I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Balsamic Chicken
...in your mind.
Grilled Balsamic Chicken

Grilled Balsamic Chicken

Sweet, tangy and simple...with a little hint of heat. This could be your new best friend.

Makes 2-4 chicken breasts


  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon coarse ground black pepper
  • 3 or 4 rosemary stalks, leaves only
  • 5 garlic cloves
  • 1/2 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon cayenne
  • 3 tablespoons mayo
  • 2-4 boneless, skinless chicken breasts
  • Neutral oil


  1. Put everything except chicken in a blender or processor, and whiz until smooth
  2. Put breasts in a ziplock bag with a tablespoon or so of oil, close up and pound to an even thickness - 1/2 inch would be great
  3. Add most of the marinade, seal and refrigerate at least a couple hours
  4. Remove from fridge about 30 minutes before cooking, and heat grill to medium high
  5. Cook breasts, turning every couple of minutes, but making sure to get good grill marks
  6. You can start basting it when it nears 150 degrees, then pull off the grill at 160 - it'll continue to rise a few degrees
  7. And that's it sparky, away you go