Kitchen notes · a little help before you start
Balsamic Herb Grilled Chicken
Balsamic and herbs give this chicken a sweet, tangy coating with a savory garlic edge. It's especially inviting once the outside has browned and the chicken has had a brief rest. Slice a breast or enjoy a thigh, with optional parsley freshening the plate.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 145 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Marinades · Dips & sauces
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Turn the sealed marinade bag
After adding chicken and marinade, turn the sealed bag several times so every piece gets coated before refrigeration.
2. Discard leftover marinade
Remove chicken for cooking and discard the remaining marinade rather than saving it for the finished plate.
3. Allow the rest before serving
Let the cooked chicken rest for the stated five-to-ten-minute period before slicing or serving.
Get to know the ingredients
Chicken cut choice
The ingredient note uses boneless skinless breasts and thighs, with cooking time depending on cut and thickness.
Crushed dried rosemary
Use dried crushed rosemary in the marinade with oregano, garlic and the liquid ingredients before coating chicken.
Dijon in the marinade
Mix Dijon with balsamic, honey, olive oil and the other marinade ingredients before adding them to the bag.
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 6 steps completeMake room for Balsamic Herb Grilled Chicken
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
Slice breast after resting
After the rest, slice boneless breast if that's your cut and garnish with chopped parsley if desired.
A little more help as you go
Keep the marinating window
Refrigerate the coated chicken for the stated minimum, keeping within the eight-hour maximum specified in the directions.
Use a thermometer in the thickest part
The cooking directions give 165 degrees Fahrenheit internally, with the thermometer inserted into the thickest chicken section.
A few questions you might have
Is a skillet option included?
Yes, the directions include cooking in a skillet or grill pan over medium heat with a little olive oil.
Does the outdoor grill use high heat?
Prepare the charcoal or gas grill for medium heat, following the cut-and-thickness-dependent cooking guidance.
Can I cook directly from the marinade?
Lift the chicken from the bag and discard remaining marinade before putting the pieces onto the prepared cooking surface.
When should I add parsley?
It's optional at serving, after the chicken has rested and boneless breast has been sliced if using that cut.
Does honey go on after grilling?
It's mixed into the balsamic marinade first, so it coats the chicken before the refrigerated marinating stage.
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: fromvalerieskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
