Recipe by Brynie Greisman

Spicy Balsamic Grilled Chicken

Spicy Balsamic Grilled Chicken add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings

No Allergens specified

I’ve hosted seminary students and yeshivah bochurim for many years now and im yirtzeh Hashem will continue to do so (at least they know there’s always good food here! They are often my tasters!). Everyone always wants an easy, quick way to grill chicken cutlets. Here’s a simple, very flavorful recipe that you can adjust to your individual taste. Prepare them the night before, and when you return from seminary or yeshivah the next day, you’ll have a delicious, nutritious, and low-fat meal in just minutes.


Main ingredients

  • 1/2 teaspoon cumin, scant

  • salt, to taste

  • black pepper, to taste

Optional Seasonings

  • pinch dry mustard

  • pinch brown sugar

  • pinch dried parsley

  • pinch cayenne pepper

  • drop hot sauce


Prepare Chicken


Mix all marinade ingredients together.  Pour into a glass bowl or resealable plastic bag.


Add chicken cutlets and marinate for a few hours or overnight.


Grill for 10 minutes on each side and, if necessary, an additional five minutes on the first side (if your grill works from both sides, 10 minutes will be sufficient).


Serve together with grilled corn and a fresh salad.


Balsamic vinegar is aged for longer periods of time than regular vinegar and therefore is sweeter, thicker, and more expensive. In a pinch, you can sub white vinegar (if gluten is not a concern) or apple cider vinegar, but you won’t get the same depth of flavor.


This is not l’havdil a Torah! You can change the seasonings to suit your individual taste. Don’t be afraid to experiment.


Photography: Daniel Lailah Styling: Amit Farber

Spicy Balsamic Grilled Chicken

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