Name: Grilled Chicken Breast with the Best Balsamic Herb Marinade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup balsamic vinegar; 1 large lemon, juiced ((about 1/4 cup)); 1/2 cup extra virgen olive oil; 4 garlic cloves, minced; 1 tablespoon fresh rosemary, finely chopped; 2 tablespoons fresh basil, finely chopped; 2 teaspoons sea salt; 1/2 teaspoon ground black pepper; 4 boneless and skinless chicken breasts halves, cut in half lengthwise; Oil to grease the grill or grill pan

Last updated on July 6th, 2019 at 07:32 pm

Grilled Chicken Breast is one of our favorite recipes to make during summer months. This easy grilled chicken recipe produces the most tender, juicy and flavorful chicken ever!

Chicken breast marinates in a flavorful Mediterranean style balsamic-herb marinade and then it’s grilled to tender perfection. Fire up the grill (or grill pan) and be ready to impress your family and friends with this mouthwatering and healthy chicken recipe!

I am so excited to share with you this easy grilled chicken breast recipe. This is one of those simple recipes I make over and over again with great success. It is a great recipe to make when you have a dinner party, a backyard barbecue, a picnic or potluck! We like serving it with Sauteed Green Beans, with this Pesto Pasta Salad or on top of this tasty and fresh Mediterranean Chickpea Salad

Ingredients to Make Grilled Chicken Breast with the Best Marinade

Boneless and Skinless Chicken Breast Halves
Balsamic Vinegar
Lemon Juice
Olive Oil
Garlic Cloves
Fresh Rosemary
Fresh Basil
Salt and Black Pepper

Secrets To Perfectly Juicy Grilled Chicken Breast

CUT THE CHICKEN BREAST IN HALF LENGTHWISE: Lately, every time I buy chicken breast I notice how big the breasts are, especially if the chicken is not organic. If the breasts are large (6 ounces or more each), they will get too dry on the surface while the center is still pink and raw. Although nice charred grill marks are a must when grilling chicken, after a while the surface can get too dry and chewy. The best way to prevent this is by cutting the breast in half lengthwise. I learned this nice trick during the years I worked as a caterer in Southern California. By doing this, everyone gets a nice, tender, juicy and never-dried grilled chicken breast! This is also a nice way to stretch your budget!

OR POUND THE CHICKEN INSTEAD: I hardly ever pound the chicken when grilling, however if you don’t want to cut the chicken, pound the chicken a little bit to even out it’s thickness. Place the chicken breast in between 2 sheets of parchment paper or plastic wrap and using a meat mallet or rolling pin pound them slightly.

MARINATE THE CHICKEN: Boneless skinless chicken breast is a very lean protein that can dry up easily. To help keep the chicken tender, juicy and add a lot of extra flavor, I use a simple, quick and tasty marinade (the best chicken marinade). Since this marinade contains vinegar and lemon juice, you should not marinate the chicken for more than 6 hours. Longer than that and the chicken will start getting mushy and change texture.
For best results, I suggest you marinade your chicken for 30 minutes (while you cook your side dishes).
GRILLING THE CHICKEN: You can cook the chicken in an outdoor gas or charcoal grill, or on a grill pan in the comfort of your kitchen. A grill pan is especially helpful during winter months.
Clean and oil your grill grates to get nice grilled marks and to prevent food from sticking.
Preheat the grill to medium-high heat and place the chicken on the grill. Grill the chicken without moving it or lifting it. Flip the chicken and cook the other side until a meat thermometer reads 165 degrees Fahrenheit.

PRO TIP: Remove the chicken from the grill when the chicken’s internal temperature reaches 160 degrees Fahrenheit and let carryover cooking do its magic!

Carryover cooking means that the heat continues to move (rise) after removing the chicken from the heat source. When grilling, the temperature of the surface of the chicken breast will be higher than the interior. When the cooking is done, you should always rest the chicken before serving it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.

How Long To Cook Chicken Breast on the Grill?

Exact times will vary depending on the size and thickness of the chicken and how hot your grill gets. For this grilled chicken recipe, I cook the chicken for 4 to 5 minutes per side (if cut in half lengthwise), or 7 to 8 minutes per side (if the chicken breast is not cut lengthwise). It is best to check the temperature with a meat thermometer.
An instant read thermometer is the best way to check the doneness of your grilled chicken. Insert the meat thermometer into the thickest part of the breast.
The USDA’s safe temperature guideline for chicken is 165 degrees Fahrenheit.

THE EASY AND BEST WAY TO CLEAN YOUR GRILL

Simply turn on the grill to high and let the grate’s buildup burn away. Let the grates cool and scrub them with a brush or simply form a ball with aluminum foil and use it to scrub away! I usually hold my scrunched-up-aluminum-foil-ball with grilling tongs to help me out!

Tips and Notes about Grilling Chicken

Keep your grill at medium-high heat. If the temperature is too high, the outside of the chicken will get dry and dark and the inside tough and chewy.
After removing the chicken from the grill, allow the to rest for 5 to 10 minutes before serving or slicing.
You can store leftover grilled chicken in the refrigerator in a sealed container for up to 3 days.
Try these other grilled recipes:
Tequila Lime Chicken
Sticky Chicken with Peach Glaze
The Best Carne Asada

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This Grilled Chicken post and recipe first appeared on Lemon Blossoms in March 2017 and has been updated with new photos and video.

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