Balsamic Marinated Chicken (Printable)
Tender chicken marinated in balsamic vinegar, garlic, and herbs then grilled to juicy, golden perfection.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/3 cup balsamic vinegar
03 - 1/4 cup extra-virgin olive oil
04 - 2 tablespoons honey or maple syrup
05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Directions:
01 - In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, rosemary, oregano, salt, and black pepper until well combined.
02 - Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for 1 to 4 hours.
03 - Preheat an outdoor grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off.
04 - Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.
05 - Transfer the grilled chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing.
06 - Garnish with fresh parsley and serve alongside lemon wedges if desired.
# Expert Tips:
01 -
- The marinade doubles as a glaze if you save a few spoonfuls before adding the raw chicken, which is a trick most people miss.
- Four ingredients you probably already have in your pantry do most of the heavy lifting here.
02 -
- Do not marinate longer than four hours because the acid in balsamic vinegar will start breaking down the meat and make it mushy.
- Letting the chicken come to room temperature for twenty minutes before grilling gives you a much more even cook.
03 -
- Pound the chicken to even thickness before marinating so nothing dries out while the thick parts finish cooking.
- Oil the grill grates with a folded paper towel dipped in oil using tongs right before the chicken goes on to prevent sticking.