1. Prepare the Chicken

Start by prepping the chicken breasts. Pat them dry with paper towels to remove any excess moisture. This helps the chicken grill more evenly and prevents it from steaming. Next, season the chicken with olive oil, garlic powder, onion powder, dried Italian seasoning, salt, and pepper. Use your hands or a brush to evenly coat the chicken with the seasoning mixture. This will infuse the chicken with flavor while it grills.

For extra tenderness, you can pound the chicken breasts to an even thickness using a meat mallet. This ensures that the chicken cooks evenly and doesn’t dry out in certain areas.

2. Make the Balsamic Glaze

While the chicken is marinating, it’s time to make the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard (if using). Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Let the balsamic vinegar mixture simmer for 10-15 minutes, stirring occasionally, until it reduces by about half and thickens to a syrupy consistency. Keep an eye on the glaze and make sure it doesn’t reduce too much, as it will become overly thick and sticky. Once the glaze has reached the desired consistency, remove it from the heat and season with a pinch of salt and pepper. Set the glaze aside to cool slightly before serving.

3. Preheat the Grill

While the glaze is simmering, preheat your grill to medium-high heat (about 375°F or 190°C). If you’re using a gas grill, turn on all burners and allow the grill to heat up. For a charcoal grill, wait until the coals are glowing red with a light layer of ash before you begin grilling. You want the grill to be hot so that the chicken sears quickly and develops those desirable grill marks.

Brush the grill grates with a little oil or use a non-stick spray to prevent the chicken from sticking during grilling.

4. Grill the Chicken

Place the chicken breasts on the grill and cook for about 7-8 minutes per side, or until the internal temperature reaches 165°F (74°C) on a meat thermometer. Cooking time will vary depending on the thickness of the chicken breasts. It’s important not to overcook the chicken, as it can become dry. Check the internal temperature at the thickest part of the chicken breast to ensure it’s fully cooked.

While grilling, you can brush the chicken with some of the balsamic glaze during the last few minutes of cooking to infuse the chicken with extra flavor. Be sure to reserve some glaze for drizzling on top of the chicken when serving.

5. Rest the Chicken

Once the chicken is cooked through, remove it from the grill and allow it to rest for 5 minutes. Resting the chicken helps the juices redistribute, ensuring that the meat stays tender and juicy. During this time, you can also give the balsamic glaze a final drizzle over the chicken for added flavor.

6. Serve the Grilled Chicken with Balsamic Glaze

After the chicken has rested, slice it against the grain and drizzle the balsamic glaze over the top. Serve immediately with your favorite side dishes, such as roasted vegetables, a fresh green salad, or mashed potatoes. The chicken will be tender, flavorful, and beautifully complemented by the balsamic glaze.