Grilled Chicken with Balsamic and Herbs
Infuse your weeknight dinners with bold, savory flair by trying this Grilled Chicken with Balsamic and Herbs recipe. Marinated in a vibrant blend of balsamic vinegar, garlic, olive oil, and fresh rosemary and thyme, this dish delivers tender, juicy chicken with layers of aromatic flavor. A touch of Dijon mustard and honey adds a perfect balance of tangy and sweet to the marinade. With just 15 minutes of prep time, this versatile recipe is ideal for busy schedules yet impressive enough for entertaining. Grilled to perfection and finished with a sprinkle of fresh herbs, this entree pairs beautifully with roasted vegetables or a crisp salad for a wholesome, delicious meal. Perfect for outdoor grilling season or year-round indoor grilling, it's a crowd-pleasing choice for chicken lovers.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.25 cups balsamic vinegar
- 0.25 cups olive oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a medium-sized bowl, whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, honey, salt, and black pepper to make the marinade.
Place the chicken breasts in a large zip-top bag or shallow dish and pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
Preheat the grill to medium-high heat (about 375–400°F). If using a charcoal grill, prepare a two-zone fire for direct and indirect cooking.
Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Lightly oil the grates of the grill to prevent sticking. Place the chicken breasts directly on the grill grates over direct heat.
Grill the chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F (75°C) as measured with a meat thermometer.
Once fully cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Serve the grilled chicken warm, garnished with additional fresh herbs if desired. Pair with your favorite sides like roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.7 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
