Best Grilled Chicken Breast

60 ml balsamic vinegar
3 tbsp. extra-virgin olive oil
2 tbsp. brown sugar
3 cloves garlic, crushed
1 tsp. dried thyme
1 tsp. dried rosemary
4 chicken breasts
Freshly ground black pepper
Freshly chopped parsley, for garnish

In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve 60ml.
Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
Garnish with parsley before serving.
Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade — with balsamic, brown sugar, and dried thyme — you're guaranteed deliciousness.

How long can I keep the chicken in the marinade?

We'd recommend no longer than 24 hours! Technically you can keep raw chicken refrigerated for up to 2 days, but we don't recommend marinating that long.

How do I keep the chicken from sticking on the grill?

As long as you give each side enough time, it shouldn't! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It'll release naturally, when it's ready.

Can I adapt the marinade?

Absolutely! Swap in a different acid for balsamic like red wine vinegar or lemon juice. Try different dried or fresh herbs like coriander or oregano. You could even sub out the brown sugar for honey or agave! We love the marinade on our coriander-lime chicken, which you can sub in entirely for this one! Also feel free to add in your favourite spices or even hot sauce. Boneless, skinless chicken breasts are the perfect blank canvas to experiment with your favourite flavours.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

What should I serve with this?

Well, since you've already got the grill going, how about some Grilled Corn, Grilled Asparagus, and maybe a Grilled Pineapple Sundae for dessert? (Can you tell we're excited for grilling season? 😅)

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