Juicy Balsamic Grilled Chicken Breast

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.

   Start 30-minute timer
4. 4

   Preheat the grill to 500°F (260 °C). 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.

   Start 2-minute timer
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 (74 °C) 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!

   Start 4-minute timer
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.

    Start 5-minute timer