You know, I still remember the first time I served this incredible Balsamic Glazed Chicken at a family gathering. It was one of those warm Saturday evenings, and I really wanted to impress my relatives while making sure everyone could enjoy it, no matter their dietary needs. As the chicken cooked and that amazing smell of sweet balsamic vinegar and garlic started filling my kitchen, it just brought back all these happy memories of family dinners back home in Brazil. And then seeing everyone’s faces light up when I served it that night? Pure magic! It really proved to me that even a simple chicken dish can bring people together and create such joy. That night totally cemented my belief that gluten-free food can be just as delicious and satisfying for everyone.
Why You’ll Love This Balsamic Glazed Chicken
Seriously, this recipe is a winner for so many reasons! You’ll love it because:
- It’s incredibly quick – dinner ready in under an hour!
- The flavor is just *chef’s kiss* – that sweet and tangy balsamic glaze is divine.
- It’s naturally gluten-free, so everyone can dig in.
- It’s a total crowd-pleaser that even picky eaters adore.
Ingredients for Balsamic Glazed Chicken
Alright, gathering your ingredients is the first step to chicken perfection! Don’t worry, it’s all pretty straightforward. You’ll need some good quality chicken breasts – slicing ’em lengthwise (butterflying, we call it!) makes them cook super fast and evenly. Then, we’ve got the marinade magic: that gorgeous balsamic vinegar, good olive oil, some dried oregano for that classic taste, a touch of honey for sweetness, and Dijon mustard to give it a little zip. And for that final touch, just a bit of balsamic glaze is key. Easy peasy!
- For the Chicken:
- 1 1/4 lb boneless skinless chicken breast, sliced lengthwise (AKA butterflied)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- For the Marinade:
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- For Basting:
- 2–3 tablespoons balsamic glaze
Essential Equipment for Making Balsamic Glazed Chicken
To get this delicious Balsamic Glazed Chicken on the table, you’ll want a few trusty tools. A grill is my go-to for that perfect char, but you can adapt it! You’ll need a shallow dish or a Ziploc bag for marinating the chicken. Grab some tongs for flipping, a pastry brush for that lovely glaze, and definitely a meat thermometer to make sure your chicken is cooked just right – no guesswork needed!
How to Prepare Balsamic Glazed Chicken: Step-by-Step
Alright, getting this amazing Balsamic Glazed Chicken onto your table is totally doable, even on a weeknight! We’re talking simple steps that deliver HUGE flavor. Just follow along, and you’ll see!
Preparing the Chicken Cutlets
First things first, let’s prep that chicken. You’ve got your boneless, skinless breasts, right? Now, carefully slice each one in half horizontally to make them thinner, like butterfly wings. This makes sure they cook quickly and evenly. Trim off any gnarly bits of fat you don’t want. Then, give ’em a good pat dry with paper towels – this helps the seasoning stick. Finally, season both sides generously with that kosher salt and black pepper. Easy peasy!
Creating the Flavorful Marinade
Now for the flavor party! Grab a shallow dish or a Ziploc bag – whatever you prefer for marinating. Toss in your balsamic vinegar, that good olive oil, a teaspoon of dried oregano, the honey, and a dollop of Dijon mustard. Give it a little whisk or swirl until it’s all mixed up. Pop your seasoned chicken in there, flip ’em around so they’re coated all over. Let them hang out in there and soak up all those yummy flavors for at least 30 minutes. If you have more time, even better – up to 24 hours in the fridge is fantastic, and you can find all sorts of recipe inspiration for making ahead!
Grilling and Basting Your Balsamic Glazed Chicken
Time for the grill! Get it nice and hot, aiming for about 500 degrees Fahrenheit. Don’t forget to oil those grates so nothing sticks. Carefully take the chicken out of the marinade, letting any extra drip off, and lay it on the hot grill. Now, here’s where the magic happens: grill for about 3 minutes, then give each piece a little turn (rotate them 90 degrees) *without* flipping, and go for another 3 minutes. Flip the chicken over, and this is when you’ll brush on that lovely balsamic glaze on each piece. Cook for another 4-6 minutes, turning halfway through, until your meat thermometer reads 165 degrees Fahrenheit. Total grilling time should be around 10-12 minutes. Trust me, a thermometer is your best friend here to avoid drying it out! For more grilling goodness, check out this balsamic grilled chicken recipe.
Resting and Serving the Chicken
Almost there! Once the chicken is cooked through and looks absolutely gorgeous, take it off the grill. Put it on a clean plate and let it rest for a good 5 minutes. This is super important – it lets all those juicy flavors settle back into the meat. After resting, you can slice it up or serve the pieces whole. It’s ready to wow your taste buds!
Tips for Perfect Balsamic Glazed Chicken
Okay, so you’ve got the basic recipe, but let me give you a few of my favorite tricks to make this Balsamic Glazed Chicken absolutely sing. First off, don’t skimp on the quality of your balsamic vinegar for the marinade; a good quality one makes a world of difference in that tangy-sweet flavor. Also, make sure those chicken breasts are *really* dry after you pat them down – extra moisture is the enemy of a good sear on the grill! And remember, that internal temperature of 165°F is your golden ticket. I even keep a little laminated chart near my grill with common cooking times, just in case. It’s the little things that make all the difference, trust me! You can learn more about my culinary philosophy right here.
Ingredient Notes and Substitutions for Balsamic Glazed Chicken
Let’s talk ingredients for a sec! For the marinade, I love using a good quality balsamic vinegar – it really makes a difference in that rich, tangy flavor. If you don’t have it, a decent red wine vinegar can work in a pinch, but honest, balsamic is best! Olive oil is great, but avocado oil is another fantastic option if you have it. And honey? Maple syrup is a pretty darn good substitute if you’re out, or even a touch of agave. Just remember, the goal is always deliciousness!
Serving Suggestions for Balsamic Glazed Chicken
So, you’ve got this amazing Balsamic Glazed Chicken ready to go – now what? It’s super versatile, truly! For a full gluten-free dinner, I love pairing it with some roasted veggies like asparagus or broccoli. Or, toss some over a bed of mixed greens for a fantastic salad. Feeling pasta-y? It’s amazing with a simple spaghetti or linguine – check out these pasta dinner ideas to get you started!
Frequently Asked Questions About Balsamic Glazed Chicken
Got questions about whipping up this Balsamic Glazed Chicken? I totally get it! Here are a few things folks often ask:
Can I make this indoors if I don’t have a grill?
Absolutely! If the weather’s not cooperating or you don’t have a grill, no worries. You can totally pan-sear this chicken in a hot skillet on your stovetop. Just get a little oil hot over medium-high heat, sear the chicken cutlets for about 4-5 minutes per side until they’re golden brown and cooked through. You can even finish them under the broiler for a minute if you want a little extra color. It comes out just as yummy!
How long does it *really* need to marinate?
So, the recipe says at least 30 minutes, and that’s a good starting point for flavor to really soak in. But if you can let it go longer, like 2-4 hours in the fridge, you’ll get an even deeper flavor. Honestly, I’ve totally forgotten about chicken in the marinade overnight, and it was still fantástico! Just make sure it’s sealed well if it’s going in the fridge for a long time. It’s always good to reach out if you have more specific questions, we’re happy to help!
Is this recipe *truly* gluten-free?
Yes, it sure is! That’s one of the things I love most about this Balsamic Glazed Chicken. All the ingredients in the marinade and glaze are naturally gluten-free. We’re talking balsamic vinegar, olive oil, honey, Dijon mustard, and spices. Just double-check your balsamic glaze if you buy it pre-made, but most are naturally gluten-free buddies. It’s a fantastic healthy dinner recipe option for all sorts of diets!
Can I use chicken thighs instead of breasts?
You know, chicken thighs are super forgiving and always stay moist. You can absolutely use boneless, skinless chicken thighs here! They might take a little longer to cook on the grill or in the pan, so just keep an eye on that meat thermometer. Aim for that same 165°F internal temperature, and you’ll be golden. The flavor will be just as amazing!
Nutritional Information
Just a heads-up, the nutritional info for this Balsamic Glazed Chicken is an estimate, okay? Things can change a little depending on the exact brands you use and, of course, how big your chicken pieces end up being. But generally, you’re looking at around 300-350 calories per serving, with a good punch of protein and healthy fats. Delicious *and* reasonable!
Share Your Balsamic Glazed Chicken Creations!
So, how did your Balsamic Glazed Chicken turn out? I’d absolutely love to hear all about it! Drop a comment below and let me know what you thought, or if you tried any fun twists. If you snapped some pics, tag me on social media – seeing your delicious creations makes my day! And don’t forget to check out our privacy policy to see how we keep your info safe!
Balsamic Glazed Chicken
Ingredients
Equipment
Method
- Slice chicken breast in half lengthwise to create thin cutlets. You should have 4-6 pieces. Trim excess fat. Pat chicken dry with paper towels and season both sides with salt and pepper.
- In a shallow dish or Ziploc bag, combine balsamic vinegar, olive oil, oregano, honey, and Dijon mustard. Whisk or mix until combined. Place chicken breasts in the dish or bag, flipping to coat evenly. Marinate for at least 30 minutes, or up to 24 hours.
- Preheat your grill to 500 degrees Fahrenheit. Oil the grill grates. Remove chicken from the marinade, shaking off excess, and place on the grill. Discard the excess marinade. Have balsamic glaze ready for basting.
- Grill chicken for 3 minutes. Rotate the breasts 90 degrees, keeping them on the same side, and grill for another 3 minutes. Flip the chicken and brush balsamic glaze on each piece. Cook for 4-6 minutes more, rotating halfway through, until the internal temperature reaches 165 degrees Fahrenheit. Total cook time is typically 10-12 minutes. Avoid overcooking.
- Flip the chicken again and brush the remaining side with balsamic glaze. Remove to a plate and let rest for 5 minutes before slicing and serving.
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.