Marinated Chicken is the best kind of chicken to grill. It brings so much flavor to the mild chicken and helps it to stay juicy. This Honey Balsamic Grilled Chicken has such an amazing sweet and tangy flavor set – you and your family are going to love it. This is perfect for a quick dinner on the weeknight. You can get the chicken in and marinating before starting your work day and it’s going to be just 20 minutes of cooking till you are enjoying this easy chicken.
Make absolutely sure that you use Balsamic Vinegar and not a premade Balsamic Vinaigrette. Mainly because if you use a vinaigrette you will get too much oil in your marinade and the chicken will get more charred than you probably want it to be. Also if you don’t use a true vinegar, you lose a lot of tanginess that you get from it.
I kept the Balsamic theme going when I served this chicken and served it with a Simple Balsamic Pasta Salad. It really rounded out a great backyard summer meal that the whole family scarfed down. It was a great balance of bright and light that you need on a warm day.
Now Let’s Get Cookin’!
Honey Balsamic Grilled Chicken
- 8 Chicken Breast, thin sliced bonesless, skinless
- ⅓ cup Avocado Oil
- ¼ cup Honey
- ¼ cup Balsamic Vinegar
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- In a gallon sized zipper bag, add all ingredients EXCEPT chicken. Mix around until fully incorporated then add Chicken and seal bag. Place in refrigerator to marinade for at least 30 minutes (up to 24 hours).
- Preheat grill or grill pan to medium-high. Once hot, place chicken breasts on grill, reserve marinade. Brush each piece with marinade and cook for 10 minutes. Flip each piece and brush with marinade again. Cook another 10 minutes. Discard remaining marinade.
- Remove chicken from grill to a cutting board. Let rest for 5 minutes before slicing on the diagonal.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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