Grilled Chicken with Balsamic Vinegar (Video)
Grilled Chicken with Balsamic Vinegar is a favorite recipe I’ve made for years, and this easy and delicious chicken is low-carb, Keto, low-glycemic, and gluten-free. Use Grilling Recipes to find more recipes like this one.
Watch the video to see if you might like to make Grilled Chicken with Balsamic Vinegar!
I’m a very bad blogger indeed not to remind you sooner about this delicious Grilled Chicken with Balsamic Vinegar, and I know you’re probably already working on your Memorial Day menu, but I hope you’ll make this favorite recipe of mine soon. And is everyone else as excited as I am that it’s officially grilling weather!
I made this chicken a few weeks ago to update the photos and I had good intentions of posting it yesterday, but I was having a family dinner and got carried away cooking. And family comes before the blog, right? I first posted the recipe (in 2007!) as a follow-up to how to make juicy grilled chicken breasts that are perfect every time. And this is a great recipe, if I do say so myself since it’s my original recipe.
Years ago when I was the teacher’s association president I made this Grilled Chicken with Balsamic Vinegar for a district insurance committee; several years later I saw someone who had eaten it that day and she asked me for the recipe. If someone still remembers it several years later, you know it’s a good recipe!
I like to grind the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper together with a mortar and pestle, although it’s complete optional. Then mix the balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade. Trim chicken and make small crosswise slits, put chicken in Ziploc bag or a plastic container, and let chicken marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
When you’re ready to cook drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill. Lay chicken top side down diagonally to the grill grates and cook until you see grill marks, then rotate and cook a few minutes more to get criss-cross marks. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
Serve Grilled Chicken with Balsamic Vinegar hot. Leftover chicken is delicious over salad greens.
Make it a Meal
More Tasty Chicken for Dinner:
Slow Cooker and Pressure Cook Chicken Recipes Index Page ~ Slow Cooker or Pressure Cooker
Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Spicy Sriracha Grilled Chicken ~ The Perfect Pantry
Easy Baked Pesto Chicken ~ Kalyn’s Kitchen
Grilled Chicken with Balsamic Vinegar
Grilled Chicken with Balsamic Vinegar is a favorite recipe I’ve made for years.
- 8 boneless, skinless chicken breasts
- 2/3 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 T dried parsley
- 1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
- 1 T Spike seasoning (Or use another all-purpose seasoning blend for Paleo or Whole 30.)
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1/2 tsp. coarse ground black pepper
- (Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)
- If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.
- Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
- Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I like to make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.
- Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you’re not going to be home.)
- When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade, and let chicken come to room temperature while you heat the grill.
- Oil the grill (a wadded-up paper towel dipped in oil works well) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds.)
- When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.
- As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.
- When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch, probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
- This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
This Grilled Chicken with Balsamic Vinegar would be approved for most low-carb eating plans, and it’s perfect for any phase of the South Beach Diet. If you’re making this for Paleo or Whole 30, you’ll need to check the balsamic vinegar and Dijon mustard to be sure they’re made with approved ingredients, and replace the Spike Seasoning with an approved all-purpose seasoning.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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