Grilled Balsamic Chicken

There’s something incredibly satisfying about a perfectly grilled chicken. When I think of summer evenings spent outdoors, the aroma of Grilled Balsamic Chicken sizzling on the grill always comes to mind. It’s not just about the flavors; it’s about the memories made around the grill with family and friends, laughter filling the air, and the anticipation of a delicious meal. This dish, with its rich balsamic glaze and the punchy flavor of olives, elevates any occasion from a simple dinner to a festive gathering. Every bite is a celebration of summer’s best offerings. I often find myself reaching for this recipe when I want to impress guests or simply indulge in some self-care with a delightful meal. So, let’s dive into the juicy world of Grilled Balsamic Chicken and embrace the joy of cooking and sharing!

Ingredients Overview for Grilled Balsamic Chicken

The ingredients in Grilled Balsamic Chicken work in harmony to create a dish that’s not only flavorful but also nourishing. Each component plays a crucial role, from the juicy chicken to the vibrant tapenade. The essence of this dish lies in its balance—sweet, savory, and slightly tangy—all coming together to make a truly delightful meal.

• 2 skinless, boneless chicken breasts: The star of the dish, these chicken breasts are lean, full of protein, and perfect for grilling.
• ¼ cup extra virgin olive oil: Adds richness and helps the marinade adhere to the chicken.
• ¼ cup golden balsamic vinegar: This ingredient provides a sweet tang that enhances the overall flavor.
• ¼ cup Private Selection Whole Grain Garlic Mustard: Adds a unique twist that complements the other flavors beautifully.
• 1½ tablespoons balsamic vinegar: Intensifies the balsamic flavor and balances the marinade.
• 3 cloves garlic, pressed or minced: Infuses the chicken with a robust flavor.
• Juice of ½ lemon: Brightens the dish and cuts through the richness of the chicken.
• 1 tablespoon chopped fresh herbs: Fresh herbs like tarragon, rosemary, or thyme elevate the flavor profile.
• 1 teaspoon kosher salt: Essential for seasoning.
• ½ teaspoon freshly ground black pepper: Adds a touch of heat.
• ½ cup sun dried tomatoes: Enhances the sweetness and adds depth to the flavor.
• 4 ounces green olives: Provides brininess that pairs wonderfully with the chicken.
• 6 ounces mixed Greek olives: Adds variety and a burst of flavor.
• Juice of 1 lemon: Again, this brings freshness and acidity.
• 2 teaspoons balsamic vinegar: For an extra tangy kick.
• ½ teaspoon freshly ground black pepper: Just a bit more spice.
• Fresh parsley, chopped: Fresh herbs add a pop of color and flavor.
• 2 teaspoons capers: Provide a salty, briny flavor that complements the olives.

Putting Together Grilled Balsamic Chicken

Cooking Grilled Balsamic Chicken is a straightforward process that will leave you feeling accomplished. With just a few simple steps, you’ll have delicious, juicy chicken ready to impress your family or guests. Let’s break down the instructions into easy steps.

1. Prep the Chicken: Start by trimming any extra fat from the chicken breasts. This helps avoid flare-ups on the grill and results in a cleaner taste. Place the breasts in a bowl or a gallon-size freezer bag to marinate. This is a crucial step as it ensures the chicken absorbs all those lovely flavors.
2. Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper. Reserve half of this marinade for later. Pour the other half over the chicken in the bag or bowl. Make sure to coat the chicken evenly and then seal the bag or cover the bowl. Let it marinate for at least thirty minutes or up to overnight, turning occasionally to ensure even flavor distribution.
3. Preheat the Grill: When you’re ready to cook, preheat your grill. Bring one side of the outdoor grill to high heat while leaving the other side off. This two-zone heat will help you cook the chicken perfectly.
4. Prepare the Grill Grates: Oil the grill grates well to prevent the chicken from sticking. You can use a paper towel soaked in oil and tongs to do this safely.
5. Grill the Chicken: Drizzle the marinated chicken breasts with a bit more olive oil before placing them on the hot side of the grill. Cook for about two to three minutes on each side until you see nice grill marks. This step adds a beautiful char and flavor.
6. Move to Cooler Side: After achieving grill marks, move the chicken to the cooler side of the grill. Cover and cook for about ten minutes. This indirect heat will ensure the chicken cooks through without burning.
7. Baste the Chicken: Take a few tablespoons of the reserved marinade and transfer it to another bowl. Use this to baste the chicken and flip it occasionally. Keep a close eye on the internal temperature; you want it to reach 165ºF for safe consumption.
8. Add More Grill Marks: Once the chicken is cooked through, move it back to the hot side of the grill for a minute or so to get those lovely grill marks. Just be careful not to let the marinade burn.
9. Rest the Chicken: Once cooked, transfer the chicken to a platter and cover it with aluminum foil. Let it rest for about five minutes. This allows the juices to redistribute throughout the meat for a juicy result.
10. Prepare the Olive Tapenade: In a food processor, add the garlic and olive oil. Process until well combined. Scrape down the sides and add the sun-dried tomatoes. Process until the tomatoes are chopped.
11. Add the Olives: Next, add the green olives and mixed Greek olives. Pulse them a couple of times until they’re coarsely chopped. Stir in the lemon juice, balsamic vinegar, pepper, parsley, and capers. This mixture can be stored in the refrigerator for up to two weeks.
12. Serve: Serve the grilled chicken topped with the olive tapenade, chunks of feta cheese, and a drizzle of any leftover marinade or olive oil.

Make It Your Own

Customizing Grilled Balsamic Chicken is part of the fun! Here are some tips to help you make it your own and enjoy it even more:

• Storage: Leftover Grilled Balsamic Chicken can be stored in an airtight container in the fridge for up to three days. Just make sure to cool it down before sealing.
• Freezing: You can freeze the marinated chicken before cooking. Place it in a freezer bag and it will keep for about three months. Just thaw it in the refrigerator overnight before grilling.
• Pairing: This chicken pairs beautifully with a fresh salad, grilled vegetables, or quinoa for a complete meal.
• Flavor Variations: Feel free to experiment with different herbs or add a kick of spice with red pepper flakes in the marinade.
• Serving Suggestions: Serve it with a side of couscous or a light pasta to make it a filling dinner.
• Garnish: Add fresh herbs like basil or cilantro on top before serving for an extra burst of flavor.

Serve This Grilled Balsamic Chicken With

When it comes to serving Grilled Balsamic Chicken, the options are endless! Here are some delightful pairings to consider:

• Fresh Garden Salad: A crisp mix of greens with a light vinaigrette complements the richness of the chicken.
• Roasted Vegetables: Seasonal vegetables roasted until caramelized add color and flavor to your plate.
• Garlic Bread: A slice of warm garlic bread can be a fabulous side, perfect for savoring the delicious juices.
• Quinoa or Rice: For those looking for a hearty meal, serving it alongside quinoa or rice adds wholesome grains to the mix.
• Pasta Salad: A refreshing pasta salad with a light dressing can be the perfect companion for the grilled flavors.
• Seasonal Fruits: Consider a fruit salad with seasonal berries to add a sweet contrast to the savory chicken.
• Beverage Pairings: Serve it with sparkling water infused with lemon or a light iced tea for a refreshing meal.

FAQ

Conclusion

Grilled Balsamic Chicken is more than just a meal; it’s a celebration of fresh flavors and summer vibes. Its balance of tart and savory notes makes it a standout dish, perfect for any occasion. I encourage you to try this recipe and experience the joy of grilling. Whether for family dinners or entertaining friends, you’ll find that this dish is one that everyone will love!

Grilled Balsamic Chicken

The ultimate summer dish, Grilled Balsamic Chicken is bursting with flavor and easy to make. Perfect for barbecues and weeknight dinners, the rich marinade delivers tender, juicy chicken every time. Ideal for meal prep or sharing with family, it’s a recipe you’ll want to make again and again!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces skinless, boneless chicken breasts
• ¼ cup extra virgin olive oil
• ¼ cup golden balsamic vinegar
• ¼ cup Private Selection Whole Grain Garlic Mustard
• 1½ tablespoons balsamic vinegar
• 3 cloves garlic, pressed or minced
• Juice of ½ piece lemon
• 1 tablespoon chopped fresh herbs such as tarragon, rosemary or thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup sun dried tomatoes drained and coarsely chopped (7 ounce jar)
• 4 ounces green olives drained and pitted
• 6 ounces mixed Greek olives drained and pitted
• Juice of 1 piece lemon
• 2 teaspoons balsamic vinegar
• ½ teaspoon freshly ground black pepper
• 1 bunch fresh parsley chopped
• 2 teaspoons capers drained

Equipment

• Food Processor
• Grater
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Trim any extra fat from the chicken breasts and place them in a bowl or a gallon size freezer bag.
2. In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, salt, and pepper. Reserve half of the marinade and add the other half to the bowl or bag with the chicken. Marinate for at least thirty minutes up to overnight, turning occasionally.
3. When ready to grill, preheat your grill with one side on high heat and the other side off.
4. Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Cook for two to three minutes or until grill marks appear, then flip the chicken and cook for another two to three minutes.
5. Move the chicken to the cooler grates of the grill, cover, and cook for ten minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken while flipping.
6. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165ºF. Move the chicken to the hot side of the grill to add more grill marks and color to the breast.
7. Transfer the chicken to a platter and cover with aluminum foil. Let rest for five minutes. Serve with olive tapenade, chunks of feta cheese, minced herbs, and drizzle with any leftover marinade or olive oil.
8. Add the garlic and olive oil to the bowl of a food processor and process on high until well combined. Scrape down the sides of the bowl with a spatula, then add the sun-dried tomatoes and process until the tomatoes are chopped.
9. Add the green olives and the Greek olive mix, and pulse two times until coarsely chopped. Stir in lemon juice, balsamic vinegar, pepper, parsley, and capers.
10. This tapenade will keep refrigerated for up to two weeks.

Notes

• Tip: If you want a quicker grilled chicken breast, slice the boneless breasts in half lengthwise before marinating for a thinner slice that will cook twice as fast.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.