Comments on: Grilled Chicken with Balsamic Vinegar

By: Kalyn Denny

Kalyn Denny — Sat, 23 May 2026 18:26:10 +0000

In reply to Meg Anderson. So glad you like it!

By: Meg Anderson

Meg Anderson — Sat, 23 May 2026 15:54:01 +0000

Love this recipe! Thanks Kalyn!!

By: Kalyn Denny

Kalyn Denny — Sat, 19 Mar 2022 11:52:46 +0000

In reply to Sarah. So glad you are enjoying the recipe even though you're having this issue. The only thing I can think of is that maybe you're using a balsamic vinegar with a high sugar content; some brands have much more sugar than others. That would definitely cause it to brown more on the outside. I don't use a super expensive balsamic vinegar for this. Maybe look at balsamic vinegars in the store and compare the sugar content? And if the one you have is high in sugar try using a different brand.

By: Sarah

Sarah — Sat, 19 Mar 2022 11:48:32 +0000

Dearest Kalyn, this is one of my favorite recipes and I return to it at least twice a month. I was wondering if you could help me out — I make this recipe with thighs, on my Lodge stovetop grill and very often, the outside of the chicken burns to a char. I do drain off the excess marinade as per your instruction. I have tried to reduce my cooking time, and bring down the heat, but then I find that the inside doesn’t cook to a 165 degrees. So I basically keep the thighs on the grill so they are cooked inside, but then they end up burning. It’s still delicious though, and I finish every piece of it, but I would like it to look less burnt 😀 What am I doing wrong?

By: Kalyn Denny

Kalyn Denny — Mon, 05 Jul 2021 12:38:26 +0000

In reply to Terry. I doubt that person is going to come back to find your response, but for anyone else who sees it, I would not use sour cream in this. Mayo would be fine and lemon juice could replace vinegar, but this recipe is called Grilled Chicken with BALSAMIC VINEGAR! So if you don't like vinegar, I'd use a different recipe.

By: Terry

Terry — Mon, 05 Jul 2021 11:55:52 +0000

Mandy I don’t like mustard at all so typically I will replace that ingredient with either sour cream or mayo. Mustard is an emulsifier. Mayo or sour cream works well, As for the vinegar, you could replace it with something else acidic like lemon juice.

By: Kalyn Denny

Kalyn Denny — Sun, 20 Jun 2021 00:09:25 +0000

In reply to Karen Witek. Hi Karen, So glad you're enjoying the recipes and are able to adapt to your needs and preferences!

By: Karen Witek

Karen Witek — Sat, 19 Jun 2021 23:10:39 +0000

Hi
I like this and some of the others you have posted as they don’t have sugar. I cant have garlic ( health reasons) but I just leave it out but love all the other herbs and love balsamic vinegar. I only use thighs, but that is ok, it is still chicken.
Karen W

By: Kalyn Denny

Kalyn Denny — Thu, 13 Aug 2020 22:06:22 +0000

In reply to Sarah. So glad to hear you and the family have been enjoying it!

By: Sarah

Sarah — Thu, 13 Aug 2020 21:56:21 +0000

We use this recipe in rotation for grilled chicken during the summer, and we grill A LOT! It’s delicious and super simple! Sometimes I just don’t feel like juicing a lemon like many of my other recipes call for. Thanks for the share! My family says it’s a hit!