Grilled Balsamic Chicken Recipe

The olive tapenade can be omitted or swapped with your favorite store-bought variety, but it adds so much flavor and texture to the grilled balsamic chicken. Even if you're not an "olive person," I bet you'll love this tapenade!

Course Main Course

Cuisine Mediterranean

Keyword grilled balsamic chicken

Prep Time 10

Cook Time 30

Marinate Time 30

Total Time 1 10

Servings chicken breasts

Calories 431kcal

Ingredients

Balsamic Chicken

2 skinless, boneless Simple Truth chicken breasts
¼ cup extra virgin olive oil
¼ cup golden balsamic vinegar
⅛ cup Private Selection Whole Grain Garlic Mustard
1 ½ tablespoons balsamic vinegar
3 cloves garlic , pressed or minced
Juice of ½ lemon
1 tablespoon chopped fresh herbs , such as Simple Truth tarragon, rosemary or thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Olive Tapenade

3 cloves garlic , pressed or minced
¼ cup extra virgin olive oil
½ cup sun dried tomatoes , drained and coarsely chopped (7 ounce jar)
4 ounces green olives , drained and pitted
6 ounces mixed Greek olives , drained and pitted
Juice of 1 lemon
2 teaspoons balsamic vinegar
½ teaspoon freshly ground black pepper
⅓ fresh parsley , chopped
2 teaspoons capers , drained

Instructions

Grill the Balsamic Chicken

Trim any extra fat from the chicken breasts and place in a bowl or a gallon size freezer bag.
2 skinless, boneless Simple Truth chicken breasts
In a small bowl, whisk the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and salt and pepper. Reserve half of the marinade and add the other half to the bowl or bag with the chicken. Marinate for at least 30 minutes up to overnight, turning occasionally.
¼ cup extra virgin olive oil, ¼ cup golden balsamic vinegar, ⅛ cup Private Selection Whole Grain Garlic Mustard, 1 ½ tablespoons balsamic vinegar, 3 cloves garlic, Juice of ½ lemon, 1 tablespoon chopped fresh herbs, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Preheat the grill: When ready to grill, bring one side of an outdoor grill to high heat with the other side off.
Oil the grill grates well and drizzle the chicken breasts with more olive oil, then place the chicken breasts on the hot grill. Cook for 2-3 minutes or until grill marks appear, then flip the chicken and cook for another 2-3 minutes. Move the chicken to the cooler grates of the grill, cover, and cook for 10 minutes. Transfer a few tablespoons of the reserved marinade to another bowl and use it to baste the chicken with and flip. Continue cooking, basting, and flipping until the breasts have an internal temperature of 165ºF. Move the chicken to the hot side of the grill to add more grill marks and color to the chicken breast but be sure to watch them so the balsamic marinade doesn't burn. The length of cooking time will depend up on the thickness of the breasts but you should count on the whole cooking time to be about 30 minutes.
Transfer the chicken to a platter and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with olive tapenade, chunks of feta cheese minced herbs and drizzle with any leftover marinade or olive oil.

Make the Olive Tapenade

Add the garlic and olive oil to the bowl of a food processor and process on high until well combined. Scrape down the sides of the bowl with a spatula then add the sun-dried tomatoes and process until the tomatoes are chopped.
3 cloves garlic, ¼ cup extra virgin olive oil, ½ cup sun dried tomatoes
Add the green olives and the Greek olive mix and pulse two times so the olives are just coarsely chopped. Stir in the lemon juice, balsamic vinegar, pepper, parsley and capers. Will keep refrigerated for 2 weeks.
4 ounces green olives, 6 ounces mixed Greek olives, Juice of 1 lemon, 2 teaspoons balsamic vinegar, ⅓ fresh parsley , 2 teaspoons capers, ½ teaspoon freshly ground black pepper

Notes

TIP: If you want a quicker grilled chicken breast, slice the boneless breasts in half lengthwise before marinating for a thinner slice that will cook twice as fast.

Nutrition