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Grilled Chicken with Balsamic Vinegar

Juicy grilled boneless chicken breasts marinated in a tangy balsamic-Dijon mixture for simple, flavorful weeknight grilling.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 8 boneless skinless chicken breasts
  • balsamic vinegar for marinade; amount to taste (see directions)
  • Dijon mustard for marinade; amount to taste
  • olive oil for marinade; amount to taste
  • dried parsley for spice mix
  • dried shallots or dried onion for spice mix
  • Spike seasoning for spice mix
  • dried thyme for spice mix
  • garlic powder for spice mix
  • black pepper for spice mix

Instructions

  • Trim excess fat and tendons from the chicken breasts and, if needed, trim the underside so pieces are similar thickness; make small crosswise slits in each breast to help them cook evenly and absorb marinade.
  • In a mortar and pestle or spice grinder, combine dried parsley, dried shallots (or onion), Spike seasoning, dried thyme, garlic powder, and black pepper until evenly mixed.
  • In a bowl or container, whisk together balsamic vinegar, Dijon mustard, olive oil, and the spice mixture to form the marinade.
  • Place the chicken breasts in a zip-top bag or snap-top container in a single layer and pour the marinade over them, ensuring all pieces are coated; seal and refrigerate at least 4–6 hours or longer.
  • When ready to cook, remove chicken from the fridge and drain in a colander to discard excess marinade; allow chicken to come to room temperature while you heat the grill.
  • Oil the grill grates with a paper towel dipped in oil or use nonstick grilling spray; preheat the grill or grill pan to medium-high heat (hot enough you can only hold your hand above it for a few seconds).
  • Place chicken on the hot grill diagonally across the grates, cook until grill marks form (about 3 minutes), then rotate each piece to create crosshatch marks and cook a few minutes more.
  • Flip the chicken and cook the second side until browned and the meat feels firm but not hard when pressed, a few more minutes depending on thickness; remove from heat when cooked through.
  • Transfer chicken to a plate or cutting board and let rest briefly before serving.

Equipment

  • mixing bowl or container with lid
  • Measuring Spoons
  • zip-top bag (optional)
  • Grill or Grill Pan
  • Tongs
  • Paper Towels
  • Colander

Notes

  • Marinate 4–6 hours or up to all day for more flavor.
  • Bring chicken to room temperature before grilling for even cook.
  • Use a grill pan or indoor grill if you don't have an outdoor grill.
  • Drain excess marinade before grilling to avoid flare-ups.