Balsamic Chicken (Grill or Stove)
This easy balsamic marinated chicken only takes a few minutes of hands on time. It's a naturally gluten free dinner that's packed with flavor. Add your favorite sides or use it to top a salad for a light dinner.
Servings: 4
Calories: 291 kcal
Ingredients
- 2 Tablespoons Olive Oil
- ¼ Cup Balsamic Vinegar
- 1 Tablespoon Honey
- 2 cloves Garlic minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Stone Ground Mustard
- 1 teaspoon Italian seasoning
- 1 ½ pounds Boneless Skinless Chicken Breasts
Instructions
- Combine the olive oil, vinegar, honey, garlic, salt, mustard and Italian seasoning in a small bowl or mason jar. Mix or shake well to combine.2 Tablespoons Olive Oil, ¼ Cup Balsamic Vinegar, 1 Tablespoon Honey, 2 cloves Garlic, 1 teaspoon Kosher Salt, 1 teaspoon Stone Ground Mustard, 1 teaspoon Italian seasoning
- Place the chicken in a ziploc bag or shallow dish. Add the marinade, making sure the chicken is completely covered. Seal and refrigerate for 4-8 hours.1 ½ pounds Boneless Skinless Chicken Breasts
- Remove the chicken from the refrigerator and allow it to sit at room temperature for 30 minutes before cooking.
- STOVE INSTRUCTIONS: Heat a grill pan over medium-high heat. Lightly spray the pan with olive oil or nonstick spray. Remove the chicken from the marinade and discard the liquid. Cook for 6-7 minutes per side or until the internal temperature reached 165 °F (74 °C).
- GRILL INSTRUCTIONS: Preheat the grill to 400 °F (204 °C). Add the chicken and cook for about 7-8 minutes per side (depending on the thickness) until the internal temperature reached 165 °F (74 °C).
- Remove the chicken from heat and allow it to rest on a cutting board or serving platter for at least 5 minutes before slicing.
Notes
TO USE CHICKEN THIGHS: For boneless skinless chicken thighs, reduce the cook time to 5-6 minutes per side.
STORAGE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.