Orange Balsamic Grilled Chicken was fun to make on the patio with my family.
Plus we all thought it was very tasty 🙂
I am always up for a unique and flavorful grilled chicken dinner.
Especially when the weather is gorgeous!
This glaze would be amazing on pork chops as well.
The combo of the orange with the balsamic is pretty classic, but the rosemary is what gave it that extra punch of flavor.
How to Make Orange Balsamic Grilled Chicken
Start by making a balsamic reduction with orange juice, balsamic vinegar, honey, and rosemary.
(Whooops, forgot to include honey in the pic, maybe I was just really excited to eat 😉 )
A reduction may sound fancy, it really just means this will start as a liquid but end up reducing down to a thick glaze.
Put the orange juice, balsamic, honey, and rosemary in a small saucepan over high heat.
Once it boils, reduce it to medium low for 20 minutes.
Caution…watch this very carefully as it comes to a boil.
It could bubble over and if that happens just remove the pan from the heat for a few seconds.
Stir it a few times as it reduces.
Once it has thickened up, remove the pan from heat and stir in some butter.
The butter creates a nice richness to the glaze.
Now that the orange balsamic glaze is ready, let’s grill some chicken!
I brushed 6 boneless, skinless chicken thighs with olive oil and seasoned with kosher salt, pepper, and crushed red pepper flakes.
Then preheat the grill to medium high heat. They will cook for 4 to 6 minutes per side.
Brush with some of the glaze during the last few minutes of grilling.
Serve Orange Balsamic Grilled Chicken with the extra glaze for dipping!
We kept it simple at dinner and served this with a side salad and fresh fruit.
Making it a very healthy meal that we all enjoyed very much 🙂
If you like Orange Balsamic Grilled Chicken, you might also like…
Orange Balsamic Grilled Chicken
Orange Balsamic Grilled Chicken has a balsamic reduced glaze with orange, honey, and rosemary and it pairs beautifully with grilled chicken
- 3/4 cup orange juice
- 3/4 cup balsamic vinegar
- 2 Tbsps honey
- 2 Tbsps chopped, fresh rosemary
- 3 Tbsps butter
- 6 boneless, skinless chicken thighs (or 4 chicken breasts)
- olive oil, kosher salt, pepper, crushed red pepper flakes
Set a small saucepan over high heat and add the orange juice, balsamic vinegar, honey, and fresh rosemary. Bring this to a boil and reduce the heat to medium low and simmer for 20 minutes, stirring a few times.
Note: When bringing this to a boil, watch very carefully as it could bubble over. If it starts bubbling toward the top just remove from heat for a few seconds.
Once the sauce has simmered for 20 minutes it should have a thick, glaze-like consistency. Remove it from the heat and stir in the butter until it melts.
Brush the chicken with olive oil and sprinkle with kosher salt, pepper, and crushed red pepper flakes.
Preheat the grill to medium high heat. Grill the chicken 4 to 6 minutes per side. Brush both sides with some of the glaze during the last few minutes of grilling.
Serve the chicken with the remaining glaze for dipping.