Real Recipes From Real Home Cooks ®

simple honey balsamic grilled chicken

★★★☆☆ 2
Kitchen Crew
By Kitchen Crew

Chicken breasts are a healthy summertime dinner but since they are such a lean meat, it’s easy to overcook and dry out the chicken. The key is to marinate the chicken breast. This fantastic honey balsamic marinade that tenderizes the meat and adds tons of flavor.

★★★☆☆ 2
serves 4-6
prep time 30 Min
cook time 15 Min
method Grill

Ingredients For simple honey balsamic grilled chicken

  • 4
    skinless boneless chicken breasts, about 2 pounds
  • 1/2 c
    balsamic vinegar
  • 1/3 c
    chicken broth
  • 1 tsp
    garlic powder
  • 1 tsp
    Italian seasoning
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/4 c
  • non-stick grilling spray

How To Make simple honey balsamic grilled chicken

  • Marinade ingredients in a small bowl.
    In a small bowl, stir together the balsamic vinegar, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
  • Chicken pounded to an even thickness.
    Pound out the chicken so that it is an even thickness (this also tenderizes the meat).
  • Half the marinade and the chicken in a resealable bag.
    Put the chicken in a gallon-size resealable bag. Pour half the marinade in the bag. Let marinate for 20 minutes at room temperature.
  • Spraying the grill with non-stick spray.
    Spray the grill with a grilling non-stick spray. Preheat the grill, on medium heat, to between 350-400.
  • Adding honey to remaining marinade.
    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.
  • Chicken breasts placed on the grill.
    Place the chicken breasts on the grill. Close the lid (for even cooking) and grill for 7 minutes
  • Brushing additional sauce on the cooked chicken.
    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).
  • Checking the internal temperature of the chicken.
    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.
  • Cooked chicken wrapped in foil.
    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.
  • Honey Balsamic Grilled Chicken Breast on a plate with sliced chicken on a cutting board.
    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.