Kitchen notes · a little help before you start
Grilled Chicken Marinade
Grilled chicken with a sticky, tangy edge makes an inviting dinner when you feel like firing up the grill. Balsamic vinegar and sweetness sit comfortably together here, especially with a little glaze spooned over. Give the chicken its rest, then enjoy the first slice.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Reserve half before coating chicken
Pour only half the marinade over the chicken. Keep the remaining half covered in the refrigerator for the optional glaze.
2. Turn the sealed chicken to coat
Seal the bag or container with the chicken and its marinade, then turn it so the breasts are coated.
3. Check the thickest part
Use the stated 165°F internal temperature in the thickest part to check the grilled chicken before its rest.
Get to know the ingredients
Balsamic vinegar
Mix the balsamic with the other marinade ingredients before dividing the mixture between the chicken and reserved portion.
Liquid honey
The honey goes into the marinade with brown sugar and ketchup, all combined before it touches the chicken.
Minced garlic
Have the garlic minced before combining the marinade so it mixes through the balsamic, oil and sweet ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Grilled Chicken Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, then add glaze
Let the grilled chicken rest before slicing, and serve with the thickened reserved marinade if you chose that option.
A little more help as you go
Glaze is an optional extra
Simmer the separately reserved marinade in a small pot until slightly thickened if you want sauce for serving.
Prepare the grill surface
Preheat to the stated medium-high heat and lightly grease the grill before adding the marinated chicken.
A few questions you might have
How long does the chicken marinate?
The directions give at least thirty minutes and up to four hours before the chicken goes onto the hot grill.
Can I turn the chicken more than once?
The directions allow lifting or turning it more than once if needed to prevent sticking during its grill cook.
Does the glaze come from the chicken's marinade bag?
Use the half set aside before marinating the chicken. That separately reserved portion is cooked in the small pot.
Can I skip the glaze?
Yes. Thickening the reserved marinade is optional; the grilled chicken still rests before slicing and serving.
Which container can I use for marinating?
A large resealable freezer bag or medium container is included. Seal it after adding chicken and half the marinade.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
