Balsamic Chicken Marinade Recipe
This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.
Servings: 4 servings
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil plus more for cooking and for grill grates
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves minced garlic
- 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs
Instructions
To Make The Marinade:
- In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
- Place the chicken in the container and ensure it is thoroughly coated with the marinade.
- Cover it with the lid and refrigerate for 30 minutes or overnight.
- When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.
To Cook on the Grill:
- Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
- Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
- Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
- Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.
To Cook in the Oven:
- Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
- Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
- Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.
To Cook on the Stove:
- Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
- When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
- Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
- Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.
Notes
- Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
- Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
- Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
- Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.
Nutrition
Calories: 426kcal | Carbohydrates: 10g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 866mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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