Easy & Juicy Balsamic Grilled Chicken

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and has a similar tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and can be used in smaller quantities.

Marinate chicken for a minimum of 2 hours, preferably overnight, in a shallow bowl.

For the marinade, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon balsamic reduction, 1/2 tablespoon honey, 5-6 cloves of crushed or finely chopped garlic, 2 tablespoons Italian seasoning, and sea salt and pepper to taste in a bowl.

Whisk the marinade together until well combined.

Coat the chicken thighs or breasts in the marinade using your hands, ensuring they are well covered.

Cover the bowl with cling film or a plate and refrigerate for as long as possible, but not longer than 24 hours.

Preheat the barbecue to 400 degrees Fahrenheit.

Once the grill is hot, add the marinated chicken and close the grill to maintain heat.

Cook the chicken for 6-8 minutes on one side until browned, then flip and cook for another 6-8 minutes on the other side until the internal temperature reaches 165 degrees Fahrenheit for breasts or 175-184 degrees Fahrenheit for thighs.

Remove the chicken from the grill and place it on a plate to rest for at least 5 minutes to allow the juices to redistribute.

Optionally, sprinkle with fresh chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens