Balsamic Chicken
A savory grilled chicken dish featuring tender, flattened chicken breasts marinated with aged balsamic vinegar, olive oil, reduced-sodium soy sauce, garlic, oregano, and simple seasonings. The brief marinade adds rich, tangy flavor while grilling gives the chicken a lightly seared exterior and juicy center.
Pin it to remember it!
Print Recipe
Ingredients
- 2 tablespoons aged balsamic vinegar
- 2 garlic cloves finely minced
- 1 teaspoon dried oregano
- 2 boneless skinless chicken breasts, approximately 6 ounces each
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon kosher salt or as needed
- 1 tablespoon olive oil
Instructions
- Flatten the chicken. Place the boneless, skinless chicken breasts on a suitable work surface and gently pound them with the flat side of a meat mallet until each piece is approximately 1/2 inch thick. Keeping the chicken at an even thickness promotes uniform cooking and a consistent texture.
- Prepare the marinade. Transfer the flattened chicken breasts to a resealable plastic bag. Add the olive oil, reduced-sodium soy sauce, aged balsamic vinegar, minced garlic, dried oregano, kosher salt, and ground black pepper.
- Marinate the chicken. Seal the bag securely and gently press the marinade around the chicken until both breasts are evenly coated. Refrigerate for at least 15 minutes. For a more pronounced flavor, the chicken may remain in the marinade for up to 1 hour.
- Preheat the grill. While the chicken is marinating, heat the grill over medium-high heat for 5 minutes. Ensure the grill grates are clean before cooking.
- Grill the chicken. Remove the chicken breasts from the marinade and allow the excess liquid to drip away. Arrange the chicken on the preheated grill and cook for 5–7 minutes per side.
- Check for doneness. Continue grilling until a meat thermometer inserted into the center of the chicken registers 165°F (74°C).
- Rest before serving. Transfer the cooked chicken from the grill and allow it to rest for a few minutes before slicing. This brief resting period helps the meat retain its juices.
Notes
For deeper balsamic flavor, marinate the chicken for up to 1 hour rather than the minimum 15 minutes. Always verify that the thickest portion of each chicken breast has reached an internal temperature of 165°F (74°C) before serving.