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Victoria Haneveer

Honey and Garlic Balsamic Chicken Marinade

Boneless chicken breasts are coated in balsamic vinegar, honey, garlic and fresh basil before grilling. The honey adds mild sweetness and helps the surface brown.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating and Resting Time 4 hours 5 minutes
Total Time 4 hours 25 minutes
Servings: 4
Course: Marinade
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 4 boneless, skinless chicken breasts, about 4 ounces (115 grams) each
  • 3 garlic cloves, minced
  • 1 tablespoon honey
  • ¼ cup (60 ml) balsamic vinegar
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil

Method
 

  1. Whisk the garlic, honey, balsamic vinegar, basil and olive oil together in a bowl.
  2. Put the chicken breasts in a large zip-top bag or shallow glass dish.
  3. Pour the mixture over the chicken and turn each piece until well coated. Seal the bag or cover the dish and refrigerate for 4 hours.
  4. Preheat a grill or grill pan to medium heat.
  5. Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for about 5 minutes per side, depending on thickness.
  6. The chicken is ready when the thickest part reaches 165°F (74°C). Rest it for 5 minutes before serving.

Notes

  • Agave syrup can replace the honey in the same amount.
  • Honey can darken quickly, so lower the heat if the chicken browns before it’s cooked through.
  • Try to use chicken breasts of a similar thickness so they finish cooking at about the same time.
  • A tablespoon of dried basil can replace the fresh basil.