Balsamic Chicken Marinade
Elevate your weeknight dinners with Balsamic Chicken Marinade, a tangy, savory blend that transforms simple chicken into a restaurant-quality meal.
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.