Basalmic Grilled Chicken

Ingredients

• 3 largechicken breasts
• 30 ml (2 tablespoons)olive oil
• 60 ml (¼ cup)balsamic vinegar
• 3 clovesgarlic, peeled and crushed
• 15 ml (1 tablespoon)honey
• 5 ml (1 teaspoon)dried rosemary
• 5 ml (1 teaspoon)dried thyme
• to tastesalt and freshly cracked black pepper

Instructions

1. 1

   Marinate the chicken

   Place the chicken in a resealable bag and add all the other ingredients. Seal and shake to combine the marinade and coat the chicken. Leave to marinate for 1 hour or up to overnight.

2. 2

   Cook and rest

   Heat a grill or frying pan to medium. Grill or cook the chicken for about 20 minutes, until its internal temperature reaches 155°F (68°C). Rest for 5 minutes before serving.

What is balsamic grilled chicken?

This is a straightforward grilled chicken dish flavoured with balsamic vinegar, garlic, honey and dried herbs. Balsamic vinegar comes from Italy, and its sweet-sour character makes a natural partner for savoury grilled meat.

Here, a short list of pantry ingredients does double duty as a marinade, adding flavour while coating the chicken. The recipe works on either an outdoor grill or in a frying pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 70g protein, 10g carbs, 17g fat.

Chicken provides most of the protein, while the olive oil contributes much of the fat. Honey supplies the main carbohydrates, with a small contribution from the balsamic vinegar. Serve with vegetables or salad for a balanced plate, adding potatoes or another grain if you want a heartier meal.

The marinade ingredients

Balsamic vinegar and honey: the vinegar brings tang and the honey softens its sharpness. Olive oil helps the marinade coat the chicken.

Garlic and herbs: crushed garlic, rosemary and thyme give the chicken a savoury, aromatic flavour. Dried herbs are convenient and disperse easily through the marinade.

Marinating time

One hour: this gives the marinade time to flavour the outside of the chicken before cooking. Turn or shake the sealed bag once if you remember, so the coating stays even.

Overnight: the recipe allows the chicken to marinate for up to overnight. Keep the bag refrigerated while it marinates.

Cooking on a grill or in a pan

Medium heat: preheating helps the chicken start cooking as soon as it reaches the grill or pan. Allow excess marinade to drip off briefly when transferring the chicken.

Even cooking: large breasts can vary in thickness, so check the temperature in the thickest part of each piece. The method specifies an internal temperature of 155°F (68°C), followed by a 5-minute rest.

Resting and serving

Resting: leave the chicken undisturbed for 5 minutes after cooking. This gives the juices time to settle before you slice it.

On the plate: serve with a green salad, grilled vegetables or potatoes. A spoonful of the resting juices can be drizzled over the sliced chicken.

Getting the texture right

Keep an eye on the chicken as it cooks: thinner pieces may be ready sooner than thicker ones. Use a thermometer rather than relying only on the outside colour.

Avoid cutting into the chicken repeatedly to check it, as this lets juices escape. Check each breast once at its thickest point, then allow the cooked meat to rest.

Recipe notes & tips

• Crush the garlic finely so it spreads through the marinade.
• Seal the bag securely before shaking it to coat the chicken.
• Marinate the chicken in the refrigerator if leaving it for more than a short period.
• Preheat the grill or pan before adding the chicken.
• Check the thickest part of each breast with a food thermometer.
• Rest the chicken for the full 5 minutes before slicing.

Variations

• Fresh herbs: use chopped fresh rosemary and thyme in place of the dried herbs.
• Citrus note: add a little lemon zest to the marinade for a brighter flavour.
• Peppery finish: add extra freshly cracked black pepper just before serving.
• Herb swap: use dried oregano instead of rosemary for a different herbal note.
• Salad supper: slice the rested chicken and serve it over a green salad.

Common mistakes to avoid

• Skipping the marinade time: the chicken gets less flavour, so allow at least 1 hour when possible.
• Crowding the pan: the chicken may cook unevenly, so leave space between the breasts or cook in batches.
• Using high heat: the outside can brown too quickly, so keep the grill or pan at medium.
• Guessing doneness by colour: check the thickest part with a thermometer instead.
• Slicing straight away: juices can escape, so rest the chicken for 5 minutes first.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat gently in a frying pan or microwave until steaming hot throughout.

Frequently asked questions