If you’re looking for a grilled chicken dish that bursts with vibrant flavors and a touch of tangy sweetness, the Balsamic and Lemon Marinated Grilled Chicken Recipe is your new go-to. This recipe combines the rich depth of balsamic vinegar with the bright zing of fresh lemon juice, complemented by a gentle caramelized sweetness from brown sugar. Marinating chicken thighs or your preferred cuts in this blend results in tender, juicy meat infused with a beautiful balance of bold and fresh notes. It’s a straightforward recipe that promises impressive results, perfect for family dinners or weekend cookouts that’ll have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Balsamic and Lemon Marinated Grilled Chicken Recipe plays a crucial role in building layers of flavor while keeping things simple and accessible. From the punchy acidity of balsamic vinegar to the rich savoriness of steak seasoning, every component is here to elevate your grilling experience.
- 2 pounds chicken (any cut, I love thighs): Thighs stay juicy and absorb marinade beautifully for tender bites.
- 2 tablespoons steak seasoning: Adds a savory, slightly smoky foundation of flavor to the chicken.
- 1/2 cup balsamic vinegar: Brings depth and subtle sweetness, perfectly balancing the lemon’s tartness.
- 1/2 cup olive oil: Helps keep the chicken moist while grilling and carries the marinade flavors.
- 1/4 cup brown sugar: Adds a mild caramel sweetness that enhances the balsamic vinegar’s richness.
- 2 tablespoons lemon juice: Injects a fresh, sunny brightness that wakes up the whole dish.
- 2 tablespoons additional brown sugar (for boiling with marinade): Used to turn the reserved marinade into a luscious glaze.
How to Make Balsamic and Lemon Marinated Grilled Chicken Recipe
Step 1: Season the Chicken
Start by placing your chicken pieces in a large gallon-sized ziplock bag. Sprinkle the steak seasoning over the chicken, then gently work it in with your hands. This step ensures every bite is seasoned perfectly before the marinade even hits.
Step 2: Add Marinade Ingredients
Next, pour in the balsamic vinegar, olive oil, brown sugar, and lemon juice right into the bag. These ingredients form the heart of the marinade, marrying acidity, sweetness, and a touch of fat for flavor and moisture.
Step 3: Coat and Marinate
Seal the bag tightly and give it a good shake so everything is well coated. Place the bag in the fridge to marinate for at least 4 hours, but if you have the patience, 48 hours is even better. If you’re short on time, 30 minutes will do in a pinch, though longer marinating yields more intense flavor.
Step 4: Prepare for Grilling
Once marinated, strain the chicken through a colander into a small saucepan to catch the marinade. This marinade will later be simmered into a glaze. Set the chicken aside while you prepare your grill.
Step 5: Heat the Grill
Preheat your grill to high. If you’re using charcoal or wood, arrange the coals so you have a hot direct heat zone and a cooler indirect heat side. For gas grills, one burner should be turned off after preheating so you have a cooler area ready.
Step 6: Sear the Chicken
Brush your grill grates with oil to prevent sticking, then place the chicken pieces over direct high heat. Close the lid and grill for 2-3 minutes to get a beautiful crisp, golden-brown sear on the outside.
Step 7: Cook Over Indirect Heat
Flip the chicken using tongs and move it to the cooler side of the grill. Cover and cook for 30-50 minutes depending on thickness, maintaining the temperature between 250-275°F. Brush the chicken with the reserved marinade once or twice during cooking to keep it moist and flavorful.
Step 8: Finish and Reduce Marinade
The chicken is done once it reaches an internal temperature of 165°F or when juices run clear. For added crispness, give the chicken a final quick sear over the direct heat. Meanwhile, bring the reserved marinade to a boil with the extra 2 tablespoons of brown sugar, then reduce heat and simmer 5-10 minutes until thickened to a sticky glaze.
How to Serve Balsamic and Lemon Marinated Grilled Chicken Recipe
Garnishes
Fresh herbs like parsley or basil add a pop of color and an aromatic boost that complements the tangy marinade. Thin wedges of lemon served alongside brighten every bite even further and invite diners to customize their flavor experience.
Side Dishes
This chicken pairs beautifully with simple, fresh sides like grilled vegetables, a crisp green salad, or buttery mashed potatoes. Light couscous or quinoa tossed with herbs also soak up the sauce wonderfully and balance the richness.
Creative Ways to Present
Slice the grilled chicken and arrange it atop a bed of arugula or grilled polenta for a visually stunning plate. Alternatively, shred the meat to make flavorful wraps or toss bites into a warm pasta salad drizzled with the reduced marinade glaze for a creative twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled chicken in an airtight container and refrigerate for up to 3 days. Be sure to store the glaze separately if you have extra, so you can reheat and drizzle fresh when serving.
Freezing
If you want to keep the chicken longer, you can freeze cooked pieces in a freezer-safe container or bag for up to 2 months. For best texture, freeze the marinade glaze separately.
Reheating
Reheat leftover chicken gently in the oven or on the stovetop over low heat to keep it juicy. Add a splash of water or extra glaze during reheating to bring back the luscious moisture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work well, but because they are leaner, be sure not to overcook them and perhaps reduce the indirect cooking time slightly to keep them juicy.
Is it necessary to boil the marinade after marinating?
Yes, boiling the marinade with additional brown sugar thickens it into a flavorful sauce and ensures any raw chicken bacteria are eliminated before serving.
How long can I marinate the chicken?
The marinade is flexible; anywhere from 30 minutes up to 48 hours is good. The longer you marinate, the more thoroughly the flavors penetrate the meat.
Can I make this recipe indoors on a grill pan?
Yes, you can use a grill pan on your stovetop, though the smoky flavor from an outdoor grill is unique. Just be sure to oil the pan well and cook over medium-high heat to get those lovely grill marks.
What if I don’t have steak seasoning?
No worries! A blend of garlic powder, paprika, salt, black pepper, and a pinch of chili powder makes a great homemade substitute to add savory depth.
Final Thoughts
This Balsamic and Lemon Marinated Grilled Chicken Recipe is a wonderful way to elevate your grilling game with flavors that are fresh, bold, and irresistibly delicious. Once you try it, I bet it will quickly become a staple for family BBQs and weeknight dinners alike. Grab your ingredients, fire up that grill, and get ready to delight your taste buds with every juicy, tangy bite!
Print
Balsamic and Lemon Marinated Grilled Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 35 minutes (including minimum marinating time)
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This flavorful marinade recipe for grilled chicken combines balsamic vinegar, olive oil, brown sugar, lemon juice, and steak seasoning to create tender, juicy chicken with a crispy, caramelized exterior. Perfect for grilling any cut of chicken, this marinade enhances the meat with a balanced sweet and tangy taste, finished with a reduced glaze made from the reserved marinade for an irresistible dish ideal for summer cookouts or family dinners.
Ingredients
Chicken
- 2 pounds chicken (any cut, thighs recommended)
Marinade
- 2 tablespoons steak seasoning
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
For Sauce Reduction
- 2 tablespoons brown sugar (to boil with reserved marinade)
Instructions
- Season Chicken: Place the chicken in a large gallon-size ziplock bag. Sprinkle the steak seasoning evenly over the chicken and massage it gently using your hands to coat the pieces well.
- Add Marinade: Pour in the balsamic vinegar, olive oil, 1/4 cup brown sugar, and lemon juice into the bag with the chicken.
- Combine Ingredients: Seal the bag and shake it gently to ensure all the chicken pieces are thoroughly coated with the marinade mixture.
- Marinate: Refrigerate the bag for at least 4 hours or up to 48 hours. If short on time, a minimum of 30 minutes will still impart good flavor, but longer marination improves taste and tenderness.
- Prepare Chicken for Grilling: When ready to cook, strain the chicken through a colander set over a small saucepan to collect the marinade. Set the marinade aside and place the chicken on a plate or cutting board.
- Preheat Grill: Heat the grill to high. If using wood or charcoal, prepare zones with direct high heat and a cooler indirect heat area by arranging fewer coals on one side. Oil the grill grates to prevent sticking.
- Sear Chicken: Place the chicken pieces over direct high heat. Close the grill lid and cook for 2-3 minutes until the exterior is nicely browned and crisp.
- Move to Indirect Heat: Flip the chicken using tongs and transfer it to the cooler, indirect heat side of the grill. Lower the direct heat side to medium-low, maintaining around 250-275°F (121-135°C).
- Grill through: Cover and cook the chicken for 30-50 minutes, depending on thickness. Occasionally brush with the reserved marinade to enhance flavor and moisture.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), or cut into the thickest piece to confirm juices run clear without pink.
- Optional Final Sear: For extra crispiness, quickly sear the chicken again over direct high heat on both sides just before serving.
- Reduce Marinade Sauce: While grilling or after removing chicken, place the reserved marinade and collected juices into the saucepan. Add 2 tablespoons brown sugar and bring to a boil over medium-high heat. Reduce to a simmer and cook for 5-10 minutes until the sauce thickens. Serve this glaze drizzled over the grilled chicken for added sweetness and flavor.
Notes
- Marinating time impacts flavor intensity—longer marinating yields tastier, juicier chicken.
- Use a meat thermometer for best results to avoid undercooked poultry.
- Adjust sugar quantity for a less sweet marinade if desired.
- Can substitute lemon juice with lime juice or orange juice for a citrus variation.
- Grilling over indirect heat prevents burning while allowing the chicken to cook evenly.
- Reserve the marinade and boil thoroughly before using as a sauce to ensure safety.
