Grilled Chicken Breast

Name: Grilled Chicken Breast
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 c. balsamic vinegar; 3 tbsp. extra-virgin olive oil; 2 tbsp. brown sugar; 3 cloves garlic, minced; 1 tsp. dried thyme; 1 tsp. dried rosemary; 4 chicken breasts; Kosher salt; Freshly ground black pepper; Freshly chopped parsley, for garnish

By Lindsay FunstonUpdated: Apr 23, 2024

4.6

37 Ratings

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preview for This Is The Ultimate Way To Grill Chicken

I know what you’re thinking: grilled chicken breasts can verge on being the epitome of boring. If not prepared correctly, they can end up dried out or rubbery (no, thank you!). But, when soaked in my super-quick, delicious marinade, you’re guaranteed an absolutely irresistible main, perfect for serving with all your fave summer sides. Keep reading on below the recipe for all of my top tips on how to make juicy and flavorful grilled chicken breasts every time:

What People Are Saying:
“Grilling newbie here! This is the first recipe I've made on the grill and it was delicious!” - GreenScissors

“Tried this recipe for the first time, and I am hooked ! My sons usually grill for us, but I was on my own and looking for something quick and easy. It was both, and tasted delicious ! Chicken was juicy and tender, and came out perfectly ! Will definitely be making this again !!” - jojo18

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 45 mins
Cal/Serv:: 456

Ingredients

1/4 c.
balsamic vinegar
3 tbsp.
extra-virgin olive oil
2 tbsp.
brown sugar
3
cloves garlic, minced
1 tsp.
dried thyme
1 tsp.
dried rosemary
4
chicken breasts
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for garnish

Directions

1. Step 1In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
2. Step 2Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
3. Step 3 Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
4. Step 4 Garnish with parsley before serving.

grilled chicken breasts topped with herbs

PHOTO: ROCKY LUTEN; FOOD STYLING: BROOKE CAISON

How To Grill Chicken Breasts

Ingredients

• Balsamic vinegar: My marinade starts with a base of balsamic vinegar. Balsamic-glazed chicken is a go-to for me: It adds a sweet, tangy flavor to the chicken that is neutral enough to go with a variety of flavors.
• Olive oil: A bit of olive oil ties the marinade together, and tones down the balsamic vinegar.
• Brown sugar: A little bit of sweetness is a must-have in my chicken marinades, and brown sugar works perfectly in this balsamic-based mixture.
• Garlic: Who can say no to freshly minced garlic? I use 3 cloves, but don’t be shy—if you’re a garlic fanatic, taste and adjust as needed.
• Herbs: Dried thyme and rosemary work perfectly here—they add an herby, fresh flavor that rounds out the entire marinade. If you don’t have those on hand, you can experiment with your favorite dried herbs.
• Chicken breasts: The star of the show is, of course, chicken breasts. Grab those defrosted frozen or fresh chicken breasts and get them marinating before throwing them on the grill.

Step-By-Step Instructions

The first step to making chicken breasts that won’t dry out? It’s all in the marinade. Combine balsamic vinegar, olive oil, brown sugar, garlic, and the dried herbs, and season it generously with salt and pepper. Reserve ¼ cup, and set it aside for future use. For the juiciest, most flavorful chicken possible, I like to marinate my chicken for at least 20 minutes, but you can marinate it overnight (up to 12 hours).

Once your chicken has sat in your marinade for a substantial amount of time, it’s time to get that grill fired up. Depending on the size of your chicken breasts, a two-zone (that means two-temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides, the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

While your chicken is cooking, baste them with your reserved marinade to keep the good times going. I prefer my chicken breasts closer to 150°, because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness I pull them a little early. My chicken breasts were cooked through after around 6 minutes on either side, but the best way to check that your chicken has reached the optimal internal temperature is with a meat thermometer.

PHOTO: ROCKY LUTEN; FOOD STYLING: BROOKE CAISON

Grilled Chicken Breast Variations

• California Grilled Chicken: Take your grilled chicken on a vacation by adding melty mozzarella, sliced avocado, fresh tomato, and a drizzle of balsamic glaze.
• Peach Balsamic Grilled Chicken: Give your chicken a fruity twist with a peach-balsamic marinade and charred peaches.
• Bruschetta Chicken: This simple (and summer-ready) recipe tops grilled chicken with mozzarella, bruschetta, and fresh basil.