Italian Balsamic Chicken

This is the kind of marinated chicken breast recipe that earns its spot in your weekly rotation, because once you’ve grilled up a batch, dinner’s basically solved for three days. Balsamic vinegar, olive oil, garlic, Italian herbs, and fresh parsley do all the work in a zip-top bag while you go about your day.

Two hours is the minimum marinade time, but four or five will push the flavor deeper without turning the meat mushy (balsamic is gentle that way compared to citrus).

Grill over direct medium-high heat for six minutes a side, letting the sugars in the vinegar caramelize into a sticky, almost-lacquered crust. Let the chicken rest before slicing into quarter-inch strips, which keeps the juices in the meat instead of on your cutting board.

From there, the chicken goes on everything: tucked into flour tortillas with grilled peppers, sliced over a big salad, or plated with white beans and a sharp lemon vinaigrette.

Pro Tips

• Pound the breasts to an even thickness before marinating so they cook evenly on the grill
• Pat the chicken slightly dry before grilling, excess marinade causes flare-ups that scorch the outside
• Slice against the grain for the most tender bite
• Leftovers keep 4 days in the fridge and freeze well for meal prep

Variations

• Add a tablespoon of honey or maple syrup to the marinade for a sweeter, stickier crust
• Swap Italian seasoning for fresh rosemary and thyme when you’ve got them on hand
• Use chicken thighs instead of breasts for juicier results that forgive longer grill times