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.
For a complete meal, I like serving this chicken with ciabatta garlic bread, lemon pepper green beans, and easy roasted potatoes.
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.
I often make a double batch and use the extra as a salad dressing. Try it on this Caprese Salad or Garden Salad. It's also delicious brushed on grilled vegetables or with fresh mozzarella.
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.
Liquid measuring cup | Measuring spoons | Mini food processor | Instant-read thermometer
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Grilled Balsamic Chicken with Blue Cheese Sauce
- 1 ½ pounds chicken breasts (boneless and skinless)
- ⅜ cup balsamic vinegar
- ¼ cup avocado oil ((or olive oil))
- ½ lemon (juiced)
- ¼ teaspoon 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.
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