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Three grilled chicken breasts on a dinner plate next to a serving of rice.
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Grilled Chicken Breast

This Grilled Chicken Breast recipe is made with boneless, skinless chicken breast and a homemade red wine vinaigrette marinade for the most tender, juicy, and flavorful grilled chicken you'll ever try.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Marinate Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 servings
Calories 264kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Red Wine Vinaigrette Marinade

  • ¼ cup red wine vinegar
  • 2 cloves garlic thinly sliced
  • 1 tablespoon dijon mustard
  • ½ teaspoon honey
  • ½ teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil

For the Grilled Chicken Breast

  • 2 pounds boneless, skinless chicken breast

Instructions

  • In a large mixing bowl, whisk together all ingredients except the olive oil. Place the mixing bowl on top of a damp dish towel to keep it steady. While whisking continuously, slowly drizzle in the olive oil until smooth. Set aside.
    ¼ cup red wine vinegar, 2 cloves garlic, 1 tablespoon dijon mustard, ½ teaspoon honey, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup extra virgin olive oil
  • Cut the chicken breast lengthwise into equal-sized pieces, trimming and discarding any excess fat. Lay a piece of plastic wrap over the chicken breasts and pound them into an even, ½-inch thickness.
    2 pounds boneless, skinless chicken breast
  • Add the chicken breast to the bowl of marinade and toss until evenly coated. Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 2 hours or up to 2 days. You can turn the chicken breast every few hours for more even marinade coverage.
  • Remove the marinated chicken breasts from the refrigerator about 30 minutes prior to cooking to bring them closer to room temperature. Preheat your grill on high heat for 15 minutes.
  • Reduce the heat to medium-high. Remove the chicken breast from the marinade, allowing the excess marinade to drip back into the bowl. Place the chicken breasts on the grill and close the lid. Cook chicken for about 4-5 minutes per side. The chicken is done when it reaches an internal temperature of 165℉.
  • Transfer the chicken breasts to a plate and allow them to rest for 10 minutes before serving.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  • Make Ahead: Prepare the red wine vinaigrette marinade up to 2 weeks in advance.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 0.5g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Cholesterol: 110mg | Sodium: 145mg | Potassium: 511mg | Sugar: 0.5g | Calcium: 10mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.