Best 8 Grilled Chicken With Balsamic And Herbs Recipes

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

GRILLED CHICKEN WITH BALSAMIC AND HERBS

Steps:

• In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
• Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
• Preheat barbecue to medium.
• Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
• Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
• Remove chicken from heat and cover with foil for 5 minutes before serving.

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

BALSAMIC GARLIC AND HERB CHICKEN

Steps:

• Combine flour, salt and pepper. Dredge chicken in flour mixture.
• Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned.
• Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in the skillet.
• Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
• Stir in tomatoes and green chiles and garlic and herb sauce mix until combined.
• Return chicken to skillet. Reduce heat to medium and cook, uncovered 5 minutes or until done.
• Stir in 1/4 cup green onions.
• Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.