Balsamic Marinated Chicken (Print Page)
Juicy grilled chicken marinated in balsamic vinegar, garlic, and fresh herbs for a flavorful Mediterranean dinner.
# 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
# Directions:
01 - In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, 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 evenly coated. Seal and refrigerate for 1 to 4 hours.
03 - Preheat grill or grill pan over medium-high heat. Remove chicken from the marinade, letting excess drip off.
04 - Grill chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - Transfer to a plate, tent loosely with foil, and let rest for 5 minutes before slicing to retain juices.
06 - Garnish with fresh parsley and serve with lemon wedges alongside roasted vegetables, grilled asparagus, or a fresh green salad.
# Expert Tips:
01 -
- The marinade doubles as a glaze if you reduce the leftover liquid in a small pan for two minutes.
- Four humble pantry staples transform plain chicken into something that tastes like it came from a restaurant with cloth napkins.
02 -
- Do not marinate longer than four hours or the acid in the vinegar will start breaking down the meat fibers and you will end up with a mushy texture nobody enjoys.
- Letting the chicken rest is not optional and cutting early means all those beautiful juices end up on your cutting board instead of inside the meat where they belong.
03 -
- Pound the chicken breasts to an even thickness before marinating so they cook uniformly and you never end up with one end overdone while the other is still pink.
- Save a few tablespoons of marinade before adding the raw chicken and use it as a basting sauce during the last two minutes of grilling for an extra sticky caramelized finish.