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Grilled Balsamic Glazed Chicken Breasts

Name: Grilled Balsamic Glazed Chicken Breasts
Prep time: 41 min
Total time: 1 h 6 min
Cuisine: American
Ingredients: boneless chicken — 794 g; salt — 7 g; black pepper — 3 g; balsamic vinegar — 237 g; honey — 44 g; light-brown sugar — 25 g; garlic — 9 g; rosemary — 1 g; olive oil — 27 g; oil — 14 g

Grilled Balsamic Glazed Chicken Breasts reads sweetness 6.8, richness 5.8 and sourness 5.3 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.7 / 10
Sweet & Fruity — 7.7 / 10
Sour & Bright — 5.5 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Sweetness 6.8 · Richness 5.8 · Sourness 5.3 · Floral 4.7 · Salinity 4.2 · Umami 4.2 · Allium 3.9 · Fruity 3.2 · Herbaceous 2.7 · Warm Spice 1.7 · Bitterness 1.4 · Nutty 1.1 · Heat 0.9 · Earthy 0.8 · Citrus 0.7 · Smoke 0.6

What's in it (10)

boneless chicken — 794 g
salt — 7 g
black pepper — 3 g
balsamic vinegar — 237 g
honey — 44 g
light-brown sugar — 25 g
garlic — 9 g
rosemary — 1 g
olive oil — 27 g
oil — 14 g

Time & effort: about 1 hr 6 min (41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 226.8 kcal, 20.9 g protein, 13.6 g fat, 6.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pound the chicken breasts between sheets of plastic wrap to an even 3/4-inch thickness; season all over with the salt and pepper and let stand at room temperature 20 minutes while you make the glaze.
In a small saucepan, combine the balsamic vinegar, honey, brown sugar, garlic, and rosemary. Bring to a boil, then reduce to a simmer and cook, whisking occasionally, until reduced by half and syrupy enough to coat the back of a spoon, 12-15 minutes.
Remove the glaze from the heat and divide it between two small bowls: one for basting the raw chicken as it grills, one kept clean to drizzle over the finished chicken.
Meanwhile, heat a gas or charcoal grill to medium-high (about 450F) and scrape the grates clean; oil the grates by rubbing them with a paper towel dipped in the neutral oil.
Rub the chicken breasts all over with the olive oil. Grill over direct heat, without moving, until well-marked and released easily from the grates, 5-6 minutes.
Flip the chicken and brush with the basting glaze; continue grilling, flipping and brushing once more, until an instant-read thermometer inserted in the thickest part reads 165F, 8-10 minutes more.
Transfer the chicken to a platter, tent loosely with foil, and rest 5 minutes.
Drizzle the rested chicken with the reserved clean glaze and serve.

Dishes with a similar flavor shape

Sheet-Pan Balsamic Chicken with Brussels Sprouts — American
Sheet-Pan Caprese Chicken — Italian-American
Sheet-Pan Honey Mustard Chicken and Potatoes — American
Grilled Honey Mustard Chicken Breasts — American
Japanese Chicken Curry — Japanese

Keep reading: what sweetness, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.