Savory Balsamic-Glazed Grilled Chicken
Savor the robust flavors of this Savory Balsamic-Glazed Grilled Chicken recipe that boasts tender chicken marinated in a rich blend of balsamic vinegar, chicken broth, and aromatic seasonings. The marinade not only infuses the chicken with a delightful tart-sweet flavor but also creates a glossy glaze when grilled to perfection. This dish is ideal for a summer cookout or a cozy family dinner, and the extra marinade can be used as a delectable dipping sauce. Enjoy it alongside your favorite vegetables or on a bed of greens for a healthy update to your meal. Don’t forget, this versatile marinade also works beautifully on pork chops!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Boneless Skinless Chicken Breast Halves
8 (none)
Chicken Broth
1/2 cup (none)
Balsamic Vinegar
1 cup (none)
Worcestershire Sauce
1 1/2 tablespoons (none)
Chopped Scallions
2/3 cup (washed and chopped)
Minced Garlic
2 tablespoons (minced)
Dry Mustard
2 teaspoons (none)
Fresh Ground Pepper
1 teaspoon (none)
Sugar
2 tablespoons (none)
Dijon Mustard
1/4 cup (none)
Instructions
1
Begin by rinsing the chicken breast halves under cool water and patting them dry with paper towels. This step ensures the marinade adheres properly.
2
Place the chicken breasts inside a gallon-sized zip-top plastic bag. In a mixing bowl, whisk together the chicken broth, balsamic vinegar, Worcestershire sauce, chopped scallions, minced garlic, dry mustard, black pepper, sugar, and Dijon mustard until well combined.
3
Reserve 1/2 cup of the marinade for basting and dipping, then pour the remaining marinade over the chicken in the bag. Seal the bag tightly, removing as much air as possible, and refrigerate. Allow the chicken to marinate for 4 to 6 hours or ideally overnight, turning the bag occasionally to ensure even marination.
4
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade to prevent any contamination.
5
Place the marinated chicken breasts on the grill. Grill uncovered for about 6 minutes on one side. Flip the chicken over, baste it with the reserved marinade, and grill for another 6 minutes or until the chicken is cooked through, reached an internal temperature of 165°F (75°C), and the juices run clear.
6
Once grilled, remove the chicken from the grill and let it rest for a few minutes before serving. Drizzle any additional remaining reserved marinade over the top for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 8 boneless skinless chicken breast halves.
How much balsamic vinegar is required for the marinade?
The recipe requires 1 cup of balsamic vinegar.
What is the recommended marinating time?
It is recommended to marinate the chicken for 4 to 6 hours or ideally overnight.
What should I do before putting the chicken in the marinade?
Rinse the chicken breast halves under cool water and pat them dry with paper towels to ensure the marinade adheres properly.
How much marinade should be reserved for basting and dipping?
You should reserve 1/2 cup of the marinade before adding the raw chicken.
At what temperature should the grill be set?
The grill should be preheated to medium-high heat.
What is the safe internal temperature for the grilled chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How long do I grill each side of the chicken?
Grill the chicken for about 6 minutes on the first side, then flip and grill for another 6 minutes.
Can I use this marinade for other types of meat?
Yes, this versatile marinade also works beautifully on pork chops.
What kind of mustards are used in the glaze?
The recipe uses both 2 teaspoons of dry mustard and 1/4 cup of Dijon mustard.
Is sugar included in the balsamic glaze?
Yes, 2 tablespoons of sugar are included to help create a tart-sweet flavor.
What type of onions are used in the marinade?
The recipe calls for 2/3 cup of washed and chopped scallions.
How much garlic is needed?
You will need 2 tablespoons of minced garlic.
What liquid besides vinegar is used for the marinade base?
1/2 cup of chicken broth is used as part of the marinade base.
Should the chicken be grilled covered or uncovered?
The chicken should be grilled uncovered.
When should I baste the chicken with the reserved marinade?
Baste the chicken after you flip it over on the grill.
What should I do with the marinade that touched the raw chicken?
You must discard the used marinade to prevent contamination.
How do I know the chicken is finished cooking?
The chicken is done when the internal temperature reaches 165°F and the juices run clear.
Should the chicken rest after grilling?
Yes, let the chicken rest for a few minutes before serving to maintain juiciness.
What are some serving suggestions for this dish?
Enjoy it alongside your favorite vegetables or on a bed of greens.
Is Worcestershire sauce an ingredient in this recipe?
Yes, 1 1/2 tablespoons of Worcestershire sauce are added to the marinade.
What is the flavor profile of this chicken?
It features a robust, tart-sweet flavor with a glossy balsamic glaze.
How many total ingredients are used?
There are 10 main ingredients in this recipe.
Can the extra reserved marinade be used as a sauce?
Yes, it can be used as a delectable dipping sauce or drizzled over the top after grilling.
What kind of bag is recommended for marinating?
A gallon-sized zip-top plastic bag is recommended.
Why is it important to remove air from the marinating bag?
Removing air ensures the chicken is fully in contact with the marinade for even flavoring.
What type of pepper should be used?
The recipe specifies 1 teaspoon of fresh ground pepper.
Is this recipe suitable for a summer cookout?
Yes, it is described as ideal for a summer cookout or a cozy family dinner.
What is the first step in the instructions?
The first step is rinsing the chicken and patting it dry.
Does the recipe use chicken broth?
Yes, it uses 1/2 cup of chicken broth to balance the vinegar.