There is nothing quite like a perfectly charred balsamic grilled chicken to signal the start of summer. While many balsamic marinades can be overly sweet or prone to burning on the grates, my recipe uses a specific ratio of acidity to sugar to ensure the meat tenderizes without becoming syrupy. By marinating the chicken for at least four hours, the balsamic vinegar breaks down the proteins, resulting in a grilled balsamic chicken breast that stays incredibly juicy even over high heat. Paired with blistered tomatoes and fresh basil, it’s a bright, restaurant-quality meal made right in my backyard!
Marinated Grilled Chicken with Balsamic Glaze
The challenge with perfecting a grilled balsamic chicken breast is the high sugar content in the balsamic marinade. If the grill is too hot, these sugars can carbonize and turn bitter before the center of the meat is fully cooked. To master this grilled chicken recipe, I recommend monitoring your heat closely; if the exterior begins to darken too quickly, move the chicken to a cooler part of the grill to finish. This allows the honey to create a beautiful, tacky lacquer rather than a burnt coating.
Always remember the golden rule of resting. Once the chicken reaches an internal temperature of 165°F, let it sit for at least five minutes. This allows the fibers to relax and reabsorb the juices that were pushed to the center during cooking. When you finally slice it–always against the grain–you’ll be rewarded with a moist, tender result that perfectly carries the bold, syrupy reduction of the boiled-down marinade.
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Marinate Longer for Maximum Flavor
Achieving the best balsamic chicken on the grill requires patience. The acetic acid in the balsamic vinegar acts as a natural tenderizer, breaking down the tough muscle fibers in the breast. However, because this is a strong marinade, 4 to 8 hours is the sweet spot. It’s long enough for the tangy, acidic flavors to penetrate deep into the meat for a hit of umami in every bite, but not so long that the texture becomes mushy.
Balsamic Grilled Chicken Recipe
Equipment
- Grill or Indoor Grill Pan
- Cast Iron Skillet
Ingredients
- 1 cup balsamic vinegar
- 1 tablespoon olive oil (plus more for grilling)
- 1 cup honey (*)
- 2 cloves garlic (minced)
- 1 teaspoon ground paprika
- 1 pinch kosher salt
- 4 boneless, skinless chicken breasts (**)
For Garnish (Optional):
- 1 cup cherry or grape tomatoes
- 1 teaspoon olive oil
- 1 tablespoon sliced fresh basil
Instructions
- Add the balsamic vinegar, olive oil, honey, minced garlic, paprika, and salt to a large bowl. Mix with a fork until well combined.1 cup balsamic vinegar, 1 tablespoon olive oil, 1 cup honey, 2 cloves garlic, 1 teaspoon ground paprika, 1 pinch kosher salt
- Add the chicken breasts to the bowl, cover with plastic wrap, and let marinate for at least 3-4 hours (up to 8 hours) in the fridge.4 boneless, skinless chicken breasts
- Heat your grill to medium-high heat (375-450°F). Brush the grates with olive some olive oil, if desired, to prevent sticking. If using an indoor grill pan, preheat over medium-high and brush with oil.
- Add the marinated chicken and grill until thoroughly cooked through to 165°F, about 8-10 minutes per side.
- Remove the chicken and set aside to rest for 5 minutes before slicing.
- Meanwhile, add the cherry or grape tomatoes and olive oil to a cast-iron skillet set on the still-hot grill (or set over medium heat on the stovetop), and sauté until burst and beginning to char, about 5 minutes.1 cup cherry or grape tomatoes, 1 teaspoon olive oil
- Optional: Pour the remaining balsamic marinade into a saucepan and simmer until it forms a thick and syrupy glaze, at least 2-3 minutes. Drizzle or brush the glaze over the grilled chicken.
- Garnish the sliced grilled chicken with fresh basil and the blistered cherry tomatoes.1 tablespoon sliced fresh basil
Notes
- If your chicken breasts are uneven thicknesses, place them between two pieces of plastic wrap and pound them to an even thickness for more even cooking.
- For a bit of extra depth, feel free to add a tsp of Dijon mustard, a splash of soy or Worcestershire sauce, or a hint of smoked paprika to the marinade.
- While a longer marinade time is best, even just 30 minutes will add lots of flavor to the chicken.
- If your grill is too hot, the outside will char black before the inside is cooked. Keep a cool zone on your grill (one burner off or on low). If the chicken starts getting too dark, move it to the cooler side and close the lid to finish cooking with indirect heat.
- Let the chicken rest for at least 5 minutes before slicing to seal in the juices. Otherwise, the chicken may turn out dry.
- Slice the chicken against the grain for the most tender bite.
- Make sure to cook the leftover marinade/glaze for at least 2-3 minutes on a rolling boil to kill any raw chicken bacteria.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Making a Balsamic Glaze
Like I said before, the balsamic marinade really is the star of the show here. It infuses the chicken with so much flavor, and it can pull double-duty as both a marinade and a glaze. I really love to take the excess marinade and simmer it in a saucepan until it turns into a thick and syrupy glaze. Coating this grilled chicken with balsamic glaze really takes it to the next level of deliciousness. Rich balsamic flavor inside and out!
How to Make Balsamic Chicken on the Grill Step by Step
Mix the Marinade: Add 1 cup of balsamic vinegar, 1 tablespoon of olive oil, 1 cup of honey, 2 cloves of minced garlic, 1 teaspoon of ground paprika, and 1 pinch kosher salt to a large bowl. Mix everything together with a fork or whisk until well combined.
Marinate the Chicken: Add 4 boneless, skinless chicken breasts to the bowl and turn to coat. Cover with plastic wrap, place in the fridge, and let the chicken marinate for at least 3-4 hours (or up to 8 hours). The longer you marinate the chicken, the more tender and flavorful it will become.
Grill the Chicken: Heat your grill to medium-high heat (375-450°F). Brush the grates with olive some olive oil to prevent sticking. If you’re using an indoor grill pan, preheat it over medium-high and brush with oil. Add the marinated chicken and grill until thoroughly cooked through to 165°F, about 8-10 minutes per side. Remove the chicken and set aside to rest for 5 minutes before slicing against the grain for the most tender bite.
Sauté the Tomatoes: Meanwhile, add 1 cup cherry or grape tomatoes and 1 teaspoon olive oil to a cast-iron skillet set on the still-hot grill (or set over medium heat on the stovetop), and sauté until burst and beginning to char, about 5 minutes. Optionally, pour the remaining balsamic marinade into a saucepan and simmer until it forms a thick and syrupy glaze, about 2-3 minutes. Drizzle or brush the glaze over the grilled chicken. Garnish the sliced grilled chicken with 1 tablespoon sliced fresh basil and the blistered cherry tomatoes.
How to Store, Freeze, and Reheat
Store leftover grilled balsamic vinegar chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven, microwave, or air fryer. It’s also great cold on salads!
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