Balsamic Marinated Chicken (Printable)
Juicy chicken marinated in tangy balsamic vinegar, garlic, and herbs, grilled to golden perfection.
# What You’ll 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 thoroughly coated. Seal and refrigerate for 1 to 4 hours.
03 - Preheat grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess 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 chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing.
06 - Garnish with fresh parsley and serve with lemon wedges alongside your choice of sides.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so every bite carries deep, sticky flavor without extra work.
- It is genuinely difficult to overcook because the honey and vinegar create a protective crust that locks in moisture.
- You probably have every ingredient in your pantry right now, which makes this the ultimate no planning dinner.
02 -
- Do not marinate longer than four hours or the acid in the vinegar will start breaking down the meat and turn it mushy instead of tender.
- Letting the chicken come to room temperature for fifteen minutes before grilling ensures even cooking from edge to center.
03 -
- Reserve a few tablespoons of marinade before adding the chicken so you can brush it on during grilling for extra layers of flavor.
- A meat thermometer is the single tool that will save you from dry chicken forever because guessing is a losing game.