Description
This Balsamic Grilled Chicken Breasts recipe offers a flavorful and juicy grilled chicken option, marinated in a tangy blend of balsamic vinegar, lemon juice, brown sugar, and a mix of spices. Perfect for a healthy, protein-packed meal ready in under an hour, it’s ideal for summer grilling or any time you crave a deliciously seasoned grilled chicken.
Ingredients
Scale
Chicken
- 1 ½ lbs. boneless skinless chicken breasts
Marinade
- ¼ cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. lemon juice (from 1 lemon)
- 1 Tbsp. packed brown sugar
- 1 tsp. garlic powder
- ½ tsp. dried thyme
- ½ tsp. paprika
- 1 tsp. salt (plus more to taste)
- ½ tsp. black pepper (plus more to taste)
Instructions
- Prepare the chicken: Place the chicken breasts inside a gallon-sized ziplock bag and gently pound with a meat mallet or rolling pin until they reach approximately ½-inch thickness. Transfer to a cutting board and cut into six equal 4-ounce pieces. Using a fork, poke 7-8 holes into each piece to allow the marinade to penetrate. Return the pieces to the ziplock bag, ensuring the bag remains intact.
- Marinate the chicken: In a bowl, whisk together the olive oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, dried thyme, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Pour this marinade over the chicken in the ziplock bag, seal it leaving a small opening for air to escape, and massage the chicken so all pieces are evenly coated. Refrigerate for at least 30 minutes, or for more flavor, up to overnight.
- Prepare the grill: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes if it has been chilled for more than an hour. Preheat the grill to high heat. Clean and oil the grill grates to prevent sticking.
- Grill the chicken: Shake off excess marinade and place the chicken pieces smooth side down on the hot grill. Close the grill lid and cook undisturbed for 4-5 minutes. If the chicken sticks when attempting to flip, allow it to cook a bit longer, another 1-2 minutes until it releases easily.
- Flip the chicken: Turn the chicken over and close the grill lid again. Continue grilling for another 5-8 minutes, or until the internal temperature reaches 160°F, ensuring the chicken is cooked through but remains juicy.
- Rest the chicken: Remove the grilled chicken from the heat and place on a serving plate. Tent loosely with aluminum foil and allow it to rest for 5-10 minutes. This rest period helps the juices redistribute and finishes the cooking process.
- Serve: Serve the chicken immediately, seasoning with additional salt and black pepper to taste if desired. Enjoy your flavorful balsamic grilled chicken as a main dish with your favorite sides.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- If using a charcoal grill, ensure coals are evenly heated for consistent cooking.
- Use a meat thermometer to check for doneness to avoid under or overcooking.
- Allowing the chicken to rest after grilling helps retain moisture and tenderness.
- Adjust seasoning according to your taste preferences.
