Juicy Balsamic Grilled Chicken
If you’re looking for a major upgrade to grilled chicken, you’re in the right place. The balsamic marinade infuses the first layer of flavor, while basting with balsamic glaze adds a second, giving this balsamic grilled chicken a double dose of tangy, delicious flavor. It is perfect on pasta, pizza, sandwiches, salads or as a quick weeknight dinner paired with a few easy sides.
Notes from Erica:
I’ve been in the grilling mood. We are in the PERFECT time of year right now, not too hot, not too cold. The evenings absolutely beg for me to be out on the patio grilling up dinner.
Since we are in late summer/early fall my basil and tomatoes are going wild. And what better to pair with basil and tomatoes than balsamic amirite? I recently made pesto pasta and wanted some sort of grilled protein to make the meal more balanced. Grilled chicken seemed like a clear choice but how could we make it more interesting and flavorful? Ding ding! A balsamic marinade of course. Balsamic vinegar is tangy, sweet, punch-y and a very underrated way to make chicken.
I whipped up a balsamic chicken marinade and first tried this recipe with just the marinated, then grilled, chicken. It was good. But I really wanted extra oomph- so I tried reserving some marinade and basting the chicken with extra marinade as it was cooking. It was better, but still not IT. Then I decided to marinate the chicken in the flavorful marinade AND baste the chicken as it was cooking with balsamic glaze. And by golly, do we have a winner winner chicken dinner. (…sorry, that was cringe)
Balsamic glaze, also called balsamic reduction, is a thicker, syrup-y reduction of balsamic vinegar often used as a finishing drizzle. It is usually sweetened with a little sugar or honey to balance the acidity of the vinegar and create an even thicker consistency. You can make a homemade balsamic reduction, but I always buy premade balsamic glaze. There are great quality varieties out there (I like this one) that taste incredible.
The balsamic glaze gives the chicken that extra punch of incredible flavor that I was seeking and the result is irresistibly juicy and tender chicken with tangy balsamic flair! I love it on this pesto pasta, in sandwiches or wraps, on top of summer salads like this one, as high protein meal prep for the week or as part of a healthy dinner paired with a side veggie and whole grain!
It is beyond versatile and beyond good. Let’s make it.
Simple Ingredients for Balsamic Grilled Chicken:
Chicken breast: make sure to get boneless chicken breast as this makes it much easier to ‘butterfly’ or slice in half lengthwise. I like the organic chicken breast from Costco.
Seasonings: I recommend kosher salt and freshly cracked black pepper. We’re also using dried oregano for the marinade which you can find in the spices aisle of any grocery store. You can sub Italian seasoning for the dried oregano if desired.
Balsamic vinegar: a good quality balsamic vinegar has been age for several years and has a slightly thicker consistency than most vinegars with a sweet-tart flavor.
Olive oil: oil provides moisture, flavor and heart-healthy fats for the marinade and pairs perfectly with the balsamic vinegar. I like to buy extra virgin olive oil from Costco for the best price but you can find it in the oils and vinegars aisle of any regular grocery store.
Honey: a little bit of honey helps balance out the tartness of the vinegar in the marinade. Find it in the peanut butter and jam aisle.
Dijon mustard: Dijon mustard has an emulsifying quality that helps create a cohesive marinade.You will find Dijon in the condiments aisle.
How to Make Balsamic Grilled Chicken:
Slice chicken breast in half lengthwise so you have thin chicken breast cutlets. You should have 4-6 pieces, depending on how many breasts you use. Trim away any excess fat. Pat the chicken dry with a paper towel and season both sides with the salt and pepper.
Baking dish instructions: In a shallow dish whisk together the marinade ingredients. Place the chicken breasts in the dish, flipping them until they are evenly coated and submerged in the marinade. Marinate chicken for at least 30 minutes, but up to 24 hours.
Ziploc bag instructions: Place chicken and marinade ingredients in a gallon-sized resealable bag. Smush everything around until well and evenly coated. Seal bag tightly, place in the fridge to marinate for at least 30 minutes, up to 24 hours.
Preheat grill to 500 degrees F. Oil the grill grates- I like to pour a bit of avocado oil on a paper towel and rub the grates. Using a pair of tongs remove chicken from the dish or bag, shaking off the excess marinade, and place on the hot grill. Discard excess marinade.
Grill chicken for 3 minutes and then rotate the breasts 90 degrees, same side down, so you get those nice hatched grill marks. Grill another 3 minutes. Flip the chicken and use a pastry brush to liberally brush balsamic glaze on each piece. Cook another 4-6 minutes, rotating 90 degrees halfway through for the cross marks. Total cook time may vary slightly depending on the thickness of the chicken breast but should be 10-12 minutes- take care not to overcook! The internal temperature of the chicken should be 165 degrees. Flip again and brush the remaining side with balsamic glaze. Remove to a plate and let chicken rest 5 minutes before slicing and serving. Add a squeeze of lemon juice and fresh herbs, if desired.
Enjoy on pasta, salads, grain bowls, sandwiches or paired with a veggie and a starchy side for a balanced dinner!
Tips and Tricks for Perfect Balsamic Grilled Chicken:
- Use boneless, skinless chicken breasts to make this recipe quick and easy. If you pop the chicken in the freezer for about 30 minutes, it makes it easier to slice in half lengthwise.
- Make sure the grill temperature is very hot before adding the chicken- that way you’ll get a nice sear and good grill marks!
- For best results, use a meat thermometer so you don’t overcook the chicken.
- I love and use this balsamic glaze– I get it from Costco!
Variation Ideas:
- Alternate protein options: chicken tenderloins or boneless skinless chicken thighs.
- Need a sub for honey? You can use maple syrup, cane sugar or brown sugar.
- It would no longer be balsamic glazed chicken but other types of vinegar like apple cider vinegar or red wine vinegar will work in the marinade.
- If you like it spicy, consider a pinch of red pepper flakes or spoonful of chipotle pepper in adobo sauce for the marinade for a smoky flavor.
- Veggie side ideas: green beans, Brussels sprouts, summer-y salads, steamed or grilled broccoli, grilled peppers and zucchini or cauliflower.
FAQs
I wouldn’t recommend marinating longer than 24-36 hours. For best flavor, I like to marinate for at least 2 hours.
You will find balsamic glaze with the balsamic vinegar and other vinegars in the baking aisle of most grocery stores.
You can use an indoor cast iron grill pan or make the chicken in the oven. Oven instructions: place marinated chicken on a broiler pan and bake at 450 degrees for 5 minutes per side, periodically basting with balsamic glaze, per the recipe. Switch the oven to broil for the last minute or so of cook time to get some extra caramelization.
Pesto pasta, spinach salad with fresh mozzarella and strawberries and hot honey brussels sprouts would make the perfect meal!
Store leftover chicken in an airtight container in the fridge up to four days.
Need more flavorful protein ideas? I got you!
Caramelized onion and brie chicken
Roast pork tenderloin with maple mustard pan sauce
And if you need a great balsamic vinaigrette, definitely try this fig balsamic dressing!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Juicy Balsamic Grilled Chicken
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes + 1+ hour marinating time
- Yield: 6 servings 1x
- Category: Chicken
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Description
Grilled chicken gets a makeover with bright, sweet and tangy balsamic marinade and glaze making a stellar protein for pasta, salads, sandwiches and more!
Ingredients
- 1 1/4 lb boneless skinless chicken breast, sliced lengthwise (AKA butterflied)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2–3 tablespoons balsamic glaze
Instructions
- Slice chicken breast in half lengthwise so you have thin chicken breast cutlets. You should have 4-6 pieces, depending on how many breasts you use. Trim away any excess fat. Pat the chicken dry with a paper towel and season both sides with the salt and pepper.
- In a shallow dish or gallon-sized Ziploc bag, combine the balsamic vinegar, olive oil, oregano, honey and Dijon mustard. Whisk together until emulsified (or smush it around if you’re using a bag) and place the chicken breasts in the dish, flipping them until they are evenly coated and submerged in the marinade. Marinate chicken for at least 30 minutes, but up to 24 hours.
- Preheat the grill to 500 degrees. Oil the grill grates- I like to pour a bit of avocado oil on a paper towel and rub the grates. Using a pair of tongs remove chicken from the dish or bag, shaking off the excess marinade, and place on the grill. Discard excess marinade. Squeeze balsamic glaze into a small bowl and have it handy for basting the chicken while grilling.
- Grill chicken for 3 minutes and then rotate the breasts 90 degrees, same side down, so you get those nice hatched grill marks. Grill another 3 minutes. Flip the chicken and use a pastry brush to liberally brush balsamic glaze on each piece. Cook another 4-6 minutes, rotating 90 degrees halfway through for the cross marks, until internal temperature reaches 165 degrees on a meat thermometer. Total cook time may vary slightly depending on the thickness of the chicken breast but should be 10-12 minutes- take care not to overcook! Flip again and brush the remaining side with balsamic glaze. Remove to a plate and let rest 5 minutes before slicing and serving.
- Enjoy on pasta, salads, sandwiches or paired with a veggie and a starchy side for a balanced dinner!
Notes
Oven instructions: place marinated chicken on a broiler pan and bake at 450 degrees for 5 minutes per side, periodically basting with balsamic glaze, per the recipe. Switch the oven to broil for the last minute or so of cook time to get some extra caramelization and deep golden brown color.
Refer to above post for ingredient information, tips and tricks and answers to frequently asked questions.
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Nutrition
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I made this last night for my somewhat picky family and we all loved it. It was an easy weeknight dinner.
Woop woop! Love this Sarah! Thanks for trying, I really appreciate you taking the time to leave a review!
Chicken was delicious! Even my picky eater loved it!
So tasty. Everyone in the family loved it!
Delicious! Such a good marinade, really made my salad more special and flavorful.
Happy to hear it Laura, thanks for sharing!
I am absolutely OBSESSED with this chicken. I give everyone I know this recipe and make it like twice a week for myself. It’s SO GOOOOOOD.
Yasssss. Love to hear it Alex! So glad you love it and I appreciate your review! 😘
so juicy! I can’t wait to make these all summer long!
This chicken is so delicious. I am definitely going to cook this a lot
Delicious like all your recipes!!
The chicken was SO incredibly flavorful while maintaining its juiciness. We used a fig infused balsamic vinegar and WOW—absolutely will be making this again. My husband is hooked.
I added some brown sugar for a little sweetness and better grill results-
AWESOME !! Made it again for a large group.
A weekly staple at my house. Perfection!