Grilled Balsamic Chicken

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This tender, juicy, grilled balsamic chicken is so easy to prep ahead and throw on the grill at dinnertime! It’s a new favorite that’s perfect for any occasion.

As a family, we eat a lot of chicken! This lean, versatile protein makes an appearance on our dinner table more often than not, and I’m always looking for new ways to cook it up.

I cook some chicken breasts every week to use in various way throughout the week. I’ll use them to top a quick BLT salad, or dice them up and throw them into a soup for extra protein. I use them to make chicken salad, or wraps, or to cut in chunks for the kids’ lunchboxes. The possibilities are endless!

Although I often cook them plain with just salt and pepper (they can be juicy and delicious plain, if you do it right!), I also love a good marinade, for a flavor boost that makes them suitable for serving on their own with a quick side. This Greek marinade is a long time favorite, but this tangy balsamic marinade is another versatile and delicious option.

In the winter, I tend to sauté my chicken breasts in a pan, but in the summertime, I love to put them on the grill whenever I happen to be grilling something.

This grilled balsamic chicken is juicy, tangy, so full of flavor, and incredibly easy to make. Whether you’re hosting a backyard BBQ, making this grilled balsamic chicken salad, or just looking for a quick and healthy weeknight dinner, this grilled balsamic chicken is a winner.

Why You’ll Love This Grilled Balsamic Chicken Recipe

It’s Quick and Easy: With just a handful of ingredients and minimal prep time, you’ll have a delicious meal ready in no time.

It’s Healthy: Packed with protein and made with wholesome ingredients, this dish is as nutritious as it is tasty.

It’s Versatile: Use it in this grilled balsamic chicken salad, summer veggies like this grilled zucchini and summer squash, or on top of this fresh tomato alfredo pasta for a complete meal.

Ingredient Notes

Chicken Breasts

I use boneless, skinless chicken breasts for this grilled balsamic chicken. They cook quickly on the grill and stay juicy with a great balsamic marinad, and as long as you don’t overcook them!

You can also use chicken thighs, or drumsticks for this recipe if you prefer them.

Olive oil

The olive oil acts as a base for the balsamic marinade, helping to coat the chicken and lock in moisture. I like to use extra virgin olive oil for all its health benefits and rich flavor.

Balsamic Vinegar

Known for its tangy, rich, and sweet profile, balsamic vinegar infuses the chicken with a deep, complex flavor that also caramelizes beautifully on the grill.

Dijon Mustard

The mustard adds a mild tang and a bit of spice, enhancing the overall depth of the marinade. Its creamy texture helps emulsify the marinade, making it cling to the chicken.

Garlic

Freshly minced garlic cloves are best but you can also use garlic powder in a pinch.

Salt & Pepper

For seasonings, I like to use kosher salt and freshly ground black pepper.

Fresh basil

I like to finish my grilled balsamic chicken with some chopped fresh basil. You can also finish it off with some parsley!

Step by Step Instructions

1. If your chicken breasts are on the thicker side, use a meat mallet to pound them to an even thickness, or slice them horizontally to create chicken cutlets.

1. In a large bowl, a glass container with a lid, or a baking dish, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, 1/4 tsp of salt, and 1/4 tsp of black pepper until well combined and emulsified. Set aside 2 tbsp of the marinade for basting later.

1. Add the chicken breasts to the bowl or container, ensuring they are fully coated in the balsamic marinade. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours. 2-3 hours is optimal.

1. Heat your grill pan to medium heat. Remove the chicken breasts from the balsamic chicken marinade and season lightly with salt and pepper.

1. Place the chicken on the grill grate and cook for about 5 minutes on the first side. Flip the chicken and grill for an additional 3-5 minutes, basting once or twice with the reserved marinade, until the chicken is cooked through, and reaches an internal temperature of 165 degrees F on your meat thermometer.

1. Once the grilled balsamic chicken is cooked, let it rest for a 5-10 minutes, then sprinkle it with fresh basil and serve with your favorite grilled veggies, salad, rice, or potatoes.

Tips for the Perfect Grilled Balsamic Chicken

• Make sure your chicken breasts are of even thickness for uniform cooking. You can either pound the thicker parts down or slice them horizontally to make chicken cutlets.

• Marinating the chicken for 2-3 hours in the refrigerator will yield the best flavor for this grilled balsamic chicken. Avoid marinating for more than 24 hours as the acid in the marinade can start to break down the meat too much.

• Preheat your grill to medium to ensure the chicken cooks evenly without burning the outside. If using a gas grill, this typically means a temperature around 350-375°F.

• Olive oil in the marinade can cause flare-ups on the grill. To prevent this, ensure excess marinade is shaken off before placing the chicken on the grill.

• Use a meat thermometer to ensure your chicken is cooked through. The internal temperature should reach 165°F. Insert the thermometer into the thickest part of the chicken for an accurate reading.

• Let the balsamic grilled chicken rest for a few minutes after removing it from the grill. This helps the juices redistribute within the meat, making it more tender and flavorful.

• For beautiful grill marks, avoid moving the chicken too much while it’s cooking. Place it on the grill grates and let it cook undisturbed for a few minutes before flipping.

Storage Instructions

This grilled balsamic chicken is great for meal prep because you can make some and store in airtight containers in the refrigerator for up to 3-5 days. If you want to freeze it, you can put it in the freezer for up to 3 months.

Serving Suggestions

• You can serve the sliced grilled balsamic chicken over a bed of mixed greens, cherry tomatoes, cucumbers, red onions, and feta cheese.

• Pair it with a light, summery, Italian-inspired pasta like this cherry tomato pasta.

• Serve alongside grilled vegetables like zucchini, bell peppers, asparagus, and red onions or roasted potatoes like these roasted potatoes and asparagus.

• Serve the chicken over a bed of fluffy quinoa mixed with chopped fresh herbs, diced tomatoes, and cucumbers.

• You can also slice the chicken thinly and wrap it in a tortilla with lettuce, tomatoes, avocado, and a drizzle of ranch or Caesar dressing.

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