Easy Balsamic Grilled Chicken

I make Balsamic Grilled Chicken when I’ve got chicken, and I’m tempted to do something lazy like… eat cereal for dinner. It’s tangy, a little sweet, and it comes off the heat super juicy, like you actually planned dinner instead of panic-cooking!

You just whisk together the marinade ingredients, let the chicken hang out in it while you handle literally anything else, then cook it fast until it’s cooked through and glossy around the edges. No grill? No problem. A stovetop grill pan (or even a regular skillet) works great for this.

And it’s one of those recipes that makes the rest of the week easier. Eat it hot with whatever veggies you’ve got tonight, slice it onto a salad tomorrow, stuff it in a wrap the next day. If there’s extra, it’s still good cold, which is honestly the biggest compliment I can give leftover chicken!

Before You Get Started

A few quick prep notes so the chicken stays juicy and flavorful.

• Choose your chicken: Use boneless, skinless chicken breasts or thighs. If they’re thick, slice them lengthwise into even cutlets so they marinate evenly and cook through without drying out.
• Marinate timing: 30 minutes works, but 3–4 hours tastes best. Keep it refrigerated while it marinates!
• Grill prep: Clean and oil the grates (or your grill pan) so the chicken releases easily and gets good grill marks. This works great on a gas grill or a charcoal grill. Gas is easiest for weeknights, but charcoal gives you extra smoky flavor if you’ve got the time!
• Sweetener choice: Honey and brown sugar both work. Brown sugar leans a little more classic “grill marinade,” and honey tastes a bit brighter.

How to Make Balsamic Grilled Chicken

You’ll marinate, cook, rest, and slice. That’s it, and it’s very weeknight-friendly!

1. Mix The Marinade

Whisk together balsamic vinegar, olive oil, garlic, honey (or brown sugar), Dijon mustard, soy sauce, Italian seasoning, salt, and pepper.

Pro tip: Taste the marinade before adding the chicken. If you want it sweeter, add a touch more honey. If you want it tangier, add a small splash more balsamic.

2. Marinate The Chicken

Add the chicken and marinate at least 30 minutes, ideally 3–4 hours.

Pro tip: A zip-top bag makes the marinade coat evenly (and it saves dishes).

3. Grill The Chicken

Preheat a grill or grill pan over medium-high heat. Cook 4–5 minutes per side, depending on thickness, until cooked through. Rest 5 minutes, then slice.

Pro tip: Pull the chicken at 165°F in the thickest part so it stays juicy.

Alternative Cooking Method

Sometimes the grill is not happening, and that’s fine.

Stovetop Grill Pan Or Skillet

Heat a grill pan or skillet over medium-high heat and lightly oil it. Cook the chicken 4–6 minutes per side, depending on thickness, then rest and slice.

Recipe Tips and Tricks

A few small moves that make this extra reliable.

• Don’t skip the rest: Letting the chicken rest 5 minutes keeps the juices in the meat instead of on the cutting board.
• Double the marinade: Make extra and use it as a base for a quick balsamic vinaigrette later in the week (separate from anything that touched raw chicken).
• Make it salad-ready: Slice it thin while it’s still warm so it lies nicely over greens and soaks up dressing.
• Batch it for meal prep: Grill extra and use it in wraps, bowls, and salads for the next 3–4 days.
• Add fresh herbs: If you’ve got fresh herbs hanging around, add 1–2 tablespoons chopped fresh basil, parsley, thyme, or rosemary to the marinade. It won’t change the method at all. It just adds a brighter flavor!

Serving Ideas

Here are a few easy ways I love to serve it.

• With a summer salad: Turn it into Summer Raspberry Spinach Salad with Balsamic Grilled Chicken when you want something fresh with a little “restaurant salad” vibe!
• With grilled veggies: Pair it with Balsamic Grilled Vegetables for an easy, charred side that matches the flavor!
• With a simple vinaigrette salad: Make a quick side salad with Healthy Balsamic Vinaigrette for a super easy “grill night” plate!
• With something crisp and a little sweet: Serve alongside Arugula and Apple Salad with Goat Cheese and Pecans for a bright, crunchy contrast!

Storage & Reheating

Here’s how to keep it juicy for leftovers.

• Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze sliced chicken in a freezer bag for up to 2 months.
• Reheating: Reheat gently in the microwave in short bursts, or warm in a skillet with a splash of water or broth to prevent drying out.
• Leftovers: Slice cold chicken for salads and wraps, or chop it into bowls with grains and veggies.