Chicken On The Grill is always a hit for dinner! This flavorful balsamic marinade can also be used on turkey, pork or any cut of chicken!
Be sure to check out our other super popular chicken marinade, with a little secret ingredient that makes everyone ask for the recipe! Serve this chicken with a delicious homemade Caesar Salad and some Roasted Vegetables!
Grilled Chicken Breast Recipe
We always seem to have boneless, skinless chicken breast in our refrigerator or freezer, but this chicken marinade works on all kinds of chicken! Chicken on the Grill can mean thighs, drumsticks, bone-in breasts, all of them will work.
This chicken marinade also doesn’t have to be used only on chicken! Pork tenderloin or turkey cutlets are going to be amazing in this balsamic marinade recipe. Just make sure to give the marinade enough time to soak into the meat and the flavor is going to blow you away.
How Long Do You Have To Marinate This Chicken?
A solid 4 hours will do if that’s all the time you have, but overnight really works best. In a pinch of course, a few hours is better than nothing, but for the true flavors of this marinade to penetrate the chicken 8 hours or up to overnight works perfectly.
This marinade recipe also makes for the most juicy, never dry chicken on the grill you’ve ever had. You can see in the picture above how much juice is on the plate from this grilled chicken. After slicing this chicken breast we always pour any juices from the plate right on top!
How Do You Grill Chicken Breast So The Chicken Isn’t Dry?
The marinade is going to help you out a lot here. But other than a really good marinade, you need to follow a few steps to help make this grilled chicken super juicy and not dried out!
Make sure the grill is at the right temperature: A medium to medium low grill (about 375-400 degrees) is what we’re looking for here. If the heat is too high the marinade is going to burn and the chicken won’t be cooked to the right temperature before you need to take it off the grill.
Cook the chicken to the right temperature: Chicken breast needs to be cooked to 165 degrees, but you want to take the chicken off before that. Resting the chicken will add another 5-10 degrees so if you take it off at 165 it will be dried out and over cooked by the time it’s done resting. Take the chicken breast off the grill at about 155 degrees, add to a plate and cover with foil for 10 minutes before serving and you should be at the perfect temperature!
How Do You Keep Chicken From Sticking To The Grill?
Especially when you’re using a marinade like this one that has some sweet ingredients in it, you’re going to want to make sure your chicken doesn’t stick. Some people like to use a cooking spray on the grill before grilling, I know that’s a no no in the grilling world but you do you.
If you’re grilling your chicken correctly though, once you get those nice charred grill marks the chicken should naturally release from the grates, it’s also how you know it’s ready to flip.
Flipping the chicken before it’s ready will make the chicken tear, so if it’s stuck just give it another minute or two!
Looking For More Grilling Recipes?
- Dan’s Famous Whiskey Flank Steak
- Bourbon Steak Kabobs
- Grilled Teriyaki Chicken
- Homemade Hamburger Patties
- Juicy Grilled BBQ Pork Chops
- Grilled Chicken Nuggets
Chicken on the Grill is on our menu all summer long! This herby, sweet balsamic marinade works with turkey and pork too! Make sure to make a lot of chicken here, the leftovers are amazing!
- 2 pounds chicken (breasts, thighs, chicken legs)
- 1/4 cup hoisin sauce
- 2 tablespoons barbecue sauce
- 1 tablespoon chopped garlic
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon dried parsley
- 1/2 cup olive oil
- Add all the ingredients for the marinade into a bowl and whisk together to combine.
- Add the chicken to a resealable bag or a dish. Pour the marinade into the bag (or dish) making sure the the chicken is completely covered in the marinade. Place in the refrigerator for at least 4 hours or up to overnight. The more time the chicken is in the marinade the better the flavor will be!
- Preheat the grill to a medium heat, about 375-400 degrees. Remove the chicken from the marinade, discarding the marinade, and place onto a plate. Once the grill is preheated, add the chicken and let cook for 4-5 minutes on each side until the temperature is about 150-155 degrees. If you try and turn the chicken and it’s sticking, give it a minute or two more for the chicken to release from the grill.
- Remove the chicken to a plate and cover with foil for 5-10 minutes. Serve the chicken breasts whole or slice and serve on a platter with the juices from the plate poured on top.
Leftover chicken will keep in the refrigerator for 3 days. This chicken can also be frozen for meal prepping at a later time!
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: mantitlement, chicken on the grill, grilled chicken recipes, grilled chicken breasts, marinated chicken recipes, chicken marinade recipe, healthy recipes, low fat recipes