Juicy Balsamic Grilled Chicken Breast (Easy Marinade)

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If you’re looking for a major upgrade to grilled chicken, you’re in the right place. A quick balsamic marinade keeps it juicy, and a brush of balsamic glaze while it cooks gives you a double dose of tangy, delicious flavor. Serve it with pesto rigatoni the first night, then use leftovers for chicken pesto sliders, slice it over a salad, or pair it with a couple of simple sides for an easy weeknight dinner.

This one took a few tries…

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.

My basil and tomatoes are going wild right now, and what better to pair with them than balsamic, amirite? I recently made pesto pasta and wanted some sort of grilled protein to make the meal more balanced. Grilled chicken felt like a clear choice, but how could we make it more interesting? Ding ding! A balsamic marinade of course.

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 as it cooked. It was better, but still not IT.

Then I decided to marinate the chicken AND baste it with balsamic glaze while it cooked. And by golly, do we have a winner winner chicken dinner (…sorry, that was cringe). Balsamic glaze (aka balsamic reduction) is thicker, slightly sweet, and perfect for finishing. You can make it yourself, but I always grab a store-bought version and keep it on hand.

The glaze gives the chicken that extra punch of flavor I was looking for, and the result is juicy, tender chicken with tangy balsamic flair. This is also one of those Cook Once, Eat Twice meals—make it for dinner with pesto pasta, then use the leftovers in sandwiches, on top of a light salad, or as high protein meal prep for the week.

It is beyond versatile and beyond good. Let’s make it.

A Few Notes on What You’ll Need for This Balsamic Grilled Chicken:

• Go for boneless skinless chicken breast so you can easily butterfly it into thinner cutlets. This helps it cook quickly and evenly. I usually grab the organic ones from Costco.
• A good-quality balsamic vinegar makes a difference here. Look for one that’s slightly thicker and a little sweet, it’ll give you better flavor in the marinade. You can also try this fig balsamic dressing!
• Olive oil adds moisture and helps the marinade coat the chicken evenly. Any good extra virgin olive oil works great–I get mine from Costco for the best price.
• Just a little honey balances the acidity of the balsamic and rounds out the flavor.
• Dijon mustard helps emulsify the marinade so everything comes together nicely and sticks to the chicken.
• I like to add dried oregano for a subtle herby flavor. Italian seasoning works too if that’s what you have.

Whisk together the marinade ingredients in a shallow dish or add everything to a large Ziploc bag. Add the chicken and make sure it’s well coated, then marinate for at least 30 minutes (or up to 24 hours if you have the time).

When you’re ready to cook, preheat the grill to high heat (500°F) and oil the grates so nothing sticks. I like to pour a bit of avocado oil on a paper towel and rub the grates. Remove the chicken from the marinade, letting any excess drip off, and place it directly on the grill.

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Watch How to Make Pesto Pasta with Balsamic Chicken

Juicy Balsamic Grilled Chicken Breast

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• Author: Erica Baty
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes + 30 mins+ for marinating
• Yield: 6 servings 1x
• Category: Chicken
• Method: Grill
• Cuisine: American
• Diet: Gluten Free

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Description

This balsamic grilled chicken is juicy, made with a flavorful marinade, and finished with a tangy balsamic glaze—perfect for pasta, salads, sandwiches, or an easy weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Preheat the grill to 500°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 grill. Discard excess marinade. Squeeze balsamic glaze into a small bowl and have it handy for basting the chicken while grilling.
4. 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°F 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.

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Notes

Oven instructions: place marinated chicken on a broiler pan and bake at 450°F 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.

Cook Once, Eat Twice: Make this chicken for dinner with pesto pasta the first night, then use the leftovers for chicken pesto sliders.

Refer to above post for ingredient information, tips and tricks and answers to frequently asked questions.

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Nutrition

• Serving Size: 3.5oz
• Calories: 195
• Sugar: 8.7 g
• Sodium: 245.7 mg
• Fat: 7.2 g
• Carbohydrates: 9.4 g
• Fiber: 0.2 g
• Protein: 21.4 g
• Cholesterol: 68.9 mg

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