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This Grilled Balsamic Chicken is juicy, flavorful, and so easy to make with a simple balsamic marinade. The chicken turns out tender on the inside with just the right amount of tangy, slightly sweet flavor from the balsamic vinegar. It is one of those easy grilling recipes I love to make when I want dinner to feel fresh and homemade without spending a lot of time in the kitchen.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was so easy and such a wonderful family meal. Everyone loved it and we can’t wait to make it again!” – Eden
“My family absolutely loved this dish! The flavor was AMAZING. Thank you for the recipe!” – Katie
“I love balsamic, and I love chicken, so this recipe is totally up my alley.” – Andie
Why I Love This Chicken Recipe
I love this grilled balsamic chicken because it is simple, fresh, and works with so many different sides. The marinade only takes a few minutes to mix together, but it gives the chicken so much flavor. The balsamic vinegar adds a tangy richness, the olive oil helps keep the chicken moist, and the Italian seasoning gives it that savory flavor that goes with almost anything.
This is one of my favorite chicken recipes for summer grilling, but I make it year-round whenever I want an easy, protein-packed dinner. It is great sliced over salad, served with rice or pasta, tucked into wraps, or paired with grilled vegetables. I also like that it works well for meal prep because the leftovers are just as good the next day.
🩷 Emily
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Chicken Recipe
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Grilled Balsamic Chicken
- Optional Bruschetta Topping
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Tasty Chicken Recipes
- Grilled Balsamic Chicken Recipe
Ingredients You’ll Need
- Chicken breasts: Boneless, skinless chicken breasts work best when they are cut in half or pounded to an even thickness.
- Balsamic vinegar: This gives the chicken its tangy, slightly sweet flavor and helps tenderize the meat.
- Olive oil: Olive oil helps the marinade coat the chicken and keeps it from drying out on the grill.
- Italian dressing mix: This adds quick seasoning with herbs, garlic, onion, and savory flavor.
- Salt and pepper: Add extra seasoning if needed before grilling.
- Fresh parsley or basil: Optional, but a little fresh herb on top makes the chicken look and taste extra fresh.
- Balsamic glaze: Optional for serving if you want a thicker, sweeter balsamic finish.
Ingredient Additions and Substitutions
- Chicken thighs: Boneless, skinless chicken thighs work well in this recipe and stay very juicy on the grill.
- Bottled Italian dressing: You can use bottled Italian dressing instead of the seasoning packet, olive oil, and some of the vinegar. The flavor will be a little different, but it still works.
- Homemade Italian seasoning: Use a mix of dried oregano, basil, parsley, garlic powder, onion powder, salt, and pepper if you do not have Italian dressing mix.
- Honey or brown sugar: Add a little to the marinade if you like a sweeter balsamic chicken.
- Dijon mustard: A small spoonful adds extra tang and helps the marinade come together.
- Garlic: Fresh minced garlic or garlic powder can be added for more flavor.
- Lemon juice: Add a small squeeze if you want the marinade to taste a little brighter.
- Red pepper flakes: Add a pinch if you like a little heat.
How to Make Grilled Balsamic Chicken
- Prepare the chicken. Cut the chicken breasts in half or pound them to an even thickness. Add the chicken to a large zip-top bag.
- Make the marinade. In a large bowl, mix the Italian dressing mix, olive oil, and balsamic vinegar until combined.
- Marinate the chicken. Pour the marinade into the bag with the chicken. Seal the bag, turn it to coat, and gently massage the marinade around the chicken so each piece is covered.
- Refrigerate. Place the bag in the refrigerator and marinate for at least 3 hours. About 30 minutes before grilling, remove the chicken from the fridge so it can come closer to room temperature.
- Grill. Preheat the grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and grill for about 7 to 10 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F. The chicken should have nice grill marks without burning.
- Rest and serve. Let the chicken rest for 5 minutes before serving or slicing. Top with a drizzle of balsamic glaze, if desired.
Optional Bruschetta Topping
- 6 tomatoes, diced
- 7 sprigs basil, finely chopped
- ½ cup low-fat mozzarella cheese, cut into cubes
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Mix together all the ingredients for the bruschetta topping in a medium-size bowl. Serve on top or on the side of the balsamic chicken.
Recipe Tips
- Pound the chicken evenly. This is one of the best ways to keep grilled chicken juicy because all the pieces cook at the same rate.
- Do not skip the marinating time. The chicken tastes best when it has at least 3 hours to soak up the flavor.
- Do not marinate too long. Since balsamic vinegar is acidic, I like to keep the marinating time around 3 to 8 hours. If it sits too long, the texture of the chicken can start to change.
- Use medium heat. Too much heat can burn the balsamic vinegar before the chicken is cooked through.
- Oil the grill grates. This helps prevent sticking and gives you prettier grill marks.
- Do not press down on the chicken. Pressing the chicken with a spatula pushes out the juices.
- Use a meat thermometer. Chicken is done when the thickest part reaches 165 degrees F.
- Let it rest before slicing. Resting helps the juices settle back into the chicken.
- Slice against the grain. This keeps each bite more tender.
- Add balsamic glaze at the end. If you want extra balsamic flavor, drizzle glaze on after grilling so it does not burn.
Frequently Asked Questions
I like to marinate it for at least 3 hours for the best flavor. If you are short on time, even 30 minutes will help, but the flavor is better with a longer marinating time. I would not marinate it longer than 8 hours because the vinegar can start to change the texture of the chicken.
Chicken is done when the thickest part reaches 165 degrees F. A meat thermometer is the easiest way to make sure the chicken is fully cooked without drying it out.
Yes. Boneless, skinless chicken thighs are great with this marinade. They are usually a little more forgiving than chicken breasts and stay juicy on the grill. Cook them until they reach 165 degrees F.
Yes. Place the marinated chicken in a baking dish and bake at 400 degrees F for about 20 to 25 minutes, depending on thickness, or until the chicken reaches 165 degrees F.
Yes, but check the Italian dressing mix to make sure it is gluten-free. Most of the other ingredients are naturally gluten-free, but seasoning packets can vary by brand. Or you can make your own seasoning blend with garlic powder, onion powder, basil, oregano, salt, and pepper.
Yes. Bottled Italian dressing can be used in place of the seasoning packet and olive oil. I would still add balsamic vinegar so the chicken has that strong balsamic flavor.
Chicken usually turns out dry if it is overcooked, grilled over heat that is too high, or cut right after cooking. Pound the chicken evenly, grill over medium heat, use a thermometer, and let the chicken rest for 5 minutes before slicing.
Only if you boil it first, since it has touched raw chicken. The easiest option is to reserve a little marinade before adding the chicken, then use that reserved marinade for brushing while grilling.
Make Ahead and Storage
- Make ahead: Add the chicken to the marinade up to 8 hours before grilling and keep it in the refrigerator.
- Storing: Store leftover grilled balsamic chicken in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Freeze cooked chicken in a freezer-safe bag or container for up to 3 months.
- Reheating: Reheat gently in the microwave, air fryer, skillet, or oven until warmed through. Try not to overheat it or the chicken can dry out.
- Meal prep: Slice the chicken and use it in salads, wraps, pasta bowls, rice bowls, sandwiches, or with roasted vegetables.
Pairing Ideas
This Grilled Balsamic Chicken goes with so many easy sides. I love serving it with Fresh Tomato Basil Pasta, Roasted Baby Potatoes, Easy Cheesy Rice, Roasted Vegetables, Corn on the Cob, green salad, or Garlic Bread. It is also really good sliced over Caesar salad, tucked into wraps, or served with fresh fruit and a simple summer side dish.
More Tasty Chicken Recipes
Looking for more ways to dress up ordinary chicken? Try some of our very favorite chicken dishes. Nothing boring about chicken anymore!
This Grilled Balsamic Chicken is an easy, flavorful recipe you can use for summer grilling, meal prep, or a quick family dinner. The marinade is simple, the chicken cooks quickly, and it pairs with just about any side dish. If you try this recipe, leave a comment and star rating below. I would love to hear what you served it with! 💛
Grilled Balsamic Chicken
Ingredients
- 4 chicken breasts, cut in half or pounded to even thickness
- 1 package Good Seasons Italian dressing mix
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- salt and pepper, to taste
- Balsamic glaze, optional for serving
Instructions
- Cut the chicken breasts in half or pound them to an even thickness. Then add them to a large zip-top bag.
- In a large bowl, mix the Italian dressing mix, olive oil, and balsamic vinegar.
- Pour marinade into bag of chicken breasts. Seal bag and turn to coat then massage marinade to cover all chicken breasts.
- Refrigerate for at least 3 hours before grilling. About half an hour before you plan to eat, remove the chicken from the fridge and let it warm to room temperature.
- Preheat the grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and grill for about 7 to 10 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees F. Chicken should have nice grill marks but not be burnt.
- Let the chicken rest for 5 minutes before serving or cutting. Top with a drizzle of balsamic glaze, if desired.
Equipment
- Outdoor Barbecue Grill
Notes
- Pound or cut the chicken into even pieces so it cooks evenly.
- Marinate for at least 3 hours for the best flavor.
- Do not marinate longer than 8 hours, since balsamic vinegar can change the texture of the chicken.
- Grill over medium heat so the balsamic marinade does not burn.
- Chicken is done when the thickest part reaches 165 degrees F.
- Let the chicken rest for 5 minutes before slicing or serving.
- Do not reuse marinade that has touched raw chicken unless it has been boiled first.
- Drizzle with balsamic glaze after grilling for extra flavor.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Optional Bruschetta Topping:
- 6 tomatoes, diced
- 7 sprigs basil, finely chopped
- ½ cup low-fat mozzarella cheese, cut into cubes
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so easy and such a wonderful family meal. Everyone loved it and we can’t wait to make it again!
I love balsamic, and I love chicken, so this recipe is totally up my ally.
My family absolutely loved this dish! The flavor was AMAZING. Thank you for the recipe!
This looks very colorful,interesting & different. Looks & sounds delicious too.
I couldn’t find the packaged Italian dressing seasoning- Could I just use italian dressing & if so, how much? Thanks!