This flavorful Grilled Balsamic Chicken Recipe is made with an simple, one-hour marinade. It’s a perfectly seasoned recipe with fresh rosemary, garlic, lemon and balsamic vinegar to make a tender and flavorful grilled chicken recipe. It’s low-carb and gluten-free.
Grilled chicken is one of my favorite, low calorie, high protein dishes to make that helps me to stay on track. I add it to salads, eat it sandwiches and wraps and sometimes just eat it as a low carb, out-of-the refrigerator, quick snack.
This recipe is similar to my Grilled Lemon Rosemary Chicken Breast except it has balsamic vinegar in the marinade ingredients.
This chicken recipe is so good that the first time I made it, my boys had three helpings. They loved it as much as I did.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Why marinate chicken before grilling?
Marinating the chicken before grilling it allows the chicken to absorb the flavors of the marinade. It makes it tastier and juicier. Additionally, the salt makes the chicken tender as if brining it.
Do you wash marinade off before cooking?
No, you don’t need to wash off the marinade before cooking the chicken. However, if you do, it will be fine.
Easy Grilled Balsamic Chicken Breast with Marinade Recipe
*See the entire recipe in the printable recipe card at the bottom of this post.
What makes this recipe flavorful is the amount of Kosher salt. The salt really adds to the flavor. It’s SO DELICIOUS! If you don’t have Kosher salt, add about 3/4 tablespoon of table salt.
Also, fresh herbs gives the chicken undeniable flavor. Fresh rosemary is an aromatic and it’s great to use to season chicken or potatoes.
Boneless Skinless Chicken Breasts
I use boneless, skinless chicken breasts for this recipe. I also like to cut the chicken breasts in half and then again in the middle because they cook faster. You can use boneless chicken thighs for this recipe too.
You may also use bone-in chicken such as breasts, thighs, drums and wings. However, if using bone-in chicken, double the marinade portion of this recipe.
Olive Oil
I always use extra virgin olive oil because it’s the best tasting. It’s the first press of the olives and it renders the deepest green of the presses. It’s one of the healthier oils too.
Always use a good quality olive oil. It makes a difference!
Balsamic Marinade
- extra virgin olive oil (EVOO)
- garlic cloves
- fresh rosemary
- fresh lemon juice
- balsamic vinegar
- Kosher salt
- black pepper
Place raw chicken in a bowl and then add the balsamic marinade ingredients. You may also use a plastic zipper bag and seal bag. Discard excess marinade after marinating.
You don’t need a lot of balsamic vinegar to make this recipe. You only need two tablespoons. Don’t use balsamic glaze as it’s reduced and it s bit sweet.
If you happen to think you have balsamic vinegar and you don’t, soy sauce is a good substitute.
How long to marinate chicken for grilling?
The raw chicken only marinates for one hour. However, if you want to marinate it longer, you can up to eight hours for this particular recipe. When done marinating, discard excess marinade.
Preheat grill to 400F and put the chicken on the hot grill. The cook time is only about five minutes or so on each side. Don’t overcook the chicken or it will become dry.
Ensure the internal temperature reaches 165F using a meat thermometer or cut the thickest part of the chicken. If the juices run clear, it’s done.
Grill marks makes the chicken look so appetizing for some reason. It’s my favorite way to eat chicken because of the crispy edges with tender and juicy inside.
This recipe is great when you want a delicious, well-seasoned chicken to grill. Alternatively, you could use this marinade for pork chops too.
What to serve with Balsamic Grilled Chicken
Serve grilled chicken with pasta salad, green leafy salads, vegetables, and roasted potatoes. Here are some delicious suggestions:
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Mediterranean Orzo Pasta Salad
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Meal Prep
This chicken recipe is great for meal prep because you can freeze it either before cooking or after.
If you cook the chicken first, you can just defrost it in your refrigerator and reheat it or eat it cold. It freezes well in plastic zipper bags or plastic containers.
The leftovers are tasty too. It’s perfect to add to salads, sandwiches and wraps too. It’s a chicken dinner everyone will enjoy.
You may also like:
Grilled Lemon Rosemary Chicken Breast
One Pan Rosemary and Balsamic Chicken Thighs and Lemon Potatoes
Air Fryer Garlic Rosemary Chicken Thighs
Air Fryer Chicken Leg Quarters
See more ITALIAN RECIPES.
I took this recipe to Weekend Potluck.
Grilled Balsamic Chicken Recipe
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
marinade
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar (not balsamic glaze)
- 3 oz fresh lemon juice
- 4 cloves garlic
- 2 tbsp chopped fresh rosemary
- 2 tbsp Kosher salt
- 1/2 tsp black pepper
Instructions
- First, cut chicken breast into smaller pieces.
- Next, add chicken to a large bowl.
- Then, add EVOO (1/4 cup,) balsamic vinegar (2 tbsp,) fresh lemon juice (3 oz,) garlic cloves (4 cloves,) chopped fresh rosemary (2 tbsp,) Kosher salt (2 tbsp,) and black pepper (1/2 tsp.) Stir to coat the chicken and allow to marinate one hour in the refrigerator.
- Next, preheat grill on high to 400F. Grill chicken about 5 minutes or so on each side. Pierce middle of largest chicken piece and see if juices run clear before removing.
