Description
This Grilled Herb-Infused Balsamic Chicken features juicy boneless, skinless chicken breasts marinated in a fragrant mixture of balsamic vinegar, fresh herbs, garlic, and a touch of honey. Grilled to perfection with beautiful char marks, this recipe delivers a flavorful, tender, and healthy meal ideal for a quick weeknight dinner or weekend cookout.
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 balsamic vinegar, olive oil, minced garlic, chopped rosemary, thyme, basil, honey, salt, and black pepper until well combined to form a flavorful marinade.
- Marinate the chicken: Place chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them, making sure each piece is thoroughly coated.
- Refrigerate: Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the herbs and marinade to deeply infuse into the chicken meat.
- Preheat the grill: Heat your grill to medium-high heat, preparing it for cooking the chicken breasts.
- Grill the chicken: Remove chicken breasts from the marinade, allowing excess to drip off, then place them on the hot grill surface.
- Cook thoroughly: Grill each side for 6 to 7 minutes until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through with appealing grill marks.
- Rest the chicken: Remove from grill and let the chicken rest for 5 minutes to allow juices to redistribute, resulting in juicier meat.
- Garnish and serve: Optionally garnish with extra fresh herbs before serving to enhance aroma and presentation.
Notes
- Marinate overnight for the best flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Allow resting time after grilling to retain juices.
- Extra herbs can be added to the marinade or as garnish for enhanced flavor.
- Can be paired with a side of grilled vegetables or a fresh salad for a balanced meal.
