Grilled Chicken with Balsamic Vinegar (Video)
Grilled Chicken with Balsamic Vinegar is a favorite recipe, and even though the marinade has balsamic vinegar, this is really low in carbs!
Years ago when I was the teacher’s association president I made this Grilled Chicken with Balsamic Vinegar for a district insurance committee meeting, and people loved it. Then several years later I saw someone who had eaten it that day and she asked me for the recipe. If you serve a recipe and someone still remembers it several years later, you know it’s a good recipe, right? And this is a grilled chicken recipe that has literally been a hit with every person I’ve ever made it for.
If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is definitely an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of carbs that clings to the chicken. And if you check the nutritional information I think you’ll be pleasantly surprised to see how low-carb this actually is! This recipe makes enough marinade for eight chicken breasts making it great to make for dinner guests. If you have leftover chicken it’s great served over salad or tossed into a stir-fry, so I encourage you to make the full amount if that can work in your household! You can also cut the recipe in half if you can’t handle that much grilled chicken.
What ingredients do you need for this recipe?
- boneless, skinless chicken breasts
- balsamic vinegar
- Dijon mustard
- olive oil
- dried parsley
- dried shallots or onion (or minced fresh shallots or onion)
- Spike seasoning or other all-purpose seasoning blend
- dried thyme
- garlic powder
- coarse ground black pepper
Tips for Grilled Chicken Breasts:
If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.
What if you don’t have an outdoor grill?
How to Make Grilled Chicken with Balsamic Vinegar:
(Scroll down for complete recipe with nutritional information.)
- I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle, although it’s probably 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 a few minutes until you see grill marks, then rotate and cook a few minutes more to get those 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
Chicken is shown in the photo with Kalyn’s Favorite Baby Arugula Salad, and this would also be great with Grilled Asparagus with Parmesan, Air Fryer Artichoke Hearts, or Green Beans with Lemon, Parmesan, and Pine Nuts for a low-carb meal.
More Tasty Chicken for Dinner:
Slow Cooker and Instant Pot Chicken Recipes ~ 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
- 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 (see notes)
- 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.
If you don't have Spike Seasoning (affiliate link) use another all-purpose seasoning blend; Spike is not Paleo or Whole 30 approved.
Nutritional information is calculated assuming more than half of the balsamic vinegar is discarded in the marinade.
Recipe created by Kalyn many years ago.
Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 868mgCarbohydrates: 4gFiber: 1gSugar: 4gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
This recipe would be approved for low-carb eating plans, and it’s perfect for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling Recipes to 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.
Historical Notes for this Recipe:
This recipe was first posted in 2007, and I have literally made it every summer since then! It was last updated in 2021.