This delicious Grilled Halibut Recipe with Basil Vinaigrette is one of my long-time favorite ways to cook fish on the grill. And if you love grilling fish but halibut is not in the budget, check the list in this post for other fish you could use for the recipe.

PIN the Grilled Halibut Recipe to try it later!

This Grilled Halibut Recipe (with Basil Vinaigrette) is perfect to make when it’s grilling season and you want to cook fish on the grill! Of course for many summers now I’ve been infatuated with Basil Vinaigrette, which I love drizzled over tomatoes or served over vegetables. This summery dressing with chopped fresh basil is amazing served with grilled fish or chicken! 

And this favorite grilled fish recipe that I’m reminding you about today is such a flavor-filled combination! Seriously, it’s worth making basil vinaigrette just so you can serve it over this tasty grilled fish. I first made this recipe before halibut had gotten so expensive, so see suggestions for another type of firm fish to use if halibut isn’t in the budget. And whatever type of fish you use, I hope you try the recipe soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What other fish can you use for this recipe?

Halibut is so expensive these days that you might need to use another type of fish, unless you’re splurging for a special occasion. The recipe would be great with any firm meaty fish such Mahi Mahi, Swordfish, Tuna, Cod, Shark, Snapper, and of course Salmon.

How can you keep Grilled Halibut from sticking on the grill?

• Be sure your grill grates are completely clean.
• Spray the grill grates well with a non-stick spray like Pam for Grilling (affiliate link) or rub with a paper towel dipped in a high smoke-point oil if you don’t have a non-stick grilling spray.
• Rub both sides of the fish well with olive oil (or another type of oil of your choice) before you season the fish.
• Preheat the grill to high, then immediately turn to medium-high when you put on the fish.
• Let fish cook 3 minutes without touching it, then lift the edge of a piece to see if you have nice grill marks and if the fish is ready to rotate.
• Rotate to cook 2-3 minutes going the other angle on the grill grates to make grill marks.
• Then carefully turn, using a Fish Spatula (affiliate link) will make that easier. Cook 3-4 minutes on second side, or until fish is firm.

Can you cook Grilled Halibut without an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather), halibut or other grilled fish this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!

How long will Basil Vinaigrette keep in the Fridge?

The Basil Vinaigrette dressing that’s so good on the Grilled Halibut will keep in the refrigerator for a week or a little longer.

How low in carbs is the Grilled Halibut Recipe?

This amazing recipe for cooking fish on the grill has only 1 net carb per serving with 95 grams of protein!

How to make the Grilled Halibut Recipe with Basil Vinaigrette:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Make the Basil Vinaigrette. (Or simply blend together 1 part chopped basil with 3 parts low-sugar vinaigrette dressing. Use any low-sugar vinaigrette if you don’t find the brands I mention.)
2. Blot away excess moisture on the fish and let it come to room temperature.
3. Spray clean grill grates with non-stick grill spray like Pam for Grilling (affiliate link) or rub with paper towel soaked with high smoke point oil.
4. Heat the grill to high.
5. Rub both sides of fish with olive oil and Szeged Fish Rub (affiliate link) or any fish rub you prefer.
6. When fish is room temperature, lay top-side down at an angle to the grill grates and immediately turn the temperature to medium-high. 
7. Cook about 3 minutes in this position without moving the fish, then check grill marks and make sure fish lifts easily.
8. Then rotate fish at the opposite angle and cook about 2-3 minutes more.
9. Carefully turn the fish over, with a Fish Spatula (affiliate link) if you have one, and cook 2-3 minutes on the other side.
10. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and temperature of the grill.
11. Serve the Grilled Halibut hot, with basil vinaigrette spooned over.

Make it a Low-Carb Meal:

Grilled Halibut with Basil Vinaigrette would taste amazing with any of these low-carb side dishes:

More Recipes for Fish on the Grill:

You can use the category for Grilling Recipes to see lots more ideas for fish cooked on the grill.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halibut served with Basil Vinaigrette is a great main course for low-carb and Keto diets, and for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more ideas for grilling. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite grilled halibut recipe was first posted in 2006, in the very early days of my blog! I’ve been making it ever since, and in 2013 the post was updated with better photos. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Easy Grilled Vegetables are the side dish I make all summer, and this post has great tips for cooking vegetables on the grill! And any time you want an easy summer side dish, these perfect grilled vegetables are an amazing option!

PIN Easy Grilled Vegetables to try them later!

This favorite recipe for Easy Grilled Vegetables is one I first shared a few years ago, and now this is the grilled vegetable side dish I make all summer. And grilling season is in full swing, and I couldn’t be happier about it!

This grilled vegetable recipe will show you the easiest possible way to cook vegetables on the grill, and I’m featuring the recipe for Friday Favorites this week to remind you about it! And if you have zucchini in the garden and can make this with fresh garden zucchini, that only makes it better! 

If you’re trying to eat plenty of vegetables I hope you’ll enjoy this easy recipe for grilled vegetables as much as I do!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• onion (see notes)
• red bell pepper
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link), or other low-sugar Italian Salad Dressing
• dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I don’t always add herbs)
• salt and fresh ground black pepper to season vegetables after grilling

Marinate vegetables before grilling to add flavor:

Marinating the veggies in a purchased vinaigrette is the tip that makes my grilled vegetables absolutely a wow. I do think the choice of dressing is important. If you’re trying to avoid sugar, choose a dressing with not more than 2 grams of sugar per serving. You also need to choose a dressing with oil as the first ingredient. I nearly always use Newman’s Own Classic Olive Oil and Vinegar Dressing for this recipe, which is one reason it’s always in my fridge. But use any low-sugar vinaigrette dressing you prefer.

Use a Grill Pan for cooking Easy Grilled Vegetables:

I cook these easy grilled vegetables on a grilling pan with holes (affiliate link) that sits on top of the grill grates. There are endless variations for vegetables you can cook in a pan like this, but most often I use this combination of zucchini, onions, and red bell pepper.

How big should you cut the pieces for Easy Grilled Vegetables?

You want to cut the vegetables in same-size pieces, not quite 2 inches in size for the basic combination of vegetables I’m showing. Some vegetables like zucchini and peppers are also good grilled in strips if you prefer that presentation.

How low in carbs are these grilled vegetables?

The photos in this post show sweet onion, which is what I used for years in this recipe. But I realized red onion would be lower in carbs and often less expensive, so I started using those. With red onion, zucchini and red bell pepper, this recipe has about 11 net carbs per serving! Of course use any onions or any combination of vegetables you prefer.

Other Grilled Vegetable combinations to try:

(Each of these will have different nutritional information, and some will definitely be higher in carbs than the combination shown in this recipe)

• Zucchini, Yellow Squash, Red Onions
• Sugar Snap Peas, Red Bell Pepper, Red Onions
• Sugar Snap Peas, Par-boiled Carrots, Red Onion (boil the carrots for 2-3 minutes and drain before you marinate)
• Sweet Potato, Zucchini, Red Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)
• Asparagus, Red Bell Pepper, Red Onion (cut asparagus into fairly short pieces, cut on the diagonal)
• Eggplant, Zucchini, Red Bell Pepper
• Eggplant, Red Bell Pepper, Red Onion

How to Make Easy Grilled Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut up whatever veggies you’re choosing into same-size pieces.
2. Put the cut-up veggies into a small Zip-loc bag (or a plastic container with a snap-tight lid) and pour over just enough Italian salad dressing to coat the veggies. I always use Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) but there are other good options.
3. Let the vegetables marinate in the fridge for 4-6 hours (or longer) before you cook them. 
4. Be sure to drain the vegetables before you dump them into the grill pan or the oil in the dressing will flame up on the grill.
5. Have your grill pre-heated to medium-high before you start to cook the vegetables, with the grill pan sitting on the grill grates.
6. Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan.
7. Start to cook the veggies with the lid closed on the grill.
8. I give my veggies a stir about every 5 minutes, and cook them 15-20 minutes, depending on what type of vegetables I’m using.
9. I like it when these easy grilled vegetables get a little charred, but you might prefer yours a little less well-done.
10. Season Easy Grilled Vegetables with a little salt and fresh-ground black pepper and enjoy!

Make it a Low-Carb Grilled Meal:

If you want to serve these grilled vegetables as part of a low-carb meal cooked on the grill, choose one of these extra low-carb main dishes:

More ideas for amazing grilled vegetables:

If you’re a fan of cooking vegetables on the grill you might want to check out some other options in my round-up for Amazing Grilled Vegetable Recipes!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy grilled vegetables are a wonderful side dish for any low-carb eating plan or for any phase of the original South Beach Diet. Look for a dressing with not more than 2 grams of sugar per serving if you’re making this for South Beach or a low-carb diet. 

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first started making grilled vegetables like this many years ago, and this recipe for Easy Grilled Vegetables was first posted in 2011! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Grilled Flat Iron Steak with Chimichurri Sauce is a fun twist on steak cooked on the grill and we loved this for a tasty dinner! And if you haven’t tried serving grilled steak with Chimichurri, you have to try this herb-loaded sauce for beef; see tips if you don’t want to use cilantro!

PIN Grilled Flat Iron Steak to try it later!

Grilled Flat Iron Steak with Chimichurri Sauce is an easy but impressive recipe that would be a treat to make for Father’s Day! And this tasty steak with the perfect herb sauce for beef is a dish that will impress anyone you make it for.

It was my butcher who first recommended I try Flat Iron Steak, telling me he was sure I’d like it. And I got interested when the butcher told me this cut of beef didn’t need to be marinated and was perfect for grilling. At that time Flat Iron Steak wasn’t that well-known, but now I see it at Costco during the summer months! And I know steak is more expensive these days. But flat iron steak is less expensive than premium cuts of beef that are usually cooked on the grill.

I’ve been making Grilled Flat Iron steak for years now! And steak with Chimichurri Sauce is one of my go-to recipes to make for dinner guests. I hope you try it soon if you like the sound of this dish!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Flat Iron Steak?

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. Under the label on the piece of meat I bought the first time I tried it, it said, “You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won’t find a more tender steak.”

Is Flat Iron Steak expensive?

I discovered this cut of meat back when it wasn’t as well known or expensive as it is now, but it’s still a good buy compared to most steak that’s suitable for grilling. And if you shop at Costco, you can find it there!

What is the Chimichurri Sauce we served with Flat Iron Steak?

Chimichurri Sauce is a South American condiment for beef that’s based on fresh herbs, garlic, and lemon juice or vinegar. It’s sometimes called Argentinian Pesto. In our version of Chimichurri we started with a generous amount of chopped cilantro and chopped flat-leaf parsley. Then we added several tablespoons of finely-minced fresh garlic. This sauce is good on any kind of grilled meat, but it’s traditionally served on beef.

Can you make Chimichurri Sauce without cilantro?

I know a green herby sauce that has a lot of cilantro won’t appeal to some people. But Chimichurri Sauce can be made to taste, so just use the herbs you prefer. I think mint or basil could replace the cilantro, or use all parsley if you like.

How to make Grilled Flat Iron Steak without an outdoor grill:

If you don’t have an outdoor grill, this can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. (Remember the George Foreman Grill cooks both sides at once, so adjust the cooking time.)

How low in carbs is Grilled Flat Iron Steak?

This tasty grilled steak with fresh herb sauce has only 3 net carbs per serving with 44 grams of protein!

How to Make Grilled Flat Iron Steak with Chimichurri Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. These nicely chopped herbs and garlic show that Jake has great chopping skills, but you could also use a Food Processor (affiliate link) to make the Chimichurri Sauce.
2. We mixed the sauce ingredients together and let flavors blend while we cooked the meat.
3. I used Szeged Steak Rub (affiliate link) to season the steak, but my homemade Montreal Steak Seasoning would also be great.
4. Let the steak come to room temperature while you pre-heat the grill.
5. Cooking time will depend on the thickness of the meat, and how well done you like it. I cooked mine not quite 12 minutes for medium rare.
6. If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill.
7. Here are the recommended temperatures for beef: Rare (Cool red center) 125 F/51C,; Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C.
8. Be sure to let the meat rest for a few minutes before you cut it.
9. Slice the Grilled Flat Iron Steak against the grain and serve the sliced meat with Chimichurri Sauce.

Make it a Low-Carb Meal:

For a tasty low-carb meal, you could serve Grilled Flatiron Steak with Chimichurri with any of these low-carb side dishes:

More ideas for Beef on the Grill:

Check out Grilling Recipes for Beef, Pork, or Lamb to see lots more ideas for cooking meat on the grill!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Flat Iron Steak with Chimichurri Sauce is a perfect main dish for low-carb or Keto diets, or for any phase of the original South Beach Diet. For the South Beach Diet, they recommend choosing meat with not more than 10% fat; other diets won’t care about that.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Grilled  Flatiron Steak was first posted in 2007 when Flat Iron Steak was a new thing on the grilling scene. Since then I have made it many, many times! It was updated with better photos in 2013 and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Grilled Lamb Chops Recipe is perfect for a special occasion and I use a lamb marinade with garlic and herbs to add flavor. If lamb chops aren’t in the budget, see ideas in this post for less expensive options for cooking lamb on the grill.

PIN the Grilled Lamb Chops Recipe to try it later!

I made this Grilled Lamb Chops Recipe with a package of lamb chops from Costco, and everyone loved this for a special dinner. I used a tasty lamb marinade with lots of garlic and herbs, and marinated the lamb chops for a few hours. Then we quickly grilled them for a truly memorable meal!

Lamb chops are something I would order as a splurge when I’m eating in a nice restaurant. And I love cooking lamb at home once in a while, although I realize they’re a budget splurge for most people. But the Grilled Lamb Chops are extra low in carbs, and lamb is just so delicious!

I hope you try this easy recipe for grilling lamb chops if you don’t mind splurging a bit. Or see the links below for other ideas for cooking grilled lamb that are a bit less expensive.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• lamb loin chops
• sea salt to taste
• Red Wine Vinegar (affiliate link)
• chopped fresh rosemary
• chopped fresh thyme
• Minced Garlic (affiliate link)
• Olive Oil (affiliate link)
• fresh ground black pepper to taste

Is fresh rosemary and thyme a must for the grilled lamb chops marinade?

This recipe is amazing with chopped fresh herbs in the lamb marinade, but if that’s not an option just use a slightly smaller amount of ground rosemary (affiliate link) and ground thyme (affiliate link).

Can you make grilled lamb chops without an outdoor grill?

If you don’t have an outdoor grill, these marinated lamb chops can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman grill cooks both sides at once so the grilling time will be shorter.

Want less expensive ideas for Grilled Lamb?

Here are some options if you like the sound of marinated lamb cooked on the grill but lamb chops aren’t in the budget. Use a cheaper cut of lamb for Kabobs or Souvlaki. And both those recipes for lamb cooked on skewers are amazing served with Tzatziki Sauce.

How low in carbs are the Grilled Lamb Chops?

These amazing lamb chops cooked on the grill have only 1 net carb per serving with 36 grams of protein!

How to Make Grilled Lamb Chops (with Garlic and Herbs):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. The first photo is the package of lamb chops I got at Costco and they were a pretty good buy for a special meal.
2. Whisk together vinegar, rosemary, thyme, garlic, olive oil, and pepper to make the marinade.
3. I trimmed just a little fat on each lamb chop.
4. Put lamb chops into a Ziploc bag with the marinade and marinate in the fridge for a few hours (or all day while you’re at work.)
5. When it’s time to cook, drain the lamb chops into a colander and let lamb come to room temperature while you heat the grill.
6. Put lamb chops on grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
7. Rotate each lamb chop to go the other way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
8. Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare.
9. You can use an Instant-Read Meat Thermometer (affiliate link) to check the lamb, most sources recommend 145F/60C for medium rare. Or here’s a good chart with lamb cooking temperatures from The Kitchn.
10. Let the Grilled Lamb Chops rest for a few minutes after you take them off the grill, then season with sea salt and serve hot.

Make it a Low-Carb Meal:

The Grilled Lamb Chops are shown with Cucumber and Radish Salad with Feta Dressing in the photo, and that was a great combination. They would also taste great with any of these side dishes for a low-carb meal:

Want more low-carb recipes for meat cooked on the grill?

You might like to check out Amazing Keto Steak Recipes or Grilling Recipes with Beef, Pork, or Lamb if you’re someone who enjoys meat cooked on the grill!

Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Marinated lamb chops cooked on the grill are a perfect choice for low-carb or Keto diets. If you’re following the original South Beach Diet, lamb is a bit high in fat but I would eat this for a treat if you trim the lamb chops to remove most of the fat.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This Grilled Lamb Chops Recipe was first posted in 2007, probably with a photo that was pretty dismal in those days. The photos were improved in 2018 and the recipe was last updated with more information in 2026. And now many years later I’m still a huge fan of lamb chops cooked on the grill!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

How to make Grilled Chicken with Balsamic Vinegar:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
3. Trim chicken and make small crosswise slits,
4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
7. Then rotate and cook a few minutes more to get those criss-cross marks.
8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
9. Serve Balsamic Grilled Chicken hot, and wait for raves.

Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

These grilled chicken wraps are everything you want in a quick, satisfying meal — spiced chicken, creamy sun-dried tomato sauce, lettuce, and fresh avocado, all wrapped up and ready in 25 minutes. Great for meal prep, lunch, or a fast weeknight dinner.

Jump to: Overview | Ingredients | Recipe Tips | How To Make |  Serving Suggestions | Watch The Video | Full Recipe Card | More Chicken Wrap & Lunch Recipes

At A Glance

• Ready In: 25 minutes
• Serves: 4 wraps (1 wrap per serving)
• Diet: Dairy-free optional, high-protein, nut-free; easily made gluten-free or low-carb
• Nutrition Highlights: High in protein and healthy fats, with a good hit of fiber from the greens and avocado
• Main Ingredients: Grilled chicken breast, sun-dried tomato sauce, avocado, baby spinach or rocket, tortilla wraps
• Flavor Profile: Creamy, smoky, slightly sweet and tangy, with a gentle garlicky kick
• Meal-Prep Friendly: Chicken keeps up to 3 days in the fridge (or freeze a batch); sauce keeps 3–4 days; assemble fresh as needed
• Best Served With: A simple salad, roasted veggies, or just as-is straight off the grill

These grilled chicken wraps have become a serious staple in my house — and honestly, it’s not hard to see why. The chicken is seasoned with a simple smoky spice blend (garlic, paprika, onion powder) and grilled until golden and juicy, then paired with crispy lettuce, silky avocado, and the star of the show: a creamy sun-dried tomato sauce that’s tangy, a little sweet, and just a little garlicky.

The great thing about this recipe is how customizable and meal-prep friendly it is — you can make a big batch of the chicken and sauce on Sunday, then assemble fresh wraps throughout the week whenever hunger strikes. Kids love these, they’re satisfying without being heavy, and the macros are genuinely excellent — high in protein, loads of good fats from the avocado, and you can easily swap in a low-carb, high-protein, or gluten-free tortilla to suit your needs. This is the kind of recipe that earns a permanent spot in the rotation.

You might also like these recipes: warm chicken salad with avocado, chicken salad wraps, cheesy garlic chicken wraps, slow cooker shredded chicken, honey lime chicken thighs, or healthy baked chicken tacos.

What You’ll Need

Recipe Tips

• Slice the chicken into cutlets before seasoning and grilling — thinner pieces cook faster and more evenly, and you get more surface area for that gorgeous golden crust.
• Let the chicken rest before slicing. Even just 3–5 minutes makes a real difference to how juicy it stays.
• Grilling the wrap is optional, but honestly worth it — it adds a little crispiness and helps the wrap hold together. A hot grill pan works perfectly.
• Swap the protein: Use chicken thighs for something richer and more flavorful (try my honey lime grilled thighs), go for slow cooker shredded chicken for a hands-off option, or pick up a rotisserie chicken on the way home — it all works.
• Swap the tortilla: Regular flour wraps are great, but high-protein, low-carb, and gluten-free versions are all easy to find and work just as well. Homemade wraps are worth it if you have extra time.
• Customise the filling: Add sliced cucumber, roasted capsicum/bell pepper, a handful of cherry tomatoes, or some pickled jalapeños if you like heat.
• Storage: Make the chicken and sauce ahead of time and store separately. Chicken keeps in the fridge for up to 3 days, or freeze a batch for later. Sauce keeps for 3–4 days refrigerated. Slice avocado fresh when you need it. Assemble the wraps just before eating for best results — they don’t hold well once assembled.
• Meal prep tip: This is a great batch cook recipe. Make double the chicken and sauce on Sunday, and you’ve got easy lunches sorted for several days.

Watch The Video

How To Make Grilled Chicken Wraps

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make grilled chicken wraps with lettuce and avocado.

Serving Suggestions

These wraps are a complete meal on their own, but if you’re feeding a crowd or want to round things out, they go really well alongside a simple green salad, some roasted vegetables, or even a bowl of soup in the colder months. For a light lunch, I often just serve them halved on a plate with extra sauce on the side for dipping — and that’s honestly all you need. If you’re packing these for lunchboxes, wrap them tightly in baking paper to hold their shape.

If you’ve tried these grilled chicken wraps or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Wrap & Lunch Recipes

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This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

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In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

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How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

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Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

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Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

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Grilled Chicken: 

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

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1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras. 

For tips on how to cook chicken, see our guide here!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.

Ingredients in Grilled Bourbon Chicken

This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, you’re on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.

• Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used.
• Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It will also break down the enzymes in the meat, yielding tender, juicy chicken.
• Brown Sugar: For a bit of sweetness and caramelization when grilled.
• Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon.
• Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste.
• Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor!
• Salt and Pepper: To season the chicken.

How to Perfectly Grill Bourbon Chicken

Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time, and you will be eating a delicious meal in no time! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Grilled Chicken Recipes

Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

Dinner

Grilled BBQ Chicken

30 minutes

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Fresh and delicious Grilled Chicken Caesar Salad is a crowd-pleasing hearty salad with tender grilled chicken, crisp romaine lettuce, cherry tomatoes, shredded parmesan cheese, and crunchy croutons!

Satisfying and flavorful salads like this one never go out of style. They make the perfect lunch or light dinner! Try out this greek broccoli pasta salad, this delicious honey mustard chicken salad, and this amazing Portillo’s chopped salad.

Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is my favorite refreshing meal when the weather starts to warm up! I’ve always been a huge fan of a good classic Caesar salad, but this one with juicy, flavor-packed grilled chicken and juicy tomatoes is on a whole new level.

It’s actually pretty easy to make, too! Let the chicken marinate in Caesar dressing to add plenty of that delicious Caesar flavor. Then, once the chicken is grilled, everything comes together in minutes. Serve it alone or with some crusty buttered sourdough bread on the side.

Ingredients in Chicken Caesar Salad

This grilled chicken salad recipe is the absolute best! The ingredients are simple and come together with very little effort. Check out the recipe card at the bottom of the post for exact measurements.

Chicken

• Caesar Dressing: You can use store-bought dressing, but we highly recommend this homemade Caesar Dressing. It’s perfectly creamy with incredible flavor!
• Olive Oil: Smooths out the marinade and adds some necessary fat for juicy grilled chicken.
• Lemon Juice: All good marinades have just enough acidity to tenderize the meat.
• Salt & Pepper: Brings out all of the delicious flavor.
• Chicken Breasts: These will marinate in the dressing for at least 1 hour making them tender, juicy and full of flavor.

Salad

• Romaine: Chopped romaine adds bright green color and makes the salad fresh and crisp.
• Cherry Tomatoes: For juicy bursts of sweetness.
• Croutons: I love using my homemade croutons to add plenty of crunchy texture.
• Parmesan Cheese: Add shredded or shaved parmesan cheese for a bit of nutty sharpness that enhances the flavor of the dressing.
• Caesar Dressing: You can’t have a Caesar salad without Caesar Dressing! It adds the most wonderful briny, tangy and rich taste.
• Black Pepper: Freshly cracked black pepper is the perfect finishing touch!

How to Make a Grilled Chicken Caesar Salad

Just five simple steps and you’re well on your way to the best salad of your life! This is one of those salads that even the kids will love. It’s that good! Here’s the easy process of how everything comes together:

For the chicken

1. Make the Marinade: In a large sealable bag or container, mix together the Caesar dressing, olive oil, lemon juice, and salt and pepper.
2. Marinate the Chicken: Add the chicken breasts to the bag or container and coat each breast evenly. Place the chicken in the fridge to marinate for at least 1 hour.
3. Grill: Heat a grill up to 375 degrees Fahrenheit. Once the chicken is ready, remove it from the marinade and grill for about 6-8 minutes on each side. Discard the marinade.

For the salad.

4. Slice Chicken: Once the chicken is grilled, let it rest at least 5 minutes before slicing into ½ inch strips.
5. Assemble and Toss Salad: To a large bowl add the chopped romaine, cherry tomatoes, croutons, parmesan cheese, sliced chicken and caesar dressing, top with freshly cracked black pepper and toss.

More Delicious Caesar Recipes

The garlicky, smoky, salty and lemony flavors that make up that classic Caesar taste we all know and love is one of my favs. Anything with that delicious Caesar flavor and I’m bound to be obsessed!

Salads

Grilled Caesar Salad

19 minutes

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Fire up the grill! This grilled tilapia is deliciously seasoned and has the best flaky texture. Mix a few simple ingredients for the marinade, give it a little time to get super tasty and then it is grilled to perfection in a matter of minutes!

Grilling recipes are some of the best! They are easy, quick to prepare and have the best smoky flavor. I love to pair this grilled tilapia with grilled sides like grilled zucchini, grilled Mexican street corn and this fresh grilled caesar salad!

What You Need to Make Grilled Tilapia

You’ll only need a handful of simple ingredients to make this super tasty grilled tilapia! They come together for tender tilapia that will rival even the best seafood restaurant! The complete list of ingredients and measurements are listed in the recipe card at the bottom of the post.

• Fresh Lemon Juice: Lemon adds fresh flavor to almost any grilled fish.
• Olive Oil: Provides the marinade with a bit of fat and also is used for cooking the filets on the grill.
• Garlic: Minced fresh garlic adds a delicious savory taste.
• Seasoning: A simple blend of fresh ground black pepper, salt and mustard powder brings out all of the flavor in the fish.
• Tilapia Filets: This recipe calls for 4 tilapia filets to feed 4 people.

How to Make Grilled Tilapia

Tilapia is one of the easiest proteins to grill! Marinate the fish for about 30 minutes, and then grill it for less than 12 minutes. You will want to make this recipe all season long!

1. Make the Marinade: Whisk together the lemon juice, olive oil, garlic, black pepper, salt, and mustard powder to prepare the marinade.
2. Marinate the Fish: Pour the marinade into a large sealable bag or container and place the tilapia filets into the container. Marinate the tilapia for 30 minutes to an hour. While the filets are marinating, preheat a grill to 400 degrees Fahrenheit.
3. Grill: Once the tilapia filets are ready, remove them from the marinade. Brush the grill with olive oil and grill the filets for 4-6 minutes per side. The filets should easily come off the grill, if they are sticking give them another 1-2 minutes.
4. Serve: Remove the grilled tilapia from the grill and enjoy!

More Seafood Recipes

We love to enjoy seafood dishes often because they are satisfying yet light and typically contain many nutrients. Here are some of our favorite fish recipes that we make on repeat. And if you’re looking for more, browse through our many other seafood recipes!

Dinner

Baked Cajun Garlic Butter Cod

25 minutes

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