Average: 5 (1 vote)
Active time
10-20 minutes
Total time
3 hours 20 minutes
8 Servings

½ cup balsamic vinegar

¼ cup olive oil

3 garlic cloves, crushed

1 tablespoon honey

1 tablespoon Dijon mustard

¾ teaspoon crushed red pepper

¼ teaspoon salt

¼ teaspoon fresh cracked pepper

8 boneless, skinless chicken breasts, cut in halves

  1. Combine all the ingredients, except the chicken, in large sealable plastic container or resealable plastic bag.  Mix well.
  2. Place the halved chicken breasts in the marinade for no less than 3 hours and up to 24 hours.
  3. Preheat and outdoor grill to high.
  4. Remove the chicken from the marinade, place it on the grill, close the cover, and cook for 4 minutes, or until you can easily turn it over, using tongs. Cook for another 4-5 minutes.
  5. Remove the chicken, arrange on a platter, cover with aluminum foil, and let sit for five minutes to allow the chicken to absorb some of its juice.

Note: You can also cook the chicken under the broiler, allowing about 8-10 minutes per side.

An Oldways Recipe


Calories: 210
Fat: 8g
Saturated Fat: 1g
Sodium: 80mg
Carbohydrate: 5g
Fiber: 0g
Protein: 27g

Yield: 8 Servings

How'd it Taste?

Deborah N.
Tossed heated, precooked, grilled chicken strips with this marinade. Delicious!

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