Grilled Balsamic Chicken

Two great recipes for chicken plus a video!

Grilled Balsamic Chicken turns out moist and flavorful. I love how it starts cooking in the oven but then finishes on the grill. It's a real crowd pleaser and can be served hot, warm or chilled.

Plus – scroll down for a video showing how to cut up a chicken starring Vince Krekeler, a St. Louis butcher who's been cutting up chickens since he was eight years old. You won't believe how quick-quick he can cut up a chicken. Plus, Vince shares his family recipe, the simple Vince's Baked Chicken, a great family dish.

Grilled Balsamic Chicken, starts in oven, finished on the grill. A real crowd pleaser, serve hot, warm or chilled. Tips, nutrition, WW points at Kitchen Parade.

“All it takes is a sharp knife and a little experience.”

That’s the advice of butcher Vince Krekeler, who began cutting up chickens at his dad’s grocery in Maplewood, Missouri at age eight and is now one of five meat cutters, the modern title, at Freddie’s Market in Webster Groves.

“Cutting meat is a lost art,” says Vince. If he sounds rueful, it’s because working butchers are increasingly rare. In the St. Louis area, only Freddie’s, McDonnell’s Market Place [closed in 2011] and Straub’s still cut meat behind the counter.

"Artful" is exactly how to describe the 50 seconds of swift, sure, practiced knife work that Vince uses to separate one of Freddie’s fresh, ice-packed chickens into wings, drumsticks, thighs, breasts and the back, all for an extra 10 cents a pound. That, good cooks, is art for a price we might all happily invest.

VINCE's BAKED CHICKEN At the Krekeler house, Wednesday night is Chicken Night, when Vince bakes chicken for wife Linda and the rest of the family, especially granddaughter Jade who looooves her grandpa’s baked chicken. Just season chicken pieces with poultry seasoning, salt and pepper. Bake for an hour at 325F in a baking dish covered with foil. This is how I bake chicken all the time, it's so simple! I do recommend chicken that's never been frozen, it makes all the difference!

HOMEMADE CHICKEN STOCK For homemade chicken stock, throw the back and the wings into a pot with onion, celery, a few peppercorns and cover with water. Let barely simmer for an hour or so, strain and refrigerate. For more detail, see Homemade Chicken Stock or No-Big-Deal Homemade Chicken Stock.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Start in the oven, finish on the grill
Hands-on time: 20 minutes
Time to table: 24 hours
Serves 8
  • 1 whole chicken, cut into pieces
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped garlic
  • 1 tablespoon honey
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon cracked pepper
  • 1/3 cup chopped green onion

Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.

Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)

Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.

NUTRITION ESTIMATE Per Drumstick, Thigh or Half Breast with skin: 235 Calories; 17g Tot Fat; 5g Sat Fat; 0g Carb; 0g Fiber; 0mg Sodium; 99mg Cholesterol; 19g Protein. WEIGHT WATCHERS POINTS WW Old Points 6 & WW Points Plus 6.

ALANNA's TIPS Grilled Balsamic Chicken is a great party recipe too since the chicken tastes great served hot, warm or cold. For potlucks, I use chicken thighs and drumsticks, smaller portions when the table is laden with other goodies. For budget meals, I use chicken "quarters" – that's a leg and a thigh, still joined. The balsamic flavoring really sticks in the chicken skins but to save some calories, I usually remove the skins before marinating the chicken.

Vince Krekeler:
Cutting Up Chickens Since He Was Eight Years Old!

St. Louis Butcher Vince Krekeler, a butcher at Freddie's Market in Webster Groves

What It Takes to Cut Up a Chicken:
"A Sharp Knife and a Little Experience"

Chicken Hot off the Grill

Grilled Balsamic Chicken, starts in oven, finished on the grill. A real crowd pleaser, serve hot, warm or chilled. Tips, nutrition, WW points at Kitchen Parade.

Grilled Balsamic Chicken is perfect for dinner or a crowd. The 'fire' in the photo comes from burning dogwood leaves. I've read about a chef who adds smoke to his grill, not with the typical hickory or mesquite wood, but from fresh basil, fresh rosemary or, in this case, all that was on hand, a few leaves from a nearby dogwood tree!

More Easy Chicken Recipes

(hover for a description, click a photo for a recipe)
Parmesan Chicken Quick Supper: Greek Feta Chicken with Curried Rice Rainbow Chicken

Cook an Extra Chicken for Another Meal

(hover for a description, click a photo for a recipe)
Chickpea & Chicken Salad Chicken Nachos Lemon Chive Chicken Salad

Recent Favorites from A Veggie Venture

If you like Kitchen Parade's recipes, for more recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.

Shop Your Pantry First

(helping home cooks save money on groceries)

Quick Links to This Page

(for easy bookmarking and searching)
~ Homemade Chicken Stock ~
~ Vince’s Baked Chicken ~

© Copyright 2008 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Great post! And kudos to you for tackling the video thing. Michael and I keep talking about it but then the kids run around the kitchen screaming and I wonder how it will ever come to fruition. :-)

    The chicken looks delicious!

  2. Great use of video. It makes everything so clear.

  3. I need to take my laptop into my kitchen and put this on pause after every step. He makes it look so easy!

  4. Really a good video! That's something I just haven't tackled yet but yours came out so well. Love the sound of this chicken dish too!

  5. Nice chicken-cutting in the video, Alanna. It's always good to see a pro in action!

  6. I am 60 and have been cutting up chickens for as long as I can remember. I don't even remember when I learned. I can probably cut it up in about a minute if the knife is sharp. My mom always said that when you buy a chicken already cut up, you can't be sure all the parts belong to the same chicken! Ha.

  7. Anonymous6/16/2008


    I am new to your website and I must say I really enjoy reading all the recipes and the great stories. I signed up to receive the e-mails.

    Mary in NJ

  8. Hi Mary,

    Thanks so much for taking the time to write! I hope you find plenty of recipe (and story!) inspiration.


  9. That chicken looks really good. And you've reminded me that I have to get some more Worcestershire sauce! ; )

  10. “All it takes is a sharp knife and a little experience.” Vince Krekeler.

    Experience, that is the key. Good gracious, he makes it look so easy. Everytime I try to cut any piece of meat, all I can think about is keeping my fingers out of the way. I figure if I can come away without a nick or cut, I've done well.
    By the way, great post! The video really drives the point of home very well. I will most likely follow Ali's advice and take my laptop into the kitchen, hitting pause at every step. Too bad I don't have a remote control. The recipes look great! I am going to try the balsamic chicken. Thank you.



Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna