This grilled chicken comes together beautifully with a simple and sweet marinade with fresh rosemary and balsamic vinegar. The chicken makes an easy summer time weeknight meal, or is a perfect dish for entertaining guests. So simple to make with just a handful of ingredients!
The Best Grilled Chicken!
It’s officially grilling season, and we are currently spending all of our meals outside enjoying just about every dinner on the grill. One of my favorite times of year!
This grilled Rosemary and Balsamic Chicken recipe has been around my marriage for a long time; it was my first ever chicken marinade and one that I re-visit often. It still is one of my all-time favorites! What I love about it is the fresh taste of rosemary and balsamic together, but also the brown sugar gives it a simple sweet taste and slightly caramelizes the chicken. It’s a super simple, but yet sophisticated recipe to serve to guests. Pair it alongside my favorite salad for a complete summer meal!
As a nutritionist, I am always looking for meals I can make ahead on the weekend that are healthy and versatile to enjoy during the week! This grilled chicken fits the bill. So simple to make, flavorful, and adds a healthy protein to any side dish!
How to make Grilled Rosemary and Balsamic Chicken
You’ll need a food processor to blend up the ingredients.
- Start by placing vinegar, oil, soy sauce (or coconut aminos), and brown sugar into the food processor and begin pulsing.
- Add the garlic and rosemary while the motor is running. Also, it does call for LOTS of fresh rosemary, and you will need to cut chop up the rosemary before pulsing in your food processor or blender.
- Marinate the chicken for as little as 30 minutes or up to 1 hour
- Prepare your charcoal or propane grill. Grill for 6-8 minutes per side or until internal temperature reaches 165
Serving and Storing
I usually make this in the morning, and marinade all day. If you forget (I’ve done that many times), even an hour or 2 is still great! Here are a few of my favorite side dishes to share with:
For meal prep: make the chicken ahead, and serve throughout the week with salad, or in a wrap. Chicken will last for up to 1 week in the fridge.
Is this recipe Paleo and Whole30?
To make this recipe Paleo, omit the soy sauce and use coconut aminos instead. Also, omit the sugar if using coconut aminos as this option is already sweet enough. This also makes the recipe Whole30 friendly!
Grilled Rosemary and Balsamic Chicken
Grilled Rosemary and Balsamic Chicken comes together with a food processor, a handful of ingredients, and less than 10 minutes of prep time! So perfect for a warm summer night.
- 2 lbs chicken breast
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil or avocado oil
- 2 tbsp GF Tamari soy sauce or Coconut Aminos
- 2 tbsp brown sugar*
- 1/2 cup finely chopped rosemary
- 5 garlic cloves minced
- Salt and pepper to taste
Place your chicken breasts in a large ziploc bag, or container.
Place vinegar, oil, soy sauce, and brown sugar into a food processor.
While motor is running, add rosemary and garlic. Pulse for about 1 minute, or until nice and smooth.
Pour marinade onto the chicken, and let marinate in the fridge for at least 1 hour up to 10 hours.
Prepare your charcoal or propane grill.
Grill each breast until 165 degrees internal temperature or until no longer pink inside (usually takes 6-8 minutes per side).
*If using coconut aminos, you may not need any sugar. It will already be lightly sweetened. You can also replace brown sugar with coconut sugar.