Grilled balsamic chicken is an easy, flavorful recipe with just six ingredients. The balsamic marinade yields tangy, sweet, and juicy chicken thighs that are perfect for the grill.
Note: this post was originally published in 2019 and updated in 2021 with improved photos and instructions.
If you want to move beyond burgers and hot dogs this summer while keeping things simple, try this easy recipe for grilled balsamic chicken. The marinade uses only a few pantry staples—balsamic vinegar, honey, salt, and olive oil—but delivers a bright, balanced flavor that pairs beautifully with smoky char from the grill.
This version uses boneless skinless chicken thighs, which grill quickly and remain more tender and forgiving than breasts. They stay juicy even if cooked a bit longer, making this a reliable choice for both novice and experienced grillers.
Recipe Ingredients
Ingredient notes
- Balsamic vinegar: Because it’s a main flavor in the marinade, use a balsamic you enjoy—its quality will show in the finished chicken.
- Olive oil: Extra-virgin olive oil works well for flavor, though a light olive oil can be substituted.
- Salt: Fine-grain salt is preferred for marinades because it dissolves more easily, ensuring even seasoning.
Step by step photos
1. Trim any excess fat from the chicken thighs.
2. Add the chicken to a gallon zip-top bag (or a bowl), then add the marinade ingredients.
3. Remove as much air as possible, seal the bag, and massage the marinade around the chicken so every surface is coated. Refrigerate for at least 30 minutes and up to 8 hours.
4. When ready to cook, preheat the grill to medium-high (about 400–450°F). A grill surface thermometer clipped to the grates gives a more accurate reading than a lid thermometer. Remove the chicken from the marinade and pat dry with paper towels.
5. Oil the grill grates with a neutral oil (vegetable or canola) using a paper towel held with tongs to prevent sticking.
6. Place the chicken on the grill and cook for 5 minutes with the lid up. Avoid moving the pieces to develop a good sear.
7. Flip and continue cooking for another 5–6 minutes, or until the internal temperature at the thickest part reaches 165°F.
Tips and tricks
- Use a grill surface thermometer clipped to the grates for accurate temperature readings rather than relying on the lid thermometer.
- Grills often have hotter and cooler spots. If you notice uneven cooking, rotate the chicken pieces halfway through to even out browning.
- Check internal temperatures with an instant-read thermometer a few minutes after flipping. Pieces may finish at different times depending on size and position; remove each piece as it reaches 165°F.
- Let the chicken rest about 5 minutes before serving to allow the juices to redistribute.
Recipe FAQs
Marinate anywhere from 30 minutes to 8 hours. Thirty minutes yields tasty results, but an 8-hour marinade produces a deeper, more developed flavor. If marinating for only 30–120 minutes, consider a light sprinkling of salt just before grilling to boost seasoning.
Yes—boneless skinless chicken breasts can be used. If breasts are large, halve them horizontally or pound them thin so they cook evenly without charring. Adjust cooking time as needed based on thickness.
Cook on a hot grill pan or in a cast-iron skillet over medium-high heat for similar results. A heavy pan will give good searing and grill-like marks.
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📖 Recipe
Grilled Balsamic Chicken
Chicken thighs marinated in a simple balsamic, honey, olive oil, and salt mixture. The result is tangy, slightly sweet, tender, and juicy grilled chicken.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 20 minutes
- Yield: 4 servings
- Category: Main course
- Method: Grill
- Cuisine: American
Ingredients
- 2 pounds boneless skinless chicken thighs (about 8 pieces)
- ⅓ cup balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 2 teaspoons fine-grain salt
- 3 tablespoons honey
- Neutral oil (vegetable or canola) to coat the grill
Instructions
1. Trim any excess fat from the chicken thighs.
2. Place the chicken, balsamic vinegar, olive oil, honey, and salt in a gallon zip-top bag or a medium bowl. Remove air from the bag and seal, or cover the bowl. Massage or stir to coat all surfaces. Refrigerate for a minimum of 30 minutes or up to 8 hours.
3. When ready to cook, preheat the grill to medium-high (400–450°F) for at least ten minutes. Remove the chicken from the marinade and pat dry with paper towels. Right before grilling, oil the grates with a paper towel soaked in neutral oil held with tongs.
4. Place the chicken on the grill and cook for 5 minutes with the lid open. Flip and cook an additional 5–6 minutes, or until the thickest part reaches 165°F.
5. Let the chicken rest for 5 minutes, then serve.
Notes
- If you prefer not to use a zip-top bag, whisk the vinegar, olive oil, honey, and salt in a bowl, add the chicken, stir to coat, and refrigerate covered.
- The chicken is tasty after 30 minutes, but marinating for 8 hours yields the most pronounced flavor.
- For shorter marinades (30–120 minutes), a light sprinkle of salt before grilling can improve seasoning.
- For more accurate grill temperature readings, use a grill surface thermometer clipped to the grates rather than the lid thermometer.