Hey y’all! If you’re searching for a simple way to upgrade your weeknight chicken or impress your grill-loving friends, this Balsamic Chicken Marinade is here to save the day! With its rich, tangy flavor, this marinade delivers juicy, tender chicken that’s absolutely bursting with taste—perfect for barbecues, meal prep, or a casual dinner. Trust me, once you try it, you’ll want to use it on everything. Let’s get cooking!
Why You’ll Love This Balsamic chicken Marinade
- Incredible Flavor: The combination of balsamic vinegar, herbs, and garlic infuses the chicken with sweet, tangy, and savory notes.
- Effortless Prep: Mix the marinade in minutes for an easy, hands-off main course.
- Super Versatile: Works great for grilling, baking, or pan-searing any cut of chicken.
- Healthy & Fresh: Made with wholesome pantry staples and no added sugar.
- Perfect for Meal Prep: Marinade can be made ahead and chicken stays moist and flavorful for days.
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds)
Directions
Step 1: Prep the Marinade
In a medium bowl or large resealable bag, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, dried Italian herbs, salt, and pepper until fully combined and emulsified.
Step 2: Marinate the Chicken
Add the chicken breasts to the marinade, making sure they’re evenly coated. Seal the bag or cover the bowl, then refrigerate for at least 30 minutes (for best flavor, marinate 2–4 hours; up to 12 hours is ideal).
Step 3: Cook the Chicken
Grilling: Preheat your grill to medium-high heat (400°F/205°C). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
Baking: Preheat oven to 425°F (218°C). Place chicken on a lined baking sheet and bake for 18–22 minutes, flipping once halfway.
Step 4: Rest and Serve
Allow cooked chicken to rest for 5 minutes before slicing, to lock in juices and ensure a tender, juicy bite!
Notes
- For even more flavor, pierce chicken with a fork before marinating so the marinade penetrates deeper.
- If using chicken thighs or drumsticks, adjust cooking times accordingly—thighs may need a few minutes longer.
- Double the recipe for meal prep or larger gatherings!
Variations
- Citrus Twist: Add 2 tablespoons fresh orange juice and 1 teaspoon orange zest for a bright, zesty flavor.
- Spicy Kick: Mix in 1 tablespoon crushed red pepper flakes or 1 finely chopped jalapeño.
- Herbaceous Delight: Swap dried herbs for 2 tablespoons each of freshly chopped basil, rosemary, and thyme.
Required Equipment
- Medium mixing bowl (or large resealable plastic bag)
- Whisk
- Baking sheet or grill
- Measuring cups & spoons
- Tongs
- Instant-read meat thermometer (recommended)
Storage Instructions
Store cooked balsamic chicken in an airtight container in the refrigerator for up to 4 days. Freeze marinated (raw) chicken for up to 2 months. Thaw overnight in the refrigerator before cooking. Reheat gently on the stovetop or in the microwave for best texture.
Pairings & Serving Suggestions
- Serve sliced over a crisp green salad, tossed with cherry tomatoes and feta.
- Pair with roasted vegetables and garlic mashed potatoes for a hearty meal.
- Make a Mediterranean chicken wrap with pita bread, hummus, and fresh greens.
- Enjoy with cooked pasta and a sprinkle of Parmesan for an easy weeknight dinner.
Pro Tips
- Always let chicken rest before slicing to keep juices in and prevent drying out.
- Use a meat thermometer for perfect doneness—165°F (74°C) is the sweet spot!
- Marinate in a zip-top bag for easiest cleanup and even coating.
FAQ
- Can I use this marinade for chicken thighs or drumsticks?
- Absolutely! Just adjust the cooking time as thighs or drumsticks may need a few extra minutes in the oven or on the grill.
- How long can the chicken safely marinate?
- Chicken can marinate safely for up to 12 hours in the fridge, but avoid going longer or the texture may become mushy.
- Can I reuse leftover marinade?
- For food safety, only use leftover marinade if you boil it for 3–5 minutes before serving as a sauce, otherwise discard unused marinade.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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1In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, basil, salt, and black pepper.
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2Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them.
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3Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 8 hours.
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4Preheat the grill or a large skillet to medium-high heat. Remove the chicken from the marinade and discard any remaining marinade.
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5Grill or cook the chicken breasts for 7-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
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6Remove the chicken from the heat, let it rest for 5 minutes, then serve with your favorite sides.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280 caloriescal
Protein:
35gg
Fat:
13gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
10gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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