The Best Grilled Chicken Breast
Grilled chicken breast marinated in a balsamic and herb marinade and grilled to juicy and tender perfection. Learn how to grill chicken like a pro!
Servings 4 servings
- 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
- Oil to grease the grill or grill pan
Using a mallet pound the chicken to an even thickness.
In a large bowl resealable bag (or a shallow bowl) whisk together the balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, salt and pepper. Add the chicken and toss until coated with the marinade. Gently squeeze the air out of the bag. Marinate for 30 minutes or up to 4 hours.
Preheat a grill to medium-high heat (375 - 450 degrees Fahrenheit). Carefully grease the cooking grates with the oil. If using a grill pan, heat the pan over medium-high heat and add a little oil to the grill pan.
Remove the chicken from the marinade. Discard the marinade. Grill the chicken for 3 to 4 minutes per side or until cooked through. Cooking times may vary depending on the thickness of the chicken and your grill's heat.
Remove the chicken from the grill. Allow chicken to rest for 5 to 10 minutes before slicing or serving.
- Remove the chicken from the grill when the internal temperature reaches 155 to 160 degrees Fahrenheit and allow the carryover cooking (resting period) to bring the internal temperature to 165 degrees Fahrenheit before consuming.
- If you marinate the chicken in the refrigerator, allow it to sit on the kitchen counter for about 20 minutes before grilling. The chicken will cook more evenly if its not chilled.
- Grilled chicken breast can be stored in the refrigerator in an airtight container up to 3 days.
- Don't freeze raw chicken in the marinade. The acid will change the texture of the chicken turning it mushy.
- Grilled chicken freezes well. It's best to freeze it before slicing it.
- The USDA’s safe temperature guideline for chicken is 165 degrees Fahrenheit.
Calories: 387kcal | Carbohydrates: 4g | Protein: 24g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1298mg | Potassium: 447mg | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 2.3mg | Calcium: 15mg | Iron: 0.7mg