Grilled Chicken with Balsamic Vinegar

Grilled Chicken with Balsamic Vinegar is a delightful dish that brings together juicy chicken breasts and a tangy marinade. This recipe is perfect for a summer barbecue, a family dinner, or meal prep for the week. The combination of balsamic vinegar and spices elevates the flavor, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Quick to Prepare: With just 10 minutes of prep time, you can marinate your chicken and let the flavors develop without spending hours in the kitchen.
• Versatile Flavor: The sweet and tangy notes of balsamic vinegar pair beautifully with chicken, making it suitable for various cuisines and side dishes.
• Healthy Option: This grilled chicken is high in protein and low in carbs, making it an ideal choice for health-conscious eaters or those following diets like Paleo or Whole 30.
• Impressive Presentation: Grill marks on your chicken make for an attractive plate, perfect for serving guests at gatherings or special occasions.
• Easily Scalable: Whether you’re cooking for a crowd or just a few people, this recipe can be easily adjusted to fit your needs.

Tools and Preparation

Preparing Grilled Chicken with Balsamic Vinegar requires minimal tools, making it simple for anyone to whip up this delicious dish.

Essential Tools and Equipment

• Grill
• Ziploc bag or snap-tight container
• Bowl
• Whisk
• Tongs

Importance of Each Tool

• Grill: Essential for achieving those perfect grill marks while cooking your chicken evenly.
• Ziploc bag or snap-tight container: Ideal for marinating the chicken without making a mess; ensures that the marinade covers every piece thoroughly.
• Bowl: Useful for mixing your marinade ingredients together before applying them to the chicken.
• Tongs: Help you safely turn and remove the chicken from the grill without losing any juices.

Ingredients

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

Ingredients:
– 8 boneless, skinless chicken breasts
– 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

• If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.
• Mix the balsamic vinegar, Dijon mustard, olive oil, and spices in a bowl until well combined.

Step 2: Marinate the Chicken

• Trim all fat and tendons from the chicken breasts. Ensure they’re uniform in thickness by making small slits crosswise along each breast.
• Place the chicken in a Ziploc bag or container with a snap-tight lid. Pour the marinade over the chicken and seal tightly.
• Refrigerate for at least 4-6 hours (or longer if possible) to allow flavors to meld.

Step 3: Get Ready to Grill

• Remove the chicken from the fridge about 30 minutes before grilling to let it come to room temperature.
• Drain excess marinade using a colander. Preheat your grill on medium-high heat.

Step 4: Grill the Chicken

• Oil your grill grates to prevent sticking. Lay the chicken diagonally across them, top side down first.
• Cook until grill marks appear (about 3 minutes). Rotate the chicken diagonally in the opposite direction and cook another few minutes.

Step 5: Finish Cooking

• Flip each piece of chicken over once you see good grill marks. Cook until browned on both sides and firm but not hard (a few more minutes).

Step 6: Serve

• Remove from grill once cooked through. Let rest briefly before serving. Garnish with fresh parsley if desired.

Enjoy your flavorful Grilled Chicken with Balsamic Vinegar!

How to Serve Grilled Chicken with Balsamic Vinegar

Grilled Chicken with Balsamic Vinegar is versatile and pairs well with many sides. Here are some delicious serving suggestions to enhance your meal experience.

On a Bed of Greens

• Mixed Green Salad: Serve the chicken sliced over a fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette.
• Spinach Salad: Pair with baby spinach, nuts, and cheese for a nutritious option.

With Grains

• Quinoa: Serve with fluffy quinoa mixed with herbs for added texture and flavor.
• Rice Pilaf: A savory rice pilaf complements the flavors of the balsamic chicken beautifully.

In Wraps or Sandwiches

• Chicken Wraps: Roll sliced chicken in a tortilla with veggies and your favorite sauce for a quick lunch.
• Grilled Chicken Sandwich: Stack grilled chicken on a bun with lettuce, tomato, and avocado for a hearty meal.

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How to Perfect Grilled Chicken with Balsamic Vinegar

To achieve the best results when making Grilled Chicken with Balsamic Vinegar, consider these helpful tips.

• Marinate Time Matters: Allow the chicken to marinate for at least 4 hours to infuse maximum flavor.
• Uniform Thickness: Ensure all chicken breasts are uniform in thickness for even cooking.
• Avoid Overcooking: Use a meat thermometer; remove chicken from the grill when it reaches 165°F (75°C).
• Resting Time: Let the chicken rest for 5 minutes before slicing. This keeps it juicy and tender.

Best Side Dishes for Grilled Chicken with Balsamic Vinegar

Pairing your grilled chicken with the right sides can elevate your meal. Here are some great side dish ideas that complement the flavors of Grilled Chicken with Balsamic Vinegar.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting side.
2. Roasted Vegetables: A mix of seasonal vegetables roasted until tender adds color and nutrition.
3. Corn on the Cob: Sweet corn pairs perfectly; grill it alongside your chicken for extra flavor.
4. Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with olive oil make a refreshing side.
5. Pasta Salad: A chilled pasta salad with veggies and Italian dressing offers delightful contrast.
6. Steamed Asparagus: Lightly steamed asparagus adds crunch and complements the dish beautifully.

Common Mistakes to Avoid

When making Grilled Chicken with Balsamic Vinegar, a few common mistakes can ruin the dish. Here are some pitfalls to avoid:

• Skipping the Marinade: Not allowing the chicken to marinate properly can lead to bland flavors. Aim for at least 4-6 hours in the marinade for the best taste.
• Using Cold Chicken: Cooking chicken straight from the fridge can result in uneven cooking. Let the chicken come to room temperature before grilling for more consistent results.
• Overcrowding the Grill: Placing too many pieces of chicken on the grill can lower its temperature and lead to steaming rather than grilling. Grill in batches if necessary to ensure even cooking.
• Not Preheating the Grill: Failing to preheat your grill can cause sticking and prevent good grill marks. Always preheat your grill to medium-high heat before adding the chicken.
• Cutting into Chicken Too Soon: Slicing into the chicken right after grilling can release juices, making it dry. Let it rest for a few minutes before cutting to maintain juiciness.

Refrigerator Storage

• Store grilled chicken in an airtight container.
• Refrigerate within two hours of grilling.
• Consume within 3-4 days for optimal freshness.

Freezing Grilled Chicken with Balsamic Vinegar

• Place cooled chicken in freezer-safe bags or containers.
• Seal tightly and label with date; freeze for up to 3 months.
• Thaw in the refrigerator overnight before reheating.

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 on a microwave-safe plate, cover loosely, and heat on medium power for 1-2 minutes or until hot.
• Stovetop: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cook until heated thoroughly.

Frequently Asked Questions

How long should I marinate Grilled Chicken with Balsamic Vinegar?

Marinate the chicken for at least 4-6 hours but, if possible, overnight for maximum flavor infusion.

Can I use other types of vinegar?

Yes, you can substitute balsamic vinegar with apple cider vinegar or red wine vinegar, but this may alter the flavor profile slightly.

What sides pair well with Grilled Chicken with Balsamic Vinegar?

Consider serving it with roasted vegetables, a fresh salad, or quinoa for a balanced meal.

How do I know when my chicken is done cooking?

The internal temperature should reach 165°F (75°C). A firm texture when pressed is also a good indicator that it’s cooked through.

Can I cook this recipe indoors?

Absolutely! You can use a stovetop grill pan or an indoor electric grill like a George Foreman Grill for excellent results.

Final Thoughts

Grilled Chicken with Balsamic Vinegar is not just delicious but also versatile and easy to customize. You can add different herbs or spices based on your preferences. This recipe is perfect for summer barbecues or cozy family dinners alike. Give it a try and enjoy its rich flavors!