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Angled close-up of honey balsamic chicken thighs on a ceramic platter, showing their deeply caramelized, lacquered surface and char marks, with fresh rosemary tucked alongside and a blurred rustic table setting in the background.
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Honey Balsamic Grilled Chicken Marinade

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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 12 hours 35 minutes
Servings: 6
Calories: 344kcal
Author: Nicole Gaffney

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

  1. 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
  2. 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
  3. Preheat a grill to medium or medium-high heat and oil the grates well.
  4. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
  5. 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.
  6. 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.

Nutrition

Calories: 344kcal | Carbohydrates: 16g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 763mg | Potassium: 603mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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