Grilled Chicken with Balsamic Vinegar

Grilled Chicken with Balsamic Vinegar is a delightful dish that combines tender chicken breasts with a tangy marinade. This recipe is perfect for summer barbecues, family gatherings, or a simple weeknight dinner. The unique blend of balsamic vinegar and Dijon mustard elevates the flavors, making it a standout choice for any occasion. Not only is this dish easy to prepare, but it also caters to various dietary preferences, ensuring everyone at your table will enjoy it.

Why You’ll Love This Recipe

• Quick and Easy: With just 10 minutes of prep time and 10 minutes of cooking, you can have a delicious meal ready in under 30 minutes.
• Flavor Packed: The marinade enhances the natural flavor of the chicken, providing a savory and tangy taste that you’ll crave.
• Versatile Dish: Serve it with salads, grilled vegetables, or over rice to create a well-rounded meal suitable for any occasion.
• Healthy Option: With lean chicken and minimal added sugars, this dish fits well into many healthy eating plans.
• Great for Meal Prep: Marinate the chicken ahead of time for convenient meals throughout the week.

Tools and Preparation

To achieve the best results for Grilled Chicken with Balsamic Vinegar, having the right tools makes all the difference. Here’s what you’ll need:

Essential Tools and Equipment

• Grill (gas or charcoal)
• Ziploc bag or container with snap-tight lid
• Mortar and pestle or spice grinder
• Colander
• Tongs

Importance of Each Tool

• Grill: Essential for achieving those perfect grill marks and smoky flavor.
• Ziploc Bag: Ideal for marinating chicken evenly without taking up too much space in your fridge.
• Mortar and Pestle: Great for releasing essential oils from dried herbs, enhancing their flavor in your marinade.

Ingredients

Grilled Chicken with Balsamic Vinegar is a favorite recipe I’ve made for years.

For the Chicken

• 8 boneless, skinless chicken breasts

For the Marinade

• 2/3 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1 T dried parsley
• 1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
• 1 T Spike seasoning (see notes)
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1/2 tsp. coarse ground black pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Chicken with Balsamic Vinegar

Step 1: Prepare the Marinade

Start by mixing your marinade ingredients together.
1. If desired, grind together the dried parsley, shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper using a mortar and pestle or spice grinder.
2. Combine these spices with balsamic vinegar, Dijon mustard, and olive oil in a bowl to create your marinade.

Step 2: Marinate the Chicken

1. Trim any fat from the chicken breasts to ensure even cooking.
2. Make small slits crosswise on each breast to allow better absorption of the marinade.
3. Place the chicken in a Ziploc bag or container and pour the marinade over it.
4. Seal tightly and refrigerate for 4-6 hours (or more if desired).

Step 3: Preheat Your Grill

When ready to cook:
1. Remove chicken from the fridge and drain excess marinade using a colander.
2. Allow chicken to reach room temperature while preheating your grill to medium-high heat.

Step 4: Grill the Chicken

1. Oil your grill grates using a paper towel dipped in oil or non-stick spray.
2. Place chicken diagonally on grill grates top side down first; cook until you see grill marks (about 3 minutes).
3. Rotate chicken diagonally in the opposite direction for additional grill marks.
4. Flip once browned on both sides; continue cooking until firm but not hard to touch.

This juicy Grilled Chicken with Balsamic Vinegar will be an instant hit at your next gathering! Enjoy!

How to Serve Grilled Chicken with Balsamic Vinegar

Grilled Chicken with Balsamic Vinegar is versatile and can be served in many delightful ways. Whether you want a light salad or a hearty side, this dish complements various flavors beautifully.

Salad Ideas

• Mixed Greens: Top fresh mixed greens with sliced grilled chicken and a drizzle of balsamic vinaigrette for a refreshing meal.
• Caprese Salad: Layer slices of tomatoes, mozzarella, and grilled chicken. Finish with fresh basil and balsamic reduction for an Italian twist.

Sandwich Suggestions

• Grilled Chicken Sandwich: Place the marinated chicken on a toasted bun with lettuce, tomato, and your favorite sauce for a quick lunch.
• Wrap It Up: Use tortillas to wrap grilled chicken with vegetables and hummus for a healthy snack or light dinner.

Pasta Pairings

• Pasta Primavera: Toss grilled chicken pieces into pasta with seasonal vegetables and olive oil for a filling dish.
• Pesto Pasta: Mix grilled chicken with pesto sauce and serve over your choice of pasta for a rich flavor experience.

How to Perfect Grilled Chicken with Balsamic Vinegar

To ensure you achieve the best results when making Grilled Chicken with Balsamic Vinegar, consider these essential tips:

• Marinate Longer: Allowing the chicken to marinate for at least 6 hours enhances the flavor significantly.
• Use Even Thickness: Ensure all chicken breasts are evenly trimmed so they cook uniformly on the grill.
• Preheat the Grill: A properly heated grill ensures perfect searing, which locks in moisture and adds flavor.
• Check Temperature: Use a meat thermometer to confirm that the internal temperature reaches 165°F for safety.
• Rest Before Serving: Let the grilled chicken rest for a few minutes after cooking; this helps retain juices for a tender bite.

Best Side Dishes for Grilled Chicken with Balsamic Vinegar

Serving Grilled Chicken with Balsamic Vinegar is even better when paired with complementary side dishes. Here are some great options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side that pairs well with the tangy chicken.
2. Roasted Vegetables: Lightly seasoned roasted vegetables add color and nutrients while balancing the richness of the chicken.
3. Quinoa Salad: A refreshing quinoa salad with cucumbers, tomatoes, and feta brings brightness to your plate.
4. Coleslaw: Crunchy coleslaw adds texture and can be made creamy or vinegar-based to suit your taste.
5. Grilled Asparagus: Lightly charred asparagus drizzled with lemon juice enhances flavors without overpowering the dish.
6. Corn on the Cob: Sweet corn on the cob brushed with butter is an enjoyable side that complements grilled meals perfectly.

Common Mistakes to Avoid

When making Grilled Chicken with Balsamic Vinegar, it’s easy to overlook some key steps. Here are some common mistakes and how to avoid them.

• Skipping the Marinade Time: Many rush this step, thinking a quick marinade will suffice. Allowing the chicken to marinate for at least 4-6 hours (or even all day) enhances flavor and tenderness.

• Not Preheating the Grill: Some forget to preheat their grill. Always preheat your grill to medium-high heat to ensure the chicken cooks evenly and gets those perfect grill marks.

• Overcrowding the Grill: Placing too many chicken breasts on the grill can lead to uneven cooking. Cook in batches if necessary, allowing enough space for proper heat circulation.

• Ignoring Chicken Thickness: Not trimming chicken breasts for uniform thickness can result in some parts being overcooked while others remain undercooked. Ensure all pieces are similar in thickness for even cooking.

• Neglecting Room Temperature: Cooking cold chicken straight from the fridge can affect its juiciness. Allow the marinated chicken to sit at room temperature for about 15-30 minutes before grilling.

Storage & Reheating Instructions

Refrigerator Storage

• Store grilled chicken in an airtight container.
• It will last for up to 3-4 days in the refrigerator.
• Make sure it’s completely cooled before sealing it to avoid condensation.

Freezing Grilled Chicken with Balsamic Vinegar

• Wrap each piece of chicken tightly in plastic wrap or foil.
• Place wrapped chicken in a freezer-safe bag or container.
• It can be frozen for up to 3 months for best quality.

Reheating Grilled Chicken with Balsamic Vinegar

• Oven: Preheat oven to 350°F (175°C). Place chicken on a baking sheet and cover with foil. Heat for about 15-20 minutes until warmed through.

• Microwave: Place chicken on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warm, about 1-2 minutes total.

• Stovetop: Heat a skillet over medium heat, add a splash of water or broth, and cover. Cook for about 5-7 minutes, turning occasionally until heated through.

Frequently Asked Questions

Can I use other vinegars instead of balsamic?

Yes, you can substitute other vinegars like red wine vinegar or apple cider vinegar, but they will alter the flavor profile of your Grilled Chicken with Balsamic Vinegar.

How long should I marinate the chicken?

For optimal flavor, marinate your chicken for at least 4-6 hours or overnight if possible. This allows the flavors to penetrate deeply into the meat.

Can I grill frozen chicken?

It’s not recommended to grill frozen chicken directly as it may cook unevenly. Always thaw your chicken first for the best results.

What side dishes pair well with this recipe?

Grilled vegetables, quinoa salad, or garlic bread complement Grilled Chicken with Balsamic Vinegar beautifully. Choose sides that balance out the tangy flavors.

Is this recipe healthy?

Yes! Grilled Chicken with Balsamic Vinegar is a lean protein option that’s low in carbs and rich in flavor, making it a great choice for various diets including Paleo and Whole30.

Final Thoughts

Grilled Chicken with Balsamic Vinegar is not just a delicious meal; it’s versatile and can be customized easily. You can adjust seasoning levels or add different herbs based on your preference. Try this recipe today, and enjoy a flavorful dish that’s perfect for any occasion!