Easy Grilled Chicken
The best marinade ever! No-fuss and packed with so much flavor. You won’t need another grilled chicken recipe again!
We are two days into summer so if you haven’t dusted off those grills, that really needs to change immediately so you can whip up the easiest grilled chicken recipe of all time.
Really, it doesn’t get any easier than this recipe, and it’s practically fool-proof.
All you need to do is marinate boneless, skinless chicken breasts (or thighs) in a Ziploc bag, let it sit in all that balsamic-lemony-herb goodness and well, that’s pretty much it.
You just throw the chicken right onto the grill, basting as needed. And if you don’t have an outdoor grill, you can easily use a cast iron grill pan.
When ready to serve, you can serve this with your choice of salad or any of these lovely side dishes along with some crusty bread.
Either way, these would be perfect for all your summer gatherings or backyard BBQs since you can easily double or even triple the recipe as needed.
TOOLS FOR THIS RECIPE
Cast iron grill pan or large cast iron skillet
EASY GRILLED CHICKEN: FREQUENTLY ASKED QUESTIONS
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Recipe
Yield: 4 servings
Prep: 1 hour
Cook: 15 minutes
Total: 1 hour
Ingredients
Instructions
1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine chicken and balsamic vinegar mixture; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, reaching an internal temperature of 165 degrees F, about 5-6 minutes per side.
4. Serve immediately, garnished with parsley, if desired.
