My Balsamic Grilled Chicken is juicy, flavorful, and packed with bold flavors from a tangy balsamic marinade made with extra virgin olive oil, Dijon mustard, and honey. Grilled over medium-high heat on a hot grill, this easy recipe creates juicy chicken breasts with a delicious caramelized finish. Perfect for meal prep, summer salads, grain bowls, or a hearty main dish, this grilled chicken recipe is a must-try for anyone who loves healthy recipes with simple ingredients!
Looking for more? Try my Grilled Chicken Piccata, Grilled Chicken Spiedini or Grilled Italian Dressing Chicken.
🥘 Ingredients
- Boneless Chicken Breast
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Dijon Mustard
- Honey
- Dried Oregano
- Kosher Salt
- Black Pepper
- Balsamic Glaze
- Avocado Oil
See recipe card for quantities.
🔪 Step by Step Instructions
Marinate the chicken: In a large mixing bowl or resealable bag, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, dried oregano, kosher salt, and black pepper until well combined. Add the boneless chicken breast and toss to coat evenly. Cover or seal bag and let marinate in the refrigerator for at least 30 minutes, up to 24 hours.
Preheat the grill: Set the outdoor grill or grill pan to medium-high heat. Lightly grease the grill grates with avocado oil using a paper towel to prevent sticking.
Prepare the chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Grill the chicken: Place the chicken on the hot grill and cook for 3 minutes. Rotate each piece 90 degrees and grill for another 3 minutes to create cross-hatch grill marks.
Flip and baste: Turn the chicken over and brush the grilled side generously with balsamic glaze. Cook for another 4–6 minutes, rotating 90 degrees halfway through for even grill marks.
Check the internal temperature: Insert a meat thermometer into the thickest part of the chicken. Once it reaches 165 degrees F, remove from the grill.
Rest and serve: Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Serve with summer salads, grain bowls, or alongside roasted vegetables for a balanced meal.
💭 Recipe FAQs
Yes! Boneless skinless chicken thighs work great in this recipe and stay extra juicy thanks to their higher fat content. Simply follow the same marinating and grilling instructions, but increase the cook time slightly—about 5–6 minutes per side—until the internal temperature reaches 165 degrees F.
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Balsamic Grilled Chicken
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Equipment
- Grill & tongs
- Meat Thermometer
- Cutting board
- Chef's Knife
- Large mixing bowl
- Whisk
Ingredients
Chicken & Marinade:
- 2 large boneless skinless chicken breasts about 1 ¼ pound, sliced lengthwise into 4 cutlets
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon dried oregano
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
For Grilling & Basting:
- 2 tablespoons balsamic glaze
- Avocado oil for greasing the grill grates
Instructions
- Marinate the chicken: In a large mixing bowl, whisk together the balsamic vinegar, olive oil, oregano, honey, and Dijon mustard until well combined. Add the chicken cutlets and toss until fully coated. Marinate for at least 30 minutes, up to 24 hours for deeper flavor.
- Preheat the grill: Preheat the grill to 500°F and grease the grates by rubbing them with avocado oil on a paper towel.
- Grill the chicken: Remove the chicken from the marinade, shaking off excess. Discard the remaining marinade. Place the chicken on the grill and cook for 4-6 minutes.
- Flip and baste: Turn the chicken over and brush the grilled side with balsamic glaze. Cook for another 4-6 minutes, until the internal temperature reaches 165°F using a meat thermometer.
- Finish and rest: Flip the chicken once more and brush the remaining side with balsamic glaze. Remove from the grill and let it rest for 5 minutes before slicing and serving.
- Oven instructions: Preheat the oven to 450°F and place the marinated chicken on a broiler pan. Bake for 5 minutes per side, basting periodically with balsamic glaze. Switch the oven to broil for the last minute to enhance caramelization.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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