Balsamic Grilled Chicken Recipe
This easy balsamic grilled chicken is the ultimate summertime meal. Chicken breasts soaked in a tangy balsamic marinade until tender, then grilled to perfection and topped with a sweet, syrupy glaze and blistered tomatoes.
Servings: 4 people
Calories: 633kcal
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
Video
Notes
*You can use an equal amount of maple syrup, or ¾ cup of brown sugar instead.
**Chicken thighs also work, but may take a bit longer to cook.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 633kcal | Carbohydrates: 83g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 306mg | Potassium: 1089mg | Fiber: 1g | Sugar: 80g | Vitamin A: 526IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg