Grilled Chicken Breast

I know what you’re thinking: Grilled chicken breasts can verge on boring. And, okay, it's true that if not prepared correctly, they can end up dried out or rubbery (no, thank you!). But when soaked in my super quick and delicious balsamic marinade, you’re guaranteed an absolutely irresistible main, perfect for serving with all your fave summer sides. Keep reading below the recipe for all my top tips on how to make juicy and flavorful grilled chicken breasts every time:

What People Are Saying:
"Grilling newbie here! This is the first recipe I've made on the grill and it was delicious!" - GreenScissors

"Tried this recipe for the first time, and I am hooked ! My sons usually grill for us, but I was on my own and looking for something quick and easy. It was both, and tasted delicious! Chicken was juicy and tender, and came out perfectly! Will definitely be making this again!!" - jojo18

How To Grill Chicken Breasts

INGREDIENTS

• Garlic: Who can say no to freshly chopped garlic? I use 3 cloves, but don’t be shy—if you’re a garlic fanatic, taste and adjust as needed.
• Balsamic Vinegar: I love the combination of sweet, tangy balsamic vinegar and mild chicken (see also my balsamic-glazed chicken), so naturally, I built my marinade on a base of balsamic vinegar.
• Olive Oil: Extra-virgin olive oil tones down the balsamic vinegar and distributes the flavors of the herbs and garlic throughout the marinade.
• Brown Sugar: I can't do without a bit of sweetness in my chicken marinades. But brown sugar is also included to help with browning, so you're able to get beautifully charred, Insta-worthy grills marks without overcooking the chicken.
• Herbs: The Mediterranean combination of dried thyme and rosemary work perfectly here, balancing the marinade with woody, citrusy, and minty flavors. If you don’t have those herbs on hand, feel free to experiment with other dried herbs like marjoram, oregano, or sage.
• Chicken Breasts: The star of the show is, of course, the chicken breasts. I went with skinless, boneless chicken breasts for this recipe, as I love the way they cook quickly and soak up the marinade.

STEP-BY-STEP INSTRUCTIONS

The first step in making chicken breasts that won’t dry out? It’s all in the marinade. Combine balsamic vinegar, olive oil, brown sugar, garlic, and the dried herbs and season generously with salt and pepper.

Scoop out 1/4 cup of the marinade and set it aside for basting. Now that you've made your marinade, it's time to marinate! Add the chicken breasts to the bowl with the remaining marinade and turn to coat. Cover the bowl and refrigerate for at least 20 minutes and up to 12 hours. For the juiciest, most flavorful chicken, 3 to 4 hours is ideal.

Time to grill! Prepare a grill for medium-high direct heat or heat a grill pan over medium-high. ("Direct heat" just means cooking directly over the heat source; if using a charcoal grill, spread out the lit coals into one tightly packed layer.) Using tongs, remove the chicken breasts from the marinade, letting any excess drip back into the bowl, and place on the grill. Grill until grill marks appear underneath, about 6 minutes. For picture-perfect grill marks, cook the chicken undisturbed (i.e., don't futz with it!), turning just once. Turn the chicken over and baste with the reserved marinade (not the marinade you just lifted the chicken out of).

Continue to grill until the chicken is cooked through. How to tell? The best way is to insert an instant-read thermometer into the thickest part of a breast—165° is what you're looking for. Transfer the chicken to a cutting board and let rest at least 5 minutes before slicing. Serve garnished with parsley.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to prevent chicken breasts from sticking to the grill. As long as you give each side enough time to develop serious grill marks, your chicken shouldn’t stick to the grill. Still, a couple simple steps can provide a lot of insurance. First, with your grill good and hot, scrub the grate with a grill brush or a ball of crumpled foil, held with tongs, to make sure it is clean. Then, using tongs, dip a wadded paper towel in a little vegetable oil and rub it over the grate to film with oil. Wait a couple minutes for the oil to burn off and you're ready to get grilling.
• The keys to grilling chicken breasts that aren't tough and dry. Number 1: Use a marinade. My balsamic marinade tenderizes the meat (thanks to the vinegar) and helps it retain moisture (thanks to the salt). Number 2: Don't overcook it. Get yourself an instant-read thermometer and pull the chicken off the grill once it hits 160°, or preferably 155°. Number 3: Be patient. Give the chicken a 5–10 minute rest before slicing.

Grilled Chicken Breast Variations

• California Grilled Chicken: Take your grilled chicken on a Cali vacation by adding melty mozzarella, sliced avocado, fresh tomato, and a drizzle of balsamic glaze.
• Peach Balsamic Grilled Chicken: Give your chicken a fruity twist with a peach-balsamic marinade and charred peaches.
• Bruschetta Chicken: This simple (and summer-ready) recipe tops grilled chicken with mozzarella, bruschetta, and fresh basil.

Storage

If you have any leftover chicken, store in an airtight container in the fridge for around 3-4 days.