Recipe Background
Grilled chicken with a balsamic marinade offers a flavorful mix of savory, sweet, and herbaceous notes.
Grilled chicken has a way of transforming ordinary dinners into something truly memorable. As the chicken sizzles on the grill, its aroma invites everyone to gather around, eager for that first bite. The balsamic vinegar melds with the brown sugar, caramelizing into a subtle sweetness that balances the savory herbs. Garlic and aromatic herbs like thyme and rosemary create a harmony that feels comforting yet slightly sophisticated.
Texture plays an equally important role. The chicken, marinated and basted to perfection, achieves a balance between tenderness and that hint of char that makes grilled food so appealing. One critical technique here is letting the chicken rest in the marinade long enough. This not only infuses flavor deep into the meat but also helps maintain moisture during grilling.
Finally, the finishing touch of fresh parsley adds a pop of color and a bit of freshness. Sharing this dish means more than just a meal; it’s a communal experience. Whether around a backyard grill or a cozy dinner table, this dish brings a relaxed joy to your dinner gathering.
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- kosher salt to taste
- freshly ground black pepper to taste
- 4 chicken breasts boneless and skinless
- parsley to taste, freshly chopped, for garnish
Directions
- In a medium bowl, whisk together the balsamic vinegar, the olive oil, the brown sugar, the garlic, the dried thyme, and the dried rosemary.
- Season the marinade generously with the salt and the pepper.
- Reserve 1/4 cup of the marinade.
- Add the chicken breasts to the bowl and toss to combine.
- Let the chicken breasts sit in the marinade for at least 20 minutes and up to overnight.
- Preheat the grill to medium-high heat.
- Add the chicken breasts and grill, basting them with the marinade, until cooked through at 165 degrees F internally, about 6 minutes per side.
- Garnish with the parsley and serve.
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