This Balsamic Chicken Marinade will add rich color and amazing flavor to your favorite cut of chicken. Prepare it on the grill or on the stove any time of the year for an easy meal.
Looking for more grilled chicken recipes? We love my Grilled Hawaiian BBQ Chicken and Grilled Pepper Chicken.
This herb-infused balsamic chicken marinade is a surefire way to add a ton of flavor to your menu. Mixing only takes a few minutes. Then simply add your favorite piece of chicken, pop in the fridge and let the marinating magic happen.
What I love most about the marinade, besides the incredible taste, is the rich color and beautiful caramelization it brings to the grilled chicken. It’s rustic, beautiful and really tasty.
Ingredient Notes
- Chicken – I use boneless, skinless breasts and thighs. Any piece of chicken you like will work, but I recommend using skinless pieces so the chicken can really soak up the flavor of the marinade.
- oil – Extra virgin olive oil prevents the chicken from sticking to the grill.
- balsamic vinegar
- Honey – A hint of sweetness to balance the acidity of the vinegar. Honey is great for caramelizing the outside when grilling.
- Mustard – Dijon or ground stone mustard.
- Chopped Garlic
- Spice – Dried rosemary, dried oregano, salt and freshly ground black pepper. I use dried herbs because they are potent and I always have them in my pantry which makes it economical and convenient.
- Fresh herbs – I like to slice the grilled chicken and garnish with some chopped fresh parsley.
pro tip
If your chicken pieces are very thick, pound them with a meat mallet to an even thickness of about ½ inch. This will help them cook more evenly and avoid a burnt exterior.
How to make Balsamic Chicken Marinade
- Make the marinade – Combine the marinade ingredients in a resealable plastic bag.
- Refrigerate – Add the chicken, squeeze out as much air as possible and seal the bag. Refrigerate for a minimum of 2 hours and a maximum of 8 hours.
cooking tips
After marinating, the chicken can be cooked on the grill or stovetop.
- Grill: Cook on a charcoal or gas grill over medium-high heat until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F, or no pink color remains when cut through the center. Cooking time depends on the cut and thickness of the chicken.
- stovetop: Heat some olive oil in a large skillet or griddle over medium-high heat. Add the chicken and cook for a few minutes on each side. Remove from heat when internal temperature reaches 165 degrees F.
- let it rest: Transfer the cooked chicken to a cutting board and let sit for about 10 minutes before slicing to keep its juices.
FAQ
Yes! Balsamic vinegar is an acid and triggers the breakdown of the proteins in the meat, making it tender and juicy when cooked.
Lean cuts like chicken marinate quickly in vinegar-based marinades. I recommend marinating it for 2 hours and no more than 8 hours.
While it is safe to cook and eat chicken that has been marinated overnight in an acidic marinade, it is not recommended. If the meat is marinated for too long, the acid can break down the proteins enough to negatively affect the texture of the meat.
Yes! This marinade goes well with steak, pork chops and pork tenderloin.
storage tips
Transfer leftovers to an airtight container and refrigerate within 2 hours of cooking. Leftover chicken can be served cold or reheated in the microwave if desired.
More marinade recipes you’ll love
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Grilled chicken with balsamic herbs
This Balsamic Chicken Marinade will add rich color and amazing flavor to your favorite cut of chicken. Prepare it on the grill or on the stove any time of the year for an easy meal.
Ingredients
- 2 Pound chicken pieces, I use boneless, skinless chicken breasts and thighs
Balsamic herb marinade
- ¼ Cup olive oil
- ¼ Cup balsamic vinegar
- 2 tablespoon Honey
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped garlic
- 1 teaspoon dried, crushed rosemary
- ½ teaspoon dried oregano
- 1 teaspoon Salt
- ½ teaspoon freshly ground black pepper, taste good
- 2 tablespoon chopped fresh parsley leaves, optional for garnish
instructions
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Mix the marinade ingredients together in a small bowl.
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Place the chicken pieces in a gallon-sized plastic bag and add the marinade. Seal the bag and invert a few times to distribute the marinade. Place the chicken in the refrigerator for at least 1 to 2 hours, but no longer than 8 hours.
Grill Instructions
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Prepare your outdoor charcoal or gas grill for MEDIUM heat. Remove chicken from marinade (discard remaining marinade) and cook 4 to 6 minutes per side or until an instant read thermometer inserted into thickest part of chicken reads 165 degrees F or no pink color remains when cut through center. Cooking time depends on the cut and thickness of the chicken.
Rest and serve
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Let the chicken rest for 5 to 10 minutes before serving.
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If grilling boneless breast, slice and garnish with chopped fresh parsley, if desired.
Nourishment
Portion: 0.5 Pound · Calories: 360 kcal · Carbohydrates: 7 G · Protein: 49 G · Fat: 14 G · Saturated Fatty Acids: 3 G · Polyunsaturated fat: 2 G · Monounsaturated fatty acids: 7 G · Cholesterol: 159 mg · Sodium: 801 mg · Potassium: 558 mg · Fiber: 0.4 G · Sugar: 6 G · Vitamin A: 296 IU · Vitamin C: 8th mg · Calcium: 42 mg · Iron: 2 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.
This post was originally published on July 16, 2016. It has been updated with new text and images.