Balsamic lemon grilled chicken brings tangy balsamic and bright lemon together in a marinade that guarantees juicy, tender breasts every time. It's simple enough for a weeknight yet sophisticated enough for a weekend barbecue. The grill gives the outside a light char while the inside stays perfectly moist.
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 (2 fl oz) balsamic vinegar
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• 1½ teaspoons / 7.5 ml (0.3 fl oz) fresh lemon juice
• ½ teaspoon / 2.5 g (0.09 oz) lemon-pepper seasoning
• 4 (6-ounce / 170g / 6 oz) 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 (450°F). 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.
FAQ
Q: How long should I marinate this balsamic lemon chicken
A: For best results, marinate the chicken in the refrigerator for at least 30 minutes. Avoid marinating for more than 2 hours, as the acidity can negatively affect the chicken’s texture.
Q: What is the correct grill temperature for this recipe
A: You should preheat your grill to medium heat, which is approximately 375-450°F (190-230°C), before placing the chicken on the grates.
Q: How do I know when the grilled chicken is fully cooked
A: The chicken is done when it’s no longer pink inside and a meat thermometer inserted into the thickest part reads 165°F (74°C).
Q: What is the secret to juicy grilled chicken
A: To ensure your chicken is juicy, use a meat thermometer to avoid overcooking and let the chicken rest for 5-10 minutes after grilling. This allows the juices to redistribute throughout the meat.
Pro Tips
- Pound the thicker end of each breast to a uniform thickness before marinating so the whole piece cooks at the same pace on the grill.
- Marinate in the fridge for at least 30 minutes but no more than 2 hours — beyond that, the balsamic and lemon acid starts turning the surface of the meat mushy.
- Clean and lightly oil the grates before cooking; the minimal oil in this marinade means there's nothing to stop lean breast from sticking.
- Grill over medium heat (375-450°F / 190-230°C) for 6-7 minutes per side, and pull the chicken the moment an instant-read thermometer hits 165°F / 74°C.
- Rest the breasts 5-10 minutes before slicing so the juices redistribute; leftovers keep 3-4 days and slice beautifully cold over salads.
Frequently Asked Questions
How long should I marinate the chicken?
At least 30 minutes in the refrigerator for good flavor, and up to 2 hours maximum — the acid in the balsamic vinegar and lemon juice will start to break down the texture if left longer.
Is balsamic lemon grilled chicken keto-friendly?
Yes — each serving has about 1g of carbohydrates, with 35g of protein and 11.3g of fat. The marinade is just balsamic vinegar, olive oil, lemon, and lemon-pepper seasoning.
Can I cook this chicken indoors?
Absolutely — a grill pan or cast-iron skillet over medium heat gives you the same char in roughly the same 6-7 minutes per side. Watch for smoke from the balsamic and keep the fan on.
Can I use chicken thighs instead of breasts?
Yes — boneless thighs work with the same marinade and are more forgiving on the grill. Cook them to the same 165°F / 74°C and expect a slightly shorter cook time.
Recipe card below.
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Balsamic Lemon Grilled Chicken
Ingredients
Method
- Directions
- 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.
- Preheat your grill to medium heat, approximately 375-450°F / 190-230°C (450°F). Clean the grates and lightly oil them to prevent sticking.
- 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.
- 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.
- Resting the chicken for 5-10 minutes before slicing allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
