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
Units
Scale
- 2 boneless, skinless chicken breasts (about 3/4 pounds)
Marinade
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 3 garlic cloves, pressed or minced, or 1 teaspoon garlic powder
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon dried Thyme
- 1/4 teaspoon dried Rosemary
- 1/2 teaspoon kosher salt
- 1/2 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 (affiliate link), 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
