Grilled Balsamic Chicken Breasts

With school back in session and summer winding down, I still like to keep the grill going for as long as I can. This grilled balsamic chicken is one of those recipes that works perfectly for that time of year. It is simple enough for a weeknight dinner, but still feels fresh and flavorful.

This balsamic grilled chicken is great served as a main dish with your favorite sides, but it also works really well for meal prep. I especially like making a little extra so I can slice it up and add it to a salad for lunch later in the week. It is the kind of recipe that tastes just as good the next day, which always makes me happy. I have even eaten it cold straight from the fridge as part of my lunch, and it is still delicious.

Ingredients for Grilled Balsamic Chicken Breasts

• BALSAMIC VINEGAR – Balsamic vinegar is the main flavor in this marinade, giving the chicken a rich, tangy taste with just a touch of sweetness. It helps make the chicken flavorful and gives it a delicious grilled finish.
• LOW SODIUM SOY SAUCE – Low sodium soy sauce adds a savory, salty depth to the marinade without making it too overpowering. It also helps balance the tang of the balsamic vinegar.
• EXTRA VIRGIN OLIVE OIL – Olive oil helps coat the chicken and carry all of the flavors from the marinade. It also adds richness and helps keep the chicken moist as it cooks.
• KOSHER SALT – Kosher salt helps season the chicken and brings out the flavor of the other ingredients. It is a simple but important part of achieving a balanced marinade.
• ITALIAN SEASONING – Italian seasoning adds a herby blend of flavors that pairs really well with balsamic vinegar and soy sauce. It gives the chicken that classic savory flavor that makes it versatile for dinners, salads, and meal prep.
• GARLIC POWDER – Garlic powder adds a savory boost and rounds out the marinade’s flavor. It mixes in easily and adds extra depth to the chicken.
• BONELESS SKINLESS CHICKEN BREASTS – Boneless skinless chicken breasts are the protein in this recipe and work especially well with this marinade. They soak up the flavor beautifully and grill up into a simple, delicious meal.

Instructions for Grilled Balsamic Chicken Recipe

This recipe is super simple to put together. Start by adding the marinade ingredients to a gallon-size zip-top freezer bag: balsamic vinegar, low-sodium soy sauce, olive oil, salt, Italian seasoning, and garlic powder. Seal the bag and give it a good shake to combine everything. Then add the chicken breasts to the bag and make sure they are well coated in the marinade.

Once the chicken is in the marinade, all that is left to do is let it soak up all that flavor. You can marinate it for as little as 30 minutes or as long as 12 hours. I like to put it together in the morning and let it sit in the refrigerator until dinnertime.

When you are ready to cook, preheat your grill to medium-high heat. Grill the chicken for about 4 to 5 minutes per side, or until it reaches an internal temp of 165 degrees. Discard any excess marinade. The exact cooking time can vary depending on how thick your chicken breasts are, so using a meat thermometer is the best way to know when they are done.

Once the chicken comes off the grill, loosely cover it with foil and let it rest for about 5 minutes. This helps keep the chicken juicy before serving. Then it is ready to enjoy as a main dish, sliced over a salad, or saved for lunches later in the week.

For my next post this week, I will share the roasted potato recipe I served alongside these grilled balsamic chicken breasts. It was such a great side dish for this meal and paired really well with the chicken’s flavor. So if you are looking for something to round out the dinner, be sure to check back for that recipe too.

Frequently Asked Questions

How long should I marinate the chicken?
You can marinate the chicken for as little as 30 minutes or as long as 12 hours. I think it works especially well to let it marinate for several hours if you have the time.

Can I marinate the chicken overnight?
Yes. Overnight works well, but I would not go much longer than 12 hours, since the balsamic vinegar can start to affect the chicken’s texture if it sits too long.

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs would work well in this recipe and may even stay a little juicier on the grill.

Do I have to grill the chicken?
No. If you do not want to grill, you can cook the chicken on the stovetop, in the oven, or even in an air fryer.

How long does it take to grill the chicken?
It usually takes about 4 to 5 minutes per side over medium-high heat, but the exact time will depend on the thickness of the chicken breasts. Always cook until the internal temperature reaches 165 degrees.

What does the balsamic vinegar do in the marinade?
Balsamic vinegar adds a rich, tangy flavor with just a little sweetness. It is what gives the chicken so much of its bold flavor.

Why use low-sodium soy sauce?
Low-sodium soy sauce adds savory depth without making the chicken too salty. It helps balance the balsamic vinegar and adds extra flavor to the marinade.

Can I make this ahead of time?
Yes. This is a great recipe to prep earlier in the day so the chicken can marinate until you are ready to grill it for dinner.

How do I keep the chicken from drying out?
Try not to overcook it, and let it rest for about 5 minutes after grilling. Using a meat thermometer is the best way to keep it juicy.

Can I use this chicken for meal prep?
Yes. It is great for meal prep because it tastes good fresh off the grill and also works well sliced up for salads or lunches later in the week.

Can I eat the leftovers cold?
Yes. This chicken is delicious cold, which makes it especially handy for salads, wraps, or easy lunches.

Tips and Tricks

• Marinate it longer if possible. More time in the marinade gives the chicken better flavor.
• Pound thick chicken breasts if needed. This helps them cook more evenly on the grill.
• Preheat the grill well. That helps the chicken cook better and keeps it from sticking.
• Use a meat thermometer. Cook the chicken just until it reaches 165 degrees to keep it juicy.
• Let it rest before serving. A few minutes under foil helps the juices stay in the chicken.

FOR MORE RECIPES LIKE THIS, TRY:

• BBQ Smoked Pulled Chicken
• Easy Grill Packets
• Sweet and Spicy Grilled Chicken
• BBQ Chicken Marinade (Freezer Meal)

Recipe adapted from Our Salty Kitchen.