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A delicious balsamic marinated chicken that is perfectly grilled!
I just absolutely love summer grilling season! Of course, in Arizona, I can grill out all year long, but there is just something special about summer grilling. I’m pretty sure we use the grill 6 days a week all summer long.
Creating delicious recipes like this grilled balsamic marinated chicken are so fun and super easy too. Plus, I love that this recipe can do double duty. I make up a few extra pieces of chicken and save the leftovers for meals later in the week.
Ingredient notes and substitutions:
- boneless skinless chicken breasts (this is my favorite brand)
- extra virgin olive oil
- coarse kosher salt
- ground black pepper
- garlic powder
- onion powder
- balsamic vinegar
- minced garlic
- gallon ziptop bag
- grill or indoor grill
- brush baster
How to Make Balsamic Marinated Chicken
This recipe is all about the balsamic chicken marinade! It’s so freakin’ good!
In a gallon-sized ziptop bag, add chicken, olive oil, salt, garlic powder, onion powder, and pepper. Then mix up the marinade of honey, balsamic vinegar, and minced garlic. Add the marinade into the bag (reserving about 1/2 of it for later) and squish the bag to completely coat the chicken. Let marinate for at least 2 hours minutes. Grill chicken for about 6 minutes per side or until no longer pink. Baste chicken, with reserved marinade, one time at the very end of cooking. Remove from grill and let cool slightly and cut the chicken for serving.
How to Perfectly Grill Chicken
- Chicken breasts should be fully thawed.
- Chicken breasts should be no more than 1/2 inch thick (if they are, then you will need to butterfly them aka cut them in half making two thinner chicken breasts).
- Season raw chicken with salt and pepper on all sides.
- Cook boneless chicken breast on one side for about 6 minutes. Flip, then add a layer of sauce, if desired, to cooked side. Cook for 6 more minutes. Should be done in under 15 minutes.
- Adding bbq sauce (or any sauce with sugar/honey) early in the cooking will make the sugars in the sauce burn.
- Chicken is cooked when a thermometer reaches 165 degrees F and juices run clear. (A good thermometer is handy.)
- Still worried? Check out my How to Grill Chicken post.
Can grilled chicken be frozen?
Absolutely! Grill up a bunch and store it in the freezer for quick meals all month long. I like to double bag my grilled chicken so it lasts longer in the freezer. Sometimes I’ll slice, chop, or shred grilled chicken and put each type in their own (double) bags so it’s even easier to use.
Can grilled chicken be eaten cold?
Grilled chicken can be eaten cold. It’s delicious on salads, sandwiches or mixed into chicken salad. Just make sure it is stored in an airtight container in the fridge within 30-45 minutes of coming off the grill. Grilled chicken will last about a week in the fridge.
Can grilled chicken be pink?
Grilled chicken (well…any chicken) should register 165F in the thickest part of the meat (making sure not to touch any bones). The chicken meat should be opaque white and the juices should also run clear.
- 4 boneless skinless chicken breasts
- 1 teaspoon extra virgin olive oil
- 1 teaspoon coarse Kosher salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons honey
- 4 tablespoons balsamic vinegar
- 3 teaspoons minced garlic (about 2-3 cloves)
Note: If chicken breasts are very thick, butterfly them to cook quicker.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 623mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 38g
This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.
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