Best Grilled Chicken – Ever!

Prep Time: 1 hour & 15 minutes minimum (ideally chicken should be marinated overnight)

Servings: 4

A Word From The Cook

Thank you Lindsay Campbell for sharing this one.


  • 4 Chicken Breasts (skinless / boneless).  I like to cut them in half for ease of cooking and serving.
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Lemon Juice
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Brown Sugar (packed)
  • 3 Cloves Garlic (minced)
  • 1/2 Tsp Dried Thyme
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Dried Rosemary
  • 5-6 Grinds of Black Pepper
  • 2 Tbsp Fresh Parsley Leaves (chopped) for Serving


  1. In a medium sized bowl whisk the Balsamic, Lemon Juice, Dijon, Brown Sugar, Garlic, Thyme, Oregano, Rosemary, Salt & Pepper.   Reserve 1/4 cup for basting.
  2. Add the Chicken and the Balsamic marinade to a large Ziploc bag and massage to combine and cover.    Marinate overnight (minimum 1 hour)
  3. Place the Chicken on a preheated BBQ on high heat.   Flip after 5-6 minutes and continue to cook.  12-15 minutes in total.   Internal temperature should be 165°F.
  4. Garnish with parsley and serve.
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