prep time 10 MINUTES
cook time 10 MINUTES
total time 20 MINUTES

Grilled Chicken with Balsamic Vinegar is a favorite recipe I’ve made for years.


  •  8 boneless, skinless chicken breasts


  •  2/3 cup balsamic vinegar
  •  1/4 cup Dijon mustard
  •  1/4 cup olive oil
  •  1 T dried parsley
  •  1 T dried shallots or onion (or 2 T minced fresh shallots or onion)
  •  1 T Spike seasoning (see notes)
  •  1 tsp. dried thyme
  •  1 tsp. garlic powder
  •  1/2 tsp. coarse ground black pepper

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  1. (Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)
  2. If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots (or onions), Spike seasoning, dried thyme, garlic powder, and black pepper.
  3. Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
  4. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I like to make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to.
  5. Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. (Marinating all day is fine if you’re not going to be home.)
  6. When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade, and let chicken come to room temperature while you heat the grill.
  7. Oil the grill (a wadded-up paper towel dipped in oil works well) or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high.  (You can only hold your hand there for a few seconds.)
  8. When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.
  9. As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more.
  10. When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch, probably only a few minutes longer on the second side unless your chicken breasts are really thick. (Actual cooking time will vary depending on chicken thickness and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
  11. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.



If you don’t have Spike Seasoning (affiliate link) use another all-purpose seasoning blend; Spike is not Paleo or Whole 30 approved.

Nutritional information is calculated assuming more than half of the balsamic vinegar is discarded in the marinade.

Recipe created by Kalyn many years ago.





Serving Size

1Amount Per ServingCalories291Total Fat11gSaturated Fat2gTrans Fat0gUnsaturated Fat8gCholesterol102mgSodium868mgCarbohydrates4gFiber1gSugar4gProtein38g

By Admin

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