Grilled Chicken with Beetroot and Herb Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and looks impressive on the plate. The beetroots bring an earthy sweetness that pairs beautifully with grilled chicken, while the herb glaze adds brightness and complexity to every bite. What I love most is that beetroots are packed with natural nitrates that support heart health, making this dish as nourishing as it is delicious. The whole meal is straightforward enough for busy evenings yet elegant enough for entertaining, and most of the ingredients are probably already in your kitchen.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- ¾ kgfresh beetroots(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonshoney
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zested and juiced)
- 1red onion(cut into wedges)
- 2 tablespoonsfresh parsley(finely chopped, for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Toss the beetroot wedges and red onion with 2 tablespoons of olive oil, salt, and pepper. Place them in a grilling basket or directly on the grates and begin cooking for 25-30 minutes, stirring occasionally until caramelized and tender.
Tip: Beetroots take longer than chicken, so starting them first ensures everything finishes at the same time.
- 2
While vegetables grill, pat the chicken breasts dry and season both sides generously with salt and pepper. Brush lightly with 1 tablespoon of olive oil.
- 3
In a small saucepan over medium heat, combine the remaining 1 tablespoon of olive oil with minced garlic, thyme, and rosemary. Cook for about 1 minute until fragrant, then add balsamic vinegar and honey. Simmer for 3-4 minutes until slightly thickened, then remove from heat and stir in lemon juice and zest.
- 4
Once the grill is fully heated and the beetroots have been cooking for about 10-12 minutes, place the chicken breasts on the grill. Cook for 6-7 minutes on the first side without moving them, allowing for nice grill marks to form.
Tip: Avoid moving the chicken too early; this prevents it from sticking and creates attractive charring.
- 5
Flip the chicken and cook for another 6-7 minutes on the second side. Brush the cooked side with the balsamic glaze, then flip once more and brush the other side. Cook for another 1-2 minutes until the glaze caramelizes slightly and the chicken reaches an internal temperature of 165°F.
- 6
Remove the chicken from the grill and let it rest for 5 minutes on a warm plate. Continue cooking the beetroots if needed until they're very tender and caramelized at the edges.
- 7
Arrange the grilled chicken and roasted beetroot wedges on serving plates. Drizzle any remaining glaze over the top, scatter with fresh parsley, and serve immediately while warm.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.