The Best Grilled Chicken Breast
Marinated in a flavorful mix of balsamic vinegar, lemon juice, garlic, and fresh herbs, this grilled chicken breast is juicy, tender, and packed with Mediterranean flair. It's a fast, healthy option for any day of the week, and grilling brings out the best in every bite.
Servings: 4
Calories: 260kcal
Ingredients
- Juice of 1 large lemon about 1/4 cup
- 1/2 cup extra virgin olive oil
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh basil finely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves
- Oil for greasing grill or grill pan
Instructions
Pound the Chicken:
- Use a meat mallet to pound the chicken breasts to an even thickness to ensure even cooking.
Make the Marinade:
- In a resealable bag or shallow bowl, whisk together the balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, salt, and pepper.
Marinate the Chicken:
- Add the chicken to the marinade, making sure it’s well coated. Seal the bag or cover the bowl. Let it marinate for at least 30 minutes or up to 4 hours. If refrigerated, allow the chicken to sit at room temperature for 20 minutes before grilling.
Preheat the Grill:
- Heat your grill to medium-high (375–450°F). Lightly oil the grill grates. If using a grill pan, heat it over medium-high and oil lightly.
Grill the Chicken:
- Remove the chicken from the marinade and discard the marinade. Grill for 3–4 minutes per side, or until the internal temperature reaches 155–160°F. Adjust time based on thickness.
Rest the Chicken:
- Transfer the grilled chicken to a plate and let rest for 5–10 minutes. The internal temperature will continue to rise to a safe 165°F during this time.
Serve and Enjoy:
- Slice and serve warm with your favorite sides, salads, or grains.
Notes
Avoid over-marinating to prevent mushy texture from the acidic ingredients.
Chicken is safe to eat when it reaches an internal temp of 165°F.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze whole grilled breasts for best texture; slice after thawing.