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Balsamic Chicken Marinade

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Why You’ll Love This Recipe

The best part about this Balsamic Chicken Marinade is how simple and quick it is to prepare. The combination of balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning creates a marinade that is both tangy and savory, perfectly complementing the chicken. Plus, you can marinate the chicken ahead of time, making it a great option for meal prep or a last-minute dinner. Whether you choose to grill, pan-fry, or bake your chicken, the marinade will infuse your dish with a rich, balanced flavor.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

  • ½ cup balsamic vinegar

  • 2 tablespoons olive oil

  • 1-2 tablespoons brown sugar (optional, to offset the acidity from the vinegar)

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced (or more to taste)

  • 2 teaspoons Italian seasoning

  • Salt and pepper to taste (about 1-1.5 teaspoons of regular table salt)

  • 2 pounds boneless, skinless chicken breast

Directions

  1. Make the marinade: In a measuring jug, whisk together the balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until well combined.

  2. Marinate the chicken: Place the chicken in a Ziploc bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish, then refrigerate for at least 15 minutes, or up to overnight for more flavor.

  3. Cook the chicken:

    • Grill: Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.

    • Skillet: Heat some oil in a skillet over medium heat. Cook the chicken for 8-10 minutes on each side, or until fully cooked.

    • Oven: Preheat the oven to 410°F. Place the chicken in a baking dish and bake for 15-25 minutes, or until the internal temperature reaches 165°F.

Servings and Timing

  • Prep time: 10 minutes

  • Marinating time: 15 minutes (up to overnight)

  • Total time: 25 minutes (excluding marination time)

  • Servings: 6 servings

Variations

  • Chicken cuts: While boneless skinless chicken breasts are ideal, you can use thighs or wings as well for more juicy, tender results.

  • Add heat: For a spicy kick, add some red pepper flakes to the marinade.

  • Herbs: If you don’t have Italian seasoning, use a combination of dried oregano, basil, thyme, and rosemary.

Storage/Reheating

  • Storage: Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.

  • Freezing: You can freeze marinated chicken for up to 3 months. Thaw it in the fridge overnight before cooking.

  • Reheating: To reheat, place the chicken in a skillet over medium heat until warmed through, or bake it in the oven at 350°F for 10-15 minutes.

FAQs

How long should I marinate chicken for this recipe?

You can marinate chicken for as little as 15 minutes, but marinating for several hours or overnight will give you a deeper flavor.

Can I use other cuts of chicken for this marinade?

Yes! Boneless, skinless thighs or even wings work wonderfully with this marinade.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F for safe consumption. You can check using a meat thermometer.

Can I freeze the marinated chicken?

Yes, you can freeze the chicken with the marinade for up to 3 months. Be sure to thaw it in the fridge before cooking.

Can I use this marinade for other proteins?

Yes, this marinade works well with other proteins such as pork or even tofu for a vegetarian alternative.

Is this recipe gluten-free?

Yes, this Balsamic Chicken Marinade is gluten-free, provided you use a gluten-free Dijon mustard.

How can I make the marinade sweeter?

You can add more brown sugar, or even a tablespoon of honey to adjust the sweetness of the marinade to your liking.

Can I use fresh garlic instead of minced garlic?

Yes, fresh garlic will give a stronger flavor. Adjust the amount based on your taste preferences.

Can I use a store-bought balsamic vinaigrette instead of balsamic vinegar for the marinade?

It’s better to use plain balsamic vinegar for the marinade. Balsamic vinaigrette is pre-mixed with other ingredients like oil and sweeteners, which may alter the flavor.

Can I marinate the chicken for longer than overnight?

While overnight marination is ideal, you can marinate the chicken for up to 48 hours. Just ensure the chicken stays properly refrigerated.

Conclusion

This Balsamic Chicken Marinade is a simple yet flavorful way to elevate your chicken dishes. With just a few ingredients, you can prepare a marinade that infuses the chicken with rich tanginess, savory garlic, and herby goodness. Whether you're grilling, pan-frying, or baking, this marinade is perfect for quick weeknight dinners or BBQs with friends. The best part is how easy it is to customize and make ahead!

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Balsamic Chicken Marinade

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This Balsamic Chicken Marinade is packed with flavor from balsamic vinegar, garlic, and Italian seasoning, making it an ideal choice for BBQs or healthy dinners. It infuses the chicken with tangy, savory flavors and can be used for grilling, pan-frying, or baking.

  • Author: Janet
  • Prep Time: 10 minutes
  • Cook Time: 15-25 minutes
  • Total Time: 25 minutes (excluding marination time)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling, Skillet, Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

½ cup balsamic vinegar

2 tablespoons olive oil

1-2 tablespoons brown sugar (optional)

1 teaspoon Dijon mustard

1 clove garlic, minced

2 teaspoons Italian seasoning

Salt and pepper to taste (about 1-1.5 teaspoons of regular table salt)

2 pounds boneless, skinless chicken breast

Instructions

  1. In a measuring jug, whisk together the balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until well combined.
  2. Place the chicken in a Ziploc bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to overnight for more flavor.
  3. Grill: Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
  4. Skillet: Heat some oil in a skillet over medium heat. Cook the chicken for 8-10 minutes on each side, or until fully cooked.
  5. Oven: Preheat the oven to 410°F. Place the chicken in a baking dish and bake for 15-25 minutes, or until the internal temperature reaches 165°F.

Notes

  • You can marinate the chicken for as little as 15 minutes, but marinating for several hours or overnight will give a deeper flavor.
  • Boneless, skinless thighs or wings work well for juicier, tender results.
  • If you don’t have Italian seasoning, use a combination of oregano, basil, thyme, and rosemary.
  • For a spicy kick, add red pepper flakes to the marinade.
  • Storage: Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. You can freeze marinated chicken for up to 3 months. Thaw in the fridge before cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 70mg

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