The Best Grilled Chicken Breast
Marinated in a tangy blend of balsamic vinegar, lemon juice, garlic, and fresh herbs, this grilled chicken breast recipe delivers juicy, tender meat packed with Mediterranean flavor. It's a quick, healthy option perfect for weeknight meals or summer cookouts, and it's easy enough for grilling beginners to master.
Servings: 4
Calories: 260kcal
Ingredients
- 1/4 cup balsamic vinegar
- Juice of 1 large lemon about 1/4 cup
- 1/2 cup extra virgin 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 skinless chicken breast halves
- Oil for greasing grill or grill pan
Instructions
Pound the Chicken
- Use a meat mallet to pound the chicken breasts to an even thickness to ensure even cooking.
Make the Marinade
- In a resealable bag or shallow bowl, whisk together balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, salt, and pepper.
Marinate the Chicken
- Add the chicken to the marinade and toss to coat. Seal the bag or cover the bowl and marinate for at least 30 minutes, or up to 4 hours. If refrigerated, let the chicken sit at room temperature for 20 minutes before grilling.
Preheat the Grill
- Heat the grill to medium-high (375–450°F). Lightly oil the grates. If using a grill pan, heat it over medium-high and oil lightly.
Grill the Chicken
- Remove chicken from marinade and discard marinade. Grill for 3–4 minutes per side, or until internal temperature reaches 155–160°F. Cooking time may vary depending on thickness.
Rest the Chicken
- Transfer the grilled chicken to a plate and let rest for 5–10 minutes. The internal temperature will rise to 165°F during resting.
Serve and Enjoy
- Slice and serve warm with your favorite sides, salads, or grains.
Notes
Avoid over-marinating: Too much time in acidic marinade can make chicken mushy.
Cook to safe temperature: Chicken is done when internal temp reaches 165°F.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Freeze whole grilled breasts before slicing for best texture.