How to Make a Simple Honey Balsamic Grilled Chicken

A mainstay for preparing a summer dinner is to throw something on the grill. It sounds so simple, but grilling is an art form and, for some types of food, a science. Take boneless skinless chicken breasts, for example. Chicken breasts are a healthy summertime dinner but since they are such a lean meat, it’s easy to overcook and dry out. Some may say they’re not very flavorful either. The key is to marinate the chicken breast. The Test Kitchen has come up with a fantastic honey balsamic marinade that tenderizes the meat and adds tons of flavor. We’ve also got some great grilling tips that’ll result in moist and tender grilled chicken your family will request again.


  • 4 skinless boneless chicken breasts, about 2 pounds
  • 1/2 cup balsamic vinegar
  • 1/3 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup honey
  • Non-stick grilling spray


1. In a small bowl, stir together the balsamic vinegar, chicken broth, garlic powder, Italian seasoning, salt, and pepper.

2. Pound out the chicken so that it is an even thickness (this also tenderizes the meat).

3. Put the chicken in a gallon-size resealable bag. Pour half the marinade in the bag. Let marinate for 20 minutes at room temperature.

4. Spray the grill with a grilling non-stick spray. Preheat the grill, on medium heat, to between 350-400.

5. While the grill is preheating and chicken marinating, mix honey into the leftover marinade. Stir for about one minute until it dissolves making a honey balsamic sauce.

6. Place the chicken breasts on the grill. Close the lid (for even cooking) and grill for 7 minutes.

7. Lift the lid, flip the chicken, and brush the grilled side with the honey balsamic sauce. Close the lid and grill for 7 minutes more (if the grill gets too hot adjust the temperature).

8. After 7 minutes, check the temperature of the meat with an instant-read thermometer. If it says 160 degrees, it’s ready. If under 160 degrees, close the lid and cook for a couple more minutes; then check again.

9. Once the internal temperature reaches 160 degrees, remove the chicken breasts from the grill to a plate. Brush the top with more sauce and lightly cover with foil. Let rest for 5 to 10 minutes then serve. Chicken breasts need to be 165 degrees to be safe to eat. They will continue to cook and raise another 5 to 10 degrees as it rests.

10. Enjoy! Click here to save this recipe to your Recipe Box.

Tips for Grilling Chicken

  • Make sure the chicken is even thickness. If one end is thicker than another, it will not grill evenly. Gently pound the chicken to create an even thickness. The pounding will also help to tenderize the meat.
  • Marinating is important for grilling lean meat. It not only adds flavor but further tenderizes the chicken.
  • Do not grill cold meat. Bring the meat to room temperature before grilling (at least 20 minutes on the counter). If it’s put on the grill cold, the chicken breast won’t cook evenly and the meat will tighten up and become tough instead of being moist and tender.
  • During the resting period, the chicken breasts will redistribute their juices. Do not cut them until they are done resting or the juices will spill out and the chicken will be dry.

Sue Wakefield - Friday at 4:50 PM
I agree,
Pam Johnson - Thursday at 1:10 PM
would be nice to be able to print just the recipe and not 12 pages of stuff. makes you not want to even try the recipe.
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