Elevate your weeknight dinners with Balsamic Chicken Marinade, a tangy, savory blend that transforms simple chicken into a restaurant-quality meal. This Marinated Chicken recipe is quick to prep, uses pantry staples, and delivers bold flavors in just 25–40 minutes. Perfect for grilling, baking, or skillet-cooking, Balsamic Chicken Marinade is your go-to for effortless, delicious meals. Let’s get started!
Ingredients for Balsamic Chicken Marinade
Here’s what you’ll need for Balsamic Chicken Marinade (serves 4–6):
For the Marinade:
- ½ cup (120ml) balsamic vinegar
- 2 tbsp (30ml) olive oil
- 1–2 tbsp (12–24g) brown sugar (optional, to balance tartness)
- 1 tsp (5g) Dijon mustard
- 1 clove garlic (5g), minced
- 2 tsp (4g) Italian seasoning (or mix of dried basil, oregano, thyme)
- 1 tsp (5g) salt
- ½ tsp (1g) black pepper
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken breasts
Equipment
- Measuring jug or bowl
- Whisk
- Ziploc bag or shallow dish
- Grill, skillet, or baking dish
- Tongs or spatula
- Paper towels
Ingredient Tips
- Balsamic Vinegar: Choose a mid-range option ($8–15) with grape must for balanced flavor in Marinated Chicken.
- Olive Oil: Substitute with avocado or vegetable oil if needed.
- Brown Sugar: Optional; adjust to taste or use honey for sweetness.
- Garlic: Freshly minced for bold flavor; adjust quantity to preference.
- Chicken: Breasts work well, but thighs or pork chops are great alternatives.
Directions for Balsamic Chicken Marinade
Let’s create this flavorful Marinated Chicken!
Mix the Marinade
In a measuring jug, I whisk ½ cup balsamic vinegar, 2 tbsp olive oil, 1–2 tbsp brown sugar, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper until smooth.
Marinate the Chicken
I place 2 lbs chicken breasts in a Ziploc bag or shallow dish, pour the Balsamic Chicken Marinade over, and ensure all pieces are coated. I seal or cover and refrigerate for 4–8 hours (minimum 15 minutes, max 12 hours).
Prepare to Cook
I remove the chicken from the marinade, discard the used marinade, and pat the chicken dry with paper towels. I let it sit at room temperature for 20 minutes for even cooking.
Cook the Chicken
- Grill: I preheat the grill to high, cook the chicken for 6–8 minutes per side, until it reaches 165°F (74°C) internally.
- Skillet: I heat 1 tbsp oil in a skillet over medium heat, cooking the chicken for 8–10 minutes per side until fully cooked.
- Oven: I preheat the oven to 410°F (210°C), place the chicken in a baking dish, and bake for 15–25 minutes until it reaches 165°F (74°C).
Serve
I let the chicken rest for 5 minutes, then slice and serve with your favorite sides, savoring the tangy, juicy flavors of Balsamic Chicken Marinade.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 15–25 minutes
- Total Time: 25–40 minutes (plus marinating)
- Servings: 4–6 (~150–200g per serving)
- Calories: ~300–350 kcal per serving (based on 1/5 of recipe)
- Macros per Serving: 5g carbs, 32g protein, 12g fat, 0g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Balsamic Chicken Marinade
Try these twists on Marinated Chicken:
- Honey Balsamic: Replace brown sugar with 1 tbsp honey for a floral sweetness.
- Spicy Kick: Add ½ tsp red pepper flakes to the marinade for heat, inspired by Layla Cooks’ Ground Beef and Broccoli.
- Herb Swap: Use fresh rosemary or thyme instead of Italian seasoning for a rustic touch.
- Low-Sodium: Reduce salt to ½ tsp and use low-sodium soy sauce instead of balsamic vinegar for a twist.
- Protein Swap: Use chicken thighs, pork chops, or tofu for vegan Balsamic Chicken Marinade.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh side.
- Enjoy with Layla Cooks’ Coconut Cooler for a light complement.
Storage
I store Balsamic Chicken Marinade (unused) in an airtight container in the refrigerator for up to 5 days; shake before using. Marinated chicken should be cooked within 24 hours. Cooked chicken keeps in the refrigerator for 3–4 days. For freezing, I portion raw marinated chicken into freezer bags for up to 3 months, thawing overnight in the refrigerator before cooking. Reheat cooked chicken in a 300°F (150°C) oven for 10 minutes or microwave for 1–2 minutes.
Serving Tips
- Presentation: Slice chicken and arrange over rice with a drizzle of reserved marinade (boiled separately).
- Garnish: Sprinkle with fresh parsley or basil for a pop of color.
- Pairing: Serve with roasted vegetables, mashed potatoes, or Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
- Portion Size: 1 breast (150–200g) per serving for a main dish; smaller for salads.
- Occasions: Perfect for weeknight dinners, meal prep, or summer barbecues with Balsamic Chicken Marinade.
FAQs About Balsamic Chicken Marinade
Here are answers to common questions about making Balsamic Chicken Marinade:
Can I use cheap balsamic vinegar?
Mid-range ($8–15) with grape must is best; avoid very cheap ones with caramel color for better flavor.
How long should I marinate?
4–8 hours is ideal; over 12 hours may make the chicken mushy due to acidity.
Can I reuse the marinade?
No, discard used marinade or reserve a portion before adding raw chicken for basting.
Can I bake instead of grill?
Yes, bake at 410°F (210°C) for 15–25 minutes until the internal temperature reaches 165°F (74°C).
What if I don’t have Dijon mustard?
Use yellow mustard or a splash of Worcestershire sauce for similar depth.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Balsamic Chicken Marinade is a quick, versatile recipe that delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights or meal prep, it’s a family favorite that’s endlessly adaptable. Try Balsamic Chicken Marinade and transform your chicken dinners!
Balsamic Chicken Marinade
Ingredients
For the Marinade:
- ½ cup 120ml balsamic vinegar
- 2 tbsp 30ml olive oil
- 1 –2 tbsp 12–24g brown sugar (optional, to balance tartness)
- 1 tsp 5g Dijon mustard
- 1 clove garlic 5g, minced
- 2 tsp 4g Italian seasoning (or mix of dried basil, oregano, thyme)
- 1 tsp 5g salt
- ½ tsp 1g black pepper
For the Chicken:
- 2 lbs 900g boneless, skinless chicken breasts
Instructions
Mix the Marinade
- In a measuring jug, I whisk ½ cup balsamic vinegar, 2 tbsp olive oil, 1–2 tbsp brown sugar, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tsp Italian seasoning, 1 tsp salt, and ½ tsp black pepper until smooth.
Marinate the Chicken
- I place 2 lbs chicken breasts in a Ziploc bag or shallow dish, pour the Balsamic Chicken Marinade over, and ensure all pieces are coated. I seal or cover and refrigerate for 4–8 hours (minimum 15 minutes, max 12 hours).
Prepare to Cook
- I remove the chicken from the marinade, discard the used marinade, and pat the chicken dry with paper towels. I let it sit at room temperature for 20 minutes for even cooking.
Cook the Chicken
- Grill: I preheat the grill to high, cook the chicken for 6–8 minutes per side, until it reaches 165°F (74°C) internally.
- Skillet: I heat 1 tbsp oil in a skillet over medium heat, cooking the chicken for 8–10 minutes per side until fully cooked.
- Oven: I preheat the oven to 410°F (210°C), place the chicken in a baking dish, and bake for 15–25 minutes until it reaches 165°F (74°C).
Serve
- I let the chicken rest for 5 minutes, then slice and serve with your favorite sides, savoring the tangy, juicy flavors of Balsamic Chicken Marinade.
Notes
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