Grilled Chicken (Grilled Chicken with Balsamic Glaze)

Ingredients

• 567 g (1 1/4 lb)boneless, skinless chicken breasts (about 2 medium breasts)
• 45 ml (3 Tbsp.)olive oil
• 10 ml (2 tsp.)Italian seasoning
• 2 clovesgarlic, minced
• 15 ml (1 Tbsp.)fresh lemon juice
• 5 ml (1 tsp.)honey
• 1.25 ml (1/4 tsp.)red pepper flakes
• 5 ml (1 tsp.)kosher salt
• 4 slicescheddar cheese, thinly sliced
• 60 ml (1/4 cup)fresh basil pesto
• 1–2tomatoes on the vine, thinly sliced
• 1 largeripe avocado, sliced
• To tastebalsamic glaze
• To tastekosher salt and freshly ground black pepper
• Optional, to tastefresh basil, thinly sliced

Instructions

1. 1

   Prepare the chicken

   Slice the chicken breasts lengthways into cutlets about 1.25 cm (1/2 inch) thick. If any pieces are uneven or thicker, place them between plastic wrap and gently pound them to the desired thickness.

2. 2

   Mix the marinade

   Whisk the olive oil, Italian seasoning, garlic, lemon juice, honey, red pepper flakes and salt together in a bowl. Add the chicken and turn it to coat. Leave at room temperature for about 10–15 minutes while you preheat the grill.

3. 3

   Grill and melt

   Preheat the grill to medium-high heat, then clean and oil the grates. Grill the chicken, covered, for 2–3 minutes per side, until cooked through; thicker parts may need about another minute. During the final minute, add the cheese and cook until it melts.

4. 4

   Add the toppings

   Transfer the chicken to a platter and top each piece with pesto, avocado and tomato. Drizzle with balsamic glaze and garnish with fresh basil if desired. Just before serving, you can add a light sprinkle of salt over the tomato and avocado.

What is grilled chicken with balsamic glaze?

This is an Italian-inspired grilled chicken dish layered with pesto, tomato, avocado and a sweet-tart balsamic finish. It borrows familiar Mediterranean flavours rather than following one specific traditional preparation.

The combination works because the chicken is seasoned before grilling, while the fresh toppings go on afterwards. Melted cheddar adds a savoury, creamy layer beneath the pesto and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 449 calories, 40g protein, 8g carbs, 29g fat.

The chicken supplies most of the protein, while the honey and tomato contribute a small amount of carbohydrate. Olive oil, cheddar, pesto and avocado account for much of the fat. Pair a serving with a generous side of vegetables or salad for a more rounded plate.

Why slice the chicken thinly?

Even cutlets: Cutting the breasts lengthways makes them cook more quickly and evenly on the grill. If a piece is still notably thicker in one area, gently pound it between plastic wrap.

Make the marinade count

Coating time: The olive oil, lemon, herbs, garlic and honey form a quick marinade that seasons the surface of the chicken. Let it stand for the stated 10–15 minutes as the grill heats; there is no need to leave it out longer.

Grill preparation: Clean, well-oiled grates help the chicken release more easily. Give the grill time to reach medium-high heat before adding the cutlets.

Watch the heat and doneness

Quick cooking: Thin cutlets need only 2–3 minutes on each side according to the method, with thicker sections potentially needing about one extra minute. Keep the grill covered as directed and check that the thickest part is cooked through.

Melted cheese: Add the cheddar in the final minute so it softens without spending the whole cooking time on the grill.

Layer the toppings at the end

Fresh finish: Pesto, tomato and avocado go on after grilling, keeping their flavours distinct and their textures fresh. A light seasoning over the tomato and avocado just before serving brings out their flavour.

Balsamic glaze: Drizzle it over the assembled chicken rather than adding it to the marinade. Its sweet, tangy flavour complements the savoury cheese and pesto.

What to serve alongside it

For a light summer plate, serve the chicken with a green salad or grilled vegetables. If you want a more substantial meal, add crusty bread, potatoes or a grain salad.

Recipe notes & tips

• Cut the chicken to an even thickness so the pieces finish cooking at roughly the same time.
• Oil the clean grill grates just before cooking to help prevent sticking.
• Keep the grill covered while the chicken cooks, as the method directs.
• Have the cheese and toppings ready before the chicken goes on the grill.
• Add the balsamic glaze just before serving so it stays on the surface of the toppings.

Variations

• Use mozzarella: Swap the cheddar for thinly sliced mozzarella for a milder, stretchier topping.
• Add a leafy side: Serve each portion over rocket or mixed leaves for a fresh contrast.
• Try another herb: Replace the fresh basil garnish with chopped parsley if needed.
• Make it spicier: Increase the red pepper flakes slightly for more heat.
• Add grilled courgette: Serve with grilled courgette slices for another summery vegetable.

Common mistakes to avoid

• Uneven cutlets: Thick spots may cook more slowly; slice evenly or gently pound them between plastic wrap.
• Cold grill: Starting before the grill reaches medium-high can make the chicken cook less evenly; preheat it first.
• Crowded grates: Overlapping pieces are harder to cook evenly; leave space around each cutlet.
• Cheese added too early: It can melt away before the chicken is done; add it during the final minute.
• Toppings grilled with the chicken: They can lose their fresh texture; add pesto, avocado and tomato after cooking.

How to store

Refrigerate leftover chicken in an airtight container for up to 3 days. For best texture, store the fresh toppings separately where possible, then reheat the chicken gently until hot and add the toppings afterwards.

Frequently asked questions