Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

How to make Grilled Chicken with Balsamic Vinegar:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
3. Trim chicken and make small crosswise slits,
4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
7. Then rotate and cook a few minutes more to get those criss-cross marks.
8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
9. Serve Balsamic Grilled Chicken hot, and wait for raves.

Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

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I love this sweet and savory pear pizza with mozzarella, onions, and our homemade balsamic glaze. It’s also easy, and you can make it with homemade or store-bought pizza dough!

We love playing around with savory and sweet. This easy pear pizza recipe has a little of both. The pear becomes sweet and tender, onions are savory with thyme, and a simple balsamic syrup adds a pop of flavor. It might sound odd to add fruit to pizza, but trust me, this pizza is delicious!

This is perfect for an easy weekday dinner since it takes just over 30 minutes. It can even double as an easy appetizer for the next time you entertain (just cut the slices a little smaller). I use my homemade pizza dough to make it, but your favorite store-bought pizza dough will work! For more pizza recipes, see our ultimate cheese pizza, Margherita pizza, and this butternut squash pizza!

Key Ingredients

• Pizza Dough: I’ve made this with great success with store-bought and homemade pizza dough. The dough shown in our photos is a generic store-bought dough. When I have the time, I love this homemade pizza dough, but use what you have!
• Pear: Choose a juicy and ripe pear. Apples are a great substitute if you don’t have access to pears.
• Onion and Thyme: I saute the onions with olive oil and fresh thyme, which enhances the savory flavors of this pizza. Fennel or shallot would be amazing, too.
• Mozzarella: I love the block mozzarella for this pizza because it melts so nicely. However, you can substitute fresh mozzarella if you prefer it.
• Pecans: These are optional, but I love the crunch they add. Walnuts would be really good, too.
• Balsamic Glaze: You can buy balsamic glaze, so if you have some, use it! If not, our recipe below shares how to make it using plain balsamic vinegar and brown sugar.

Balsamic Pear Pizza

• PREP
  15 mins
  
• COOK
  20 mins
  
• TOTAL
  35 mins
  

I love this sweet and savory pear pizza with mozzarella, onions, and our homemade balsamic glaze. The balsamic syrup adds a pop of flavor and acid.

4 Servings

You Will Need

1 recipe homemade pizza dough or 12 ounces store-bought pizza dough

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 teaspoon chopped fresh thyme

1 pear

1 tablespoon lemon juice

1 cup (113g) shredded mozzarella cheese, 4 ounces

1/2 cup pecan halves

1/4 cup balsamic vinegar

2 tablespoons brown sugar

Directions

1Preheat the oven to 400°F (204°C). Spray a rimmed baking sheet with cooking spray.

2Form the pizza dough into a 15-inch by 10-inch rectangle (it doesn’t have to be exact, just close). Place the dough on a baking sheet and bake for 8 minutes.

3Meanwhile, add 1 tablespoon of olive oil to a large skillet over medium heat. When the oil is hot, add the sliced onions, thyme, and 1/2 teaspoon of salt. Cook, stirring occasionally, for 3 to 5 minutes or until the onions are translucent and begin to brown around the edges.

4Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss.

5Drizzle the remaining tablespoon of olive oil over the baked pizza crust, then scatter the onions, mozzarella cheese, pear slices, and pecan halves on top.

6Bake the pizza for 6 to 10 minutes until the cheese has melted and starts to bubble.

7While the pizza bakes, add the balsamic vinegar and brown sugar to a small saucepan over medium heat, then bring to a simmer. Cook for 2 to 3 minutes until thickened to the consistency of a thin syrup.

8Drizzle the balsamic syrup over the baked pear pizza and serve.

Adam and Joanne’s Tips

• Balsamic glaze: Depending on where you shop, you may be able to find a balsamic glaze. If you have this, there is no need to make the balsamic and brown sugar syrup.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
487
/
Total Fat
31.8g
/
Saturated Fat
5.6g
/
Cholesterol
5.1mg
/
Sodium
450.1mg
/
Carbohydrate
38.7g
/
Dietary Fiber
5.1g
/
Total Sugars
12.4g
/
Protein
13.5g

AUTHOR:

Adam Gallagher

Previous Post: Easy Sweet Potato Pie
Next Post: Easy Fry Sauce

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This balsamic vinaigrette recipe is one of those dressings I always come back to. It’s tangy, a little sweet, and honestly, it is so much better than store-bought!

I love making salad dressings from scratch, and this balsamic vinaigrette is the one I reach for most. We almost always have everything on hand, and it’s delicious on just about any salad you can think of.

You’ll find our basic balsamic vinaigrette recipe below, plus two fun variations: a creamy version and a strawberry one. We especially love drizzling it over our balsamic strawberry salad!

Key Ingredients

• Balsamic Vinegar: Use what you have. Most of us have the less expensive bottles with thin, pretty tart vinegar inside. That’s what I’ve assumed in our recipe below. If you have thicker, aged balsamic vinegar, it will still be lovely in our recipe. We recommend tasting it before using it to make the dressing. If it already tastes syrupy and sweet, you can probably skip the sweetener. If it’s tart and acidic, you’ll want to add a little sweetness with maple syrup, honey, or jam.
• Dijon Mustard: We use mustard in many of our salad dressing recipes and love it in this balsamic dressing. It helps the ingredients emulsify and makes it taste more like what you are served in nicer restaurants. Whole-grain mustard is a good substitute.
• Olive Oil: Use your favorite extra-virgin olive oil. I like fruiter, lighter olive oils, but use what you have or love.
• Sweetener: Maple syrup and honey are lovely (I only add a little bit) and balance the tartness of balsamic vinegar.

Find the full recipe with measurements below.

How to Make the Best Balsamic Vinaigrette

Tip 1: Whisk everything but the oil first. To get a really nice emulsion, whisk your balsamic, mustard, sweetener, salt, and pepper together until well combined. Then slowly stream in the olive oil, whisking as it is added.

Tip 2: Be ready to adjust to taste. Balsamic vinegar varies in sweetness, thickness, and acidity. Less expensive bottles are usually thinner and quite tart, while more expensive bottles can be syrupy and sweet. You can use either in our recipe, but it’s helpful to know what you are starting with before adding your sweetener. If your vinegar is tart, add the sweetener as recommended below. If it’s already sweet, hold off, make the dressing without sweetener, then adjust to taste.

Recipe Variations

• Make it creamy. If you prefer creamy dressings, add a spoonful of mayonnaise, sour cream, plain yogurt, or crème fraîche (my favorite).
• Add jam. Honey or maple syrup are in our basic recipe, but to add more fruity flavor, swap the sweetener with your favorite jam. Strawberry jam is incredible. Fig jam pairs really well with balsamic, and I adore this peach jam!

More Homemade Salad Dressing Recipes

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I’ve been on a balsamic kick lately. Drizzling it on salads, veggies, and even watermelon! But this Balsamic Chicken marinade is pure magic. It’s tangy, a little sweet, and makes everyday chicken taste incredible!

Balsamic Chicken Marinade Ingredients

• For sweetness: If you prefer brown sugar, it swaps in easily for the honey. Want it sweeter? Then add a tablespoon or two more of honey.
• Add fresh herbs: Not into Italian seasoning? Skip it and toss in some chopped fresh herbs instead, about a teaspoon each. Rosemary, thyme, and oregano all play really well with balsamic.
• Balsamic vinegar: No need to splurge here, affordable balsamic works perfectly since it gets mixed in. Save the fancy stuff for a drizzle on top when serving.

How to Make Balsamic Chicken Marinade

This easy balsamic chicken marinade takes 5 minutes to prepare! Just whisk the ingredients together and pour them into a large zip-top bag with your chicken!

1. Combine: Add the chicken breasts to a gallon ziplock bag, then set aside. Add the balsamic vinegar, olive oil, honey, garlic, mustard, Italian seasoning, salt, and pepper to a medium bowl, mix until fully combined.
2. Marinate: Pour the marinade over the chicken in the bag and close it. Be sure to press out all the air from the bag. Squish the chicken around to ensure all of it is covered with the marinade. Set it aside to marinate at room temperature for 1-1 ½ hours, or in the fridge for up to 8 hours. *Tip: Don’t marinate too long. If you do it over 8 hours (or 2 at room temp), the vinegar can make it mushy.
3. Cook: Once finished marinating, discard the sauce and cook the chicken using your preferred cooking method. *Cooking instructions in recipe card below.

More Marinade Recipes

A good marinade can turn a simple meal into something amazing! It adds flavor, softens the meat, and makes it juicy and delicious. Here are some other tried and true favorites!

Dinner

Salmon Marinade

32 minutes

Dressings, Sauces, and Dips

Skirt Steak Marinade

2 hours 10 minutes

Dressings, Sauces, and Dips

The Best Shrimp Marinade

1 hour 5 minutes

Recipe Skill Levels

Pork Chop Marinade

5 minutes

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The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Watch How To Make These Grain Bowls

I Love a Good Grain Bowl.

What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.

Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

This grain bowl is:

• really delicious
• colorful
• packed with nutrition
• calorie-dense (in a good way)
• super satisfying
• adaptable (pick and choose your favorite roasted vegetables)
• really good with or without protein
• playful

A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.

Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.

How To Make These Grain Bowls

We’re working with just three steps here. THREE STEPS.

1. Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
2. Cook the Rice: I’d start this right away since wild rice can take some time.
3. Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!

Once you have all your elements ready to go, all you need to do is assemble in bowls.

How To Meal Prep This

One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:

• Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
• The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.

When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!

More Ideas For This Grain Bowl

This grain bowl is as versatile as it gets.

Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.

Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.

Don’t have the patience to roast beets? Get pre-cooked ones at the store.

Don’t LIKE beets? Sub in another favorite roasted vegetable.

Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.

However you do it, this rainbowy grain bowl has totally got your back.

Frequently Asked Questions About This Recipe

Can I use a different grain?

Yep! Swap in quinoa, farro, or your favorite grain.

What other vegetables could I use?

Roasted carrots, cauliflower, and/or brussels sprouts would work great here.

What other cheese could I use?

Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.

How can I add protein to this?

This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.

Can I make this vegan?

Yes! Skip the cheese and skip the mayonnaise.

Print

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Description

The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

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Notes

For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating. 

• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Lunch
• Method: Bake
• Cuisine: American

Keywords: grain bowl, grain salad, wild rice salad, sweet potato salad, roasted beets, goat cheese

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One More Thing!

This recipe is part of our best healthy meal prep recipes page. Check it out!

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