The Best Grilled Chicken Breast
Marinated in a zesty blend of balsamic vinegar, lemon juice, garlic, and fresh herbs, this grilled chicken breast is juicy, tender, and loaded with Mediterranean flavor. It's a quick, healthy, and reliable go-to for both busy weeknights and summer cookouts. Master the art of perfectly grilled chicken with this simple, delicious recipe.
Servings: 4
Calories: 260kcal
Ingredients
- 1/4 cup balsamic vinegar
- Juice of 1 large lemon about 1/4 cup
- 1/2 cup extra virgin olive oil
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh basil finely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves
- Oil for greasing grill or grill pan
Instructions
Pound the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment. Use a meat mallet to pound them to an even thickness for uniform cooking.
Make the Marinade:
- In a resealable plastic bag or shallow bowl, whisk together balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, salt, and pepper.
Marinate the Chicken:
- Add the chicken breasts to the marinade, ensuring they're well-coated. Seal the bag or cover the bowl and marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Bring to room temperature for 20 minutes before grilling.
Preheat the Grill:
- Preheat your grill to medium-high heat (375–450°F). Lightly oil the grill grates, or if using a grill pan, heat and oil it lightly over medium-high.
Grill the Chicken:
- Remove the chicken from the marinade and discard any remaining marinade. Grill for 3–4 minutes per side, or until internal temperature reaches 155–160°F. Adjust cooking time based on the thickness of the chicken.
Rest the Chicken:
- Transfer grilled chicken to a plate and let it rest for 5–10 minutes. During resting, the internal temperature will rise to the USDA-recommended 165°F.
Serve:
- Slice and serve warm with sides like salads, grains, or roasted veggies.
Notes
Avoid over-marinating: Prolonged exposure to acidic ingredients can make chicken mushy.
Use a meat thermometer: Chicken is fully cooked at 165°F.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Whole grilled chicken breasts can be frozen and sliced after thawing for better texture.