Grilled Balsamic Chicken with New Jersey Greens

Introduction

This Grilled Balsamic Chicken with New Jersey Greens brings the bright, local flavor of Jersey greens together with crave-worthy, seared balsamic chicken for a healthy, juicy dish. Using the Arteflame grill, we’ll lock in all that flavor and cook the entire meal right on the flat top and center grill grate for a bold, beautiful finish—no pans necessary!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 cloves garlic, minced
• Salt and pepper to taste
• 4 tablespoons unsalted butter (for grilling)
• 6 cups assorted fresh New Jersey greens (such as arugula, baby kale, spinach)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Shaved parmesan, to taste
• Fresh lemon juice (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill and stack firewood on top.
3. Light the paper napkins and let the fire build. The grill will be ready to use in about 20 minutes.

Step 2: Marinate the Chicken

1. In a bowl, whisk together balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
2. Place chicken breasts in a zip-top bag or shallow dish and pour marinade over them.
3. Refrigerate and marinate for at least 30 minutes, or up to 4 hours.

Step 3: Sear the Chicken

1. Place chicken breasts on the center grill grate of the Arteflame, directly over the wood fire.
2. Sear chicken for 2-3 minutes per side to lock in the juices and get those perfect grill marks.

Step 4: Finish on the Flat Top

1. Move seared chicken to the surrounding flat cooktop griddle.
2. Add a tablespoon of butter beneath each breast for extra flavor and moisture.
3. Cook until internal temperature reaches 160°F, then remove from the grill. Let rest 5-10 minutes off the heat to finish cooking to 165°F.

Step 5: Prepare the Greens

1. On the cooler outer edge of the flat top, grill cherry tomatoes with a small dollop of butter until blistered and lightly caramelized, about 4 minutes.
2. Mix the grilled tomatoes with fresh Jersey greens, red onions, and a drizzle of lemon juice if desired.
3. Top with shaved parmesan before serving.

Tips

• Don’t skip the rest period for the chicken after grilling—this helps the juices redistribute.
• Keep the chicken moving on the flat top if it’s cooking too quickly; the different heat zones give you control.
• Use butter instead of oil on the flat cooktop for richer flavor and perfect browning.
• For extra flavor, reserve some of the marinade (before it touches raw chicken) to brush onto the meat while on the flat top.
• Pull the chicken off the grill when it's 15°F below the target temperature to account for carryover cooking.

Variations

1. Maple Rosemary Chicken: Swap the honey for maple syrup and add 1 tsp chopped rosemary to the marinade for a woodsy sweetness.
2. Lemon Herb Chicken: Use lemon juice instead of balsamic vinegar and add fresh chopped thyme and oregano.
3. Spicy Chipotle Chicken: Add 1 tbsp chipotle in adobo and cumin to the marinade for a smoky heat.
4. Ginger Soy Chicken: Replace balsamic vinegar with low-sodium soy sauce and add minced ginger for an Asian fusion flavor.
5. Garlic Lime Chicken with Avocado Greens: Combine lime juice, olive oil, minced garlic, and cilantro. Serve with grilled avocado slices and mixed greens.

Best pairings

• Grilled asparagus or charred carrots on the flat top
• A light chilled white wine like Sauvignon Blanc or Pinot Grigio
• Toasted ciabatta or grilled flatbread with butter and garlic
• Fresh lemonade or cucumber-mint water for a family-friendly option

Conclusion

This grilled balsamic chicken recipe made on the Arteflame isn't just about bold, juicy flavor—it’s also a true celebration of fresh, local New Jersey greens. With the center grill grate searing like a steakhouse and the surround cooktop perfecting every side, you’ve got a restaurant-quality dish cooked entirely outdoors with minimal cleanup.