why make this recipe
This grilled chicken is fast, tasty, and light. The balsamic glaze adds a sweet and tangy flavor that makes plain chicken feel special. Serve it with simple sides like rice or your favorite pasta. Try it with buttered noodles for a quick meal: buttered noodles recipe.
how to make Grilled Chicken with Balsamic Glaze
Follow the steps below to cook the chicken and make the glaze. The method is simple and works for busy weeknights or a small dinner.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions :
- Preheat the grill to medium-high heat.
- In a small saucepan, combine balsamic vinegar and honey over medium heat. Bring to a simmer and reduce until thickened, about 10 minutes.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill chicken for 6-7 minutes on each side or until cooked through and juices run clear.
- Drizzle grilled chicken with the balsamic glaze before serving.
- Garnish with fresh basil if desired.
introduction
Grilled Chicken with Balsamic Glaze is easy to make. The glaze cooks down from vinegar and honey. It sticks to the chicken and gives a shiny, tasty finish. If you like simple baked or casserole dishes, this chicken goes well with other home meals like a classic chicken casserole.
how to serve Grilled Chicken with Balsamic Glaze
Slice the chicken and pour extra glaze on top. Serve with roasted vegetables, rice, or a fresh salad. It tastes great over greens with tomatoes, cucumbers, and feta. Try it with a healthy Greek salad with chicken for a full meal.
how to store Grilled Chicken with Balsamic Glaze
- Cool the chicken to room temperature before storing.
- Refrigerate in an airtight container for up to 4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
- Reheat gently in the oven or microwave and add a little extra glaze if it seems dry.
tips to make Grilled Chicken with Balsamic Glaze
- Pound the chicken to even thickness so it cooks evenly.
- Watch the glaze as it reduces; it can burn if left too long.
- Use a meat thermometer — chicken is done at 165°F (74°C).
- Let the chicken rest 5 minutes after grilling to keep it juicy.
variation (if any)
- Use chicken thighs instead of breasts for more flavor.
- Add minced garlic or rosemary to the glaze for extra aroma.
- Swap honey for brown sugar for a deeper sweetness.
- Make a larger batch of glaze to serve as a dipping sauce.
FAQs
Q: Can I make the glaze ahead of time?
A: Yes. Make the glaze and store it in the fridge for up to a week. Warm it slightly before using.
Q: Is there a stove or oven version?
A: Yes. Cook the chicken in a skillet over medium-high heat for 6-7 minutes per side, or bake at 400°F (200°C) for 20-25 minutes.
Q: Can I use balsamic glaze from the store?
A: You can. Store-bought glaze works fine, but homemade has fresher flavor.
Q: How do I know the chicken is fully cooked?
A: Use a meat thermometer (165°F / 74°C) or cut into the thickest part to ensure juices run clear.
Conclusion
For a tested version and extra tips, see this full recipe: Juicy Balsamic Grilled Chicken Recipe.