Easy Grilled Chicken
Total Time
1 hour 30 minutes
Prep Time
1 hour 15 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(44)
Ingredients
4 servings
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
Step 2
In a gallon size Ziploc bag or large bowl, combine chicken and balsamic vinegar mixture; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 3
Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, reaching an internal temperature of 165 degrees F, about 5-6 minutes per side.
Step 4
Serve immediately, garnished with parsley, if desired.
Step 5
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Chef's notes
Can I use fresh herbs instead? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
What if I don’t have a grill? No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
