Tomato Balsamic Barbecued Chicken
Juicy, flavorful, and perfectly caramelized, this Tomato Balsamic Barbecued Chicken recipe combines the tangy sweetness of balsamic vinegar with the bold richness of tomato paste to create a mouthwatering marinade. Infused with honey, smoked paprika, and garlic, this dish offers a smoky-sweet profile that elevates classic grilled chicken to gourmet status. The quick-prep marinade ensures tender, savory chicken that's ready for the grill in just 30 minutes, though a longer soak enhances the flavor even further. Perfectly charred and basted with reserved marinade, this dish is ideal for outdoor barbecues or weeknight dinners. Serve it with a sprinkle of fresh parsley for a touch of brightness and pair it with grilled veggies, a crisp salad, or hearty sides for a stunning presentation. A must-try summer grilling recipe for chicken lovers!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 0.5 cup balsamic vinegar
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 pieces garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Place the chicken breasts on a cutting board and pound them lightly to ensure even thickness. Pat them dry with paper towels.
In a medium mixing bowl, whisk together the balsamic vinegar, tomato paste, olive oil, honey, minced garlic, smoked paprika, dried oregano, salt, black pepper, and water until smooth.
Reserve 1/4 cup of the marinade for basting, and pour the rest into a gallon-sized zip-top bag or a large shallow dish. Add the chicken breasts to the marinade, making sure they are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your grill to medium-high heat (about 375°F/190°C). If you don’t have a grill, you can use a large grill pan or a skillet on the stovetop.
Remove the chicken from the marinade and discard any remaining marinade in the bag or dish. Lightly oil the grill grates or the pan with a little olive oil to prevent sticking.
Grill the chicken for 5-6 minutes per side, brushing with the reserved marinade during the last few minutes of cooking. Cook until the internal temperature of the chicken reaches 165°F (74°C).
Transfer the cooked chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley, if desired, and serve immediately. Pair with a fresh green salad, grilled vegetables, or your favorite side dish.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 624 mg | 13% | |
*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.
