Slightly tangy, slightly sweet, the marinade for this Grilled Balsamic Chicken recipe renders the chicken rich and delightful.
It’s grilling season! It’s grilling season!
That’s exactly what I felt like shouting the first night of the season when cooking dinner outside. We’ve repeated our outdoor cooking almost every night since.
I love grilling outside.
The scent of cooking food wafting through the air, the sounds of crackling inside the grill, the wave of heat that smacks you in the face when you open the lid . . . what’s not to love?
This was a new recipe experiment for me that worked out so well. I have some OMG balsamic vinegar from a small chain of pasta stores called Villarina, and I wanted to try it in a marinade for chicken. This is now on dinner repeat.
This recipe — Grilled Balsamic Chicken — creates a slightly tangy, slightly sweet chicken breast with a rich color. It’s easy to make and enjoy.
To make this, start by combining the marinade ingredients and adding the chicken to it. It works its magic pretty quickly — you just need 20 minutes to marinate the chicken — and then you’re ready to grill the chicken.
See? Easy peasy!
Try it. Grilled Balsamic Chicken makes good leftovers too for salads or wraps.
- 1 lb. chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp fresh rosemary
- 1 tsp dried thyme
- 10 cloves roasted garlic
- 1/2 tsp freshly ground black pepper
- Wash the chicken and pat dry. Cut diagonal slits across the chicken breast (about 1/4 inch thick). This allows the marinade to penetrate the meat. Place into a resealable plastic bag.
- Combine all marinade ingredients in the bowl of a food processor and pulse until smooth.
- Pour the marinade into the plastic bag with the chicken and seal, removing as much air as possible. Let sit for 20 minutes.
- Preheat the grill to the medium setting.
- Spray the grill grates with cooking spray (while standing back!). Put the chicken on the grill.
- Cook for roughly 15-20 minutes, flipping once. Chicken is done when juices run clear.