Chicken breast has a reputation for being boring. This recipe exists to destroy that reputation.
Sweet, tangy, garlicky balsamic marinade. Juicy, tender grilled chicken. Caramelized edges from the grill. This balsamic chicken makes zero sense for how easy it is. Throw it on a salad, stuff it in a sandwich, or eat it straight off the cutting board.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or brown sugar)
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (or rosemary)
Step-by-Step Instructions
Step 1: Make the Marinade
- In a bowl or zip-top bag, whisk balsamic vinegar, olive oil, Dijon, honey, garlic, salt, pepper, and oregano.
Step 2: Marinate the Chicken
- Add chicken to the marinade. Coat well.
- Marinate for at least 30 minutes at room temp or up to 8 hours in the fridge.
Step 3: Preheat the Grill
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Remove chicken from marinade. Let excess drip off.
Step 4: Grill
- Grill chicken for 5-7 minutes per side, until internal temp hits 165°F (74°C).
- Baste with leftover marinade during the last 2 minutes (only if it hasn’t touched raw chicken).
Step 5: Rest and Serve
- Let chicken rest for 5 minutes before slicing.
- Serve with grilled veggies, rice, pasta, or on a salad.
Summary
Prep Time: 5 minutes + marinating | Cook Time: 12 minutes | Total Time: 20 minutes + marinating
Yield: 4 servings
Difficulty: Easy
Storage Notes
- Fridge: Cooked chicken keeps for 4 days in an airtight container.
- Freezer: Marinate raw chicken and freeze for up to 3 months. Thaw in fridge before grilling.
- Reheat: Skillet or oven at 325°F. Microwave works but dries it out.
- Leftover magic: Slice over salads, add to wraps, or pile onto sandwiches.
