Balsamic Chicken with Herbs (Printable Version)

Juicy chicken marinated in balsamic, lemon, garlic, and herbs, ready for grill or stovetop cooking.

# Ingredients Required:

→ Poultry

01 - 4 boneless, skinless chicken breasts or thighs

→ Marinade

02 - 60 ml balsamic vinegar
03 - 60 ml freshly squeezed lemon juice (from 1 large lemon)
04 - 120 ml extra virgin olive oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 2 tablespoons fresh basil, finely chopped
08 - 30 ml honey (optional)
09 - 2 teaspoons sea salt, or to taste
10 - 1/2 teaspoon ground black pepper, or to taste

# Guide to Cooking:

01 - Place each chicken breast between two pieces of plastic wrap or in a resealable plastic bag. Lightly pound with a meat mallet or rolling pin to even thickness. Repeat for all pieces.
02 - In a large resealable bag or bowl, combine balsamic vinegar, lemon juice, olive oil, minced garlic, rosemary, basil, honey (if using), sea salt, and black pepper. Whisk or mix thoroughly to integrate.
03 - Add the chicken pieces to the marinade and toss to coat evenly. If using a resealable bag, remove excess air and seal. Allow to marinate for 30 minutes at room temperature or refrigerate up to 4 hours.
04 - Remove marinated chicken from the refrigerator 15 to 30 minutes before cooking to reach room temperature for even cooking.
05 - Preheat grill to medium-high (204–232°C). Grease grates with oil and set one burner off for indirect heat. Place chicken on direct heat, cover, and grill for 3–4 minutes per side. Move to indirect heat and cook covered until internal temperature is reached. Remove and rest for 5–10 minutes before serving.
06 - Heat a greased skillet over medium-high heat. Remove chicken from marinade and discard marinade. Cook chicken for 6–8 minutes on one side, then flip and cook 3–4 minutes on the other side until fully cooked. Timing depends on thickness.

# Extra Suggestions:

01 - Allowing the chicken to rest after cooking helps retain juices and improves texture.
02 - Ensure chicken reaches an internal temperature of 74°C for safe consumption.

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