Balsamic Marinated Chicken (Printable)
Juicy grilled chicken marinated in balsamic vinegar, garlic, and fresh herbs for a flavorful Mediterranean main.
# What You 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
# How-To:
01 - In a medium mixing bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, minced garlic, chopped rosemary, dried 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 aluminum foil, and let rest for 5 minutes before slicing.
06 - Garnish with fresh chopped parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so nothing goes to waste and every bite carries that sweet tangy depth.
- It genuinely works with whatever chicken cuts you have on hand, thighs, breasts, even tenders, and still turns out juicy every time.
02 -
- Do not marinate longer than four hours or the acid in the vinegar will start breaking down the meat and give it a mushy texture that no one enjoys.
- Letting the chicken come to room temperature for a few minutes before grilling helps it cook evenly and prevents a cold center with overcooked edges.
03 -
- Reserve a couple tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra caramelization without any food safety worries.
- If your grill pan smokes too much, lower the heat slightly and just add a minute or two to each side, patience beats charred smoke alarms every time.