Tender Balsamic Grilled Chicken

Here is my favorite balsamic grilled chicken recipe, with a simple marinade that uses balsamic vinegar, olive oil, garlic, and herbs to create tender, juicy chicken with a slightly sweet and tangy flavor.

This balsamic grilled chicken is our go-to dinner when the weather’s nice and we want something easy but tasty. I usually make extra because the leftovers are perfect for salads and sandwiches the next day.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the star of this recipe, and you have a few options when shopping for them. You can buy them pre-trimmed and ready to go, or save some money by purchasing whole chicken breasts and trimming them yourself. If your chicken breasts are really thick (more than an inch), consider pounding them to an even thickness so they cook evenly on the grill. Fresh chicken will always give you the best results, but if you’re using frozen, make sure to thaw it completely in the refrigerator before marinating. Look for chicken that feels firm to the touch and has a nice pink color without any gray spots.

Options for Substitutions

This marinade is pretty forgiving, so here are some easy swaps you can make:

• Chicken breasts: You can easily use chicken thighs instead – they’ll actually stay more tender and juicy on the grill. Just adjust cooking time as thighs may take a few minutes longer.
• Balsamic vinegar: If you’re out of balsamic, try red wine vinegar or apple cider vinegar. You might want to add an extra teaspoon of honey to balance the tartness.
• Honey: Maple syrup or brown sugar work great here. Use the same amount of maple syrup, or about 2 teaspoons of brown sugar.
• Italian seasoning: No Italian seasoning? Mix together ½ teaspoon each of dried basil and oregano, plus ¼ teaspoon each of thyme and rosemary.
• Olive oil: Any neutral oil like vegetable or canola oil will work fine for marinating and grilling.

Watch Out for These Mistakes While Grilling

The biggest mistake with grilled chicken is not marinating long enough – while 30 minutes will work in a pinch, letting your chicken soak in that balsamic mixture for at least 2 hours (or overnight) makes all the difference in flavor and tenderness.

Another common error is cooking over heat that’s too high, which chars the outside while leaving the inside undercooked due to the honey and balsamic sugars burning quickly – aim for medium heat and move the chicken to a cooler part of the grill if flare-ups occur.

Always use a meat thermometer to check for doneness at 165°F in the thickest part, and resist the urge to press down on the chicken with your spatula, as this squeezes out all those delicious juices you worked so hard to keep in.

Let the chicken rest for 5 minutes after grilling to allow the juices to redistribute, which keeps every bite moist and flavorful.

What to Serve With Balsamic Grilled Chicken?

This balsamic grilled chicken pairs beautifully with so many sides since the sweet and tangy flavors work well with both fresh and cooked vegetables. I love serving it alongside roasted vegetables like zucchini, bell peppers, or asparagus, which pick up those lovely balsamic notes from the chicken. A simple arugula salad with cherry tomatoes and a light vinaigrette is another great option that keeps the meal feeling fresh and balanced. For something more filling, try it over creamy mashed potatoes, rice pilaf, or even tossed with pasta and some fresh basil.

Storage Instructions

Refrigerate: Your balsamic grilled chicken will keep perfectly in the fridge for up to 4 days when stored in an airtight container. I love making extra because it’s so handy to have cooked chicken ready for salads, wraps, or quick weeknight dinners. Just let it cool completely before putting it away.

Freeze: This chicken freezes really well for up to 3 months! I like to slice it first, then store it in freezer bags with all the air pressed out. You can even freeze it in meal-sized portions so you only thaw what you need.

Warm Up: To enjoy your leftover chicken, you can eat it cold straight from the fridge or gently warm it in the microwave for 30-60 seconds. If you’re reheating from frozen, let it thaw overnight in the fridge first, then warm it up. The balsamic flavors actually get even better after a day or two!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 110-130 g
• Fat: 55-65 g
• Carbohydrates: 10-15 g

Ingredients

For the chicken:

• 4 boneless skinless chicken breast pieces

For the marinade:

• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tsp italian-style seasoning
• 2 garlic cloves, minced

Step 1: Prepare the Marinade and Marinate the Chicken

• 4 boneless skinless chicken breast pieces
• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tsp Italian-style seasoning
• 2 garlic cloves, minced

In a large gallon zip-top bag, combine the olive oil, balsamic vinegar, honey, ground black pepper, salt, Italian-style seasoning, and minced garlic.

Add the chicken breast pieces to the bag, then seal and massage the marinade into the chicken until each piece is thoroughly coated.

Place the bag in the refrigerator and allow the chicken to marinate for at least 4 hours, or up to 8 hours for deeper flavor.

Step 2: Preheat the Grill

When you are ready to cook, preheat your grill to 375 degrees F.

This ensures an even cooking temperature for the chicken.

I like to let the grill preheat for at least 10 minutes so the grates get nice and hot before the chicken goes on.

Step 3: Grill the Marinated Chicken

• marinated chicken breast pieces from Step 1

Remove the chicken breasts from the marinade, letting any excess drip off.

Place the marinated chicken directly onto the hot grill grates, then close the lid.

Grill for 7-8 minutes on the first side.

Flip the chicken breasts, close the lid again, and continue grilling for another 7-8 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 162 degrees F.

Step 4: Rest the Grilled Chicken

Transfer the cooked chicken to a plate and cover it loosely with foil.

Let the chicken rest for 4-5 minutes.

This helps the juices redistribute and the carry-over heat will finish bringing the chicken up to the safe internal temperature of 165 degrees F.

I always rest grilled chicken; it keeps it juicy and tender.

Step 5: Slice and Serve

Slice the rested chicken and serve as desired.

This balsamic grilled chicken is delicious as a main course, on salads, over pasta or rice, or with your favorite grilled vegetables.

Tender Balsamic Grilled Chicken

Delicious Tender Balsamic Grilled Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 6 hours hrs 15 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

For the chicken:

• 4 boneless skinless chicken breast pieces

For the marinade:

• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp ground black pepper
• 1 tsp salt
• 2 tsp Italian-style seasoning
• 2 garlic cloves, minced

Instructions

 

• In a large gallon zip-top bag, combine the olive oil, balsamic vinegar, honey, ground black pepper, salt, Italian-style seasoning, and minced garlic. Add the chicken breast pieces to the bag, then seal and massage the marinade into the chicken until each piece is thoroughly coated. Place the bag in the refrigerator and allow the chicken to marinate for at least 4 hours, or up to 8 hours for deeper flavor.
• When you are ready to cook, preheat your grill to 375 degrees F. This ensures an even cooking temperature for the chicken. I like to let the grill preheat for at least 10 minutes so the grates get nice and hot before the chicken goes on.
• Remove the chicken breasts from the marinade, letting any excess drip off. Place the marinated chicken directly onto the hot grill grates, then close the lid. Grill for 7-8 minutes on the first side. Flip the chicken breasts, close the lid again, and continue grilling for another 7-8 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 162 degrees F.
• Transfer the cooked chicken to a plate and cover it loosely with foil. Let the chicken rest for 4-5 minutes. This helps the juices redistribute and the carry-over heat will finish bringing the chicken up to the safe internal temperature of 165 degrees F. I always rest grilled chicken; it keeps it juicy and tender.
• Slice the rested chicken and serve as desired. This balsamic grilled chicken is delicious as a main course, on salads, over pasta or rice, or with your favorite grilled vegetables.