Rating
Published Jul 25th
Prep 5m Cook 15m Additional 1h 5m Ready In 1h 25m
Servings 4 servings Calories 548.3

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Recipe Ingredients

  • 1 cup balsamic vinegar
  • ½ cup olive oil
  • ½ cup honey
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 2 teaspoons dried basil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 4 boneless, skinless chicken breasts

Cooking Directions

  1. 1 Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  2. 2 Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  3. 3 Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  4. 4 Remove chicken from marinade and discard used marinade.
  5. 5 Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts

  • Calories 548.3
  • Carbohydrate 47.6 g
  • Cholesterol 64.6 mg
  • Fat 29.9 g
  • Fiber 0.6 g
  • Protein 24.4 g
  • Saturated Fat 4.5 g
  • Sodium 1425.2 mg
  • Sugar 43.7 g

Chef's Notes

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Reviews

  1. Deeelicious! I didn't use all of the dressing, but it was really good!
  2. I loved the flavor. My husband is not a fan of Balsamic Vinegar so next time I will have to cut that in half. He and I both agree that as a marinade this penetrated the chicken very well.
  3. Easy and delicious! Perfect for summertime grilling.
  4. Excellent marinade for chicken breasts. Easy to make. I made the recipe as submitted, but I like to let marinades sit for a few hours before using them.
  5. Sooooo yummy! I reserved some of the marinate and cooked it down in a small saucepan until it was a nice thickness/glaze to drizzle over the cooked chicken + the white rice I made with it. Delish.....the man loved it too. Gobbled up the glaze in sheer delight!
  6. I made this exactly as directed and the sauce was tasty. I baked it instead of grilled it and used half the marinade that was left before I put it in oven. I ended up with a lot of extra marinade. Would probably use half the amount next time. But simple enough and everyone in - Read more ...
  7. This will be my third time making this terrific marinade. We love it. It's on my regular rotation. Today, I'm splitting a whole chicken for the grill and will use the full recipe (no adjustment, like that feature BTW) I found 1 to 1 1/2 hr fridge time is all it needs for our taste. - Read more ...
  8. Since I first made this dish it has been a favorite. My husband wants it at least twice a month. And it's so easy to make. Par it with a nice salad and I also made some garlic and olive oil noodles and also garlic bread. Perfect simple and delicious meal
  9. Aged balsamic vinegar is the key. Definitely will make it again. Absolute keeper!

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