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Grilled chicken breast recipes for your next dinner
Youssef Hb

Balsamic Herb Grilled Chicken Breast

This grilled chicken breast recipe features a robust marinade of balsamic vinegar, fresh garlic, and aromatic herbs like rosemary and thyme. It is designed to be lean, flavorful, and incredibly easy to prepare for busy weeknights or casual weekend gatherings. The marinade works double duty to tenderize the meat and create a caramelized, mouth-watering crust on the grill. Perfect for those seeking a balanced, healthy, and protein-packed meal that never compromises on taste.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Contemporary American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 3 cloves garlic, finely chopped
  • 1/4 cup high-quality balsamic vinegar
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp brown sugar
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • Kosher salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Whisk the garlic, balsamic vinegar, olive oil, brown sugar, rosemary, and thyme in a medium bowl until fully combined.
  2. Season the marinade generously with kosher salt and freshly ground black pepper.
  3. Remove and reserve 1/4 cup of the mixture in a separate small container for basting.
  4. Place the chicken breasts into the bowl with the remaining marinade and coat thoroughly.
  5. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  6. Preheat the grill to medium-high heat and clean the grates.
  7. Remove chicken from the marinade and place directly onto the hot grill.
  8. Grill for about 5-6 minutes per side, basting occasionally with the reserved marinade during the final minutes of cooking.
  9. Ensure the internal temperature of the chicken reaches 165°F.
  10. Remove from the grill and let rest for 5 minutes before serving with a garnish of chopped fresh parsley.

Notes

Be careful not to over-marinate for more than 4 hours as the acidity of the vinegar can change the texture of the chicken. For even cooking, pound the thickest part of the chicken breast to an even thickness before marinating.