Balsamic Grilled Chicken Breasts
If I’ve learned anything about grilling chicken breasts, it’s that the marinade MATTERS! This Balsamic Grilled Chicken Breast recipe gives you the juiciest, most flavor-packed chicken with a perfectly charred crust, and it’s super simple to do thanks to a few essential steps.
Servings: 6 servings
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts
- ¼ cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. lemon juice from 1 lemon
- 1 Tbsp. brown sugar
- 1 tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. paprika
- 1 tsp. salt plus more to taste
- ½ tsp. black pepper plus more to taste
Instructions
- Place chicken in a gallon-sized ziplock bag and pound chicken to about ½-inch thick using a meat mallet or rolling pin. Place on a cutting board and cut into six 4-oz pieces. Poke holes into the chicken with a fork 7-8 times on each piece and then add back into the ziplock bag, making sure it is not broken.1 ½ lbs. boneless skinless chicken breasts
- Whisk together ¼ cup oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Pour marinade over the chicken, zip the bag, leaving a little open to let excess air out, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.¼ cup olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. lemon juice, 1 Tbsp. brown sugar, 1 tsp. garlic powder, ½ tsp. dried thyme, ½ tsp. paprika, 1 tsp. salt, ½ tsp. black pepper
- When ready to grill, remove the chicken from the refrigerator and allow it to come to room temperature for 10 minutes if it's been chilling for more than 1 hour. Preheat the grill to high, clean and oil the grates.
- Place the chicken on the grill, smooth side-down, shaking off any excess marinade. Close the grill lid and cook for 4-5 minutes on that side before flipping. If the chicken sticks when trying to flip, let cook for another 1-2 minutes more.
- Once flipped, recover the grill and allow to cook for another 5-8 minutes, or until the internal temperature reaches 160 degrees. Remove from the heat, place on a plate, tent with aluminum foil, and let rest for 5-10 minutes while it continues to cook.
- Serve immediately with additional salt and black pepper to taste.
Video
Notes
- Nutrition: Nutritional information is based on 1/4 of the marinade remaining unused.
- Vinegar: Use balsamic vinegar for a naturally sweeter flavor; apple cider vinegar is a good alternative, but avoid distilled white vinegar.
- Brown Sugar: Brown sugar caramelizes well, adds rich flavor, and helps the marinade stick better than honey or maple syrup.
- Baking Directions: Bake marinated chicken breasts at 400°F (200°C) for 20-25 minutes, or until they reach an internal temperature of 165°F.
- Types of Chicken: This marinade works well with chicken breasts, thighs, drumsticks, and wings but you will need to adjust cooking times accordingly.
- Marinating Time: Marinate chicken for at least 30 minutes, but no more than 24 hours to avoid a mealy texture.
- Grilling Temperature: Make sure you remove the chicken when it reaches 160°F as it will continue to cook to 165°F while resting.
- Storage: Store leftover marinated chicken in an airtight container in the refrigerator for up to 3-4 days; freeze the chicken in the marinade for up to 3 months and thaw in the refrigerator before cooking.
Nutrition
Calories: 209kcal | Carbohydrates: 4g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 452mg | Potassium: 456mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
