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.


★★★★★ 4 votes

4 - 5 servings
2 Hr
20 Min


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  • 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

How to Make Red Wine Balsamic Grilled Chicken


  1. Gather your ingredients for the marinate.
  2. Place all your ingredients in a Ziplocs baggie and seal. Mush the bag a little to mix ingredients together.
  3. 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.
  4. 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.

Printable Recipe Card

About Red Wine Balsamic Grilled Chicken

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

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