Grilled Balsamic Chicken with Garlic and Rosemary Marinade

This tender, juicy, grilled balsamic chicken is easy to prep ahead and throw on the grill for a quick weeknight dinner or a special occasion.

We eat a lot of chicken at home because it’s lean, affordable, and incredibly versatile. I often cook several chicken breasts at once to use throughout the week — they make fast salads, sandwiches, soups, wraps, or lunchbox additions. While plain, simply seasoned chicken can be delicious when cooked correctly, a good marinade brings extra flavor and makes the chicken stand out on its own.

This balsamic marinade is tangy, slightly sweet, and caramelizes beautifully on the grill. In colder months I sometimes cook breasts in a skillet, but in summer I love grilling them whenever I fire up the grill. The result is juicy, flavorful grilled balsamic chicken that works perfectly for backyard barbecues, salads, sandwiches, or a simple weeknight plate served with grilled vegetables or roasted potatoes.

Why You’ll Love This Grilled Balsamic Chicken Recipe

Quick and easy: Just a handful of ingredients and minimal prep time make this a convenient main dish.

Healthy: High in protein and made with simple, wholesome ingredients.

Versatile: Slice it for salads, serve with summer vegetables, or top pasta for a complete meal.

Ingredient Notes

Chicken Breasts

Boneless, skinless chicken breasts cook quickly and stay juicy when not overcooked. You can substitute thighs or drumsticks if you prefer a darker meat option.

Olive Oil

Olive oil forms the base of the marinade, helps emulsify the flavors, and keeps the chicken moist. Extra virgin olive oil adds a richer flavor.

Balsamic Vinegar

Balsamic vinegar lends tangy sweetness and deep flavor, and it helps create caramelized edges on the grill.

Dijon Mustard

Dijon adds brightness and a gentle bite while helping the marinade cling to the chicken.

Garlic

Fresh minced garlic gives the best flavor, though garlic powder can be used in a pinch.

Salt & Pepper

Kosher salt and freshly ground black pepper are recommended for seasoning.

Fresh Basil

Chopped fresh basil is a nice finishing touch; parsley also works well.

Step by Step Instructions

1. If chicken breasts are thick, pound them to an even thickness or slice horizontally into cutlets for even cooking.
2. In a large bowl or glass container with a lid, whisk together 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/4 tsp kosher salt, and 1/4 tsp black pepper until emulsified. Reserve 2 tablespoons of the marinade for basting.



3. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 24 hours (2–3 hours is ideal).



4. Preheat your grill to medium. Remove chicken from the marinade and season lightly with salt and pepper. Shake off any excess marinade to reduce flare-ups.



5. Place chicken on the grill and cook about 5 minutes on the first side. Flip and grill another 3–5 minutes, basting once or twice with the reserved marinade, until an instant-read thermometer shows 165°F (74°C) in the thickest part. Remove and let rest 5–10 minutes.





6. After resting, sprinkle with chopped fresh basil and serve with your favorite sides like grilled vegetables, salad, rice, or roasted potatoes.

Tips for the Perfect Grilled Balsamic Chicken

• Even thickness ensures uniform cooking — pound or slice the breasts if needed.
• Marinate 2–3 hours for best flavor. Avoid going beyond 24 hours so the acid doesn’t break down the meat too much.
• Preheat the grill to medium (about 350–375°F for gas grills) so the chicken cooks through without burning.
• Shake off excess oil-based marinade to reduce flare-ups when grilling.
• Use an instant-read thermometer to verify the chicken reaches 165°F in the thickest part.
• Let the chicken rest a few minutes after grilling so the juices redistribute.
• For nice grill marks, place the chicken and let it cook undisturbed for a few minutes before flipping.

Storage Instructions

This chicken is great for meal prep. Store in airtight containers in the refrigerator for 3–5 days. To freeze, place in a freezer-safe container for up to 3 months.

Serving Suggestions

• Slice and serve over mixed greens with cherry tomatoes, cucumbers, red onion, and feta.
• Pair with a light tomato-based pasta or a simple herb quinoa salad.
• Serve alongside grilled zucchini, bell peppers, asparagus, or roasted potatoes.
• Slice thin and wrap in a tortilla with lettuce, tomato, avocado, and a drizzle of dressing for an easy lunch.

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