Mediterranean Grilled Balsamic Chicken with Olive Tapenade

A Symphony of Flavors: Balsamic Glazed Chicken with a Mediterranean Olive Tapenade


  • 4 boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil, plus more for grilling
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup mixed olives, pitted
  • 1 tablespoon capers, rinsed and drained
  • 1 clove garlic, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil


In a bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, minced garlic, oregano, basil, salt, and pepper. Add chicken breasts, making sure they are coated evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat grill to medium-high heat. Oil the grill grates lightly.
Grill chicken for 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
For the tapenade, in a food processor, combine olives, capers, 1 clove minced garlic, parsley, lemon juice, and extra virgin olive oil. Pulse until coarsely chopped.
Serve the grilled chicken topped with olive tapenade.

Prep Time: 40 minutes | Cooking Time: 16 minutes | Total Time: 56 minutes
Kcal: 375 kcal | Servings: 4 servings

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