Grilled Balsamic Chicken Recipe
This grilled balsamic chicken is juicy, flavorful, and made with a simple sweet and tangy marinade. It is perfect for summer cookouts, easy weeknight dinners, meal prep, salads, sandwiches, and BBQ plates.
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon light brown sugar packed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pat the chicken breasts dry with paper towels. If they are thick in some spots, gently pound them to an even thickness using a meat mallet or rolling pin.
- In a medium bowl or measuring cup, whisk together the balsamic vinegar, olive oil, light brown sugar, Worcestershire sauce, Dijon mustard, Italian seasoning, garlic, salt, and black pepper.
- Add the chicken breasts to a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for the best flavor and texture.
- Preheat the grill to medium heat, about 375°F to 400°F. Clean and lightly oil the grates so the chicken does not stick.
- Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
- Place the chicken on the grill and cook for about 5 to 7 minutes per side, depending on thickness, until the thickest part reaches 165°F.
- Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
- Serve warm with your favorite summer sides, or slice it for salads, wraps, sandwiches, or meal prep bowls.
Notes
- Nutrition information will vary based on the size of the chicken breasts and how much marinade is absorbed.
- For best texture, marinate chicken breasts for 30 minutes to 8 hours. I do not recommend marinating chicken breasts overnight because the balsamic vinegar can start to change the texture.
- If baking instead of grilling, bake at 400°F for about 20 to 25 minutes, or until the chicken reaches 165°F.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- You can freeze raw chicken in the marinade for up to 3 months. Thaw in the refrigerator before grilling.
Nutrition
Calories: 286kcalCarbohydrates: 9gProtein: 24gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 842mgPotassium: 534mgFiber: 1gSugar: 6gVitamin A: 64IUVitamin C: 3mgCalcium: 45mgIron: 2mg
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