Balsamic Grilled Chicken

May 2, 2025

This Balsamic Grilled Chicken recipe is a flavorful and easy-to-make protein, featuring a savory-sweet marinade of balsamic vinegar, that’s perfect for meal prep, weeknight dinners, or backyard grilling. Save this recipe for a healthy and delicious chicken recipe you’ll make on repeat.

Gluten Free, Grain Free, Nut Free, Dairy Free, Egg Free, Soy Free

Move over boring grilled chicken! If you’re looking for a flavorful, nourishing, and easy-to-make chicken recipe that works for weeknight dinners or weekend cookouts, this Balsamic Grilled Chicken recipe is exactly what you need! I make it on repeat year-round, indoors on the stove and outside on the grill.

Last year I broke up with store-bought barbecue sauce. I wasn’t thrilled with most of the ingredients and the ones whose ingredients I liked (less sugar, higher quality oils), I didn’t love to the flavor.

This balsamic marinated chicken replaced all of my barbecue sauce from years prior and I know you’ll love it too!

This Balsamic Grilled Chicken Recipe is…

Easy to prep
Made with pantry-staple ingredients
Great for meal prep or batch cooking
High protein
Super juicy & flavorful
Extremely versatile!

Ingredients Used to Make This Balsamic Grilled Chicken Recipe

This recipe uses just 8 simple, wholesome ingredients (+ salt and pepper!) that you likely already have on hand. Here’s what you’ll need:

Chicken breasts or chicken thighs: Thinly sliced chicken breasts are perfect for quick cooking in a cast iron pan and quicker absorption of the marinade, however, any cut of chicken will work. Grilling? Use chicken thighs or breasts, which will take slightly longer to cook.
Balsamic vinegar is the base for this tangy, slightly sweet marinade. The acid helps tenderize the chicken and infuse it with rich flavor.
Olive oil adds moisture and richness to the marinade, and helps the marinade coat the chicken evenly. You can swap in any oil, however, note that olive oil is a heart-healthy fat.
Dijon mustard provides a zesty sharpness and acts as a binding agent to blend the marinade ingredients. You can swap in regular spicy brown mustard too.
Brown sugar balances the acidity of the vinegar and tang of the mustard with a touch of sweetness Plus, the sugar helps encourage caramelization on the grill.
Garlic adds bold, savory flavor and depth to the marinade.
Smoked paprika adds a smoky, slightly spicy element that enhances the grilled flavor. This is especially great if you’re cooking stovetop and not on an actual grill (which is me most of the time!)
Dried oregano lends an earthy, herby note that rounds out the marinade beautifully.

Each of these ingredients works together to create a balanced, mouthwatering flavor profile that’s perfect for grilling.

Ingredients to make balsamic grilled chicken

Kitchen Tools Needed to Make This Balsamic Grilled Chicken Recipe

You don’t need any fancy equipment to make this recipe, but here’s what you’ll want on hand:

Mixing bowl with lid – to whisk together the marinade. I love this one because it has a lid and you can add the chicken right in, then cover to refrigerate.
Whisk or fork – for combining the ingredients smoothly.
Measuring spoons and cups – to ensure the perfect flavor balance.
Tongs – for flipping the chicken safely.
Cast iron skillet, grill pan, or outdoor grill – for cooking the chicken to juicy perfection.
Meat thermometer – This is a must-buy, if you ever cook meat! You can feel confident knowing your meats are fully cooked, like this chicken reaching an internal temp of 165°F, which is considered safe for consumption.

How to Make Balsamic Grilled Chicken

Here’s how to bring this delicious dish to life, step-by-step:

Season the Chicken: Sprinkle both sides of the chicken breasts with half of the salt and pepper. Set aside.
Make the Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, brown sugar, chopped garlic, smoked paprika, oregano, and the remaining salt and pepper.
Marinate the Chicken: Add the chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Preheat Your Cooking Surface: Heat a cast iron skillet, grill pan, or grill over medium-high heat. Spray with nonstick cooking spray.
Grill the Chicken: Add the chicken pieces to the hot surface, being careful not to overcrowd the pan. They should sizzle immediately. Cook for 3–5 minutes per side, or until fully cooked (internal temp of 165°F).
Serve and Enjoy: Remove from heat and let rest for a couple minutes. Then, serve warm and enjoy!

Serving Suggestions for Balsamic Grilled Chicken

This balsamic grilled chicken is as versatile as it is delicious. Here are a few ways to enjoy it:

Over a fresh salad – Try it with arugula, cherry tomatoes, and mozzarella with a balsamic glaze drizzle.
In pasta salad — It’s incredible in this bruschetta pasta salad!
With roasted vegetables – Think asparagus, zucchini, or bell peppers. Throw ’em all on the grill or a grill pan!
As a sandwich or wrap – Slice thin and serve with lettuce, tomato, and a smear of mayo or aioli.
On a grain bowl – Pair with quinoa or brown rice, veggies, and a green goddess dressing.
As a main protein – Alongside any balance of carbs and veggies!

FAQs About This Recipe

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs work great and tend to stay even juicier. Just adjust cooking time as needed.

Q: How long can I marinate the chicken?

A: A minimum of 1 hour is fine, but for best flavor, marinate overnight. Don’t exceed 24 hours, as the vinegar can start to break down the meat too much.

Q: Can I make this ahead of time?

A: Yes! You can marinate the chicken in advance, or even grill it and store in the fridge for 3–4 days. It reheats well for meal prep.

Q: Can I freeze this?

A: Yes, both the raw marinated chicken and the cooked chicken freeze well. Just thaw overnight in the fridge before cooking or reheating. Obviously fresh cooked chicken is ideal, but adding previously frozen balsamic chicken to warm recipes, like a casserole can go great.

Q: What if I don’t have smoked paprika?

A: Regular paprika or a dash of chili powder can work too!