Description
This Grilled Herb-Infused Balsamic Chicken features tender, juicy chicken breasts marinated in a flavorful mixture of balsamic vinegar, fresh herbs, garlic, and honey, then perfectly grilled to create a deliciously charred and aromatic main dish ideal for any meal.
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, rosemary, thyme, basil, honey, salt, and black pepper until the mixture is well combined to create a flavorful marinade.
- Marinate the chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish, then pour the marinade over them ensuring each piece is fully coated for maximum flavor infusion.
- Refrigerate: Seal the bag or cover the dish and refrigerate the chicken for at least 2 hours, ideally overnight, to enhance the herb and balsamic flavors.
- Preheat grill: Meanwhile, preheat your grill to medium-high heat, preparing it for cooking the marinated chicken.
- Grill the chicken: Remove the chicken from the marinade letting excess drip off, then place it on the hot grill. Cook each side for 6-7 minutes until the internal temperature reaches 165°F (75°C), ensuring thorough cooking and distinct grill marks.
- Rest the chicken: Remove the chicken from the grill and allow it to rest for 5 minutes to retain juiciness and finish cooking evenly.
- Serve and garnish: Optionally, garnish with extra fresh herbs for added aroma and an attractive presentation before serving.
Notes
- Marinating overnight will yield deeper, richer flavor.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- If you don’t have a grill, this chicken can also be cooked on a grill pan on the stovetop.
- Fresh herbs are preferred for best flavor, but dried can be substituted with reduced amounts.
- Letting the chicken rest after grilling helps the juices redistribute and keeps it moist.
