A tangy balsamic marinade is all you need for easy and flavorful grilled chicken. Serve with cool and creamy blue cheese sauce that doubles as a delicious salad dressing.
This grilled balsamic chicken is the key to delicious summer meals.
This marinade comes together with ingredients likely already in your pantry. No need to dirty a bowl or mason jar. Just mix the ingredients in a zipper-top bag that we'll use to marinate the chicken.
Blue Cheese Sauce
- Blue cheese - I love Danish blue cheese for its creamy texture and excellent flavor. I highly recommend buying a wedge and crumbling it yourself. It stays much fresher and won't dry out as the pre-crumbled cheese does.
- Greek yogurt - Sour cream can be substituted.
This makes a large batch, so keep the extra on hand to use as a salad dressing, as a dip for chips and veggies, or as a topping on a juicy burger.
See the recipe card for complete instructions and ingredient amounts.
- Add the marinade ingredients to a large zipper top bag. Shake to mix.
- Add the chicken, moving it around to make sure it's completely coated with marinade. Seal the bag and refrigerate for up to 2 hours.
- Meanwhile, for the sauce, add the yogurt, blue cheese, milk, Worcestershire, vinegar, and garlic to a small food processor. Blend until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.
- Preheat the grill to medium. Grill the chicken for 5-7 minutes per side (with the lid closed) or until the chicken reaches an internal temperature of 165 degrees.
NOTE: The grilling time will depend on the temperature of the grill and the size of the chicken breasts.
- Serve the chicken with the blue cheese sauce.
Tips for tender, juicy chicken
- Don't over-marinate. Marinades that contain acid can compromise the texture of the chicken if left too long. Marinate for as little as 30 minutes or up to 2 hours.
- Bring the chicken to room temperature before grilling. This helps the chicken to cook evenly.
- Use an instant-read thermometer to know when the chicken has reached an internal temperature of 165 degrees. Under-cooked chicken is not safe to consume, and over-cooked chicken will be dry.
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Grilled Balsamic Chicken with Blue Cheese Sauce
- 1 ½ pounds boneless skinless chicken breast (boneless and skinless)
- ⅜ cup balsamic vinegar
- ¼ cup avocado oil ((or olive oil))
- ½ lemon (juiced)
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon garlic (minced)
Blue Cheese sauce
- 7 ounces greek yogurt (about ¾ cup)
- 4-4½ ounces blue cheese
- ⅜ cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 2 teaspoons white wine vinegar
- salt and pepper (to taste)
- Add the marinade ingredients to a large zipper-top bag. Shake gently to combine. Add the chicken and seal the bag. Flip the bag over and back to ensure the chicken is evenly coated. Refrigerator for a minimum of 30 minutes or up to 2 hours.
- Preheat the grill over medium heat. Remove the chicken from the marinade (discard the marinade) and place on the grill. Grill for 7-8 minutes per side or until the internal temperature is 165 degrees. The grilling time will depend on the size and thickness of the chicken breasts.
- Meanwhile, prepare the blue cheese sauce. Add the sauce ingredients to the bowl of a food processor. Mix until well combined. Refrigerate extra sauce for 4-5 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.