Description
This flavorful grilled chicken marinade recipe combines balsamic vinegar, olive oil, honey, garlic, and herbs to create a deliciously tender and juicy chicken breast. Ideal for a quick yet impressive meal, the chicken is marinated for optimal taste and grilled to perfection on a stovetop grill pan, resulting in a savory and aromatic dish perfect for any occasion.
Ingredients
Scale
Marinade Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tablespoons honey
- 4 garlic cloves, finely minced
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Main Ingredient
- 2 pounds boneless skinless chicken breasts
Instructions
- Prepare the marinade: In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, and lemon juice until well blended. Add dried oregano, basil, smoked paprika, salt, and black pepper; whisk again to combine all ingredients thoroughly.
- Marinate the chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated with the flavorful mixture.
- Refrigerate the chicken: Seal the bag or cover the dish and refrigerate for at least 2 hours to allow the flavors to infuse. For best results, marinate for 4 to 6 hours or even overnight for deeper flavor penetration.
- Preheat the grill pan: Heat a stovetop grill pan over medium-high heat. Lightly brush the pan with oil to prevent the chicken from sticking during cooking.
- Prepare chicken for grilling: Remove the chicken from the marinade, letting excess drip off, and reserve the remaining marinade to use later for basting.
- Grill the chicken: Place the chicken breasts on the hot grill pan. Cook undisturbed for 6 to 7 minutes to develop good grill marks on one side. Flip the chicken and continue cooking for another 6 to 7 minutes or until the internal temperature reaches 165°F (74°C).
- Baste the chicken: During the last few minutes of grilling, brush the chicken with some of the reserved marinade to enhance flavor. Avoid basting during the final 2 minutes to allow the chicken to finish cooking properly.
- Rest before serving: Remove the grilled chicken from the pan and transfer to a plate. Cover loosely with foil and let it rest for 5 minutes to allow juices to redistribute for tender, juicy chicken. Serve and enjoy!
Notes
- Marinating overnight will deepen the flavor and tenderize the chicken more effectively.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Adjust seasoning preferences by modifying the amount of salt and spices according to taste.
- If you don’t have a grill pan, a regular skillet or outdoor grill can be used as alternatives.
- Reserve the leftover marinade for basting, but do not use it as a sauce unless boiled first to ensure food safety.
