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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!
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This was a real hit in my house. The combination of balsamic, lemon, olive oil, Dijon, brown sugar and Worcestershire is rich, sweet and savory with just enough acid to brighten it up. The only I changed was adding a little cardamom (because I had it on hand, ground for another recipe) and I used fresh rosemary from my garden. The cardamom was a great add, I’ll stick with that. Great job on this recipe, it is fantastic on chicken.
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, most tender grilled chicken recipe of all time. Really, it doesn’t get any easier (and flavorful) than this right here. Say goodbye to dry grilled chicken!
reasons to make easy grilled chicken
Perfect for summer gatherings. Whether it’s a backyard BBQ, picnic, baby shower or big family gathering, this is the most perfect recipe to fire up that grill this summer for those favorited smoky, charred flavors. And this recipe can conveniently be doubled or tripled as needed, prepped and marinating ahead of time for the easiest entertaining.
Flexible, versatile recipe. Use boneless, skinless chicken breasts, chicken thighs or even tenderloins, depending on personal preference or what you have on hand. Too cold to use the grill? Use a cast iron grill pan or large cast iron skillet.
Leftovers are even better. Leftover grilled chicken can be repurposed for salads, enchiladas, pizzas and so much more. The possibilities are endless (and so convenient and welcomed for those super busy weeknights between laundry, soccer pick up and homework).
how to make the easiest grilled chicken
Marinate the chicken and let it sit in all that balsamic-lemony-herb goodness
Preheat the grill
Cook the chicken, get those lovely grill marks and baste as needed (or use a cast iron grill pan)
Rest, slice and serve
Keep leftovers for salads the next day
tips and tricks for success
An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes, brushing with the reserved marinade during the last few minutes of cook time.
Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
Use similar size chicken. Chicken breasts come in a variety of sizes – try to use similar-sized chicken breasts, pounding out the chicken as needed into flat, even pieces for even cooking and grilling.
Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
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.
What if I don’t have a grill?
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!
How can I avoid dry grilled chicken?
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
Can I make this ahead of time?
Yes! The chicken can be marinated overnight and placed in the fridge.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Grilled Chicken
Yield: 4servings
Prep: 1 hourhour15 minutesminutes
Cook: 15 minutesminutes
Total: 1 hourhour30 minutesminutes
The best marinade ever! No-fuss and packed with so much flavor. You won't need another grilled chicken recipe again!
Kosher salt and freshly ground black pepper, to taste
4boneless, skinless chicken breasts
2tablespoonschopped 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.
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