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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, gluten-free, Paleo or Whole 30 (with approved ingredients), and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Grilled Chicken with Balsamic Vinegar!

Watch the video to see if you might like to make Grilled Chicken with Balsamic Vinegar!

Grilled Chicken with Balsamic Vinegar found on KalynsKitchen.com

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!

Grilled Chicken with Balsamic Vinegar found on KalynsKitchen.com

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.)

Grilled Chicken with Balsamic Vinegar found on KalynsKitchen.com

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.

Grilled Chicken with Balsamic Vinegar found on KalynsKitchen.com

Serve Grilled Chicken with Balsamic Vinegar hot. Chicken is shown in the photo with Kalyn’s Favorite Baby Arugula Salad (although I was out of pine nuts) or this would also be great with Grilled Asparagus with Parmesan for a low-carb 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.

Ingredients:

  • 6-8 boneless, skinless chicken breasts

Marinade Ingredients:

  • 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

Directions:

  1. (Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)
  2. 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.
  3. Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.)
  8. 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.
  9. As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.
  10. 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.)
  11. 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.

All images and text ©

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Grilled Chicken with Balsamic Vinegar found on KalynsKitchen.com

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30 comments on “Grilled Chicken with Balsamic Vinegar (Video)”

  1. I love grilled chicken with Balsamic, but I’ve never put the mustard in. It sounds great – next time I’ll try it….when I get back to a kitchen!

  2. This sounds perfect! I love balsamic, and the addition of mustard makes my mouth water. Summer’s here in San Diego – I just got gas for my grill yesterday. I’m set!

  3. Yeah, vinegar with meat is just so zingy.
    Thanks for the Kirkland recommendation, and for the mustard idea.

  4. That looks like a superb recipe! Love the grill marks on the chicken. Gorgeous photo!

  5. Katie, I hope you’re having a great trip.

    Toni, summer is here too, Yeeeaaaah!!
    I think I’ve grilled about 5 times already.

    CC, happy blog b’day to you! I was pleasantly surprised at how good the Costco balsamic was, at about 1/10 the cost of the kind I buy for salads.

    Kristen, thanks, it is a keeper for sure!

  6. Hi Kalyn, your grilled chicken looks delicious! I will make them. But I can’t get Spike seasoning in Japan. Umm Can I use something instead of it? By the way, your dressing is very popularity among my family. I made one bottle of your dressing. We have been pouring it on salad this week! Thank you.

  7. Millufe, glad to know you like the dressing. You could definitely make this without the Spike, or you could substitute anything that’s a blend of herbs and spices. Spike has something like 39 ingredients, but some people tell me they substitute Mrs. Dash (which you probably can’t get in Japan either.)

    Here’s a post where I talk about the ingredients in Spike. I think you could combine a small amount of any of the things listed that you have on hand.

  8. Kalyn
    This sounds like another excellent recipe…balsamic is always such a great flavoring choice!

    I’m a huge fan of your “Completely foolproof 100% delicious” marinade and use that all of the time for both grilled chicken and chicken/veggie kabobs!

  9. Karen, thanks! Isn’t that marinade so foolproof and delicious! I learned to make it from a guy named George and we used to make it all the time when we were camping, it’s that easy!

  10. I’ve used this recipe three times now – including yesterday for the 4th and it is a major hit every time! Thanks so much – it’s also great for people w/allergies because there is no sesame in it. We love it! Yay Kalyn. See you at BlogHer.

  11. Thanks Cynthia. So nice to hear everyone likes it. Yes, see you at BlogHer!

  12. I’m going to try this one! FYI, you can freeze meat in its marinade. For example, I usually buy chicken breasts in a five pack, and split it up. I trim the breasts into two halves and each pair goes in a separate freezer bag (there’s just the two of us, so one bag is all I need for a meal). If I want my chicken marinated, I add the marinade to a bag before popping it in the freezer. When you pull out the bag early in the day, the meat marinates as it defrosts, and so cuts down on prep time later on.

  13. Super! What do you think of this marinade with salmon? Love to experiment, so I may try it. How bad could it be? Just won't marinate very long.

  14. Actually I think that's a great idea! I'd only marinate 2-3 hours for salmon.

  15. Is 24 hours too long to marinade?

  16. I wouldn't marinate that long for chicken, although it will certainly still be edible I think the flavor might get a little strong.

  17. What happens if I use regular supermarket balsamic vinegar? How do I knows high quality balsamic vinegar from a non-high quality one? Thanks!

  18. Hi Joe,
    The higher quality balsamic vinegars are much more expensive, but really you can use any vinegar that you like the flavor of.

  19. Looks delicious! Stuffing the cuts in the chicken with freshly minced garlic and spices would make this unbelievable.

  20. I have a similar recipe for a balsamic vinegar marinade for chicken and I love it as it gives the chicken so much flavour and makes it really tender so I'll definitely have to try these variations as well.

  21. I made this tonight and it's a new favorite! One question: how long do you think the marinade (without chicken) would last in the fridge? I'm doing a lot of camping/road tripping this summer and would love to have some of this marinade on hand!

  22. I've made this several times, and it's delicious! (Thanks for linking to my Spicy Sriracha Grilled Chicken!)

  23. i made the GRILLED CHICKEN WITH BALSAMIC VINEGAR for my family tonight and they LOVED it!!! i have 4 hungry boys ages 45, 8 and 4 yo twins.. i was a little nervous about the balsamic with the littles but they loved it and asked for seconds! Can’t wait to try the other recipes….

  24. Yum! This chicken looks super delish!

  25. Pingback: 40 Summer Grilling Recipes - Foodtastic Mom

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