Upgrade those grilled chicken breasts and thighs with my favorite flavorful balsamic marinade! This versatile grilled balsamic chicken is so juicy and can be served with your favorite summer side dish, added to salads or pasta for a delicious and easy meal!
This balsamic chicken pairs perfectly with my tomato basil pasta and caprese grilled chicken salad!
Why You’ll Love Grilled Balsamic Chicken
Quick and easy – The marinade for this balsamic chicken can be thrown together in just a few minutes and it’s made with simple, but flavorful ingredients. Marinating time is anywhere from 1 hour to 24 hours, it’s up to you!
Versatile – There are so many ways to use this marinated balsamic chicken! You eat it right off the grill with your favorite salad or side dishes, turn it into a fabulous chicken sandwich, add into pasta, or turn it into a rice bowl.
Meal prep – I love to meal prep grilled chicken on the weekend so I can have it on hand whenever I need a ready-to-eat protein for lunch or dinner.
Ingredient Notes
Chicken – Chicken breasts, thighs, or even drumsticks can be used.
Balsamic vinegar – Since this is the star ingredient, I recommend using a good quality balsamic vinegar. Colavita and About black are two brands I like and use.
Pesto – Adding a little pesto to the marinade is a great way to infuse it with basil and garlic flavor. Plus, pesto and balsamic vinegar pair wonderfully together.
Olive oil – Tenderizes the chicken and balances the acid in the marinade.
Honey – Add a light sweetness to the marinade. You can also use maple syrup.
Garlic powder and red pepper flakes – Red pepper flakes are optional, but great for a hint of spicy flavor.
How Long Should You Marinate Chicken?
Chicken should marinate for a minimum of 30 minutes and depending on the marinade, up to 24 hours. Some marinades will breakdown chicken and change their texture if marinated for too long.
This balsamic marinade is best when you allow it to marinate with the chicken for at least an hour and no more than 24 hours.
Tips for Grilling Chicken
- Don’t use chicken breasts that are too thick. If you do have thicker chicken breasts, pound them out or cut it in half horizontally (like chicken cutlets). This will reduce the cooking time and help the chicken cook more evenly.
- Before grilling the chicken let it sit out at room temperature for 15-30 minutes.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature, 165° F.
- Let the chicken rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the chicken and the muscle fibers to relax, resulting in more tender, juicy grilled chicken.
Substitutions
- Swap pesto with a teaspoon of Italian seasoning and an extra tablespoon of olive oil.
- Replace the honey with maple syrup.
- For a sweeter, richer balsamic flavor, use aged balsamic vinegar. I like this one.
- Swap garlic powder with 1-2 cloves of grated or minced garlic.
What to Serve with Balsamic Marinated Chicken
Balsamic grilled chicken is a summer dinner staple for me and it’s also great to serve as a main dish at BBQs. Pair it with any of these salads. Potato salad, edamame salad, berry pesto pasta salad, or cucumber tomato salad.
Storage
The grilled chicken keeps for 4-5 days in an airtight container in the fridge.
You can freeze the balsamic grilled chicken for up to 3 months. Defrost it in the refrigerator overnight before using it.
The chicken can be reheated in the microwave or it can be eaten cold. I love using it on this grilled chicken salad with strawberries and goat cheese.
More Grilled Chicken Recipes
Grilled chicken is a summer staple around here and I’ve got plenty of ways to incorporate it into your next dinner!
Did you make this grilled balsamic chicken? I’d love if you’d leave a recipe rating and review below.
Combine all of the marinade ingredients in a glass measuring cup or bowl and whisk together until combined.
Place the chicken breasts and marinade into a freezer bag. Seal the bag, pressing the air out as you do. Massage the marinade into the chicken then refrigerate it for at least an hour or overnight.
Preheat grill to 400° F. Oil the grates and place the chicken on them. Grill for 6-7 minutes then flip and grill another 5-6 minutes or until the internal temperature is 165° F. Remove the chicken from the grill and let it rest for 5-10 minutes before slicing it.
- The grilled chicken will keep for 4-5 days in an airtight container in the refrigerator.
- Leftover grilled chicken is delicious added to salads and pasta.
Calories: 219kcalCarbohydrates: 4gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 683mgPotassium: 518mgSugar: 3gVitamin A: 191IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
