Tired of boring chicken? Fire up the grill for a recipe that’s bursting with bright, zesty flavor! This Balsamic Lemon Grilled Chicken is incredibly simple to make, yet delivers a sophisticated taste that’s perfect for a quick weeknight dinner or a weekend barbecue. The tangy balsamic and zesty lemon create a mouthwatering marinade that guarantees juicy, tender chicken every single time.
Ingredients
• ¼ cup / 60 ml balsamic vinegar
• 2 tablespoons / 30 ml olive oil
• 1½ teaspoons / 7.5 ml fresh lemon juice
• ½ teaspoon / 2.5 g lemon-pepper seasoning
• 4 (6-ounce / 170g) grass-fed chicken breast halves
Instructions
1. Directions
2. In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, and lemon-pepper seasoning. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring each piece is fully coated. Marinate in the refrigerator for at least 30 minutes.
3. Preheat your grill to medium heat, approximately 375-450°F / 190-230°C. Clean the grates and lightly oil them to prevent sticking.
4. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the preheated grill. Cover and cook for 6-7 minutes per side.
5. The chicken is done when it’s no longer pink in the center and a meat thermometer inserted into the thickest part reads 165°F / 74°C. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing and serving.
Nutritional Information
• Nutrition (per serving)
• Calories: 258
• Fat: 11.3g
• Fiber: 0.1g
• Note: is an estimate and may vary based on used.
Pro Tips
• For the juiciest results, always use an instant-read meat thermometer. Pull the chicken off the grill as soon as it reaches 165°F / 74°C to prevent it from drying out.
• Resting the chicken for 5-10 minutes before slicing allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
• Avoid marinating for more than 2 hours, as the acidity from the vinegar and lemon can start to negatively affect the chicken’s texture.
• For more even cooking, gently pound the thicker end of the chicken breasts to a uniform thickness before marinating.
