Balsamic Herb Grilled Chicken

This grilled chicken is perfect for meal prep days.

Whether you’re feeding a crowd, or meal prepping for a busy week, this grilled chicken will hit the spot. With an easy balsamic herb marinade, this chicken is packed with flavor. 



  • ¼ cup balsamic vinegar (60 g)
  • ¼ cup soy sauce (60 g)
  • 1 lemon, juiced, or 3 Tbsp lemon juice (45 g)
  • 3 Tbsp brown sugar (45 g)
  • 1 Tbsp olive oil (15 g)
  • 10 frozen cubes of garlic, or minced cloves
  • 2 Tbsp grainy mustard (30 g)
  • 2 Tbsp dried rosemary
  • 1 Tbsp dried parsley
  • 2 tsp dried basil
  • 1 tsp black pepper
  • Pinch of red pepper flakes
  • 4.5 lbs chicken breasts or tenderloins (2067 g)
  • 1 Tbsp kosher salt (don’t add to marinade)


In a small bowl, whisk together all ingredients besides the chicken and the salt. Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken and marinated for 30 minutes, or up to 8 hours.

Heat an outdoor grill (or a grill pan)  to medium-high heat, about 400°. Sprinkle chicken liberally with salt (don’t add to the marinade or it can dry the chicken out.) Grill chicken for about 5-7 minutes per side, using a thermometer to pull off at 165°. Tent with foil and let it rest for five minutes before serving.


If you don’t have a grill, you can use a grill pan, or even any heavy bottomed pan. Cook at medium-high for about 5-7 minutes per side, to an internal temp of 165°.

I used breasts for this recipe, but almost always prefer tenderloins personally. A little more trimming going in, but in my opinion, always more tender. If you use tenderloins, cook for just 2-3 minutes per side


Keywords: chicken, grilled chicken, balsamic vinegar, herbs