Balsamic Grilled Chicken with Herbs
Juicy and tender chicken breasts marinated in a sweet and tangy blend of balsamic vinegar, garlic, and fresh herbs. Grilled to perfection in under 20 minutes.
Equipment
- Outdoor Grill or Grill Pan
- Meat mallet
- Whisk
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Pound the Chicken: Place chicken breasts between plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet.
- Make Marinade: In a medium bowl, whisk balsamic vinegar, olive oil, brown sugar, mustard, garlic, rosemary, thyme, salt, and pepper until smooth.
- Marinate: Place chicken in a shallow dish or zip-top bag. Pour marinade over chicken, ensuring it is well coated. Refrigerate for at least 30 minutes (up to 4 hours).
- Preheat: Preheat grill to medium-high heat. Lightly oil the grates.
- Grill: Remove chicken from marinade (discard excess marinade). Grill for 6-7 minutes on one side until char marks appear.
- Flip: Flip chicken and cook for another 5-7 minutes, or until internal temperature reaches 165°F (74°C).
- Rest: Remove from grill and let rest on a plate for 5 minutes before serving.
Notes
If you want extra sauce for serving, reserve a small amount of the marinade before you put the raw chicken in it. Do not consume marinade that has touched raw meat unless it has been boiled.