Balsamic Herb Grilled Chicken
Whether you're feeding a crowd, or meal prepping for a busy week, this grilled chicken will hit the spot. With an easy balsamic herb marinade, this chicken is packed with flavor.
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- ¼ cup balsamic vinegar 60 g
- ¼ cup soy sauce 60 g
- 1 lemon juiced, or 3 Tbsp lemon juice (45 g)
- 3 Tbsp brown sugar 45 g
- 1 Tbsp olive oil 15 g
- 10 frozen cubes of garlic or minced cloves
- 2 Tbsp grainy mustard 30 g
- 2 Tbsp dried rosemary
- 1 Tbsp dried parsley
- 2 tsp dried basil
- 1 tsp black pepper
- Pinch of red pepper flakes
- 4.5 lbs chicken breasts or tenderloins 2067 g
- 1 Tbsp kosher salt don’t add to marinade
Instructions
- In a small bowl, whisk together all ingredients besides the chicken and the salt. Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken and marinated for 30 minutes, or up to 8 hours.
- Heat an outdoor grill (or a grill pan) to medium-high heat, about 400°. Sprinkle chicken liberally with salt (don’t add to the marinade or it can dry the chicken out.) Grill chicken for about 5-7 minutes per side, using a thermometer to pull off at 165°. Tent with foil and let it rest for five minutes before serving.
Notes
If you don’t have a grill, you can use a grill pan, or even any heavy bottomed pan. Cook at medium-high for about 5-7 minutes per side, to an internal temp of 165°.
I used breasts for this recipe, but almost always prefer tenderloins personally. A little more trimming going in, but in my opinion, always more tender. If you use tenderloins, cook for just 2-3 minutes per side
Nutrition
Serving: 114gCalories: 169kcalCarbohydrates: 4gProtein: 31.9gFat: 1.5g
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