A quick and easy homemade Balsamic Glaze, consisting of only 3 ingredients, will take your chicken to the next level! If you love Balsamic, you will love this chicken… grilled, broiled or baked. Add rice pilaf, green beans and dinner is done!
Grilling is one of my favorite cooking methods for meal time! It’s quick, easy and imparts an extra layer of flavor that only the grill can provide. My husband and I team up whenever it’s time to grill (usually once a week)! He “mans” the grill while I take care of the sides and everything else. Sharing the work helps dinnertime go a lot more smoothly.
When it comes to chicken, we usually stick to a basic barbecue or teriyaki sauce. But, when I first tried this simple Balsamic Glaze I was blown away at how awesome the flavor was! It kicks barbecue and teriyaki sauce to the curb! If you love the taste of Balsamic Vinegar, you are going to love this chicken!
If you don’t own a grill or it’s just not feasible due to the weather, etc…. no worries! Anything that is cooked on the grill can just as easily be broiled or baked in the oven.
The shopping list for this meal is very short!
- boneless, skinless chicken breasts
- black pepper and salt
- Balsamic vinegar
Add in a couple of sides…
- green beans
- rice pilaf
The Balsamic Glaze
Yes… it’s as simple as that!! Less than 5 minutes and you have a delicious sauce!
Trim any excess fat from your chicken breasts and season both sides with pepper and salt. (I skip the salt.) Reserve about 2 tablespoons of the sauce in a small bowl for later. Take the remaining sauce, brush it all over the chicken, and it’s ready to grill, broil or bake! Once the chicken is cooked, you’ll coat the chicken one last time with the “reserved sauce” before serving. The balsamic flavor really comes through together with a touch of sweetness and butteriness (that’s actually a real word… I looked it up!).
On The Side
There are many options when it comes to sides for this chicken. A small serving of a grain or starch such as rice, quinoa, potato or even pasta, together with a large serving of a vegetable, will round out the meal.
I opted to go with a rice pilaf mix because I’m a huge fan. I know… rice pilaf is not the “healthiest” choice when it comes to rice because it is lower in fiber and protein and a little too high in sodium. But, I live by the rule of “moderation”, so it’s okay to enjoy this rice blend once in a great while (I probably make it twice a year.)
Green beans are one of my favorite green veggies! I usually like to buy them fresh and either simmer or roast them. (Check out my recipe for Roasted Green Beans with Garlic!) However, in this case, I opted for my favorite frozen version from Green Giant. So simple… throw them in the microwave for a few minutes, add the slivered almond packet, a pat of butter and pepper to taste.
Tip: When purchasing frozen microwaveable veggies, always go for the ones with No Sauce or Plain. Keep your veggies “clean” by adding your own seasoning at home. Avoid the extra calories, sodium and fat from the pre-sauced versions.
EASY GRILLED CHICKEN WITH BALSAMIC GLAZE
- 4 (5-6 oz each) boneless, skinless chicken breasts, trimmed of fat
- 1/4 cup Balsamic Vinegar
- 2 tbsp butter
- 2 tbsp honey
- black pepper and salt to taste
- Heat the Balsamic Vinegar, butter and honey in a small saucepan over Medium heat until the butter is melted and the mixture begins to lightly bubble. Remove from the heat.
- Transfer about 2 tablespoons of the Balsamic glaze to a small bowl to use later.
- Preheat the grill to Medium and grease grill rack. Season chicken breasts on both sides with pepper and salt. Brush both sides of chicken breasts with Balsamic glaze from the saucepan.
- Place chicken on grill, cover grill and cook 12-15 minutes, turning once or twice, until chicken is no longer pink (thickest is 170 F).
- Remove chicken to serving platter. Using a clean brush, spread the remaining Balsamic glaze all over the chicken and serve.