 165°F to reabsorb the juices.
- Avoid overcooking the chicken.
- Dispose of any remaining marinade to prevent the risk of foodborne illness.
- To prevent the chicken from burning on the grill, close the lid.
Common Recipe Questions
The chicken is low-fat and rich in protein, making it a nutritious choice for lunch or dinner.
Absolutely! Using a grill pan to cook the chicken is a great option when you can't cook it on a grill. Cook it over medium-high heat for 5-7 minutes per side or until the chicken reaches 165°F.
Yes, you won't get the grill marks, but it will still be tasty. Bake it on a parchment line sheet pan in a 425°F oven for 20-25 minutes until the chicken reaches 165°F.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️
Print📋 Recipe
Easy Grilled Balsamic Herb Chicken Breasts
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to 2 hours
- Cook Time: 15 minutes
- Total Time: 30 minutes not including marinating time
- Yield: 2
Description
Grilled Balsamic Chicken Breasts are juicy, tender, and delicious. Marinate chicken in balsamic vinegar and herbs, then grill outdoors or indoors. You will love this simple and flavorful meal!
Ingredients
- 2 boneless, skinless chicken breasts (about ¾ pounds)
Marinade
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 3 garlic cloves, pressed or minced, or 1 teaspoon garlic powder
- ½ teaspoon dried Oregano
- ¼ teaspoon dried Thyme
- ¼ teaspoon dried Rosemary
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Instructions
- Place chicken breasts on a cutting board and cover with parchment paper or plastic wrap.
- Using a rolling pin, pound chicken breasts so they are both the same thickness. Don't pound the chicken too thin, you are just making sure the chicken is the same thickness through the breast. This will ensure that the chicken cooks evenly and does not get dry. Place chicken breasts in a bowl or plastic food bag.
- Combine ingredients for marinade. Set aside 2 tablespoons of marinade to drizzle on the chicken after it is cooked.
- Pour remaining marinade on chicken. Cover bowl or seal the bag, whichever one you are using.
- Refrigerate for at least 30 minutes but not more than 2 hours.
- If cooking on an outside grill. Heat the grill with the lid closed for 10 minutes. Grill chicken 5-7 minutes per side over medium-high heat with the lid closed. Discard the remaining marinade. Test the temperature of the chicken with an instant-read thermometer. When it reads 165°F, take it immediately off the grill and let it rest covered for 5 minutes.
- If cooking inside on a grill pan, heat it until it is hot. When you sprinkle water on it, it should sizzle. Discard the remaining marinade. Cook 5 to 7 minutes per side. Test the temperature of the chicken with an instant-read food thermometer. When it reads 165°F, take it immediately off the grill and let it rest covered for 5 minutes.
- Slice the chicken breasts and drizzle with the reserved marinade.
- Serve with a pasta salad or steamed rice, green beans, and a salad.
- This is a meal you can enjoy any time of the year.
Notes
- Tenderize the chicken until it reaches an even thickness.
- Ensure the chicken is fully coated with the marinade.
- For optimal juiciness, allow the chicken to rest covered for 5 minutes after reaching 165°F to reabsorb the juices.
- Avoid overcooking the chicken.
- Dispose of any remaining marinade to prevent the risk of foodborne illness.
- To prevent the chicken from burning on the grill, close the lid.
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 300
- Sugar: 4.8 g
- Sodium: 588.8 mg
- Fat: 11.5 g
- Carbohydrates: 5.4 g
- Protein: 38.4 g
- Cholesterol: 124.1 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that have previously touched raw meat.
- Wash hands after touching raw meat.
- Dispose of any remaining marinade to prevent the risk of foodborne illness.
See more guidelines at USDA.gov.
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Vivian
Simple & delicious!