web analytics
Homeamde Hooplah

With summer on the way, I know my future will hold a lot of grilling – although, technically, we don’t own a grill.

What we do own is a Nuwave Oven, which we use for all our grilling needs, and it certainly gets the job done – although we have to do without those pretty dark grill lines.

But then again, being able to get grill-like results in the comfort of my kitchen and being able to clean my “grill” in the dishwasher?

Totally worth the sacrifice.

Quick note: this is not a sponsored post for Nuwave, although the above is an Amazon affiliate link. Nuwave does not even know I exist, other than they accepted our credit card when we bought their products. I just happen to love all of their cooking units and wanted to give them a shout out because without them I wouldn’t have been able to make this recipe. I highly recommend their induction cooktop, too.

We typically use our Nuwave Oven for steaks, but every now and then I get adventurous and try something on the other ends of the meat spectrum. I’ve mentioned before that I’m a bit of a chicken breast fanatic, buying in bulk at Costco and freezing them until the mood strikes me, and yesterday I just happened to be in one of those moods.

I was absolutely craving chicken breast. And not only that, but grilled chicken breast.

It was probably all that “Memorial Day” talk that’s been going around.

So when I started to research different types of marinades, one ingredient practically jumped off the screen and slapped me in the face: balsamic vinegar. I typically only have balsamic vinegar with deep fried seafood (thanks to so many trips to Captain D’s as a kid) but I still keep a bottle of it on hand in our kitchen, just in case, even though I hardly ever make the “right” kind of deep fried fish to use it with.

The time had finally come to branch out and find new uses for my beloved balsamic!

Once I hunted down a recipe that met my requirements (one that must include balsamic vinegar, a short marinate time, and all the ingredients I already have in my kitchen) I got to work. And by “got to work” I mean I thawed the chicken, mixed some ingredients, and then watched the first few episodes of Grace and Frankie on Netflix while I waited for the marinade to do it’s magic.

Seriously, this almost felt like cheating. Sometimes I spend so much time making elaborate meals that I forget just how easy grilling is, especially when you take out all the complications of an “actual” grill.

I could get used to dinners like this every night.

Grilled Honey Balsamic Chicken! A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor! | HomemadeHooplah.com

What I loved most about this marinade was not only the taste but also the effect that the balsamic vinegar had on the chicken. The chicken was extremely tender and juicy, so much so that I think it’s probably the best texture I’ve ever had when cooking chicken. Far too often chicken can be tough and dried out, even after marinating overnight.

I was lucky enough to be able to marinate the chicken for close to 4 hours, which isn’t even that long on the marinating scale, but I still think it made all the difference in the end result. So if you have the time, I highly recommend marinating for at least few hours. You will not regret it.

But on the other hand, if you’re pressed for time (or don’t have Netflix to help ease the wait) then a shorter marinate is still worth it, if only for the taste alone. I’m already trying to think of what else I can soak in this honey balsamic sauce. Or, more accurately, what I wouldn’t soak in it.

Welcome back, balsamic vinegar. Oh, how I’ve missed you.

Grilled Honey Balsamic Chicken! A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor! | HomemadeHooplah.comGrilled Honey Balsamic Chicken! A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor! | HomemadeHooplah.com

Grilled Honey Balsamic Chicken
A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor!
RATE THIS RECIPE:
Votes: 196
Rating: 3.35
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
4
servings
Prep:
10
minutes
Cook:
15
minutes
Passive:
4
hours
Grilled Honey Balsamic Chicken
A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor!
RATE THIS RECIPE:
Votes: 196
Rating: 3.35
You:
Rate this recipe!
Servings:
4
servings
Prep:
10
minutes
Cook:
15
minutes
Passive:
4
hours
ingredients:
Chicken Seasoning
Honey Balsamic Marinade
CHANGE QUANTITY? servings CHANGE UNITS?
instructions:
For the Chicken Seasoning
  1. Place olive oil, salt, black pepper, paprika, and onion powder in a zip lock bag. Add chicken and toss to coat, covering chicken with spices and oil.
For the Honey Balsamic Marinade
  1. In a small bowl, whisk together balsamic vinegar, ketchup, garlic, and honey.
  2. Divide the sauce in half. Pour one half in the bag with the chicken and store the other half in a sealed container (or bowl covered in plastic wrap).
  3. Shake bag with chicken so that the meat is covered in the marinade. Seal bag and refrigerate for at least 30 minutes or up to 4 hours. Also store sealed marinade in the refrigerator until ready to use.
Putting it all Together
  1. When ready, remove chicken from ziplock bag. Discard bag and marinade that the chicken soaked in.
  2. Grill your chicken per typical cook time, usually 3-5 minutes per side (or until no longer pink).
  3. While chicken cooks, take the marinade that was stored separately and heat in the microwave for 30-45 seconds.
  4. Once chicken is cooked, drizzle or brush remaining marinade on top. Serve immediately.
recipe notes:

Recipe adapted from The Recipe Critic.

things you may want (or need!) for this recipe:
This post may contain affiliate links. If you make a purchase through one of those links, I'll receive a small commission. All funds are reinvested back into this blog in order to bring you more tasty recipes. Thank you so much for your support!

25 Responses to Grilled Honey Balsamic Chicken

  1. The glaze on the chicken makes my mouth water, can’t wait to try this tonight!
    Also I’m working for a tech company called Chicory that works with food bloggers to make their recipes shop-able via online grocer. I really like your blog and wonder if you are interested in becoming a Chicory Recipe Partner?

  2. Ok so popped on here from Sits Girls this morning and you caught my eye. We eat chicken breast and salad over the summer, and one look at your chicken and I was in.

    What is awesome about this recipe is that I had everything in the PANTRY!!! Yeah me 🙂

    I had three very large breasts defrosting, and only used one for tonights dinner as I and only one other child was home. It was awesome 🙂

    The rest are marinating over night and we will put on the BBQ tomorrow for dinner with a green leaf salad.

    Thank you, this is a keeper!!

    xoxoxo

  3. Hmm.. That sounds delicious.
    I learned to love chicken. Such an awesome source of protein and made in such an amazing fashion.
    I need to try it one of these.
    Thanks for joining #WednesdaysWisdom.

  4. YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door OPENS tonight at 9pm Pacific Time. 🙂

    ~Lorelai
    Life With Lorelai

  5. If I hide the balsamic vinegar from my guys they would love it. If they see me add it to the marinade they won’t even try. I think I sounds awesome.

    Congratulations on your feature on Happiness is Homemade Linkup.

  6. I don’t grill… Can I cook the chicken on the stovetop? Will that method alter the taste too much?

    • Hey Kisha! Sorry it’s taken me so long to write back. You should probably bake the chicken for a similiar result. Baking for 20 minutes at 450 F should do the trick, but be sure to check for any pink in the chicken before serving. Can bake for 5 minutes more if needed.

  7. Is it OK to marinate longer than 4hours? (I’m thinking of prepping this tonight and baking it tomorrow using the instructions you gave the last commenter.)

  8. We made this tonight and it was fantastic! I only had about 1.15 hr to marinade and it still turned out well and it was easy–especially since these are all ingredients we had on hand. It paired well with roasted veggies (potatoes, carrots, squash, zucchini) tossed in olive oil, salt, pepper, and rosemary. It will be a staple for sure. Thank you!

    • Awesome! I’m glad to hear it turned out so well 😀 And yeah, the marinade is fairly potent, thanks to the balsamic. Makes for an easy weeknight meal, even when there’s not a lot of time to spare.

  9. So VERY Good….just like they said, so tender, juicy and flavorful. I will make this again and again. I doubled the recipe. I served it with risotto on a bed of fresh spinach. YUMMY!!!

    • I’m so glad they turned out so well! 😀 This is still one of my favorite dishes on this little blog. Next time I make it I’ll have to try it with your sides, sounds like a tasty combo!

  10. Sounds delicious! Would you mind sharing directions for how you cooked it in your Nuwave Oven?

    • Hey Cathy! I certainly can 😀 These instructions are for the Elite Nuwave Oven:

      1. Marinade chicken per recipe instructions.
      2. Using the 3 inch rack, spray metal grid with cooking spray.
      3. Place chicken on rack and cook 5 minutes at 400 degrees F. Flip chicken and cook for another 4-5 minutes at 400 degrees F. Since there are multiple versions of the NuWave available, be sure cut into the center of the chicken and check for any pink. If needed, cook in 1-2 minute increments until desired doneness is reached.

  11. I tried this for a family birthday grilling party and it received RAVE reviews. I was only able to marinate in the fridge for 2 hours and the chicken came off the grill tender and juicy. I’ll be making this often…thank you so much for sharing!!! 🙂

  12. Tried the recipe today, the recipe had a lot of potential but the vinegar was incredibly overpowering. We salvaged the chicken by rinsing the marinade out with water and brushing it with barbecue sauce instead.

    I do have to add that I marinated for 4-5 hours, unlike most of the other reviewers that only marinated for 2 or less. I also pan seared my chicken breasts, have a feeling that grilling may have actually resulted in a less vinegary chicken.

Leave a reply

Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

Get Two FREE Mini Cookbooks!

Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
How to Start a Blog

Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

Stay Connected

@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy

Stay Connected

Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy