Dinner

Grilled Balsamic Herb Chicken Breast Recipe

ByMaya Arden August 6, 2026August 6, 2026

Introduction

This grilled chicken breast recipe is bursting with bright, herby flavors and a touch of sweetness from balsamic vinegar and brown sugar. It’s simple to prepare and perfect for a quick weeknight dinner or a weekend cookout. Juicy and tender, it’s sure to become a favorite.

The image shows a white rectangular plate with five grilled chicken breast pieces. One piece is whole with a dark brown charred surface and sprinkled with green herb bits, positioned near the top left corner. Four of the pieces are sliced into thick layers, revealing the light brown cooked inside with a shiny, slightly oily texture. The char marks are deep brown and black, and the chicken is drizzled with a rich, glossy sauce that pools slightly on the plate, mixed with scattered green parsley leaves. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cloves garlic, finely chopped
1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil
2 tablespoons brown sugar

1 teaspoon dried rosemary
1 teaspoon dried thyme

4 (6- to 8-ounce) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper

Chopped fresh parsley, for serving

Instructions

Step 1: In a medium bowl, whisk together the garlic, balsamic vinegar, olive oil, brown sugar, rosemary, and thyme. Season generously with kosher salt and freshly ground black pepper. Set aside 1/4 cup of the marinade for basting later.
Step 2: Add the chicken breasts to the bowl with the remaining marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes or up to overnight for best flavor.

Step 3: Preheat your grill to medium-high heat and let it heat for about 5 minutes. Place the chicken on the grill and cook, basting occasionally with the reserved marinade and turning halfway through, until the internal temperature reaches 165°F (74°C), about 6 minutes per side.
Step 4: Transfer the grilled chicken to a serving platter and sprinkle with chopped fresh parsley before serving.

Tips & Variations

For even more flavor, marinate the chicken overnight to let the herbs and garlic fully penetrate the meat.

Try adding a squeeze of fresh lemon juice to the marinade for a bright citrus note.
If you don’t have a grill, cook the chicken breasts in a hot cast-iron skillet or broil them in the oven, basting as you would on the grill.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the chicken moist and tender.

How to Serve

Two large grilled chicken breasts with dark grill marks cover nearly the whole frame, placed on a smooth white plate. The chicken's brown surface is shiny from glaze and sprinkled with chopped green herbs in small, uneven bits. A woman's hand with white nail polish is gently scattering fresh green herbs over the right piece of chicken. The background is a white marbled texture, adding a clean yet simple look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and proper marinade absorption. If using frozen chicken, thaw completely in the refrigerator before marinating and grilling.

How can I tell when the chicken is done without a thermometer?

If you don’t have an instant-read thermometer, cut into the thickest part of the chicken breast; the juices should run clear and the meat should be no longer pink inside.