Balsamic Marinated Chicken Breasts

Tender, juicy, and infused with bold flavor, balsamic marinated chicken breasts are a simple yet elegant dish that works just as well for busy weeknights as it does for entertaining. The sweet acidity of balsamic vinegar caramelizes beautifully, creating a savory glaze that elevates ordinary chicken into something special.

Why You’ll Love This Recipe

Deep, rich flavor with sweet-tangy balance
Keeps chicken moist and tender
Perfect for grilling, baking, or broiling
Uses simple pantry ingredients
Great for meal prep and leftovers

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Balsamic Marinade

½ cup balsamic vinegar
¼ cup olive oil
3 tablespoons honey or brown sugar
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)

How to Make Balsamic Marinated Chicken Breasts

1. Make the Marinade

In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, Italian seasoning, salt, pepper, and red pepper flakes.

2. Marinate the Chicken

Add chicken breasts, turning to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform cooking.

3. Cook the Chicken

Grilling (Best Flavor)

Preheat grill to medium-high (375–425°F / 190–220°C)
Grill chicken 5–7 minutes per side
Internal temperature: 165°F (74°C)

Oven-Baked

Preheat oven to 400°F (205°C)
Bake chicken for 20–25 minutes
Optional: Broil 2–3 minutes for caramelized edges

Broiled

Set broiler to HIGH, rack 5–6 inches from heat
Broil 6–7 minutes per side, watching closely

4. Rest & Glaze

Rest chicken 5 minutes before slicing.
Optional: Simmer leftover marinade for 3–5 minutes and spoon over chicken as a glossy balsamic glaze.

Pro Tips for Juicy Chicken

Use good-quality balsamic vinegar for better depth
Don’t over-marinate—acid can toughen meat
Let chicken rest before cutting to retain juices

Flavor Variations

Balsamic Herb: Add fresh rosemary and thyme
Honey Garlic: Increase honey and garlic
Mediterranean: Add sun-dried tomatoes and oregano
Caprese Style: Top with mozzarella and fresh basil

What to Serve With Balsamic Chicken

Roasted vegetables or grilled asparagus
Garlic mashed potatoes or creamy polenta
Fresh salad or quinoa
Pasta or crusty bread to soak up the glaze

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to preserve moisture

Final Thoughts

Balsamic marinated chicken breasts deliver restaurant-quality flavor with minimal effort. The marinade does all the work, creating a tender, caramelized finish that’s both comforting and elegant—perfect for any occasion.

OTHER RECIPES

Marinated Chicken Breast Recipe Ingredients

3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Marinated Chicken Breast Recipe Instructions

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag.

Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag.

Marinate in the refrigerator 30 minutes to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan.

Remove the chicken breasts from the marinade, and shake off excess.

Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

Enjoy the marinated chicken !

VIDEO:

marinated-baked-chicken-breasts

BROILED MARINATED CHICKEN BREASTS

Juicy on the inside, beautifully caramelized on the outside, broiled marinated chicken breasts are the perfect solution when you want big flavor fast—no grill required. This recipe delivers tender chicken with a savory, slightly sweet marinade that broils to perfection in minutes.

Why You’ll Love This Recipe

Fast cooking – ready in under 30 minutes
Juicy, never dry chicken breasts
Perfect for weeknight dinners or meal prep
No grill needed—oven broiler only
Easily customizable with different marinades

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

¼ cup olive oil
3 tablespoons soy sauce (low sodium preferred)
2 tablespoons lemon juice or apple cider vinegar
2 tablespoons honey or brown sugar
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt
½ teaspoon chili flakes (optional)

How to Make Broiled Marinated Chicken Breasts

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, paprika, oregano, salt, pepper, and chili flakes.

2. Marinate the Chicken

Add chicken breasts and turn to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Tip: Pound chicken breasts to even thickness for uniform broiling.

3. Preheat the Broiler

Set oven broiler to HIGH
Position oven rack 5–6 inches from the heat source
Line a broiler pan or baking sheet with foil and lightly oil it

4. Broil the Chicken

Remove chicken from marinade, letting excess drip off
Arrange in a single layer on the prepared pan
Broil for 6–7 minutes, flip, then broil another 5–7 minutes

Chicken is done when it reaches 165°F (74°C) internally and has golden, lightly charred edges.

5. Rest & Serve

Let chicken rest for 5 minutes before slicing to lock in juices.
Optional: Brush with a little olive oil or fresh lemon juice before serving.

Pro Tips for Perfect Broiled Chicken

Don’t overcrowd the pan—broiling needs airflow
Watch closely—broilers cook fast
Use a thermometer for guaranteed juiciness
For extra caramelization, brush lightly with honey during the last minute

Marinade Variations

Asian-Style: Soy sauce, ginger, sesame oil, honey
Herb Garlic: Lemon, rosemary, thyme, parsley
Spicy: Add cayenne or chili garlic sauce
Mediterranean: Olive oil, lemon, oregano, garlic

What to Serve With Broiled Chicken

Garlic butter rice or quinoa
Roasted vegetables or steamed broccoli
Fresh green salad or couscous
Sliced for wraps, bowls, or sandwiches

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer (cooked): Up to 3 months
Reheat gently to avoid drying out

Final Thoughts

Broiled marinated chicken breasts are proof that simple ingredients and smart technique can deliver restaurant-quality results at home. This recipe is fast, flexible, and packed with flavor—perfect for busy cooks who refuse to compromise on taste.

OTHER RECIPES

:
MARINADE:

4 tsp. minced garlic
2 tbsp. minced fresh ginger
1 (6 oz.) can unsweetened pineapple juice
1/4 c. orange juice
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. honey

Also will need:

12 whole chicken breasts, split, skinned and boned
1/4 c. Chinese duck sauce

Marinated Chicken Breast Recipe Instructions:
In a blender or food processor fitted with a steel knife. combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them.

Cover the plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally to redistribute the marinade.

Time allowance for final preparation: 20 minutes.

Preheat the broiler, positioning the rack 4 inches from the heat.

Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. (The marinade may be saved, refrigerated for up to one month, and used again).

Brush the surface of the breasts with the duck sauce, broil for 5 to 10 minutes, without turning until the breasts are firm to the touch.

Time depends on thickness of breasts and heat of the broiler. Serve immediately.

(The breasts may also be grilled over charcoal, but allow additional time to prepare the coals, which should be red hot but not flaming.

Depending upon the fire's heat, turn the breasts after 5 minutes, brushing again with duck sauce.

VIDEO:

ASIAN MARINATED CHICKEN BREASTS

Why You’ll Love This Recipe

Deep umami flavor with a touch of sweetness
Keeps chicken tender and juicy
Versatile for grill, oven, or skillet
Perfect for rice bowls, noodles, or salads

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Asian Marinade

¼ cup soy sauce (or low-sodium)
2 tablespoons sesame oil
2 tablespoons rice vinegar or lime juice
2 tablespoons honey or brown sugar
1 tablespoon hoisin sauce or oyster sauce
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 teaspoon sriracha or chili garlic sauce (optional)
½ teaspoon black pepper
1 tablespoon sesame seeds (optional)

Instructions

1. Make the Marinade

Whisk soy sauce, sesame oil, rice vinegar, honey, hoisin sauce, ginger, garlic, sriracha, black pepper, and sesame seeds in a bowl or zip-top bag.

2. Marinate the Chicken

Add chicken breasts, turning to coat evenly.
Cover and refrigerate for 30 minutes to 12 hours (2–6 hours recommended).

3. Cook the Chicken

Grilling

Preheat grill to medium-high (375–425°F / 190–220°C)
Grill 5–7 minutes per side
Internal temp: 165°F (74°C)

Oven-Baked

Preheat oven to 400°F (205°C)
Bake 20–25 minutes
Broil 2 minutes for caramelization

Pan-Seared

Heat skillet over medium-high with a little oil
Cook 6–7 minutes per side until golden

4. Rest & Glaze

Rest chicken 5 minutes.
Optional: Simmer leftover marinade for 3–5 minutes and brush over chicken.

Flavor Variations

Teriyaki Style: Add 2 tbsp mirin
Korean-Inspired: Add gochujang and grated pear
Thai-Style: Add fish sauce and lime zest
Sweet Chili: Add sweet chili sauce and garlic

Serving Ideas

Over jasmine rice or fried rice
With stir-fried vegetables or noodles
Sliced into lettuce wraps or rice bowls

Storage & Meal Prep

Refrigerate: Up to 4 days
Freeze (cooked): Up to 3 months

OTHER RECIPES

Marinated Chicken Breast Recipe Ingredients

4 chicken breast halves, skin on and bone in
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 stalk lemongrass -- chopped
1/4 onion -- finely minced
2 cloves garlic -- finely minced
2 tablespoons black bean sauce
1 tablespoon ginger -- finely grated
2 tablespoons chili sauce with garlic -- (sriracha)
1 teaspoon hot pepper flakes
2 tablespoons rice wine -- (aji-mirin)
2 tablespoons sweet soy sauce -- (kecap manis)
(use molasses if unavailable)
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds
3 tablespoons sesame oil
1 tablespoon Korean stir fry sauce (optional)
1 tablespoon hoisin sauce
1 tablespoon chili oil
1 tablespoon cilantro -- finely chopped (optional)

Marinated Chicken Breast Recipe Instructions:
Place all ingredients except the chicken in a large Ziploc baggie, and mix to blend all ingredients together.

Add Chicken pieces and distribute evenly in the bag. Seal, place on plate and refrigerate at least 2 hours, turning every 30 minutes.

Heat the grill for low coals.

Grill the chicken, turning frequently and basting with marinade, for approximately 30 minutes or until done.

The sugars in the marinade will char quickly, so covering the grill will reduce the flames and charring...enjoy the marinated chicken breast !
Marinated-chicken-breast-recipes: marinated-grilled-chicken

VIDEO:

Herb Marinated Chicken Breast Recipe

Why This Recipe Works

Packed with fresh herb flavor
Keeps chicken tender and moist
Perfect for grilling, baking, or pan-searing
Clean, healthy, and meal-prep friendly

Ingredients

Chicken

4 boneless, skinless chicken breasts (6–8 oz each)

Herb Marinade

¼ cup olive oil
3 tablespoons lemon juice or white wine vinegar
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey (optional, balances acidity)
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper

Instructions

1. Make the Herb Marinade

In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, rosemary, thyme, parsley, oregano, salt, and pepper.

2. Marinate the Chicken

Add chicken breasts and coat well.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours recommended for best flavor).

3. Cook the Chicken

Grilling (Best Flavor)

Preheat grill to medium-high (375–425°F / 190–220°C)
Grill chicken 5–7 minutes per side
Internal temperature: 165°F (74°C)

Oven-Baked

Preheat oven to 400°F (205°C)
Bake for 20–25 minutes
Optional: Broil 2–3 minutes for golden edges

Pan-Seared

Heat skillet over medium-high with 1 tablespoon olive oil
Cook 6–7 minutes per side until golden and cooked through

4. Rest & Serve

Let chicken rest 5 minutes before slicing to lock in juices.

Pro Tips for Juicy Chicken

Pound chicken breasts to even thickness
Use fresh herbs for maximum aroma
Don’t over-marinate (lemon can toughen meat)

Herb Variations

Italian Herb: Basil, oregano, rosemary
French-Style: Tarragon, thyme, chives
Mediterranean: Rosemary, oregano, lemon zest
Garlic Lover’s: Add 1 extra clove of garlic

Serving Ideas

Over lemon rice or mashed potatoes
With roasted vegetables or grilled asparagus
Sliced into salads, wraps, or grain bowls

Storage

Refrigerate: Up to 4 days
Freeze (cooked): Up to 3 months

Marinated Chicken Breast ingredients

• (about 1.6kg), or 4 chicken breasts, free-range or organic
• a bunch of
• a bunch of fresh rosemary
• 8 cloves of garlic, skins left on
• 8 tablespoons of extra virgin olive oil
• a thumb-sized piece of fresh root ginger
• sea salt and freshly ground black pepper
• 2 lemons, washed and thinly sliced
• 2 glasses of

Marinated Chicken Breast Recipe Instructions :

, press flat and place in a roasting tray.

In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken they lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to .

Season the chicken well after marinating and place it in the preheated over for 30 minutes.

Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over.

Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving..enjoy it !
marinated-and-grilled-chicken-breasts.

VIDEO:

MARINATED AND GRILLED CHICKEN BREASTS

MARINATED AND GRILLED CHICKEN BREASTS RECIPE

Why You’ll Love This Recipe

Ultra-juicy thanks to a balanced marinade
Simple ingredients you already have
Perfect for meal prep, salads, sandwiches, or wraps
Naturally high-protein and low-carb

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil (for grilling)

Marinade

¼ cup olive oil
3 tablespoons lemon juice (fresh is best)
3 cloves garlic, minced
1 tablespoon soy sauce or Worcestershire sauce
1 tablespoon honey or brown sugar
1 teaspoon smoked paprika
1 teaspoon dried oregano or Italian seasoning
½ teaspoon black pepper
¾ teaspoon salt
½ teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Marinade

In a bowl or zip-top bag, whisk together olive oil, lemon juice, garlic, soy sauce, honey, paprika, oregano, salt, pepper, and red pepper flakes.

2. Marinate the Chicken

Add chicken breasts to the marinade, turning to coat evenly.
Cover and refrigerate for at least 30 minutes, ideally 2–8 hours (do not exceed 24 hours).

3. Preheat the Grill

Preheat grill to medium-high heat (375–425°F / 190–220°C).
Clean and lightly oil the grates.

4. Grill the Chicken

Remove chicken from marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, flipping once.
Cook until internal temperature reaches 165°F (74°C).

👉 Avoid pressing the chicken—this keeps it juicy.

5. Rest and Serve

Remove from grill and rest for 5 minutes before slicing.
Brush lightly with olive oil or fresh lemon juice before serving.

Tips for Perfect Grilled Chicken

Pound chicken breasts to even thickness for uniform cooking
Let chicken come to room temperature for 10 minutes before grilling
Use a meat thermometer for guaranteed juiciness

Flavor Variations

Mediterranean: Add lemon zest, thyme, and rosemary
Spicy: Add chili powder and cayenne
Herb Garlic: Add fresh parsley and basil
BBQ Style: Brush with BBQ sauce during the last 2 minutes

What to Serve With Grilled Chicken

Storage & Meal Prep

Refrigerator: Up to 4 days
Freezer: Up to 3 months (fully cooked)
Great for weekly meal prep

OTHER RECIPES

MARINATED CHICKEN BREAST RECIPE INGREDIENTS

3 med. garlic cloves, peeled and crushed
1 1/2 tsp. salt
1/2 c. light brown sugar
3 tbsp. whole grain mustard
1/4 c. cider vinegar
Juice from 1 lime
Juice from 1/2 lemon
6 tbsp. olive oil
Fresh ground pepper
6 boneless, skinless chicken breast halves

MARINATED CHICKEN BREAST RECIPE INSTRUCTIONS
Blend first 7 ingredients in bowl.

Whisk in olive oil and pepper.
Place chicken in shallow non- and cover with marinade.
Refrigerate for 8 hours, turning once.

Let stand 1 hour at room temperature.

Grill chicken breast over hot coals or broil 4 minutes each side until juice runs clear.

The marinated chicken breast recipe is ready to serve...great taste ! Bon apetit !
marinated-chicken-breasts-1.

VIDEO:

GRILLED MARINATED CHICKEN BREASTS

Moist, tender, full of smoky flavor—using a simple but powerful marinade.

⭐ Ingredients (Serves 4)

For the Marinade

¼ cup olive oil
3 tbsp soy sauce
2 tbsp lemon juice or lime juice
2 tbsp honey or brown sugar
1 tbsp Worcestershire sauce
4 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp chili flakes (optional for heat)
1 tbsp chopped parsley or basil

For the Chicken

4 boneless skinless chicken breasts
Salt (to add just before grilling)
Extra oil for the grill

INSTRUCTIONS

1. Prep the Chicken

Place chicken breasts between two sheets of plastic and pound them lightly to even thickness (about ¾–1 inch).
- This ensures even cooking and prevents dry edges.
Pat them dry with paper towels.

2. Make the Marinade

In a bowl, whisk together olive oil, soy sauce, lemon juice, honey, Worcestershire, garlic, paprika, oregano, black pepper, chili flakes, and herbs.
Taste and adjust: more lemon for brightness, more honey for sweetness.

3. Marinate

Place chicken in a zip-top bag or shallow dish.
Pour marinade over the chicken and coat well.
Seal and refrigerate:

Marinating Time

Minimum: 1 hour
Ideal: 4 hours
Maximum: 12 hours

Do NOT exceed 12 hours—too much acid can toughen the chicken.

4. Grill the Chicken

Preheat grill to medium-high heat (around 200–220°C / 400–425°F).
Lightly oil the grill grates to prevent sticking.
Remove chicken from marinade and shake off excess (but don’t rinse).
Season lightly with salt right before placing on the grill.
Grill chicken:
- 6–8 minutes per side, depending on thickness
- Flip only once for best grill marks
- Avoid pressing down—this squeezes out juices
Internal temperature should reach 74°C / 165°F.

5. Rest the Chicken

Let chicken rest 5 minutes before slicing.
This helps it absorb juices and stay moist.

🍋 Optional Brush-On Glaze (Extra Flavor)

Mix:

1 tbsp melted butter
1 tbsp leftover marinade (boiled 1 minute to make safe)

Brush chicken during the last 2 minutes on the grill for shine and flavor.

SERVING IDEAS

Grilled veggies (zucchini, peppers, onions)
Rice pilaf or garlic butter rice
Baked or mashed potatoes
A fresh salad with lemon vinaigrette
Corn on the cob
Herb butter melted on top

OTHER RECIPES

Skin and debone 8-12 chicken breasts. Mix together:
MARINATED CHICKEN BREAST RECIPE INGREDIENTS

1 bottle soy sauce
1/2 c. brown sugar
1/2 c. white cooking wine
1/4 c. lemon juice
2 cloves crushed garlic, or more if desired
1/4 c. oil
Pepper to taste

MARINATED CHICKEN BREAST RECIPE INSTRUCTIONS
Put chicken in marinade for at least 3-4 hours, turning occasionally.

If more chicken is used, add water to cover.
Grill on each side and until done.

Doesn't take too long.

Don't overcook or chicken will dry out.

This is one of my family's favorites when served with .

Leftovers make excellent and taste great in .

The marinated chicken breast recipe is ready to serve....nice one !

Enjoy your marinated chicken breast !
balsamic-marinated-chicken-breasts

VIDEO:

MARINATED FISH STEAKS - CHICKEN BREASTS

MARINATED FISH STEAKS & CHICKEN BREASTS

(2 separate recipes + a universal marinade)

⭐ UNIVERSAL MARINADE (for both fish or chicken)

This works beautifully for salmon, tuna, snapper, halibut, swordfish, or chicken breasts.

Ingredients (enough for 4 fish steaks or 4 chicken breasts)

¼ cup olive oil
3 tbsp soy sauce
2 tbsp lemon juice or lime juice
2 tbsp Worcestershire sauce
2 tbsp honey or brown sugar
4 garlic cloves, minced
1 tsp paprika
½ tsp black pepper
½ tsp chili flakes (optional)
1 tbsp fresh herbs (parsley, thyme, dill, or basil)

Mix all ingredients together in a bowl.

🐟 MARINATED FISH STEAKS

Tender, juicy, lightly caramelized.

Best Fish Options

Salmon steaks
Tuna steaks
Snapper
Swordfish
Mahi-mahi
Halibut

Instructions

Place fish steaks in a shallow dish or zip bag.
Pour the Universal Marinade over them.
Marinating time:
- Light fish (snapper, mahi-mahi): 15–30 minutes
- Firm fish (salmon, tuna, swordfish): 30–45 minutes
  Do not exceed 1 hour; the acidity will start “cooking” the fish.
Heat grill, grill pan, or skillet to medium-high.
Lightly oil the surface.
Cook fish:
- 3–4 minutes per side for thinner fish
- 5–6 minutes per side for thick salmon or tuna steaks
Spoon leftover marinade (boiled for 1 minute to make it safe) on top as a glaze.
Serve with lemon wedges and herbs.

Optional Flavor Boost

Brush with melted butter during grilling for added richness.

🍗 MARINATED CHICKEN BREASTS

Moist, flavorful, and perfect for grilling or pan-searing.

Instructions

Pound chicken breasts lightly so they are an even thickness.
Place in a dish or bag and cover with the Universal Marinade.
Marinating time:
- Minimum: 1 hour
- Ideal: 4 hours
- Maximum: 12 hours (overnight)
Heat grill or skillet to medium-high.
Cook chicken:
- 6–8 minutes per side, depending on thickness
- Internal temperature: 74°C / 165°F
Let rest 5 minutes before slicing (very important for juiciness).

Optional Variation

For a sweeter glaze, mix 1 extra tbsp honey into a small amount of marinade and brush during the last 2 minutes of cooking.

🔥 SERVING IDEAS

Steamed rice or garlic butter rice
Grilled vegetables (zucchini, peppers, onions)
Fresh salad with lemon vinaigrette
Mashed potatoes or baked potatoes
Herb butter or lemon-butter sauce on top

OTHER RECIPES

A nice marinated chicken breast recipe to try !

1 1/2 lb. fish steaks or skinless chicken breasts (if fish, suggest swordfish, monkfish, halibut, etc.)
2 tbsp. ketchup
1 tbsp. fresh lemon juice or equivalent of concentrate
1 clove garlic, minced
1 tsp. oregano
1/2 tsp. salt
1 tbsp. olive oil
1/4 c. orange juice
1/4 c. dry vermouth
1/4 c. chopped parsley

Place meat (fish or chicken breasts) in shallow casserole.

Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, vermouth and parsley; pour over meat. Marinate several hours or overnight in refrigerator.

Preheat broiler and grease broiler pan with oil.

Broil fish for 5-15 minutes or until it flakes easily.

For chicken, broil 25-30 minutes or until done. Heat marinade and spoon over fish.

Serves 4.

The chicken breasts option is great on the grill.

May want to double marinade amounts and use extra as a sauce over potatoes or rice.

The marinated chicken breast recipe is ready to serve..enjoy it !
grilled-marinated-chicken-breasts.recipe

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