How long should I marinate the chicken?

At least 30 minutes. For the best flavor, I aim for at least 2 hours if I have the time. I wouldn’t recommend marinating longer than 24-36 hours.

What if I don't have an outdoor grill??

You can use an indoor cast iron grill pan or bake it in the oven. For the oven, cook at 450°F for about 5 minutes per side, brushing with balsamic glaze, then broil for a minute at the end for some extra caramelization.

What should I serve with balsamic grilled chicken?

Pesto pasta , spinach salad with fresh mozzarella and strawberries , or hot honey Brussels sprouts would make the perfect balanced meal!

Juicy Balsamic Grilled Chicken Breast (Easy Marinade)

Name: Juicy Balsamic Grilled Chicken Breast
Prep time: 5 min
Cook time: 12 min
Total time: PT-493541H44M45S
Cuisine: American
Ingredients: 1 ¼ lb boneless skinless chicken breast, sliced lengthwise (AKA butterflied); ¾ teaspoon kosher salt; ¾ teaspoon black pepper; ⅓ cup balsamic vinegar; ¼ cup olive oil; 1 teaspoon dried oregano; 2 tablespoons honey; 2 teaspoons Dijon mustard; 2-3 tablespoons balsamic glaze

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.

Ingredients

Units Scale

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

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°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.
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.

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