Posted by Calin Denny On June 18, 2021
Roast Chicken with Balsamic Vinegar is my favorite recipe, and although the marinade contains balsamic vinegar, it’s low in carbs!
Pin this recipe to try it later!
for this week Friday favorite Choose, I remind you of this amazingly delicious Grilled chicken with balsamic vinegar! Years ago when I was president of the teachers’ association, I made this chicken for an area insurance committee meeting, and people loved it. Then several years later I saw someone who had eaten it that day and she asked me for the recipe. If you make a recipe and someone still remembers it several years later, you know it’s a good recipe, right? And this grilled chicken recipe has been a hit with everyone it’s made for.
If you strictly watch your carbs, you may be wondering about using balsamic vinegar, which is definitely an ingredient with some carbs. But remember that in a marinated chicken recipe like this one, you’re only eating a very small amount of the carbs that cling to the chicken. And if you check the nutritional info, I think you’ll be pleasantly surprised to find out how low carbs actually are! This recipe makes enough marinade for eight chicken breasts, making it great for dinner guests. If you have chicken left over, it’s delicious served on a salad or sautéed in a quick stir-fry, so I encourage you to make the full amount if that can work in your home! You can also cut the recipe in half if you can’t handle that much roasted chicken.
What ingredients do you need for this recipe?
Tips for grilled chicken breasts:
If you are not experienced with cooking chicken on the grill, you may want to read my informative post How to make grilled chicken breasts. This post shows you the roast chicken method I’ve been using for years.
What if you don’t have an outdoor grill?
If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on Grill pan on stove top (affiliate link) or file George Foreman Grill (Referral link).
How this recipe works:
(Scroll down for the full recipe with nutritional information.)
- I like to grind dried parsley or dried shallots (or onions), Spike seasoning (Continued link) Dried thyme, garlic powder, and black pepper with a mortar and pestle, although it may be optional.
- Then mix the balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
- Cut the chicken and make small transverse slits, put the chicken in a ziplock bag or a plastic bowl, and let it marinate for 4-6 hours (or longer, even if you are going to take out).
- When you’re ready to cook, drain the chicken to remove excess seasoning and let it come to room temperature while the oil is preheating and grilling.
- Place the chicken top side down diagonally on the grill grate and cook for a few minutes until you see grill marks, then rotate and cook for a few more minutes to get those cross marks.
- When you have nice grill marks on the top, flip the chicken and cook until it is a firm texture (not too hard), don’t overcook.
- Serve grilled chicken with balsamic vinegar hot. Leftover chicken is delicious on a green salad.
make it a meal
The chicken is shown in the picture with Kalyn’s Favorite Baby Arugula SaladAnd that would also be great with Grilled Asparagus with ParmesanAnd the Artichoke hearts air fryer, or Green beans with lemon, parmesan cheese and pine nuts For a low carb meal.
More delicious chicken for dinner:
slow cooker and instant chicken recipes ~ slow cooker or pressure cooker
Low carb chicken pepperoni pizza ~ Calin’s Kitchen
Spicy Sriracha Grilled Chicken ~ The perfect store
Baked Pesto Chicken ~ Calin’s Kitchen
Ingredients
- 8 boneless, skinless chicken breasts
Salt water ingredients:
- 2/3 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 ton of dried parsley
- 1 ton dried shallots or onions (or 2 tons fresh shallots or chopped onions)
- 1 T Spike Seasoning (see notes)
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1/2 tsp. Coarsely ground black pepper
instructions
- (Click for step-by-step photos of How to make delicious and juicy grilled chicken breasts.)
- If desired, use a mortar and pestle grinder or spice grinder to grind dried parsley or dried shallots (or onions) together, Spike seasoningdried thyme, garlic powder and black pepper.
- Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade.
- Trim all the fat and tendons from the chicken breasts, trimming down the side if necessary so that the chicken pieces are close to the same thickness. I like to make small slits crosswise along each chicken breast to help the chicken cook evenly and give the marinade more surface.
- Place chicken in a Ziploc bag or container with an airtight lid, and lay flat. Pour the marinade over the chicken and marinate in the refrigerator for 4-6 hours or longer. (Spicing up all day is fine if you’re not going to be at home.)
- When you’re ready to cook, take the chicken out of the refrigerator, drain it through a colander in the sink to remove excess seasoning, and let the chicken come to room temperature while the grill heats up.
- Grease the grill with oil (a lined paper towel dipped in oil works well) or spray it with nonstick grilling spray; Then heat the gas or charcoal grill to medium to high. (You can just put your hand there for a few seconds.)
- When grill is hot, place chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes.
- Once you see the marks, rotate the chicken so that it goes diagonally in the other direction and cook for a few more minutes.
- When you want grill marks, flip the chicken and cook until browned on both sides and firm, but not hard to the touch, perhaps after just a few minutes on the second side unless the chicken breasts are very thick. (Actual cooking time varies depending on the thickness of the chicken and how hot the grill is, so remove it from the heat when the chicken becomes firm when pressed with your finger.)
- This chicken can also be cooked in Grill pan on stove with spurs or a George Foreman Grill With good results.
Notes
If you do not have Spike seasoning (affiliate link) Use another all-purpose spice blend; Spike is not Paleo or Whole 30 approved.
The nutritional information is calculated assuming more than half of the balsamic vinegar is disposed of in the marinade.
Recipe created by Kalyn many years ago.
Nutrition information:
fruit:
8
serving size:
1
Amount per service: Calories: 291Total fat: 11 gramsSaturated fat: 2 gramsUnsaturated fats: 0 gramsUnsaturated fats: 8 gramsCholesterol: 102 mgsodium: 868 mgCarbohydrates: 4 gramsthe basic: 1 gramsugar: 4 gramsprotein: 38 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions
This recipe will be approved for Low Carb Eating Plans, and is perfect for any stage of the Original South Beach Diet.
Find more recipes like these:
Uses Barbecue recipes To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2007, and I’ve been making it literally every summer since then! It was last updated in 2021.
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