This juicy, flavorful grilled balsamic chicken is an easy, versatile meal for any occasion. A quick 5-minute balsamic marinade—made with quality balsamic vinegar or a balsamic glaze—adds rich flavor and keeps the chicken tender and juicy. It’s perfect for a weekend BBQ, a weeknight dinner, or meal prep.
We grill year-round. While my husband is the grill master, I handle the prep and marinades—so we make a great team. This grilled balsamic chicken breast is rich, well-seasoned, and reliably delicious.
You’ll love how simple and tasty this recipe is.
Why We Love This Balsamic Grilled Chicken Recipe
- Rich balsamic flavor that yields juicy, tender chicken.
- Quick and simple to prepare.
- Marinates in advance, making it ideal for planning ahead.
- Pairs beautifully with salads or a wide variety of side dishes.
- Freezer-friendly—make extras and freeze for later.
Ingredient Notes
- Choose a good-quality balsamic vinegar for the best flavor and texture. A balsamic glaze can be used for an even richer, sweeter marinade.
- Honey is optional—omit it if your balsamic is already quite sweet.
- Chicken cuts: Skinless, boneless chicken breasts are used here, but boneless skinless thighs work as well; adjust cooking time as needed.
Ways To Vary This Recipe
- Add fresh herbs (thyme, rosemary, or parsley) to the marinade.
- Stir in Italian seasoning or extra oregano for a different flavor profile.
- Use chicken thighs or thin-cut chicken; cooking time will change.
Step-By-Step Instructions
Step 1: Place chicken breasts in a large plastic bag and pound to an even 1/2-inch thickness for uniform cooking.
Step 2: Whisk the marinade ingredients together and set aside 2–3 tablespoons for basting later.
Step 3: Pour the remaining marinade over the chicken in a bowl or large zip-top bag, massaging it into the meat. Marinate at least 30 minutes; 2–4 hours is better. You can marinate up to 24 hours.
Step 4: Preheat the grill to medium-high (about 400°F). Remove chicken from the fridge and let it come closer to room temperature. Place the breasts smooth side down on the grill and cook about 5 minutes per side with the lid closed.
Step 5: In the last minute or two of grilling, brush the reserved marinade over the chicken for extra flavor. Remove from the grill when the internal temperature is just under 165°F—it will rise slightly as it rests.
Step 6: Let the chicken rest about 5 minutes before slicing to lock in the juices.
Recipe Tips
- Cook times vary by grill and chicken size. Use a meat thermometer and aim for even-sized pieces so they cook at the same rate.
- Use an instant-read thermometer to avoid overcooking—it’s the most reliable way to ensure juicy chicken.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. To freeze, wrap the chicken in foil, place it in a freezer bag, and store up to 3 months.
Other Grilling Recipes
Grilling Recipes
Lemon Pepper Grilled Chicken
Grilling Recipes
Grilled Ribeye Steak with Gorgonzola Sauce
Grilling Recipes
Spinach Feta Turkey Burgers
Grilling Recipes
Grilled Teriyaki Salmon
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social channels for the latest recipes.
Grilled Balsamic Chicken
Ingredients
- 1 ½–2 lb boneless skinless chicken breasts (3–4 pieces), pounded to 1/2-inch thickness
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar or glaze
- 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 (adjust to taste)
- ½ tsp pepper
Instructions
- Whisk together the marinade ingredients. Add the chicken to a large plastic bag and pound to an even 1/2-inch thickness.
- Reserve 2–3 tablespoons of the marinade. Pour the rest over the chicken in a bowl or zip-top bag and massage it into the meat. Let marinate at least 30 minutes; 2–4 hours is ideal.
- Preheat the grill to medium-high (about 400°F–450°F). Remove chicken from the fridge to come closer to room temperature.
- Grill the chicken smooth side down for about 5 minutes per side with the lid closed. If it sticks when you try to flip, grill another minute. In the final minute or two, brush reserved marinade over the chicken. Remove when the internal temperature is just under 165°F.
- Allow the chicken to rest about 5 minutes before slicing and serving.
Notes
Use a high-quality balsamic vinegar for the best flavor and texture. A balsamic glaze will make the marinade richer and slightly sweeter.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Freeze up to 3 months; wrap in foil and place in a freezer bag.
Tip: Grill temperatures and chicken sizes vary—use an instant-read thermometer to ensure perfectly cooked, juicy chicken.
Nutrition
Carbohydrates: 5 g,
Protein: 36 g
Nutrition information is automatically calculated and should be used as an approximation.
Shop This Post
Grill Brush
Balsamic Glaze
Propane Gas Grill
Pastry Brush
Garlic Press