Balsamic Grilled Chicken with Rosemary

Easy Balsamic Grilled Chicken with Fresh Rosemary – Juicy, Flavor-Packed Dinner Recipe

Juicy, aromatic, and bursting with tangy-sweet flavor, this balsamic grilled chicken with rosemary is the kind of recipe that makes you excited to fire up the grill. Whether you’re wondering how to marinate chicken for the juiciest results or searching for a flavorful grilled chicken dinner, you’ve come to the right place. It’s easy, reliable, and delivers big-time flavor.

Inspiration

This recipe was born from a summer grilling session where we wanted something simple but elevated. Inspired by the rustic flavors of Tuscany—where fresh herbs and aged vinegar are pantry staples—this balsamic grilled chicken with rosemary became a staple in our home. The sweet acidity of balsamic vinegar combined with the earthy depth of rosemary brings a Mediterranean flair to any dinner table. It’s a nod to traditional Italian cooking, but with weeknight simplicity.

Why You’ll Love It

• Juicy and flavorful thanks to a bold balsamic marinade
• Simple ingredients you likely already have at home
• Perfect for weeknight meals or weekend grilling
• Versatile enough for salads, wraps, or mains

Quick Grocery List

For the Marinade:

• Balsamic vinegar
• Olive oil
• Honey
• Garlic
• Dijon mustard
• Fresh rosemary
• Salt
• Black pepper

For the Chicken:

• Boneless, skinless chicken breasts
• Fresh rosemary (for garnish)
• Black pepper (to finish)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 15 minutes (plus 1 hour marination)
Cook: 18 minutes
Total Time: 33 minutes

Equipment Checklist:

• Grill or grill pan
• Mixing bowl
• Tongs
• Meat thermometer
• Resealable bag or dish for marinating

Dietary Adjustments:

• Gluten-free (ensure mustard is certified gluten-free)
• Paleo-friendly with minor adjustments

Serving Size:
Makes 4 servings

General Notes

• Marinate for at least an hour, but up to 8 hours is ideal for maximum flavor.
• Let the chicken rest after grilling so the juices redistribute.
• Fresh rosemary has more aromatic impact than dried.

Balsamic Grilled Chicken with Rosemary – Juicy Marinated Chicken Breast with Herbs and Garlic

DifficultyEasy

Servings4

Prep time20 minutes

Cook time15 minutes

Total time35 minutes

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Ingredients:

For the Chicken:

• 4 (about 6 oz each) boneless, skinless chicken breasts
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 3 cloves garlic, minced
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

• 1

  Marinate the Chicken

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, rosemary, garlic, honey, Dijon mustard, salt, and pepper.
  2. Place chicken breasts in a zip-top bag or shallow dish and pour marinade over the top.
  3. Seal or cover and refrigerate for at least 30 minutes (up to 8 hours).
• 2

  Preheat the Grill

  1. Preheat grill or grill pan to medium-high heat (about 400°F).
  2. Lightly oil the grill grates or pan.
• 3

  Grill the Chicken

  1. Remove chicken from marinade and let excess drip off. Discard remaining marinade.
  2. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
  3. Let rest for 5 minutes before slicing.
• 4

  Serve

  1. Slice and serve with grilled vegetables, mashed potatoes, or a crisp salad.
  2. Drizzle with a little extra balsamic reduction for garnish (optional).

Equipment

• Grill or grill pan
• Tongs
• Zip-top bag or container
• Measuring cups and spoons
• Instant-read thermometer
• Knife and cutting board

Nutrition

Calories	290
Carbohydrates	5g
Cholesterol	90mg
Fat	12g
Fiber	0g
Protein	38g
Saturated Fat	2g
Sodium	340mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	10g

Substitutions

• Maple syrup can replace honey for a vegan marinade
• Chicken thighs can be used instead of breasts for extra juiciness
• Dried rosemary (1 tsp) works in a pinch if fresh isn’t available

Variations

• Add crushed red pepper to the marinade for a spicy kick
• Use the marinade on portobello mushrooms or tofu for a vegetarian twist
• Serve sliced over arugula with cherry tomatoes and a balsamic reduction for a low-carb salad

Let’s Get Cooking

Pro Tips by Step:

Step 1 – Marinating:

• Use a resealable plastic bag to coat the chicken evenly.
• Press out excess air for full marinade contact.
• Don’t reuse the marinade after raw chicken contact.

Step 2 – Grilling:

• Clean and oil grill grates before heating.
• Use medium-high heat (375–400°F) for juicy results.
• Avoid flipping too early; let it develop sear marks.

Step 3 – Serving:

• Let rest 5 minutes before slicing.
• Slice against the grain for tenderness.
• Garnish with fresh rosemary for extra aroma.

Nutrition Breakdown (Per Serving)

• Calories: 285 – Light yet filling for a main dish
• Carbohydrates: 9g – Mostly from honey and balsamic; great for low-carb diets
• Cholesterol: 85mg – Within normal range for a single meal
• Fat: 11g – Primarily heart-healthy unsaturated fats
• Fiber: 0g – Pair with veggies or salad for more fiber
• Protein: 32g – Excellent protein source for meal prep or fitness goals
• Saturated Fat: 2g – Moderate, comes from olive oil
• Sodium: 320mg – Reasonable, but adjust salt if needed
• Sugar: 6g – Balanced by acidity in the marinade
• Trans Fat: 0g – No processed fats here
• Unsaturated Fat: 8g – Mostly from olive oil, supports heart health

Storing and Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: Use a skillet over medium-low heat with a splash of broth to retain moisture. Avoid microwaving for best texture.
• Freezing: Freeze cooked chicken for up to 2 months. Thaw overnight and reheat as above.

Frequently Asked Questions (FAQ)

Q: Can I make this without a grill?
A: Absolutely! Use a grill pan on the stove or sear in a skillet and finish in the oven at 375°F.

Q: How long can I marinate the chicken?
A: Marinate for 1–8 hours. Beyond 12 hours, the acid can toughen the meat.

Q: What can I serve it with?
A: Try roasted vegetables, mashed potatoes, couscous, or a fresh salad.

Q: Can I freeze the raw marinated chicken?
A: Yes! Freeze chicken in marinade up to 2 months. Thaw overnight before cooking.

Q: Is it good for meal prep?
A: Definitely. It stores well and tastes great hot or cold over salads or in wraps.

Engage and Share

Tried this Balsamic Grilled Chicken with Rosemary? Leave a rating, drop a comment, or share your twist on the recipe. Looking for more easy and flavorful grilled meals – check some of these out:

• Char-Grilled Polenta with Garlic Shrimp
• Char-Grilled Cauliflower Steaks with Rosemary Drizzle
• Char-Grilled Vegetables Platter with Rosemary, Thyme & Oregano