Grilled Balsamic Chicken

This is my easy peasy go to summertime dish for company or for batch cooking to have leftovers for other meals

I am using four pounds of boneless skinless organic chicken breasts. You can cut this recipe in half if you don’t want this kind of quantity

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What Chicken Breasts are Best to Buy?

Chicken breasts have a bit of a bad rep for being dry, but if you start with good quality chicken, and a marinade with some acid in it, it will be fork tender every time

If you can budget for organic, that would be best. Organic chicken breasts are smaller and more tender. I buy family packs and stock up the freezer when they go on sale

How to Make Chicken Breast Moist and Tender

Other tips for moist tender chicken include slicing the chicken breasts on a bias to the grain in advance of marinating. I slice each chicken breast half into three or four pieces, cutting against, or bias to the grain before dropping them into the marinade

How to Grill Chicken Breast

Going low and slow with the heat of the grill also ensures tender chicken. If the grill temperature is too high, the balsamic marinade will burn instead of caramelizing which can affect the flavor. Make sure the internal temperature of the chicken achieves 165 degrees F before removing it from the grill

How to Marinate Chicken Breast

This recipe uses good balsamic vinegar, fine sea salt, and a splash of olive oil. Make sure you dissolve the sea salt in the balsamic vinegar with a fork to ensure even distribution of salt to the chicken. I like to add some kind of fresh herb to the marinade as well. It just depends on what I have around. Today I am using sage because it has gone wild in my garden with all the rain we have had, but fresh rosemary, oregano, or basil are also a go to.

No fresh herbs? No problem! Try a teaspoon of your favorite Italian seasoning blend. Just be sure to roll the herbs between your fingers before adding to the marinade to break it up and release the flavorful volatile oils inherent in herbs

How to Pick a Good Balsamic Vinegar

Balsamic vinegar should contain grape must only, and no artificial flavorings or colorings like caramel color. Grape must is the juice of freshly pressed grapes before the fermentation process that turns it into vinegar, and give balsamic vinegar its’ distinct silky texture and sweetness. Read your labels carefully. Even some of the more expensive brands have additives

Batch Cooked Balsamic Grilled Chicken with Herbs

4 pounds boneless skinless chicken breasts, preferably organic

1 cup good balsamic vinegar

1 ¼ teaspoons fine sea salt

2 tablespoons extra virgin olive oil

¼ cup chopped fresh herbs e.g. sage, rosemary, basil or 1 tsp dried Italian seasoning

Mix balsamic, sea salt, olive oil, and herbs in your marinating vessel

Slice each chicken breast into three or four pieces, going against the grain, or on a bias to the grain

Add sliced breast pieces to marinade and mix, ensuring each piece is coated

Cover and refrigerate for four to six hours

Grill on medium low, turning once using tongs and a spatula

Continue to grill until internal temperature achieves 165 degrees

Taste and re-season as needed with salt and balsamic before serving