Easy Balsamic Grilled Chicken Recipe
Why You’ll Love This Balsamic Grilled Chicken
Grilled chicken is a classic go-to, but let’s be honest—it can sometimes turn out dry or bland. That’s why this balsamic grilled chicken recipe is such a game changer. It’s marinated in a bold blend of balsamic vinegar, garlic, olive oil, and herbs that infuse every bite with mouthwatering flavor and juicy tenderness.
The balsamic marinade brings just the right balance of tangy, sweet, and savory notes, making this chicken ideal for everything from backyard cookouts to quick weeknight dinners. It pairs beautifully with salads, grilled veggies, or pasta, and it’s versatile enough to work with both chicken breasts and thighs. Best of all, it’s made with simple pantry staples, so you can whip it up anytime—no special trip to the store required.
Whether you’re a beginner griller or a seasoned cook, this balsamic grilled chicken recipe is easy to follow and yields reliably delicious results every time.
Table of Contents
Ingredients for Balsamic Grilled Chicken
Here’s everything you need for the marinade and chicken:
For the marinade:
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey (or maple syrup)
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the chicken:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- Optional garnish: fresh basil, parsley, or extra balsamic glaze
Step-by-Step Instructions
Let’s break down this balsamic grilled chicken recipe into simple, easy-to-follow steps:
1. Make the Marinade
In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, Dijon mustard, dried herbs, salt, and pepper until well combined.
Tip: Taste the marinade before adding the chicken. Want it sweeter? Add a little more honey. More tang? Increase the balsamic slightly.
2. Marinate the Chicken
Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is fully coated. Seal and refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, you can marinate it overnight.
Tip: Don’t marinate for more than 24 hours—after that, the acidity can start to break down the meat too much.
3. Preheat the Grill
Heat your grill to medium-high heat (about 400–425°F or 200–220°C). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken
Remove the chicken from the marinade and let the excess drip off. Grill the chicken for 6–8 minutes per side, depending on the thickness. Flip once halfway through.
You’ll know it’s done when:
- The internal temperature hits 165°F (74°C) using a meat thermometer.
- The juices run clear when sliced.
Tip: Avoid pressing down on the chicken while it cooks. That squeezes out the juices and dries it out.
5. Let it Rest
After grilling, transfer the chicken to a plate and loosely tent it with foil. Let it rest for about 5 minutes before slicing or serving. This step locks in all the juicy flavor.
Tips and Tricks for Perfect Grilled Chicken
Use Chicken Thighs for Juicier Results
If you prefer darker meat, boneless skinless chicken thighs work perfectly. They’re more forgiving and stay juicy even if slightly overcooked.
Don’t Skip the Resting Time
Letting your chicken rest after grilling gives the juices time to redistribute. Cut too soon, and all the flavor ends up on the plate.
Double the Marinade (Optional)
Want extra sauce? Make a second batch of the marinade, but do not reuse the marinade from the raw chicken. Boil the reserved marinade for a few minutes to thicken and drizzle over the grilled chicken.
Ingredient Substitutions
Don’t have everything on hand? No problem. Here are some easy swaps:
- Honey: Use maple syrup or brown sugar for a different kind of sweetness.
- Dijon mustard: Regular yellow mustard or whole grain mustard will work in a pinch.
- Dried herbs: Fresh herbs can be used instead—just double the amount.
- Chicken breasts: Try chicken thighs, drumsticks, or even turkey cutlets.
How to Store and Reheat Balsamic Grilled Chicken
Storing:
- Fridge: Store leftover balsamic grilled chicken in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Microwave: Cover with a damp paper towel and heat in 30-second bursts until warm.
- Oven: Bake at 350°F (175°C) for 10–15 minutes or until heated through.
- Skillet: Reheat gently in a covered skillet over medium heat with a splash of water or broth.
Tip: For best results, avoid overcooking when reheating. It’s already cooked, so you just want to warm it up.
Prep Time, Cook Time, and Servings
| Prep Time | Cook Time | Marinate Time | Total Time | Servings |
|---|---|---|---|---|
| 10 minutes | 12–16 minutes | 2–4 hours (optional) | About 2.5 hours | 4 servings |
Delicious Ways to Serve Balsamic Grilled Chicken
This balsamic grilled chicken is incredibly versatile. Here are a few tasty serving suggestions:
Over a Salad
Slice the chicken and serve it over a bed of greens with cherry tomatoes, red onion, cucumbers, and feta. Drizzle with extra balsamic vinaigrette.
With Roasted Veggies
Serve alongside roasted asparagus, sweet potatoes, or zucchini for a healthy dinner.
In a Wrap or Sandwich
Slice thin and stuff into pita, flatbread, or a sandwich with lettuce, tomato, and a smear of mayo or hummus.
With Pasta
Pair with angel hair or penne tossed in olive oil, garlic, and a touch of Parmesan. Or add to a balsamic pasta salad!
Balsamic Grilled Chicken Variations
Balsamic Chicken Skewers
Cut chicken into chunks, marinate, and thread onto skewers with bell peppers and red onion. Grill as usual for a fun, handheld option.
Balsamic Chicken Thighs
Use skin-on thighs for a richer, more indulgent result. Adjust cook time to ensure the skin gets crispy and the meat stays juicy.
Balsamic Chicken with Mozzarella
Top the grilled chicken with fresh mozzarella and tomato slices right after grilling. Let the cheese melt slightly and finish with a drizzle of balsamic glaze for a Caprese-style twist.
Frequently Asked Questions
Can I cook balsamic grilled chicken indoors?
Yes! Use a cast iron grill pan or non-stick skillet. Cook over medium heat for 6–8 minutes per side. You can also bake it at 400°F (200°C) for 20–25 minutes.
Is this recipe good for meal prep?
Absolutely. Balsamic grilled chicken stores and reheats well. You can slice it and portion it with grains and veggies for easy lunches.
Can I use store-bought balsamic dressing?
You can in a pinch, but making your own marinade gives you better control over the flavor and ingredients.
Final Thoughts
This balsamic grilled chicken is a go-to recipe that’s simple, healthy, and bursting with flavor. It’s the kind of dish that looks and tastes like you spent hours on it—but really, it just takes a few simple steps.
Perfect for grilling season but versatile enough to make year-round, it’s one of those recipes you’ll want to save and come back to again and again. Whether you’re serving it fresh off the grill or slicing up leftovers for tomorrow’s lunch, it never disappoints.
Give this balsamic grilled chicken a try—you might just find your new favorite way to enjoy chicken!
