Balsamic Marinated Chicken (Print version)
Juicy chicken marinated in balsamic vinegar, garlic, and herbs then grilled for a flavorful Mediterranean meal.
# What goes in:
→ 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
# Cooking steps:
01 - In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, rosemary, 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, if desired.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a glaze, so every bite carries this deep, caramelized tang that feels restaurant fancy with almost zero effort.
- It genuinely works with whatever cut of chicken you have on hand, thighs, breasts, even tenders, so you never have to overthink your grocery list.
02 -
- Do not marinate longer than 4 hours or the acid in the balsamic will start breaking down the meat fibers and you will end up with a mushy texture no amount of grilling can fix.
- Letting the chicken rest is not optional. I skipped it once in a rush and every slice leaked juice across the cutting board, leaving the meat drier than it should have been.
03 -
- Reserve a tablespoon of marinade before adding the raw chicken and drizzle it over the finished dish as a quick, vibrant sauce.
- If your balsamic vinegar is very acidic, add an extra half tablespoon of honey to smooth out the sharpness and promote better caramelization.