Description
This Grilled Herb-Infused Balsamic Chicken recipe features tender boneless, skinless chicken breasts marinated in a flavorful mix of balsamic vinegar, fresh herbs, garlic, and honey, then expertly grilled to juicy perfection. A simple yet elegant dish perfect for a healthy weeknight dinner or a weekend barbecue.
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, or basil)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, thyme, basil, honey, salt, and black pepper until emulsified and well combined.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate.
- Preheat the Grill: Heat your grill to medium-high, around 375-450°F (190-230°C), to ensure even cooking and excellent grill marks.
- Grill the Chicken: Remove the chicken breasts from the marinade, letting excess drip off. Place them on the hot grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and has a charred, flavorful crust.
- Rest the Chicken: Remove the grilled chicken from the heat and let it rest for 5 minutes. This relaxes the juices and keeps the chicken moist.
- Garnish and Serve: Optionally, sprinkle extra fresh herbs over the chicken before serving for added aroma and visual appeal. Serve warm.
Notes
- Marinating overnight will yield the best flavor and tenderness.
- If you don’t have a grill, the chicken can be cooked on a grill pan or broiled in the oven with similar timing.
- Use a meat thermometer to ensure perfectly cooked chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
