Grilled Balsamic Marinated Chicken
Grilled balsamic chicken is a simple and flavorful Italian-themed meal! Chicken breast or thighs are quickly marinated in a balsamic vinaigrette and then given a turn on the grill for juicy, tender meat.
Servings 4
Calories 250kcal
Ingredients
- 1 1/2 lb boneless chicken breast, or chicken thighs
- kosher salt and black pepper
- 1/2 cup balsamic vinaigrette
- chopped fresh parsley, optional
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 250kcal