Easy Grilled Chicken
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The best marinade ever! No-fuss and packed with so much flavor. You won’t need another grilled chicken recipe again!
We are two days into summer so if you haven’t dusted off those grills, that really needs to change immediately so you can whip up the easiest grilled chicken recipe of all time.
Really, it doesn’t get any easier than this recipe, and it’s practically fool-proof.
All you need to do is marinate boneless, skinless chicken breasts (or thighs) in a Ziploc bag, let it sit in all that balsamic-lemony-herb goodness and well, that’s pretty much it.
You just throw the chicken right onto the grill, basting as needed. And if you don’t have an outdoor grill, you can easily use a cast iron grill pan.
When ready to serve, you can serve this with your choice of salad or any of these lovely side dishes along with some crusty bread.
Either way, these would be perfect for all your summer gatherings or backyard BBQs since you can easily double or even triple the recipe as needed.
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Easy Grilled Chicken: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Easy Grilled Chicken
Ingredients
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine chicken and balsamic vinegar mixture; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, reaching an internal temperature of 165 degrees F, about 5-6 minutes per side.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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So yum! I made this 100% to the recipe and it was so good. I used these chicken breasts in sandwiches and it was great. I used golden potato buns, made brown sugar bacon in the oven (basically just dipping bacon strips in brown sugar, pepper and paprika), and made a homemade honey mustard dressing and it was amazing. Topped it with provolone and served with sweet potato fries. SUPER delsih! Thank you so much!
I’m trying this tonight and am wondering if I should pound out the chicken breast. Would I need to marinate tenderized chicken breast for less time than a whole one?
Fabulous marinade – we used it on chicken thighs. Your recipes are always great!
AWESOME!!! So easy and so delicious!
Super easy to make! Love it !
This is now my go-to chicken marinade. Have used it many times! I marinated chicken wings with it for father’s day and they were delicious!
After mixing everything together, there wasn’t much taste. I added more balsamic and about a half cup of lemon juice. Result was OK.
Lol
excellent I made these as kabobs with peppers and tomatoes the entire family loved it
Did you marinate the peppers and tomatoes too?
So delicious and easy! I didn’t have rosemary, so I used 1/2 tsp dried basil. I didn’t have fresh parsley, so I used 2 tsps dried parsley flakes. I didn’t have fresh lemon, so used 3 tbsps lemon juice. I poked holes into both sides of the chicken breasts because I only had time to marinate the chicken for 25-30 minutes. Even with these changes, it still turned out amazing! Thank you for sharing!
Delicious, easy, and with ingredients most have on hand! What more could you ask for!
I can’t get enough of this recipe I’ve cooked it twice in a week. Leftover chicken is superb for a salad!!!
Really like this recipe. A best ever healthy protein recipe for any fitness freak. This recipe looks really delicious.
Would I ruin the recipe if I left the Brown Sugar out? It sounds delicious but I can’t have sugar.
Thanks!
You could use Agava nector to replace sugar. Can you have honey? That would work too. I’m sure you need something sweet to balance out the flavor in the marinade.
I used Splenda brown sugar and it was great.
Not to much to say, but absolutely delicious! A definite keeper.
This is incredible. It stays so juicy!! I swapped out the balsamic for red wine vinegar instead (I ran out of balsamic and didn’t realize), and it came out delicious.
Very good recipe. Did zest the lemon and added to mixture, for more lemon taste, before squeezing. Other wise stayed with the recipe.
This is our go to chicken marinade. We’ve made it at least a dozen times, exactly as published. Thank you!
All family like it!
The single most delicious, tender, easy to prepare chicken.
Perfectly easy and tastes perfectly great!
Everyone thinks I’m a genius when I cook this.