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This Grilled Chicken Recipe is my go-to for outrageously juicy, delicious, and flavorful grilled chicken! The chicken is marinated in a quick balsamic marinade made with simple pantry ingredients, then grilled until tender, caramelized, and full of flavor. You’ll find all of my best tips for making juicy grilled chicken breasts that never turn out dry.
We are a house that loves grilled chicken. I love grilled chicken breasts and the boys love grilled chicken thighs. But suffering through dry, tough grilled chicken is never any fun, so I’ve spent the past decade figuring out how to grill juicy, flavorful chicken every single time.
Spoiler alert: Marinate your chicken.
In this post, I’m sharing my go-to grilled chicken recipe and simple balsamic marinade to go along with it. Tangy, savory, and seriously delicious, this easy marinade works with chicken breasts, thighs, drumsticks, or legs, whether they are bone-in or boneless, skin-on or skinless. Let’s get started!
Table of Contents
- Tips for the Best Grilled Chicken
- Grilled Chicken Marinade
- How to Grill Chicken
- How Long to Grill Chicken Breasts
- Troubleshooting Tough, Dry, or Burnt Grilled Chicken
- Can I Reuse Chicken Marinade?
- What to Serve with Grilled Chicken
- Storage, Freezing, and Reheating
- More Easy Chicken Recipes
- Grilled Chicken Recipe with Balsamic Marinade
Tips for the Best Grilled Chicken
- Reserve some marinade before adding the chicken. If you want extra marinade for basting, set aside a few tablespoons before it comes into contact with raw chicken. Brush it lightly over the chicken during the final minute or two of grilling, watching carefully since the honey can burn over high heat.
- Pound thick chicken breasts to an even thickness. This tip is especially helpful for boneless, skinless chicken breasts. Gently pound the thicker end until the breasts are about 3/4 inch thick so they cook more evenly and the thinner edges do not dry out.
- Always marinate chicken in the refrigerator. Keep the chicken covered and chilled while it marinates. If you are using a bowl or a zip-top bag, turn the chicken once or twice to ensure it is evenly coated.
- Do not marinate chicken breasts for too long. Marinate boneless chicken breasts for at least 30 minutes and preferably 1-2 hours. Avoid marinating them longer than 4 hours, since the balsamic vinegar can affect the texture of lean chicken breasts (thighs and drumsticks are slightly more forgiving).
- Watch for flare-ups. Let excess marinade drip off before adding the chicken to the grill. Because this marinade includes olive oil and honey, dripping marinade can cause flare-ups or burn quickly over direct heat. Move the chicken to a cooler area of the grill if needed.
- Use an instant-read thermometer. Chicken is ready when the thickest part reaches 165°F. For bone-in pieces, insert the instant-read thermometer into the thickest part of the meat without touching the bone.
Grilled Chicken Marinade
You do not need a fancy marinade to make fabulous grilled chicken. This simple balsamic marinade is made with everyday pantry staples, making it perfect for last-minute summer grilling or easy weeknight dinners when you do not have time for a trip to the grocery store.
- Balsamic vinegar: Adds tangy, slightly sweet flavor to the marinade. Because it is acidic, avoid marinating chicken breasts too long.
- Olive oil: Adds richness and helps the marinade coat the chicken. Vegetable oil also works.
- Dijon mustard: Adds savory flavor and helps the oil and vinegar combine into a smoother marinade. Whole grain mustard or yellow mustard can be used instead.
- Honey: Balances the balsamic vinegar with a touch of sweetness. Brown sugar can be used as a substitute.
- Garlic powder: Adds easy, savory garlic flavor without needing fresh garlic.
- Italian seasoning: Rounds out the marinade with simple herb flavor.
- Salt and black pepper: Seasons the chicken and bring all of the flavors together.
Optional: I like to sprinkle this chicken with chopped fresh parsley and serve it with lime wedges on the side. It gives it a nice, fresh finish.
To change up the flavor of your grilled chicken, try a different marinade. My Greek chicken marinade adds bright lemon, garlic, and fresh herb flavor, while my citrus chicken marinade adds zesty, garlicky, and slightly sweet flavor with fresh orange, lemon, and lime juice.
How to Grill Chicken
- If using boneless, skinless chicken breasts, pound them to an even thickness of about 3/4 inch. This helps the chicken cook evenly and prevents the thinner edges from drying out.
- Whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic powder, Italian seasoning, salt, and black pepper. Add the chicken, turning to coat, then cover and refrigerate for at least 30 minutes or up to 4 hours (max).
- Preheat an outdoor grill to medium-high heat, about 400°F. Clean the grates well, then lightly oil them to help prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill and cook without moving it for 5-7 minutes, or until it releases easily from the grates.
- Flip the chicken and continue grilling for another 5-7 minutes, or until the thickest part reaches 165°F on an instant-read thermometer.
- Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing or serving.
Please note: This method is written for boneless, skinless chicken breasts. The balsamic marinade also works with chicken thighs, drumsticks, and legs, but those cuts will require different cooking times.
How Long to Grill Chicken Breasts
Grilling boneless, skinless chicken breasts typically takes 10-14 minutes total, or about 5-7 minutes per side, when cooked over medium-high heat at around 400°F.
Always grill the chicken until the thickest part reaches 165°F. Because grilling time can vary depending on the thickness of the chicken and the heat of your grill, an instant-read thermometer is the most reliable way to know when it is done.
Bone-in chicken thighs, drumsticks, and legs will take longer to cook than boneless chicken breasts. Start them over direct heat to develop color, then move them to a cooler area of the grill to finish cooking without burning the balsamic-honey marinade.
Troubleshooting Tough, Dry, or Burnt Grilled Chicken
Why Is My Grilled Chicken Tough or Burnt on the Outside?
If the outside of the chicken is getting too dark before the center is cooked through, the grill is probably too hot. Also, marinades made with honey or brown sugar can caramelize and burn quickly over high heat.
If you notice the chicken is browning too quickly, your grill may be running hotter than 400°F. Let excess marinade drip off before grilling, lower the heat slightly if needed, or move the chicken to a cooler area of the grill to finish cooking over indirect heat.
Why Is My Grilled Chicken Dry?
Dry chicken is usually a sign that it was overcooked. If this is your first time grilling chicken, start checking for doneness early with an instant-read thermometer, then let it rest at least 5 minutes before slicing so the juices have time to settle back into the meat.
Why Is My Chicken Sticking to the Grill?
Chicken will stick when the grill grates are not hot enough, clean enough, or lightly oiled. Preheat the grill fully, scrape the grates clean, and lightly oil them before adding the chicken. Once the chicken is on the grill, let it cook undisturbed until it releases easily before trying to flip it.
How Can I Save Overcooked Chicken?
Sliced or chopped overcooked chicken is still great in salads, wraps, grain bowls, pasta, or soups. You can also add a bit of moisture by serving it with flavorful sauces. Try it with chimichurri, homemade BBQ sauce, or a little Nashville hot sauce.
Can I Reuse Chicken Marinade?
No. Once the marinade has come into contact with raw chicken, it should not be saved or reused for another meal. The safest option is to discard it after removing the chicken for cooking.
If you want extra marinade for basting or serving, set some aside before adding the raw chicken. You can brush the reserved marinade over the chicken during the last few minutes of grilling or serve it alongside the cooked chicken.
Marinade that has touched raw chicken can only be used again if it is brought to a full boil first.
What to Serve with Grilled Chicken
This juicy grilled chicken recipe is incredibly versatile. Enjoy it for dinner and summer cookouts, BBQs, and picnics.
Here are a few easy ways to enjoy it:
- BBQs and Cookouts: Serve your chicken with summer sides like watermelon salad, creamy cucumber salad, macaroni salad, potato salad, and fruit salad.
- Grilled Sides: Pair this chicken with other grilled favorites, such as zucchini, asparagus, bell peppers, mushrooms, or grilled corn on the cob. These grilled veggie skewers are a family favorite and great for entertaining.
- Grilled Chicken Salad: Slice the chicken and serve it over crisp greens with your favorite salad toppings, such as cucumber, tomatoes, avocado, red onion, crumbled feta, and a simple vinaigrette.
- Pasta and Pasta Salads: Grilled chicken pairs perfectly with pasta dishes and pasta salads. Serve it with pesto pasta salad, creamy fettuccine Alfredo made with homemade Alfredo sauce, or fresh tortellini pasta salad.
- Easy Dinner Sides: Turn grilled chicken into a simple weeknight dinner with easy side dishes like garlic roasted potatoes, steamed rice, buttered noodles, roasted vegetables, air fryer green beans, or a fresh garden salad.
Pro tip: Grill extra chicken so you have plenty of leftovers to enjoy throughout the week. Leftover grilled chicken is delicious added to salads, wraps, sandwiches, grain bowls, soups, and easy rice-and-vegetable dinners.
Storage, Freezing, and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Let it cool slightly before storing, but refrigerate it within 2 hours of cooking.
- Reheating: To keep leftover chicken from drying out, reheat it gently. Warm sliced chicken in the microwave with a splash of water or chicken broth and cover loosely. You can also reheat it in a skillet over low heat with a small splash of water, broth, or olive oil.
- Freezing leftover grilled chicken: Freeze leftover grilled chicken in a freezer-safe container or zip-top bag for up to 3 months. I recommend slicing or chopping it first if you plan to use it later in salads, wraps, soups, or grain bowls. Thaw frozen cooked chicken overnight in the refrigerator before reheating.
More Easy Chicken Recipes
Prefer an oven-baked chicken thigh recipe with balsamic flavor? Try my Balsamic Chicken.
If you try making this grilled chicken recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Grilled Chicken Recipe with Balsamic Marinade
Ingredients
- 2 pounds boneless skinless chicken breasts
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional, for garnish
- Lime wedges, for serving
Instructions
- Place the chicken breasts on a cutting board. Cover with plastic wrap and gently pound the thicker areas until the chicken is about 3/4 inch thick.2 pounds boneless skinless chicken breasts
- In a large bowl or gallon-size zip-top bag, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic powder, Italian seasoning, salt, and black pepper.¼ cup balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper
- Add the chicken breasts and turn to coat well in the marinade. Cover or seal and refrigerate for at least 30 minutes or up to 4 hours.
- Remove the chicken from the refrigerator and preheat an outdoor grill to medium-high heat, about 400°F. Clean and lightly oil the grill grates to help prevent sticking.
- Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade.
- Place the chicken on the hot grill and cook for 5-7 minutes without moving it. Flip and continue cooking for another 5-7 minutes, or until the thickest part reaches 165°F on an instant-read thermometer.
- Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing.
- Sprinkle with chopped parsley, if desired, and serve with lime wedges.2 tablespoons chopped fresh parsley, Lime wedges
Notes
- Marinating time: Marinate for at least 30 minutes and up to 4 hours. Avoid marinating longer, as the balsamic vinegar can affect the texture.
- Avoid burning: Honey and balsamic vinegar caramelize quickly. Grill over medium-high heat, let excess marinade drip off, and move the chicken to indirect heat if it begins browning too quickly.
- Storage: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Freeze cooked chicken for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
