Red Wine Balsamic Grilled Chicken

Kim Biegacki


I got lucky the other night looking thru some old photos and found these. I searched my word documents and found the recipe too. This is one delicious way to make the best grilled chicken breasts that are extremely moist and flavorful. Now that I found the recipe, I will be placing this on the menu again. It looks to be 3 yrs since I made it last. I hope you'll try it out when you decide to fire up your grill again.

I originally found this on ----which no longer links the recipe.

pinch tips: How to Brown Chicken



4 - 5 servings


2 Hr


20 Min




4 -5 medium
chicken breasts, whole
1/4 c
balsamic vinegar
1/4 c
red wine vinegar
1 Tbsp
olive oil
1 Tbsp
1/2 medium
orange or lemon, juice of
2 clove
garlic, minced
1 tsp
dried minced onion
1 tsp
1 tsp
dried thyme
1 tsp
fresh cracked black pepper
1 gal
size ziplock baggie

Directions Step-By-Step

Gather your ingredients for the marinate.
Place all your ingredients in a Ziplocs baggie and seal. Mush the bag a little to mix ingredients together.
Move chicken breasts around in bag and make sure they are coated well. Refrigerate at least 6 hours or overnight. Flip the bag every couple of hours to distribute the marinate evenly on both sides of chicken.
Remove chicken 1/2 hour before grilling. Cook chicken 5 - 7 minutes on one side till you get nice grill marks. Continue cooking on grill turning once or twice till cooked through. Remove from grill and let rest about 5 minutes before serving. Great served with pasta and a side salad.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy