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Grilled, marinated chicken thighs served on a white plate, garnished with fresh arugula leaves, on a light-colored surface.
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The Most Flavorful Grilled Balsamic Chicken

This grilled balsamic chicken marinates chicken thighs in balsamic vinegar, olive oil, honey, garlic, and warm spices for a deeply flavorful, juicy chicken that works on the grill, in the air fryer, or oven.
Prep Time10 minutes
Cook Time15 minutes
Marinate Time2 hours
Course: Main Course
Cuisine: American
Keyword: chicken, grilling
Servings: 4
Calories: 495kcal

Ingredients

  • 2 1/2 lbs boneless skinless chicken thighs or breasts, tenders, or drumsticks
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 3 garlic cloves minced (or 1 tsp garlic powder)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 1/2 tsp fine sea salt or 2 tsp kosher salt

Instructions

Marinate

  • In a large bowl or zip-top bag, whisk together the olive oil, balsamic vinegar, honey, garlic, chili powder, cumin, paprika, and salt until well combined. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours.

Grill (Recommended)

  • Preheat the grill to medium-high heat, about 400 to 450°F. Remove the chicken from the marinade. Reserve the leftover marinade for brushing if desired. Grill for 5 to 7 minutes per side until the internal temperature reaches 165°F. Rest for 5 minutes before serving.

Air Fryer

  • Preheat the air fryer to 400°F. Arrange in a single layer and cook for 18 to 20 minutes, flipping halfway, until the internal temperature reaches 165°F.

Oven

  • Preheat the oven to 400°F. Place on a greased baking dish or parchment-lined sheet pan. Bake for 30 to 40 minutes until the internal temperature reaches 165°F. Broil for 2 to 3 minutes at the end for extra caramelization.

Notes

  • Marinate overnight for the most flavorful, most tender result. The balsamic acid and honey need time to work into the meat.
  • Let the chicken sit at room temperature for 15 to 20 minutes before cooking for more even results throughout.
  • Use a meat thermometer. Chicken thighs are forgiving, but breasts dry out quickly when overcooked.
  • Rest for 5 minutes before slicing so the juices redistribute into the meat rather than running onto the cutting board.

Nutrition

Serving: 4g | Calories: 495kcal | Carbohydrates: 9g | Protein: 55g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1138mg | Potassium: 755mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg