Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground pepper
1-1¼ pounds boneless, skinless chicken breast (see Note)
Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined.
Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Make Ahead Tip: Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours.
Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breastthe chicken tenderremoves about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servingscut each one in half before cooking.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
169 calories;7 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 23 g protein; 3 mcg folate; 63 mg cholesterol; 1 g sugars; 0 g added sugars; 16 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 1 mg iron; 250 mg sodium; 208 mg potassium
I had something come up that caused me to leave the chicken in this marinade for a couple days. I smeared some homemade mayo and some Parmesan on the breasts and baked at 425 for about 30 minutes. Incredibly good. Even when leftovers were reheated the breasts remained moist. My son who is no fan of chicken breasts loved them.
September 21, 2017
By: Leonard Eisenstein
August 22, 2017
By: drew garvin
This is my family's new go-to chicken marinade. It is super easy, healthy and delicious. I always have the ingredients on hand and I don't need to change the recipe at all. It's especially delicious with a caprese salad. Give it a try. You won't regret it.
May 28, 2016
By: EatingWell User
My go to marinade
This is the best tasting marinade I've used so far. It's also great because they are simple ingredients I always have around the house. I use it with thighs. I'll have to try it with breast meat sometime to see how it does. I like thighs because they more flavorful and don't dry out like breasts.
Pros: Simple and delicious
January 01, 2012
I didn't have a grill on hand and had never broiled anything before, so I just cooked it on the stove-top in a frying pan on Medium heat. Came out great and my younger siblings even loved it!
Pros: Delicious, low calorie, easy
July 13, 2011
Simple and Good
Pretty simple but good, and very quick and simple to make.