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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
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Balsamic Barbecue Chicken

10 Comments

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The sauce for this Balsamic Barbecue Chicken recipe is sweet and tangy, made from scratch in minutes. Basted on the grill or in the oven, the flavors are bold, the chicken is incredibly tender.

Balsamic Barbecue chicken on with plate with veggie salad

I love recipes where very little effort produces extremely satisfying results. And this is one of those recipes. Balsamic Barbecue Chicken is made with a from-scratch sauce reduction and then cooked on the grill or under the broiler. You could bake it as well, I’m sure. I have been making mine on the grill and the sauce just seals in the juices for a moist bite every time.

This recipe starts with ingredients you probably already have on hand and the sauce’s flavor becomes quite bold as it simmers with a mellow sweet-heat. I served mine with a fresh broccoli salad but you could serve it over bitter greens or rice as well since there will be plenty of extra sauce for dipping or pouring. It would also be a great party main dish since clean up is a breeze (very few kitchen tools or pans needed. Yay!).

Cut up balsamic chicken with salad

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5 from 3 votes

Balsamic Barbecue Chicken

The sauce for this chicken is bold and complex. Easy prep and clean up also make this a favorite weeknight or company worth meal.
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 304
Author Good Dinner Mom

Ingredients 

  • 4 boneless skinless chicken breasts
  • 1 cup balsamic vinegar
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • 1 generous Tablespoon Worcestershire sauce
  • 1 Tablespoon stone ground mustard, like Inglehoffer. Any whole-seed mustard will do (You could use Dijon as well)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • NOTE- Special items needed: Basting brush

Instructions

  • Add 1 cup balsamic vinegar, ¾ cup ketchup, ⅓ cup brown sugar, 1 Tablespoon Worcestershire, 1 Tablespoon mustard, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder to a medium sauce pan.
  • Stir to incorporate over medium-high heat and once sauce starts to bubble, reduce heat and simmer 20 minutes.
  • As sauce is simmering, heat grill to medium or start grill coals. If using coals, place coals off center to grill with indirect heat. If baking or broiling, prepare broiler pan with cooking spray.
  • After sauce has reduced for 20 minutes, sprinkle chicken breasts with salt, pepper and garlic powder on both sides.
  • Pour approximately ⅓ cup sauce into a small bowl and set aside to serve for dipping sauce.

For Grilling:

  • Heat 4 boneless chicken breasts on grill until the meat is able to be turned, approximately 3 minutes. Turn breasts and with a basting brush, generously apply sauce to side that just cooked. After another 3 or 4 minutes, turn chicken and brush the other side. Repeat this process a couple of times until chicken reaches 160 degrees internal temperature, applying the sauce as generous as you like and I like it pretty generous. I turned the chicken about 4 times, in total. Total cooking time was about 20 minutes. (If this is too much time turning, you can definitely just turn and sauce a couple of times. I wanted to get a lot of sauce on my chicken.)

For Broiling:

  • Place oven rack to lower third in oven. Preheat on High Broil for a couple of minutes. Liberally brush sauce over top of chicken and broil for 8-10 minutes, watching that sauce doesn't start to burn. Add more sauce if it seems to become dry. Turn chicken and brush again. Continue to watch chicken, brushing more sauce for more flavor and broil until chicken reaches 160 degrees and juices run clear.

For Baking:

  • Preheat oven to 400 degrees, liberally brush sauce over top of chicken and bake for 10 minutes. Turn chicken and brush liberally again with sauce and bake another 10-15 minutes until internal temperature is 160 degrees.
  • Serve with extra sauce for dipping.
Nutrition Facts
Balsamic Barbecue Chicken
Amount Per Serving (4 g)
Calories 304 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 72mg24%
Sodium 894mg39%
Potassium 656mg19%
Carbohydrates 42g14%
Fiber 0.4g2%
Sugar 37g41%
Protein 25g50%
Vitamin A 269IU5%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Center Cut Kitchen.

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Published on August 14, 2013

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    Recipe Rating




  1. kristy s says

    March 23, 2022 at 9:12 AM

    5 stars
    This is quite delicious and super quick to throw together. It’s tangy and not too sweet. Thanks for the recipe Sally its wonderful!

    Reply
  2. Jeff says

    March 23, 2022 at 9:05 AM

    5 stars
    Great sauce! We marinated baby back ribs in a dry rub, slow cooked for 2-3 hours and then basted the ribs with this sauce before/while grilling. Also poured a little over the ribs as we ate. Will definitely be my go to BBQ sauce.

    Reply
  3. addy m says

    March 23, 2022 at 9:00 AM

    5 stars
    This was my first time making this and all I can say is WOW! Was incredible and so easy to make I will make it again and very soon. Thanks for sharing!

    Reply
  4. Deb says

    August 21, 2013 at 9:33 PM

    This was amazing! Love the sauce, what great flavor and so easy to make.

    Reply
    • Sally says

      August 22, 2013 at 4:04 PM

      It is definitely one of our current favorites! 🙂

      Reply
  5. Pam says

    August 17, 2013 at 11:14 AM

    The directions don’t say when to add the balsamic vinegar. Does it get added with the rest of the ingredients in Direction Step #1? Thanks!

    Reply
    • Sally says

      August 17, 2013 at 12:57 PM

      Sorry Pam, yes add it with other ingredients in step 1. I will go in and correct that. Thanks! Enjoy 🙂

      Reply
      • Pam says

        August 17, 2013 at 1:02 PM

        No problem. Sounds delicious!! Thank you.

        Reply
  6. Kathy says

    August 16, 2013 at 7:19 PM

    This sounds delicious! I do have everything on hand to make this! It’s going on the menu!

    Reply
    • Sally says

      August 16, 2013 at 11:25 PM

      Kathy, Thanks for stopping by and commenting. Would love to hear how it turns out for you. 🙂

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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