Description

This Balsamic Chicken Marinade recipe combines tangy balsamic vinegar, rich olive oil, and a touch of honey with aromatic herbs and garlic to create a flavorful marinade perfect for chicken. Ideal for grilling, baking, or pan-searing, this easy-to-make marinade enhances the juiciness and taste of boneless skinless chicken breasts or thighs, making it a versatile choice for quick weeknight dinners or meal prep.

Ingredients

Scale

Marinade Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes

Chicken

1 to 1.5 pounds boneless, skinless chicken breasts or thighs

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Instructions

Prepare the Marinade: In a medium bowl or resealable plastic bag, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Ensure all ingredients are fully combined for balanced flavor.
Marinate the Chicken: Add the chicken breasts or thighs to the marinade, tossing to coat each piece evenly. Seal the bowl with plastic wrap or close the bag securely. Refrigerate for at least 30 minutes to allow flavors to infuse, or up to 8 hours for maximum taste and tenderness.
Cook the Chicken: Remove the chicken from the marinade, shaking off excess liquid. Cook the chicken by grilling, baking, or sautéing on the stovetop until it reaches an internal temperature of 165°F (74°C), ensuring the meat is fully cooked and juicy. Discard any remaining marinade that came into contact with raw chicken.
Rest and Serve: Let the cooked chicken rest for a few minutes to allow juices to redistribute. Serve alongside your favorite roasted vegetables, pasta, or a fresh salad for a delicious, complete meal.
Optional Sauce: For extra depth of flavor, simmer any leftover unused marinade (not in contact with raw meat) in a small saucepan until slightly thickened, then drizzle over the cooked chicken before serving.

Notes

This marinade works well with grilling, baking, or pan-searing methods.
Pairs beautifully with roasted vegetables, pasta dishes, or green salads.
To safely use leftover marinade as a sauce, only reduce marinade that has not touched raw chicken by simmering it to kill bacteria.
Marinating for longer than 8 hours may cause the chicken texture to become mushy due to the vinegar.
Adjust red pepper flakes to control spiciness based on preference.