Balsamic Chicken Breasts

Balsamic Chicken

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You can’t have too many good chicken marinades and I’m definitely adding this one to my collection.


  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound chicken lightly until about ½ inch thick.  Remove plastic wrap.

Place chicken in a gallon zip lock bag set in a shallow dish.  In a small bowl, combine vinegar, oil, garlic and crushed red pepper.  Pour marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.  Drain chicken, discarding marinade.  Sprinkle chicken with salt and black pepper.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilled.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chicken on grill rack over heat.  Cover and grill as above.  Makes 4 servings.

from Dinner on a Dollar magazine
by Better Homes & Gardens