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.