A straightforward marinade featuring two styles of balsamic vinegar, freshly chopped herbs, and coarse mustard transforms this grilled chicken—finished with a no-fuss olive and sun-dried tomato tapenade—into a celebration of classic Mediterranean taste.
This recipe is brought to you by Kroger
Anyone who knows me can tell I'm hopelessly devoted to Mediterranean cuisine, and summer offers the perfect excuse to dive headfirst into those sun-soaked flavors—both in the kitchen and at the table.
Whether I'm plating Italian-style Burrata alongside heirloom tomato Caprese, threading classic Greek pork onto skewers for Souvlaki, or tossing together the ultimate Lebanese Fattoush, summer is my invitation to celebrate peak-season Mediterranean produce, herbs at their brightest, and the easy rhythm of grilling that takes over our dinner table.
Pairing grilled balsamic-marinated chicken with an effortlessly prepared olive and sun-dried tomato tapenade ranks among my favorite—and simplest—ways to turn wholesome Mediterranean eating into a regular habit.
I created this particular grilled chicken dish for a visit to Kroger's Cincinnati headquarters last month, where I joined a handful of fellow brand ambassadors to meet with the Kroger team and discover the latest innovations, products, and services the company is launching across its grocery family.
Below is a quick snapshot of what's ahead on the Kroger roadmap:
Zero Hunger Zero Waste: Even as Kroger continues to grow and shift, what keeps me coming back is their dedication to quality products and the communities they serve. Hearing about the Zero Hunger Zero Waste initiative genuinely excited me—the goal is to operate as a zero-waste company by 2020 and eliminate food waste entirely by 2025. Given the staggering scale of waste generated daily in the U.S., this is no small undertaking. On top of that, they're ramping up food donations with the goal of delivering three billion meals by 2025 to people facing hunger in the neighborhoods Kroger calls home. What's more, they're not just sending out boxed or canned goods—they're donating complete, freshly prepared meals!
ClickList Online Grocery: Mobile and online grocery ordering has taken off in a big way, and Kroger is at the forefront—offering not only curbside pickup brought directly to your car but now in-home delivery that lands on your doorstep. Their ordering platform is incredibly intuitive, and I have complete confidence in the quality (especially the produce!), because I often spot ClickList shoppers working the aisles right next to me. Click here to register for ClickList at a store near you.
OptUP App: This one is a genuine game-changer because it gamifies the whole process of eating well. OptUP is Kroger's brand-new smartphone app that tracks your grocery buys, assigns each a nutritional score, and then suggests smarter swaps based on your purchasing patterns. So rather than reaching for full-fat sour cream (a low score), try Greek yogurt (which scores higher and is the healthier pick). These days, I'm checking my score weekly to track my ups and downs. The target number is 600, and I'm up 4 points this week, sitting at 721! Download the app here to see where you stand.
After a full day of learning, we all took part in a cook-off challenge in their sparkling, brand-new test kitchen—and let me tell you—the food was incredible! The Mediterranean grilled chicken recipe you're reading about right now is the one I prepared for that competition.
So how did I fare? I'll leave that call to you…
Tips for Making This Marinated Balsamic Chicken Recipe
There are several reasons why balsamic marinades have earned their place as a go-to for chicken. To start, balsamic vinegar brings a natural sweetness that balances the acid, and once it hits the heat, it caramelizes into something even more luscious. On top of that, the vinegar works to gently break down muscle fibers, leaving the meat more tender and juicy with every bite.
However, that signature sweetness comes with its own set of pitfalls—ironically, for the very same reason it's so beloved: the caramelization of those natural sugars. Crank the heat up too high or leave the chicken too long, and the exterior scorches while the interior remains underdone.
To sidestep this potentially singed-on-the-grill scenario, I've outlined a few pointers below worth keeping in mind.
Preparing The Balsamic Marinade
Plenty of balsamic marinade recipes floating around out there—I've certainly written a few myself—call for not just the concentrated tangy-sweet depth of balsamic vinegar, but also extra sugar or honey to push the sweetness even further.
Since we're working with a thicker chicken cut that spends more time over the flames—where the risk of charring is higher—I leave the added sugar out completely. Tip: For the best outcome, always start with a quality chicken. I reach for the Simple Truth Natural Boneless Skinless Chicken Breasts in the meat section at my Smith's.
Instead, I blend the deep, concentrated tang of traditional dark balsamic with the softer, rounder notes of golden balsamic. Pairing the two with a splash of fresh lemon juice tames the acidity just enough.
What really brings this marinade into balance—and gives it that extra something—is the addition of whole grain mustard. I reach for Kroger's Private Selection Whole Grain Garlic Mustard because it delivers the smooth creaminess of Dijon alongside the pop of mustard seeds.
A few garlic cloves and a handful of freshly chopped herbs bring the bright Mediterranean character home. I'm partial to fresh tarragon in this marinade for its subtle licorice whisper, but classic rosemary, oregano, or any combination of the bunch will work their magic too.
How to Avoid the Sugar Burn
As noted earlier, sweet marinades on a hot grill can go from perfectly caramelized to burned in a flash. Here's how I keep that from happening:
Wipe off the excess. Before the chicken hits the grates, shake or pat off as much of the marinade as you can.
Coat everything well. Give the grates a thorough cleaning and then a generous coat of oil. But I don't stop there—I drizzle a little oil directly over the marinated chicken to add yet another protective layer.
Sear first, then move to indirect heat. With my go-to grilled chicken breast recipe, the chicken goes on nearly bare and can handle a longer stretch over higher heat. For this marinated version, though, I find it works best to sear the chicken for just 1 to 2 minutes per side—just long enough to lay down some nice grill marks—then shift it to the cooler side of the grill with the heat off, so the chicken finishes by baking rather than searing. Flip the pieces every 5 minutes or so, basting with a bit more marinade each time. If the chicken isn't picking up enough color, I'll move it back to the hot side for a minute or two to deepen the char, then return it to the cooler zone to keep baking. Repeat this process until the internal temperature hits 165°F, which should take roughly 30 minutes depending on the cut's thickness.
TIP: For a faster-cooking chicken breast, butterfly the boneless breasts in half lengthwise before marinating. The thinner cut will be ready in about half the time.
Dress Up Your Mediterranean Bird
As much as I adore the flavor of the balsamic-kissed chicken itself, the olive tapenade is what really drives the Mediterranean point home. I throw it together with a handful of my favorite Private Selection picks: a mix of Greek olives, sun-dried tomatoes, capers, garlic, lemon juice, and fresh parsley, pulsed briefly in a food processor or blender to create a quick, flavor-packed topping.
If you give this recipe a try, I'd love to hear from you! Save it to your bookmarks and drop a comment below, or snap a photo and tag me on Instagram using #foodiecrusheats.
Mediterranean Grilled Chicken Bathed in Balsamic and Topped with Olive Tapenade
- Trim any visible fat from the chicken breasts and nestle them into a bowl or a gallon-size resealable bag.
- In a small bowl, whisk together the olive oil, balsamic vinegars, mustard, garlic, lemon juice, herbs, and a pinch of salt and pepper. Set half of the marinade aside and pour the remaining half over the chicken in the bowl or bag. Let it marinate for at least 30 minutes—up to overnight—turning the chicken once or twice.
- When you're ready to cook, fire up one side of an outdoor grill to high heat, leaving the other side unlit.
- Oil the grates well and drizzle the chicken breasts with a bit more olive oil, then lay them on the hot section of the grill. Sear for 2 to 3 minutes—until you see clear grill marks—then flip and sear the other side for another 2 to 3 minutes. Shift the chicken over to the cooler grates, close the lid, and let them cook for about 10 minutes. Scoop a few tablespoons of the reserved marinade into a separate bowl and use that to baste the chicken each time you flip. Continue cooking, basting, and flipping until the breasts register an internal temperature of 165°F. To deepen the color, move the chicken briefly to the hot side of the grill for additional char marks—keep a close eye on them so the sugary balsamic glaze doesn't scorch. The total cook time will vary based on the thickness of the breasts, but plan on the full process taking about 30 minutes.
- Move the chicken to a serving platter, tent it loosely with aluminum foil, and let it rest for 5 minutes. Plate it up with the olive tapenade, crumbles of feta cheese, a scatter of minced herbs, and a final drizzle of any leftover marinade or olive oil.
Quick Mediterranean Olive Tapenade
- 3 cloves of garlic, pressed or finely minced
- ¼ cup of olive oil
- ½ cup of sun-dried tomatoes, drained and roughly chopped (from a 7-ounce jar)
- ¼ cup of capers, drained and divided
- 1 (4-ounce) jar of green olives, drained and pitted (I go with HemisFares Green Castelvetrano Olives)
- 1 (6-ounce) jar of mixed Greek olives, drained and pitted (I reach for Private Selection Greek Olive Mix)
- Juice of 1 lemon
- 2 teaspoons of balsamic vinegar
- ½ teaspoon of freshly ground black pepper
- ⅓ cup of freshly chopped Italian parsley
- Drop the garlic and olive oil into the bowl of a food processor and pulse on high until they're well combined. Use a spatula to scrape down the sides of the bowl, then add the sun-dried tomatoes along with ⅛ cup of the capers and process until the tomatoes are broken down. Add the green olives and the Greek olive medley, pulsing twice so the olives stay nicely coarse. Stir in the lemon juice, balsamic vinegar, pepper, parsley, and the capers you set aside. Spoon it over chicken, toss it with pasta, spread it on bruschetta, or dollop it onto grilled meats. The tapenade will keep in the fridge for up to 2 weeks.
Building a Complete Plate Around This Chicken
This post is brought to you in partnership with Kroger. As always, I appreciate you reading and supporting the brands I work with—it's what allows me to keep crafting fresh content and recipes for you. All thoughts and opinions expressed here are entirely my own.
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