Balsamic Grilled Chicken
Prep time
Cook time
Total time
Tender grilled chicken with a little bit of balsamic tang to liven up the flavor of a nicely balanced mixture of herbs. Make ahead and freeze. Marinate and cook the same day. Place slices, warm or cold, on a bed of lettuce for a great salad.
Recipe type: Main
Serves: 4 servings
  • 4 chicken breasts cut about ½ thick (about 1 ½ pounds)
  • ¾ cup balsamic vinegar
  • ½ cup olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon pepper
  • 1 tablespoon dried parsley
  • 1 ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  1. Combine marinade ingredients in large zip lock bag. Close and shake to combine.
  2. Add chicken and close bag again.
  3. To cook without freezing: Let chicken marinate for 2-3 hours turning occasionally.
  4. To freeze for cooking later: Insert bag with marinade and chicken into a second bag and close tightly. Label and place in freezer for up to three months. Thaw chicken and marinade in refrigerator for about 24 hours before cooking.
  5. Grill chicken over medium heat about 6-8 minutes per side until done OR 8 minutes in countertop grill (Foreman, etc) until cooked. Internal temperature will be 165 when done.
  6. Serve hot.
Recipe by A Pinch of Joy at