Honey Balsamic Grilled Chicken
This honey balsamic grilled chicken recipe is the easiest and most delicious way to add lots of flavor to your average grilled chicken. It's so simple to make, yet results in stunningly juicy, smoky, sweet, and savory chicken that you can prep in advance with very little effort!
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This is my go-to chicken marinade that I make all the time in the summer. I've been tinkering with different versions for years because it works with just about any cut of chicken and uses ingredients I almost always have on hand. I mostly use this on chicken thighs, but it works well on all cuts of chicken, along with pork, beef, and lamb too.
I consider this the best balsamic grilled chicken marinade because it actually produces juicy chicken with real caramelization and balanced flavor, rather than chicken that's overly sweet, burnt, and dry.
The secret to juicy grilled chicken (marinade)
If you want the juiciest, most flavorful grilled chicken, you have to first marinate it.
Marination means soaking food in a flavorful liquid for anywhere from 15 minutes up to 24 hours. This process allows the meat to absorb salt and seasoning through osmosis.
Marinating also helps with browning and charring on the outside, especially when the marinade has some form of sugar.
However, just because you marinated your chicken doesn't mean it will be tender and moist automatically. It depends on the proportions of ingredients, how long you marinate the chicken, and how you cook it.
A Well-Balanced Marinade
My simple Italian-style marinade is made with balsamic vinegar, honey, olive oil, garlic, and fresh rosemary.
Honey and balsamic create the most delicious sweet and tangy flavor, but balancing the ratio of honey to balsamic vinegar is key.
Too much honey will cause the chicken to be overly sweet and burn on the grill. Too much vinegar can make the chicken too tart and mushy. This recipe is just right.
Olive oil keeps it moist while grilling, while fresh rosemary and garlic add depth of flavor.
How Long to Marinate
The amount of time meat sits in a marinade definitely matters. If you're doing less than one hour, I wouldn't even bother, as it won't have a real impact on flavor.
For best results in moisture retention, tenderization and flavor, it's best to marinate anywhere from 2 up to 12 hours. After 12 hours, results may vary depending on your cuts. If you push it too long, your marinade can have a negative outcome.
When dealing with an acidic marinade, like this one, it's best to steer clear of the 24-hour mark because it can make the texture mealy or rubbery, especially with chicken breasts.
12 hours is usually the max for breasts, but thighs can go a little longer. Smaller, thinner pieces will marinate faster, while larger, thicker pieces can withstand a longer marinating time.
Best Chicken Cuts For Marinating
Boneless thighs give you especially juicy results because they are fattier, but chicken breasts work beautifully too as long as they aren't overcooked.
If working with bone-in pieces, they will need a bit longer to marinate and cook. And you need to be more careful with the heat to avoid burning them before they are properly cooked.
Grill Over Moderate Heat
A lot of balsamic chicken recipes can result in meat that's scorched on the outside before it cooks through, because both balsamic vinegar and honey contain sugar, which is prone to burning.
This recipe avoids both problems by using boneless chicken and moderate heat.
Grilling the chicken over moderate heat allows the sugars to caramelize slowly. If you blast it over screaming hot flames, the outside will burn while the inside is still uncooked.
Stick to medium to medium-high heat so the chicken develops a deep charred flavor without turning bitter or blackened.
This recipe is perfect for meal prep because the flavor gets even better after sitting overnight. You can also freeze the chicken directly in the marinade before cooking. Just thaw overnight in the refrigerator before grilling.
Leftovers are great sliced cold over salads, tucked into sandwiches, or reheated for quick dinners throughout the week.
For more Italian chicken recipes, try this foolproof chicken francese recipe, my extra crispy chicken parmesan, or this summery chicken scallopini with tomatoes and basil.
Why This Honey Balsamic Chicken Marinade Works
- Has the perfect balance of sweet, tangy, and savory flavors.
- Results in tender, juicy chicken with a caramelized, charred exterior.
- Takes very little effort, can be prepped in advance, and even frozen for later.
- Can be used on different cuts of chicken and other proteins.
Ingredient Notes
Chicken - Skinless and boneless chicken thighs are the best option for this recipe, but you can also use chicken breasts or bone-in pieces. Adjust the marinade and cooking time accordingly.
Balsamic vinegar - Use a decent quality balsamic vinegar here, but don't use the super thick syrupy aged kind meant for finishing dishes. A standard grocery store balsamic with good acidity works best for marinades.
Honey - Choose a good-quality local or wildflower honey for the best flavor.
Olive oil - The olive oil in the marinade helps coat the chicken and keeps it moist while grilling. A nice extra virgin Italian olive oil is best.
Rosemary - Fresh rosemary makes a huge difference here. Dried rosemary can become woody and harsh on the grill. You can also use a different herb like thyme, basil, oregano, or marjoram.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Whisk
- Zip-top bag
- Gas or charcoal grill
- Grill tongs
How to Make Honey Balsamic Grilled Chicken
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey, grated garlic, herbs, salt, and pepper until fully combined.
- Add the chicken to a zip-top bag, then pour the marinade over top. Squish the chicken around so that it's totally covered, then squeeze out as much air as possible and seal. Refrigerate for at least 2 hours, or up to 12 hours, turning the bag once or twice so everything marinates evenly.
- Preheat a grill to medium or medium-high heat and oil the grates well.
- Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
Pro Tip: Balsamic vinegar and honey both contain sugar, which can burn quickly over high heat. Shake off excess marinade or wipe it with paper towels before grilling to keep it from scorching and prevent flare-ups.
- Place the chicken on the grill and cook until lightly charred on the outside and cooked through, flipping once. Cook until the internal temperature reaches 165°F, about 5-7 minutes per side for thinner pieces and 7-10 minutes per side for thicker pieces.
- Transfer to a platter and let rest for 5 minutes before serving.
Chef Tips for the Best Grilled Chicken
- Grill over hardwood charcoal for the best smoky grilled flavor.
- This marinade works best with everyday balsamic vinegar, not an expensive aged balsamic. Save the thicker, sweeter stuff for drizzling at the end.
- Very finely grated garlic melts into the marinade and distributes evenly, but if you don't like a strong garlic flavor, use less or add whole smashed cloves instead.
- Chicken thighs will take longer to marinate than chicken breasts. If you don't have a lot of time, cut the chicken into smaller, thinner pieces so the marinade can penetrate better.
- Chicken breasts are the most prone to drying out, so use an instant-read thermometer and cook until the thickest part reaches 165°F.
- The marinated chicken can also be frozen for up to 3 months. Just defrost overnight in the refrigerator before grilling.
Variations
- Use other herbs instead of rosemary, like thyme, marjoram, oregano, or a mix.
- Use this marinade on pork, beef, lamb, vegetables, or even a nice piece of salmon.
- Add a little smoked paprika to the marinade to accentuate that smoky flavor or some ground chili flakes for heat.
- Try another cooking method: marinate the chicken, shake off excess and sear it with some olive oil or butter in a cast iron pan. Then finish it in a 350°F oven until the internal temperature reaches 165°F. You can turn on the broiler to get some of that extra charred exterior.
What to Serve with Honey Balsamic Chicken
This balsamic marinated chicken needs a few sides to turn into a full meal. Add a couple of grilled veggies to make the best out of your barbecue, like this smoky grilled wedge salad, this summer grilled vegetable panzanella, or juicy grilled marinated eggplant.
For something fresher, try this luscious peach cherry salad with burrata, this classic caprese salad, or my light Italian potato and green bean salad.
For a simple lunch, serve balsamic grilled chicken over a mixed green salad with this homemade balsamic vinaigrette.
This chicken is also good served cold, sliced in sandwiches, and on salads.
How to Store and Reheat Grilled Chicken
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through, about 15-20 minutes, or until a thermometer inserted into the thickest part reads 165°F.
Grilled Chicken Marinade FAQs
Yes, you can marinate chicken and cook it with a different method even if you don't have access to a grill. A grill pan is the next best option, and searing in a cast iron skillet, then finishing in the oven works great too. You can also broil your chicken in the oven until it's nicely charred. Cooking times may vary, so keep an eye on your chicken until it looks brown and caramelized.
Considering a balsamic marinade is acidic and chicken is leaner than other meats, your best bet is to marinate the chicken for at least two hours up to 12 for boneless, skinless breasts. You need at least two hours to get results, while 12 will result in optimal flavor, moisture retention and tenderization without altering texture. Bone-in, skin-on chicken pieces and boneless skinless thighs can marinate for longer without the vinegar affecting the texture.
An instant-read thermometer should reach 165°F. If you don't have a thermometer, you should cut into the thickest part of the meat and have clear juices run out. If the juices have a pink or red color, the chicken needs more time.
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Honey Balsamic Grilled Chicken Marinade
Ingredients
- ½ cup balsamic vinegar
- ⅓ cup extra virgin olive oil
- ¼ cup honey
- 4 garlic cloves very finely grated
- 1 tablespoon rosemary fresh, very finely chopped
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 pounds chicken breasts boneless and skinless, or thighs
Instructions
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey, grated garlic, herbs, salt, and pepper until fully combined.½ cup balsamic vinegar, ⅓ cup extra virgin olive oil, ¼ cup honey, 4 garlic cloves, 1 tablespoon rosemary, 1½ teaspoons kosher salt, ½ teaspoon black pepper
- Add the chicken to a zip-top bag, then pour the marinade over top. Squish the chicken around so that it's totally covered, then squeeze out as much air as possible and seal. Refrigerate for at least 2 hours, or up to 12 hours, turning the bag once or twice so everything marinates evenly.2 pounds chicken breasts
- Preheat a grill to medium or medium-high heat and oil the grates well.
- Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
- Place the chicken on the grill and cook until lightly charred on the outside and cooked through, flipping once. Cook until the internal temperature reaches 165°F, about 5-7 minutes per side for thinner pieces and 7-10 minutes per side for thicker pieces.
- Transfer to a platter and let rest for 5 minutes before serving.
Notes
- Balsamic vinegar and honey both contain sugar, which can burn quickly over high heat. Shake off excess marinade or wipe it with paper towels before grilling to keep it from scorching and prevent flare-ups.
- Grill over hardwood charcoal for the best smoky grilled flavor.
- This marinade works best with everyday balsamic vinegar, not an expensive aged balsamic. Save the thicker, sweeter stuff for drizzling at the end.
- Very finely grated garlic melts into the marinade and distributes evenly, but if you don't like a strong garlic flavor, use less or add whole smashed cloves instead.
- Chicken thighs will take longer to marinate than chicken breasts. If you don't have a lot of time, cut the chicken into smaller, thinner pieces so the marinade can penetrate better.
- Chicken breasts are the most prone to drying out, so use an instant-read thermometer and cook until the thickest part reaches 165°F.
- The marinated chicken can also be frozen for up to 3 months. Just defrost overnight in the refrigerator before grilling.
