This simple balsamic and herb marinade is a simple way to add some flair to your weeknight chicken dinner rotation. Easy to prep ahead, juicy, and full of flavor!
In a measuring cup or bowl, whisk together olive oil, balsamic vinegar, garlic, Dijon, honey, herbs, salt, and pepper.
Place chicken in a single layer in a non-reactive baking dish, bowl, or disposable zip-top bag. Pour marinade over the chicken, ensuring the pieces are coated on all sides. If using a bowl or pan, cover with plastic wrap. If using a zip-top bag, press out the air and seal.
Refrigerate and allow the chicken to marinate for 1 to 8 hours, turning the breasts in the marinade occasionally. When ready to cook, remove the chicken from the marinade, letting excess drip off. Discard the leftover marinade.
To Grill
Pre-heat the grill to 375 to 400 degrees F and lightly oil the grates. Grill over direct heat for about 6-8 minutes per side, until the chicken reads 165 degrees F on an instant read thermometer in the thickest part of the breast. Time will vary by the thickness of the breasts.
If you're using larger chicken breasts, sear over direct heat and then move to indirect heat, covered, to finish cooking through. (This will keep the marinade from over-charring.)
Transfer the chicken to a platter and tent with foil. Let rest for 5-10 minutes before serving.
To Bake
Preheat the oven to 400 degrees F. Line a rimmed sheet pan with foil and lightly oil it or spray with cooking spray. Bake for 20-25 minutes for 6 to 8 ounce breasts, or 30-35 minutes for 10-12 ounce breasts, until the chicken reads 165 degrees F in the thickest part of the breast.
Remove from the oven, tent with foil, and let rest for 5-10 minutes before serving.
To Air-Fry
Preheat the air fryer to 360 degrees F and spray the basket with cooking spray. For easy cleanup, be sure that you've allowed excess marinade to drip away from the breasts.
Air fry the chicken for 15-22 minutes, turning them over halfway through the cooking time. When done, the chicken will read 165 degrees F in the thickest part of the breast. Rest the chicken for 5-10 minutes, tented with foil, and serve.***
Notes
*If there's a significant difference in the thickness of the breasts, even them out for consistent cooking. Use the flat side of a meat mallet or a rolling pin, and pound the chicken between two pieces of plastic wrap or in an open zip-top bag. You don't want to make thin cutlets here, so don't pound the breasts thinner than ¾ to 1 inch.**I use regular olive oil as opposed to extra virgin for its slightly higher smoke point, particularly when I'm going to grill the chicken.***Air fryer cooking times may vary by model. Closely watch your first batch to gauge the most accurate times for the air fryer you're using.Nutrition estimate is based on a 6 ounce breast with 10% marinade absorption.