Using ingredients you’re likely to have at home already, this balsamic marinated chicken dish comes together quickly and is delicious for a weeknight meal, but also feels special enough to serve for company, too.
- 1 1/2 pounds boneless chicken breasts, or chicken cutlets
- 1/3 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Put the chicken in a glass or plastic container or food storage bag.
In a bowl or large measuring cup, combine the balsamic vinegar, olive oil, garlic, salt, oregano, basil, thyme, and pepper. Whisk to blend.
Pour the marinade mixture over the chicken and turn to coat thoroughly. Cover the container or seal the bag and refrigerate. Let the chicken marinate from 1 to 6 hours.
Grill the chicken on a grill or in a grill pan, turning to brown both sides until cooked through. Cooking time will vary depending on the thickness of the chicken. Standard chicken breasts will take about 6 to 8 minutes on each side, but thinner cutlets will take less time.
When done, the chicken will register at least 165 F on an instant-read food thermometer in the thickest part of the chicken breast.
It’s a smart idea to remove excess marinade before grilling, because doing so can help prevent flare-ups on the grill. Just leave enough on the surface of the chicken to maintain the flavor.
How to Store and Freeze Balsamic Marinated Chicken Breasts
Leftover chicken breasts should be stored in an airtight container for 3 to 4 days. You can reheat them in a pan or wrap them in foil and reheat in a low oven (325 F) for about 10 to 15 minutes. They’d also be very good cut up and tossed in a salad, with cooked pasta, or added to soup.
You can also freeze cooked chicken breasts for about 3 months. Wrap them tightly in foil and freeze, and defrost in the refrigerator before reheating or using as directed.