A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

My Hot Southern Mess
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.

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  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.

  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.

  • Remove chicken from marinade and discard used marinade.

  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

548 calories; 29.9 g total fat; 65 mg cholesterol; 1425 mg sodium. 47.6 g carbohydrates; 24.4 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2020
I made this exactly as directed and the sauce was tasty. I baked it instead of grilled it and used half the marinade that was left before I put it in oven. I ended up with a lot of extra marinade. Would probably use half the amount next time. But simple enough and everyone in my house ate it, even my extremely picky son. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/15/2020
I made this exactly as directed and the sauce was tasty. I baked it instead of grilled it and used half the marinade that was left before I put it in oven. I ended up with a lot of extra marinade. Would probably use half the amount next time. But simple enough and everyone in my house ate it, even my extremely picky son. Read More
Rating: 5 stars
08/12/2019
Aged balsamic vinegar is the key. Definitely will make it again. Absolute keeper! Read More
Rating: 5 stars
10/20/2019
This will be my third time making this terrific marinade. We love it. It's on my regular rotation. Today, I'm splitting a whole chicken for the grill and will use the full recipe (no adjustment, like that feature BTW) I found 1 to 1 1/2 hr fridge time is all it needs for our taste. Bonapetite. Read More
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Rating: 5 stars
10/01/2019
Since I first made this dish it has been a favorite. My husband wants it at least twice a month. And it's so easy to make. Par it with a nice salad and I also made some garlic and olive oil noodles and also garlic bread. Perfect simple and delicious meal Read More
Rating: 5 stars
09/23/2019
I just adjusted it to make for 7 but delicious Read More
Rating: 4 stars
04/15/2020
I made this exactly as directed and the sauce was tasty. I baked it instead of grilled it and used half the marinade that was left before I put it in oven. I ended up with a lot of extra marinade. Would probably use half the amount next time. But simple enough and everyone in my house ate it, even my extremely picky son. Read More
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