Balsamic Herb Grilled Chicken is moist, tender, and packed with flavor through and through. This easy grilling recipe can be turned into a freezer meal and is a great recipe for groups of people. What more can you ask for in a chicken recipe!?
Grilling season isn’t quite over yet in mid-Missouri thankfully. We’ve had 70 and 80 degree sunny days for what feels like months and our family is loving it! We just moved across town in late August to a “new” house that has a lovely back yard, so we’ve been enjoying many nights eating dinner on the deck.
A few weeks ago I decided to try out my Balsamic Dressing with Herbs as a marinade for grilled chicken, calling it Grilled Balsamic Herb Chicken (original, eh?). I had a feeling the acidity from the balsamic vinegar combined with all those herbs and spices would transform this lack-luster piece of meat. And oh my! You can see the moisture and flavor on this chicken from the pictures. But, the taste…it’s even better! This will be one of my go-to marinades, in addition to Southwest Grilled Chicken, from now on.
I served mine with some cooked quinoa (seasoned well with salt, pepper, a little butter, and garlic powder), steamed green beans, and grapes to the table for what ended in a filling, tasty, and quite healthy dinner. Or, you might choose a to serve a colorful salad on the side.
The best part: no one complained. Can I get an amen to that, parents?Print
Balsamic Herb Grilled Chicken is moist, tender, and packed with flavor through and through. The flavor combinations of the marinade makes this my go-to recipe for warm weather grilling.
- 1/3 cup balsamic vinegar
- 1/3 cup avocado oil or olive oil
- 2 garlic cloves, minced
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dried parsley flakes, crushed in hand
- 1 1/2 teaspoons dried basil, crushed in hand
- 1 teaspoon dried oregano, crushed in hand
- 4 chicken breasts (about 1.5 lbs)
Note: This recipe was updated on 4/7/20 after re-testing. The old version called for 3/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tablespoon minced garlic, and sugar (instead of honey).
Make It Now:
- Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking.
- Combine all marinade ingredients, except chicken breasts, in a large zip-top bag. Seal and shake to combine. Add chicken and refrigerate for about 1-2 hours and up to 24 hours to allow chicken to marinate. (Freezing instructions begin here.)
- Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.
Freeze For Later: Place chicken breasts in marinade in a gallon-sized freezer bag. Seal tightly and freeze. Use these tips for best results when making freezer meals.
Prepare From Frozen: Defrost using one of these safe thawing methods. Cook according to directions. Be sure to cook the thawed, marinating chicken as soon as possible so it doesn’t get mushy or tough from over-marinating.