Juicy Balsamic Grilled Chicken Breast

Ingredients

• 1.25 lb boneless skinless chicken breast (sliced lengthwise (AKA butterflied))
• 0.75 tsp kosher salt
• 0.75 tsp black pepper
• 0.333 cup balsamic vinegar (good-quality, slightly thicker and sweet)
• 0.25 cup olive oil (extra virgin recommended)
• 1 tsp dried oregano
• 2 tbsp honey
• 2 tsp Dijon mustard
• 2.5 tbsp balsamic glaze (store-bought or homemade; for basting)

Steps

1. 1

   Slice chicken breast in half lengthwise so you have thin chicken breast cutlets. You should have 4-6 pieces, depending on how many breasts you use. Trim away any excess fat. Pat the chicken dry with a paper towel and season both sides with the salt and pepper.

2. 2

   In a shallow dish or gallon-sized Ziploc bag, combine the balsamic vinegar, olive oil, oregano, honey and Dijon mustard. Whisk together until emulsified (or smush it around if you’re using a bag).

3. 3

   Place the chicken breasts in the dish, flipping them until they are evenly coated and submerged in the marinade. Marinate chicken for at least 30 minutes, but up to 24 hours.

4. 4

   Preheat the grill to 500°F. Oil the grill grates by pouring a bit of avocado oil on a paper towel and rubbing the grates.

5. 5

   Using a pair of tongs remove chicken from the dish or bag, shaking off the excess marinade, and place on the grill. Discard excess marinade.

6. 6

   Squeeze balsamic glaze into a small bowl and have it handy for basting the chicken while grilling.

7. 7

   Grill chicken for 2 minutes and then rotate the breasts 90 degrees, same side down, so you get those nice hatched grill marks. Grill another 2 minutes.

8. 8

   Flip the chicken and use a pastry brush to liberally brush balsamic glaze on each piece.

9. 9

   Cook another 4-6 minutes, rotating 90 degrees halfway through for the cross marks, until internal temperature reaches 165°F on a meat thermometer. Total cook time may vary slightly depending on the thickness of the chicken breast but should be 8-12 minutes–take care not to overcook!

10. 10

    Flip again and brush the remaining side with balsamic glaze. Remove to a plate and let rest 5 minutes before slicing and serving.

Notes

Serve with pesto rigatoni, use leftovers for chicken pesto sliders, or slice over a salad. For the best flavor, use a high-quality balsamic vinegar that is slightly thicker and sweet. Avocado oil is recommended for oiling the grill grates due to its high smoke point.

Nutrition per serving

• main
• chicken
• grilled
• balsamic
• low-carb
• dinner
• summer
• easy