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Balsamic and Garlic Grilled Chicken Breast

Course Dinner
Cuisine American
Keyword grilled chicken breast, grilled chicken breast recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Victor


  • 4 bone-in skin-on chicken breasts (other chicken parts can be used as well)
  • For the marinade:
  • 1/3 cup balsamic vinegar see notes
  • 1/3 cup olive oil
  • 6 medium cloves of garlic
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried marjoram
  • ½ tsp freshly ground black pepper
  • 3 tsp kosher salt plus more to taste


  • Add all ingredients for the marinade to a blender jar. Close the lid and blend on high speed for about 20-25 seconds, until smooth.
  • Transfer the marinade to a Ziploc bag. Add the chicken and shake or massage until the meat pieces are covered evenly. Expel as much air as possible and marinate in a fridge for at least 4 hours or overnight, and up to 24 hours.
  • Preheat the grill to medium heat, about 325F.
  • Remove the chicken from the fridge, wipe off excess marinade and pat dry with a paper towel. Grill the chicken, lid closed, frequently turning, until the internal temperature reaches 165°F, about 25-30 minutes.
  • Let the meat rest for 5 minutes before slicing and serving.


Balsamic vinegar - I recommend using good balsamic vinegar. Bad tasting balsamic (and there are many of those out there) will ruin this great marinade. Try also to use the one that is not overly sweet and thick. Too much sugar will make the meat prone to burning and charring too quickly.