There is nothing like simple and juicy grilled chicken! But how do you achieve this goal with lean, boneless breast? It turns out to be as easy cutting your the meat thin and giving it a quick dip in a marinade. Try it and I think you’ll love this grilled balsamic chicken as much as we do!
I couldn’t share my recipe for our house honey balsamic vinaigrette without also sharing a recipe using that dressing as a marinade! I know I did go on in that post about how great it is for chicken and how much we loved it. It would have been mean not to post it. And I’m not mean. 😉
I know we are getting to the end of grilling season (though we keep going until the grill gets snowed in!), but this recipe for is so quick and easy you could make it tonight no problem. And no one told the weather grilling season is ending since we’ve been having 90s here and I’m all about not heating up the house right now.
And, yes, brinerate is a word! Marinating + brining = the best of both worlds.
How to make this
To make grilled balsamic chicken use either boneless thighs or boneless breast cut into cutlets. Sprinkle the meat with salt and pepper and marinate in balsamic dressing then grill until cooked through.
For boneless thighs, just open them up.
For boneless breast, refer to the picture above and see that you cutting each breast into three pieces. First the pointy end, about 1/3 of the way up the breast. Then cut the other 2/3 of the breast into two thin pieces.
2. Brinerate (Brine and marinate)
Sprinkle the chicken with salt and pepper, then spoon over the marinade. Get it all coated and let it sit for 30 minutes.
Heat up the grill, add the meat, and (about 5 minutes later for cutlets or 12 minutes for thighs) you’ll have juicy grilled chicken.
If you try my recipe for Grilled Marinated Chicken, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Grilling, Annemarie
Grilled Balsamic Marinated Chicken
- 1 1/2 lb boneless chicken breast, or chicken thighs
- kosher salt and black pepper
- 1/2 cup balsamic vinaigrette
- chopped fresh parsley, optional
- If you are using boneless thighs simply open them up and put them in a baking dish and move onto step 3.
- If you are using boneless breast, you need to cut the breast into three equal cutlets for even and quick cooking. Cut the pointy end off of the breast about 1/3 of the way up for the first cutlet. Take the remaining 2/3 of the breast and cut it down the middle to make two thin cutlets. Each of the three cutlets should be about the same size. Place all the cutlets in a baking dish.
- Take your breast cutlets or thighs and sprinkle them evenly on both sides with kosher salt and black pepper.
- Pour or spoon over the balsamic dressing on the chicken. Spread it around so that it coats evenly.
- Marinate for at least 30 minutes or up to 2 hours. (If marinating for 30 minutes, keep the chicken on the counter. Refrigerate otherwise and take out the chicken 30 minutes before cooking.)
- Heat the grill on high.
- Grill the chicken on both sides, turning occasionally, until browned and cooked through, 5-6 minutes for breasts and 12-14 minutes for thighs.
- Transfer to a serving platter, sprinkle with parsley, and serve.
- Balsamic Vinaigrette: I use my recipe for mason jar honey balsamic vinaigrette dressing in the recipe. The sweetness of the dressing helps with the browning and the dressing is lightly salted so you won't have too much salt even with salting the chicken as well. Commercial dressing will likely have much more salt so keep that in mind if you are buying the dressing.
- Chicken Cutlets: You can also use the more traditional style of cutlets where you cut the breast into two pieces instead of three. In that case, you will need to pound the cutlets to an even thickness since one end of the breast is thicker than the other.