This Balsamic Grilled Chicken is incredible for both newbies at the BBQ and seasoned grillers. The marinade makes the most flavorful and juicy chicken.
If you love chicken, then you’re going to love this grilled chicken recipe. The chicken can be grilled on any BBQ or even a grilling pan!
Ingredients & Substitutions
- Chicken – you can use boneless skinless chicken thighs or chicken breasts. Thighs are much better for grilling than breasts in my opinion. Thighs can withstand heat a lot better and don’t dry out as easily but you do you.
- Oil – any oil will work but the one that goes best with Balsamic vinegar is and will always be extra virgin olive oil.
- Balsamic Vinegar – there is no real substitution for this vinegar. The flavor is unique and incredible. And considering you’re on a blog post called Balsamic Grilled Chicken I’m sure you love Balsamic vinegar :)
- Balsamic Reduction – Balsamic reduction is sweet and gives the grilled chicken a very unique subtle sweetness and I highly recommend running to the store and getting it. If you’re in a rush and don’t have any though simply replace it with 1/2 Tablespoon Balsamic vinegar and 1/2 Tablespoon honey.
- Italian Seasoning – dried herbs give chicken extra flavor and what I love about Italian seasoning is that it is a mix of a ton of dried herbs. If you don’t have any on hand add a mix of any and all of the dried herbs you have in your spice drawer: basil, parsley, oregano, rosemary, thyme.
- Sea salt & pepper – add as much or as little as you like.
- Garlic – freshly crushed garlic is the best for this grilled chicken recipe but in a pinch, you can also use 1 tsp dried.
- Parsley – any fresh herb chopped and sprinkled on top will taste good. Parsley, basil, or cilantro are your best choices.
How To Make Balsamic Grilled Chicken
- Add all marinade ingredients to a shallow bowl and whisk to combine. I recommend a shallow bowl so not only the chicken at the bottom of the bowl sits in marinade. If you use a deep bowl only one or two pieces of chicken will be properly marinated. If you don’t have a shallow bowl, make sure to mix the chicken often while it is marinating.
- Add the chicken and use your hands to coat each piece of chicken from all sides.
- Cover the bowl with clingfilm or a plate and place in the fridge for at least 2 hours but better overnight and up to 24 hours.
- Preheat your BBQ to 400 F. If you are making these in a pan, use a cast-iron pan and preheat it over medium heat until it’s smoking hot.
- Grill the chicken for 6-8 minutes on one side with the BBQ lid closed to maintain the heat. Uncovered in the pan so no steam gets trapped. Then flip the chicken and repeat the same process for the other side.
- Remove the chicken from the heat and let it rest for at least 5 minutes before cutting into it. Let the juices redistribute first.
- Sprinkle with freshly chopped parsley if desired.
Frequently Asked Questions
Boneless chicken at 400F cooks in 6-8 minutes per side with the lid closed to maintain heat. Chicken breast should be cooked to 165F internal temperature, not more and not less. Chicken thighs are great at about 180F internal temperature.
Yes! It’s low in fat, high in protein, and has a high nutritional value. Pair it with grilled vegetables or a salad and a complex carbohydrate and you have a nutritionally balanced dinner.
It is never a good idea to eat the same foods over and over. To achieve a nutritionally balanced diet consume a variety of foods of all colors of the rainbow.
This recipe was inspired by Hey Grill Hey’s Balsamic Grilled Chicken.
Balsamic Grilled Chicken
- 2 lbs boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Balsamic reduction
- 2 Tbsp Italian seasoning
- 5-6 curshed cloves garlic
- sea salt
- 1 Tbsp chopped fresh parsley for garnish
- Add all ingredients except chicken to a shallow bowl and whisk.
- Add chicken piece by piece and use your hands to coat each piece well.
- Cover bowl with cling film or a plate and place in the fridge to marinate for at least 2 hours, better overnight, and at most 24 hours.
- Preheat the BBQ to 400F and once smoking hot, add chicken 6-8 minutes per side, keeping the lid of the BBQ closed to maintain the heat.
- Remove the chicken when nicely charred and a meat thermometer reads around 180F internal temperature.
- Let the chicken rest for 5 minutes before cutting into it.
- Sprinkle with freshly chopped parsley.