I’ve been on a balsamic kick lately. Drizzling it on salads, veggies, and even watermelon! But this Balsamic Chicken marinade is pure magic. It’s tangy, a little sweet, and makes everyday chicken taste incredible!
Marinade Magic
- Big Taste, Easy Prep: Balsamic chicken marinade packs bold, tangy flavor using just a few pantry staples.
- Great for Meal Prep: Marinate ahead of time and then cook when you want. Perfect for quick weeknight meals or weekend grilling.
- Cook Your Way: Grill it, pan-sear it, or roast it, this marinade performs like a champ no matter how you cook it up.
- Pairs with Everything: Serve your balsamic chicken on salads, with veggies, rice, or pasta. It’s a tasty go-to for any meal!
Balsamic Chicken Marinade Ingredients
- For sweetness: If you prefer brown sugar, it swaps in easily for the honey. Want it sweeter? Then add a tablespoon or two more of honey.
- Add fresh herbs: Not into Italian seasoning? Skip it and toss in some chopped fresh herbs instead, about a teaspoon each. Rosemary, thyme, and oregano all play really well with balsamic.
- Balsamic vinegar: No need to splurge here, affordable balsamic works perfectly since it gets mixed in. Save the fancy stuff for a drizzle on top when serving.
How to Make Balsamic Chicken Marinade
This easy balsamic chicken marinade takes 5 minutes to prepare! Just whisk the ingredients together and pour them into a large zip-top bag with your chicken!
- Combine: Add the chicken breasts to a gallon ziplock bag, then set aside. Add the balsamic vinegar, olive oil, honey, garlic, mustard, Italian seasoning, salt, and pepper to a medium bowl, mix until fully combined.
- Marinate: Pour the marinade over the chicken in the bag and close it. Be sure to press out all the air from the bag. Squish the chicken around to ensure all of it is covered with the marinade. Set it aside to marinate at room temperature for 1-1 ½ hours, or in the fridge for up to 8 hours. *Tip: Don’t marinate too long. If you do it over 8 hours (or 2 at room temp), the vinegar can make it mushy.
- Cook: Once finished marinating, discard the sauce and cook the chicken using your preferred cooking method. *Cooking instructions in recipe card below.
Alyssa’s Pro Tip
Doubling Up? If you’re marinating more than 2 pounds of chicken, go ahead and double the recipe. Every piece of chicken deserves its fair share of balsamic chicken marinade flavor.
Freezing and Storing Cooked Chicken
- Freezing: If you’re freezing the chicken in the balsamic chicken marinade, it’ll keep for up to 3 months. Just thaw it overnight in the fridge before cooking.
- Storing Cooked Chicken: Once cooked, you can then store the chicken in the fridge for up to 7 days, or freeze it in an airtight container for up to 3 months.
Balsamic Chicken Marinade
This tangy-sweet balsamic chicken marinade comes together in minutes and works like magic whether you’re grilling, baking, or pan-searing.
Servings 6 servings
Calories 267kcal
Equipment
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large ziplock bag
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- ½ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey optional
- 2 teaspoons minced garlic about 2 cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Instructions
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Add 2 pounds boneless, skinless chicken breasts to a gallon ziplock bag and set aside.
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Add ½ cup balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon honey, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1 ½ teaspoons salt, and ½ teaspoon ground black pepper to a medium bowl and mix until fully combined.
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Pour the marinade over the chicken in the bag and close it carefully, pressing out all the air from the bag so the chicken is fully covered in the marinade.
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Squish the chicken around to ensure all of it is covered with the marinade before setting it aside to marinate at room temperature for 1-1 ½ hours, or in the refrigerator for up to 8 hours.
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Once finished marinating, discard the marinade and cook the chicken using your preferred cooking method.
Notes
Storage: Marinate the chicken for up to 8 hours; any longer and the vinegar can make it mushy. You can freeze the raw chicken in the marinade for up to 3 months, or store cooked chicken in the fridge for 7 days or in the freezer for 3 months.
Grill: Preheat the grill to medium heat, then grill the marinated chicken on both sides for 6-8 minutes, or until it reaches an internal temperature of 165°F.
Oven: Preheat the oven to 400°F and bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F.
Skillet: Cook the chicken in a large skillet over medium heat for 5-7 minutes on each side, until it reaches an internal temperature of 165°F.
Nutrition
Calories: 267kcal | Carbohydrates: 7g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 771mg | Potassium: 597mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
More Marinade Recipes
A good marinade can turn a simple meal into something amazing! It adds flavor, softens the meat, and makes it juicy and delicious. Here are some other tried and true favorites!
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