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–+ servings
Sliced grilled balsamic chicken on a cutting board.
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5 from 4 votes

Grilled Balsamic Chicken

This Grilled Balsamic Chicken is marinated in a simple balsamic vinegar and Italian seasoning marinade, then grilled until juicy and tender. It is an easy chicken dinner for summer grilling, meal prep, salads, wraps, and more.
Prep Time10 minutes
Cook Time15 minutes
Marinating3 hours
Total Time3 hours 25 minutes
Course: Dinner, Main Course
Cuisine: American, Grill/BBQ
Keyword: Chicken, Grilled, Grilled Chicken
Servings: 4
Calories: 321kcal
Author: Emily Walker

Equipment

  • Outdoor Barbecue Grill

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.
    Plastic zip bag with chicken breasts.
  • In a large bowl, mix the Italian dressing mix, olive oil, and balsamic vinegar.
    Glass container with mixed marinade and whisk on the side.
  • Pour marinade into bag of chicken breasts. Seal bag and turn to coat then massage marinade to cover all chicken breasts.
    Pouring marinade on top of chicken breasts in a plastic bag.
  • 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.
    Ziplock bag with marinading chicken breasts.
  • 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.
    Grilling balsamic chicken on the bbq.
  • Let the chicken rest for 5 minutes before serving or cutting. Top with a drizzle of balsamic glaze, if desired.
    Grilled balsamic chicken on a cutting board and garnished with parsley.

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
  • 1/2 cup low-fat mozzarella cheese, cut into cubes
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 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. 

Nutrition

Calories: 321kcal | Carbohydrates: 3g | Protein: 48g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 900mg | Potassium: 854mg | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg