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Citrus Balsamic Grilled Chicken

Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Author: Angela Marinelli, M.S., M.Ed.


  • 1 1/2 lbs boneless chicken breasts
  • 1/2 cup high quality white balsamic vinegar
  • 1/2 cup high quality extra virgin olive oil
  • 1 TBS lemon zest or 1/4 tsp lemon oil optional*
  • 1 TBS orange zest or 1/4 tsp orange oil optional
  • 1 1/2 tsp sea salt
  • 3/4 tsp black pepper


  • You can make this Balsamic Chicken without the citrus or just one of them and it's still delicious!



  • Clean chicken breasts and put into a 1 gallon ziploc bag.
  • In a small mixing bowl whisk together the balsamic vinegar, olive oil, and zests or oil (if using). Whisk until emulsified (blended together).
  • Reserve 3-4 TBS in a separate small bowl for basting. Cover.
  • Pour the rest of the marinade over the chicken and pop in the fridge for a couple of hours. Try to turn the chicken every 30 minutes or so, if possible.


  • Preheat grill about 15 minutes before grilling and pull chicken out of fridge.
  • Discard excess marinade and lay chicken flat on a sheet pan or baking dish.
  • Salt and pepper both sides of the chicken.
  • When grill is hot, lay chicken down on the first side cooking 4-5 minutes, depending on the size of the breasts.
  • Re-whisk remaining marinade if it has separated.
  • When chicken is ready (not sticking), flip breasts and baste the cooked side with reserved marinade.
  • Cook second side for another 4-5 minutes or until done. Chicken cooks to 165F, but you can remove it at 160F and let it rest for 5-10 minutes, as it will continue cooking to 165F and reserve its juices as it rests.
  • Serve and enjoy!


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017