Grilled Balsamic Chicken with Bonini & Piro Marinade

Grilled Balsamic Chicken

By Karen Rosenbloom

A simple marinade can transform everyday grilled chicken into something truly memorable. The combination of Bonini cooked grape must condiment and Piro Extra Virgin Olive Oil creates the perfect balance of sweetness, acidity, richness, and depth. Dijon mustard emulsifies the marinade while garlic, honey, and soy sauce build layers of savory flavor that caramelize beautifully on the grill.

Servings

4–6

Prep Time

10 minutes

Marinating Time

1 hour to overnight

Cook Time

10–15 minutes

Ingredients

  • ⅓ cup Bonini Balsamic Vinegar or Cooked Grape Must Condiment
  • ⅓ cup Piro Extra Virgin Olive Oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 3 garlic cloves, crushed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1–2 pounds boneless, skinless chicken breasts or thighs

Instructions

  1. In a medium bowl, whisk together the Bonini balsamic, Piro olive oil, Dijon mustard, soy sauce, honey, crushed garlic, salt, and pepper until fully combined.
  2. Place the chicken in a large resealable bag or shallow dish and pour the marinade over the top, ensuring each piece is well coated.
  3. Refrigerate for at least 1 hour, or overnight, for maximum flavor.
  4. Preheat a grill to medium-high heat.
  5. Remove the chicken from the marinade, allowing any excess to drip off.
  6. Grill for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.

Serving Suggestions

Serve alongside grilled vegetables, roasted potatoes, a crisp summer salad, or sliced over greens for a simple yet elegant meal. Garnish with fresh herbs or microgreens and finish with a light drizzle of Piro Extra Virgin Olive Oil just before serving.

Chef’s Tip

For even deeper flavor, reserve a small portion of the marinade before adding the raw chicken and use it as a finishing drizzle after grilling. The natural sweetness of the Bonini balsamic will caramelize beautifully over the grill while the Piro olive oil keeps the chicken exceptionally moist and flavorful.

Watch how she makes it here!

Karen Rosenbloom is a New York City–based private chef and food content creator. A graduate of Johnson & Wales University (Culinary Arts, 2020) and Columbia University (Creative Writing, 2024), she has worked as a Garde-Manger Chef, Private Chef, and Event Caterer.

She started her TikTok account @Karens_Cooking in 2020, and her following has grown to 700,000 across platforms. Her work has been featured in Business Insider, BBC News, Yahoo News, Bon Appétit, and other media outlets.

Find her at https://www.karenrosenbloom.com/about and follow her @Karens_Cooking on social channels.


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