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Balsamic Grilled Chicken Breasts

If I’ve learned anything about grilling chicken breasts, it’s that the marinade MATTERS! This Balsamic Grilled Chicken Breast recipe gives you the juiciest, most flavor-packed chicken with a perfectly charred crust, and it’s super simple to do thanks to a few essential steps.

Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings
Calories: 209 kcal
Course: Main Course , Others
Cuisine: gluten-free

Ingredients

  • 1 ½ lbs. boneless skinless chicken breasts
  • ¼ cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. lemon juice from 1 lemon
  • 1 Tbsp. brown sugar
  • 1 tsp. garlic powder
  • ½ tsp. dried thyme
  • ½ tsp. paprika
  • 1 tsp. salt plus more to taste
  • ½ tsp. black pepper plus more to taste

Instructions

    Cup of Yum
  1. Place chicken in a gallon-sized ziplock bag and pound chicken to about ½-inch thick using a meat mallet or rolling pin. Place on a cutting board and cut into six 4-oz pieces. Poke holes into the chicken with a fork 7-8 times on each piece and then add back into the ziplock bag, making sure it is not broken.
  2. Whisk together ¼ cup oil, balsamic vinegar, lemon juice, brown sugar, garlic powder, thyme, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Pour marinade over the chicken, zip the bag, leaving a little open to let excess air out, and massage chicken to ensure all of the marinade gets into the meat. Refrigerate for at least 30 minutes or up to overnight.
  3. When ready to grill, remove the chicken from the refrigerator and allow it to come to room temperature for 10 minutes if it's been chilling for more than 1 hour. Preheat the grill to high, clean and oil the grates.
  4. Place the chicken on the grill, smooth side-down, shaking off any excess marinade. Close the grill lid and cook for 4-5 minutes on that side before flipping. If the chicken sticks when trying to flip, let cook for another 1-2 minutes more.
  5. Once flipped, recover the grill and allow to cook for another 5-8 minutes, or until the internal temperature reaches 160 degrees. Remove from the heat, place on a plate, tent with aluminum foil, and let rest for 5-10 minutes while it continues to cook.
  6. Serve immediately with additional salt and black pepper to taste.

Notes

  • Nutrition: Nutritional information is based on 1/4 of the marinade remaining unused.
  • Vinegar: Use balsamic vinegar for a naturally sweeter flavor; apple cider vinegar is a good alternative, but avoid distilled white vinegar.
  • Brown Sugar: Brown sugar caramelizes well, adds rich flavor, and helps the marinade stick better than honey or maple syrup.
  • Baking Directions: Bake marinated chicken breasts at 400°F (200°C) for 20-25 minutes, or until they reach an internal temperature of 165°F.
  • Types of Chicken: This marinade works well with chicken breasts, thighs, drumsticks, and wings but you will need to adjust cooking times accordingly.
  • Marinating Time: Marinate chicken for at least 30 minutes, but no more than 24 hours to avoid a mealy texture.
  • Grilling Temperature: Make sure you remove the chicken when it reaches 160°F as it will continue to cook to 165°F while resting.
  • Storage: Store leftover marinated chicken in an airtight container in the refrigerator for up to 3-4 days; freeze the chicken in the marinade for up to 3 months and thaw in the refrigerator before cooking.

Nutrition Information

Calories 209kcal (10%) Carbohydrates 4g (1%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 452mg (19%) Potassium 456mg (13%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 258IU (5%) Vitamin C 3mg (3%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 4g 1%
Protein 24g 48%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 452mg 19%
Potassium 456mg 10%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 258IU 5%
Vitamin C 3mg 3%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.