Season the Chicken

1. In a resealable plastic bag or bowl, combine 1 tsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp paprika, and ¾ tsp onion powder.
2. Add the 2 lbs chicken breasts. Seal and toss to evenly coat.

2. Prepare the Marinade

1. In a small bowl, whisk together 2 tbsp balsamic vinegar, 2 tbsp ketchup, 2 tbsp honey, and 1 tsp minced garlic until smooth.
2. Split the marinade in half—pour one half into the chicken bag and refrigerate the other half in a sealed container.

3. Marinate

1. Shake the bag so every chicken piece is coated.
2. Seal the bag and place it in the refrigerator for a minimum of 30 minutes, or up to 4 hours to enhance flavor and tenderness.

4. Grill the Chicken

1. Preheat the grill to medium‑high heat (about 375–400°F/190–205°C).
2. Remove chicken from the bag, discard the used marinade.
3. Cook the chicken on the grill for 3 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C).

5. Finish and Serve

1. While the chicken cooks, warm the reserved marinade in the microwave (30–45 seconds) or on the stove until it simmers slightly.
2. As soon as the chicken is done, brush or drizzle the warm glaze on top.
3. Serve immediately with your favorite sides.