Balsamic Herb Grilled Chicken
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.
Prep Time45 minutes mins
Cook Time15 minutes mins
Course: chicken
Keyword: balsamic vinegar, chicken, grilled chicken, herbs
Servings: 14 servings
Calories: 169kcal
Author: Lillie
- 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
Serving: 114g | Calories: 169kcal | Carbohydrates: 4g | Protein: 31.9g | Fat: 1.5g