We all have that go-to chicken recipe, right? The one that somehow ends up on the table week after week. Well, this grilled chicken recipe is about to become your new favorite. It’s juicy, tangy, herby, and—dare I say it—foolproof. I’ve marinated chicken breasts more times than I can count, but this one? It hits different. This balsamic herb marinade seeps into every bite, wrapping the chicken in a hug of garlic, mustard, and rosemary. It’s quick enough for a weeknight but tastes like you borrowed it from someone’s Italian grandmother (the one who always wears an apron and insists you’re too skinny). Whether you’re meal-prepping, feeding picky kids, or hosting the neighbors you barely know, this chicken makes you look like you know what you’re doing. Plus, it pairs with everything—salad, potatoes, even a sad microwave rice pouch if it comes to that. Ready to get grilling? Let’s mess up the kitchen a little.

1) Key Takeaways
2) Easy Grilled Chicken with Balsamic Herb Marinade Recipe
3) Ingredients for Grilled Chicken with Balsamic Herb Marinade
4) How to Make Grilled Chicken with Balsamic Herb Marinade
5) Tips for Making Grilled Chicken with Balsamic Herb Marinade
6) Making Grilled Chicken with Balsamic Herb Marinade Ahead of Time
7) Storing Leftover Grilled Chicken with Balsamic Herb Marinade
8) Try these Chicken recipes next!
9) Grilled Chicken with Balsamic Herb Marinade
10) Nutrition

1) Key Takeaways

This recipe makes grilled chicken that’s juicy, flavorful, and quick to prepare.
The balsamic herb marinade is simple but packs a serious flavor punch.
Perfect for meal prep, family dinners, or backyard BBQs.
Pairs well with just about anything—veggies, salads, grains—you name it.

2) Easy Grilled Chicken with Balsamic Herb Marinade Recipe

Some nights, I stare into my fridge like it holds the secrets of the universe. What can I cook that won’t take an hour, doesn’t involve five pans, and still tastes like I actually put in some effort? This grilled chicken recipe is that kind of solution. It’s easy, it’s fast, and—best of all—it tastes like you knew what you were doing all along.

This isn’t just any “easy grilled chicken recipes quick and” kind of situation. We’re talking tangy balsamic, garlic that actually shows up in every bite, and herbs that give it a fresh kick. The marinade comes together in under five minutes. After that, the chicken soaks it up while you do anything else—fold laundry, scroll Instagram, pretend to do yoga—you do you.

If you’re looking for chicken stirfry easy recipe vibes but want something off the grill, this hits the mark. And hey, if you’ve got a bottle of wine chilling somewhere, this chicken’s not picky. It pairs up with roasted veggies, potato wedges, or even leftover pasta. This one’s a keeper.

3) Ingredients for Grilled Chicken with Balsamic Herb Marinade

Chicken Breasts: I usually grab boneless, skinless ones for this recipe. They soak up all that flavor like champs and grill up beautifully without drying out.

Balsamic Vinegar: Adds a sweet tang that balances the savory elements. Go with a decent-quality vinegar—it really makes a difference.

Olive Oil: This helps keep the chicken moist while grilling and helps the marinade cling to every inch of meat.

Dijon Mustard: Adds a touch of zing and helps emulsify the marinade so it doesn’t just slide off the chicken.

Soy Sauce: Adds depth and saltiness, almost like a secret ingredient that makes you wonder, “What’s that flavor?”

Honey: Just a little bit for balance—it cuts through the acidity and gives the chicken a nice finish when grilled.

Garlic: I go big here. Four cloves minced, because why not?

Italian Seasoning: A mix of herbs that does the heavy lifting when it comes to flavor. No need to measure out five jars.

Fresh Rosemary: I love how this smells when it hits the grill. Chop it up fine so you get a little bit in every bite.

Salt and Black Pepper: Season to taste. Don’t skimp—these basics matter more than we admit.

4) How to Make Grilled Chicken with Balsamic Herb Marinade

Step 1. In a medium bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, soy sauce, honey, garlic, Italian seasoning, and rosemary. Add salt and pepper, then taste. Adjust if needed.

Step 2. Place chicken breasts in a large resealable plastic bag or dish. Pour the marinade over them, seal, and massage to coat. Let it chill in the fridge for at least 30 minutes. Overnight? Even better.

Step 3. Preheat the grill to medium-high heat. Make sure it’s clean and oiled, or your chicken will fight you when it’s time to flip.

Step 4. Remove the chicken from the marinade and discard the extra. Place the chicken on the grill. Grill for 5 to 7 minutes on each side. Check that the internal temp hits 165°F.

Step 5. Pull the chicken off the grill and let it rest for five minutes. Trust me—this helps the juices stay inside instead of running all over your cutting board.

5) Tips for Making Grilled Chicken with Balsamic Herb Marinade

Use a meat thermometer. Seriously, don’t play chicken roulette. When it hits 165°F, it’s done. You won’t get that dry “guess-and-grill” texture.

Marinate longer if you can. If you only have 30 minutes, you’ll still get flavor, but overnight marinading brings out the best in the balsamic herb combo.

Even thickness matters. Pound your chicken breasts a bit if they’re too thick in the center. It helps them cook evenly and look nicer on the plate, too.

6) Making Grilled Chicken with Balsamic Herb Marinade Ahead of Time

One of my favorite parts about this recipe is how meal-prep friendly it is. Marinate the chicken the night before, and all you have to do the next day is grill.

You can even grill the chicken ahead of time, slice it, and toss it over salads, rice bowls, or wraps. It holds up well in the fridge for a few days and still tastes like summer.

If you’re planning a barbecue, make a double batch. Trust me, leftovers don’t last long once people get a taste of this.

7) Storing Leftover Grilled Chicken with Balsamic Herb Marinade

Let the chicken cool to room temperature, then store it in an airtight container in the fridge. It’ll keep for up to four days.

Want to freeze it? Slice it up first, then wrap it tightly in foil or freezer bags. Great for those nights you don’t feel like cooking but still want something good.

To reheat, microwave it with a splash of water or grill for a minute or two on each side. It stays juicy and tastes like it was just made.

8) Try these Chicken recipes next!

9) Grilled Chicken with Balsamic Herb Marinade