An easy grilled chicken recipe that can be made in a grill pan or on an outdoor grill.
My husband and I have been trying to figure out charcoal grilling these last few weeks. We hadn’t tried it out until this summer and I had no idea how different it would be from using a gas grill!
Until I have more confidence using a charcoal grill, I will stick to my cast iron grill pan. Balsamic grilled chicken is my favorite kind of chicken to make. I grill them up and keep them in the fridge for salads, but they’re also great on their own.
To make the chicken, all we need to do is marinate it for thirty minutes and then grill it in a grill pan. My marinade happens to be a balsamic vinaigrette. You can make extra to set aside for salads as I do!
Try slicing some strawberries in there, it’s my all-time favorite summer salad. But if you’re not feeling like lettuce, I could see this grilled chicken also going well in a panini. All the possibilities…
- ¼ cup balsamic vinegar
- 3 tbsp water
- ⅓ cup olive oil
- 1 tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sugar
- 1 + ½ tsp salt
- 1 tsp black pepper
- 2 large chicken breasts, boneless and skinless
- In a jar with a tight-fitting lid, add all of the ingredients for the marinade. Shake vigorously until well combined and emulsified.
- Slice the chicken breasts in half lengthwise to make them thinner.
- In a large bowl, add the chicken breast and pour over the marinade, making sure the chicken is fully coated.
- Cover and let marinate for 30 minutes.
- Heat up a grill pan or outdoor grill with medium-high heat. If you are using a grill pan indoors, make sure you use the vent, this gets smoky.
- Lay the chicken on the grill and cook for 5-6 minutes on each side or until the chicken is fully cooked. (165 F is recommended internal temperature)
- Allow the chicken to rest for 5 minutes before slicing.