Description
This Grilled Herb-Infused Balsamic Chicken features tender, juicy chicken breasts marinated in a flavorful blend of balsamic vinegar, fresh herbs, garlic, and honey, then grilled to perfection. The marinade imparts a tangy, aromatic taste while the grilling adds a smoky char that enhances the flavors. Perfect for a healthy, delicious meal any day of the week.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnish
- Extra fresh herbs (rosemary, thyme, basil)
Instructions
- Prepare the marinade. In a mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, fresh rosemary, thyme, basil, honey, salt, and black pepper until fully combined, forming a flavorful marinade.
- Marinate the chicken. Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well coated on all sides.
- Refrigerate. Seal the bag or cover the dish and refrigerate the chicken for at least 2 hours, but preferably overnight, to allow the herb and balsamic flavors to deeply infuse the meat.
- Preheat the grill. Heat your grill to medium-high, preparing it for cooking to ensure a nice sear and grill marks on the chicken breasts.
- Grill the chicken. Remove the chicken from the marinade, letting any excess drip off to prevent flare-ups. Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Rest the chicken. Remove the grilled chicken from the heat and let it rest on a plate or cutting board for 5 minutes. This allows the juices to redistribute and keeps the chicken moist.
- Garnish and serve. Optionally, sprinkle extra fresh herbs over the chicken for a fragrant presentation before serving.
Notes
- Marinating overnight will intensify the herb and balsamic flavors, but a minimum of 2 hours still yields a tasty result.
- You can use a grill pan on the stovetop if an outdoor grill is unavailable.
- To check doneness without a thermometer, cut into the center to ensure juices run clear.
- Serve with grilled vegetables or a fresh salad for a complete meal.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
