INGREDIENTS
60 ml balsamic vinegar
3 tbsp. extra-virgin olive oil
2 tbsp. brown sugar
3 cloves garlic, crushed
1 tsp. dried thyme
1 tsp. dried rosemary
4 chicken breasts
Salt
Freshly ground black pepper
Freshly chopped parsley, for garnish
DIRECTIONS
In a medium bowl, whisk together balsamic vinegar, olive oil, brown
sugar, garlic, and dried herbs, and season generously with salt and pepper.
Reserve 60ml.
Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes
and up to overnight.
Preheat grill to medium high. Add chicken and grill, basting with reserved
marinade, until cooked through, 6 minutes per side.
Garnish with parsley before serving.
Grilled chicken breasts can be the epitome of boring. Too often they're dried
out or rubbery. But when soaked in a super-quick marinade — with balsamic, brown
sugar, and dried thyme — you're guaranteed deliciousness.
How long can I keep the chicken in the marinade?
We'd recommend no longer than 24 hours! Technically you can keep raw chicken
refrigerated for up to 2 days, but we don't recommend marinating that long.
How do I keep the chicken from sticking on the grill?
As long as you give each side enough time, it shouldn't! When your chicken gets
those nice charred lines, it naturally releases from your grill grates. If you
try to flip and the chicken feels stuck, try giving it another minute or two!
It'll release naturally, when it's ready.
Can I adapt the marinade?
Absolutely! Swap in a different acid for balsamic like red wine vinegar or lemon
juice. Try different dried or fresh herbs like coriander or oregano. You could
even sub out the brown sugar for honey or agave! We love the marinade on our
coriander-lime chicken, which you can sub in entirely for this one! Also feel
free to add in your favourite spices or even hot sauce. Boneless, skinless
chicken breasts are the perfect blank canvas to experiment with your favourite
flavours.
How hot should my grill be for chicken breasts?
Depending on the size of your chicken breasts, a two-zone (that means two
temperature) fire is the way to go. If you have really small chicken breasts,
you can get away with a medium-high heat, because by the time you have nice
grill marks on both sides the chicken will be cooked through as well. For larger
chicken breasts, get your sear marks on both sides over high heat, then move
them to a medium-low heat to finish cooking.
What should I serve with this?
Well, since you've already got the grill going, how about some Grilled Corn,
Grilled Asparagus, and maybe a Grilled Pineapple Sundae for dessert? (Can you
tell we're excited for grilling season? 😅)
For more insanely-delicious chicken recipes, check out our 50+ weeknight
dinners.
BBQ Chicken
Twice-Baked Potatoes
The Ultimate Chicken Tikka Recipe
Easy Chicken and Sweetcorn Soup Recipe
Chicken and Sweet Potato Curry
Creamy Roasted Red Pepper Penne