Zesty Balsamic Chicken Marinade for Grilling and Oven Baking


Sweet-Tangy Balsamic Chicken Grill & Bake Marinade

A quick 5-minute sweet and tangy balsamic chicken marinade that delivers juicy, flavor-packed chicken whether you grill, pan-sear, or bake.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Calories: 267

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • ½ cup balsamic vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp honey
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • tsp kosher salt
  • ½ tsp freshly ground black pepper

Method
 

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper until emulsified.
  2. Place chicken breasts in a shallow dish. Pour half the marinade over them, reserving the rest. Flip to coat, cover, and refrigerate for 1–1½ hours.
  3. When ready to cook, heat grill to medium or preheat oven to 400°F. Discard used marinade.
  4. For grill: Cook chicken 6–8 minutes per side until internal temperature reaches 165°F. Baste with reserved marinade in the last 2 minutes. For oven: Bake 20–25 minutes on a lined sheet pan. For stovetop: Sear 5–6 minutes per side in a hot, oiled skillet, then finish in a 375°F oven for 6–8 minutes.

I’ve been experimenting with balsamic vinegar in everything from salads to roasted veggies—and this chicken marinade might be my favorite yet. It strikes the perfect balance of sweet and tangy, transforming simple chicken breasts into a juicy, crave-worthy entrée.

Grilled chicken glazed with balsamic marinade

Why This Marinade Works

  • Simple ingredients: Pantry staples come together in under 5 minutes.
  • Versatile cooking: Perfect for grilling, baking, or pan-searing.
  • Make-ahead friendly: Marinate up to 8 hours or freeze raw chicken in the marinade for meal prep.
  • Delicious pairings: Serve over mixed greens, roasted veggies, rice pilaf, or buttered pasta.

Ingredients

Labeled ingredients for balsamic chicken marinade
  • 2 lbs boneless, skinless chicken breasts
  • ½ cup balsamic vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp honey (or brown sugar)
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning (or a mix of fresh rosemary, thyme, oregano)
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper

Method

Balsamic marinade in a bowl
  1. Whisk together vinegar, oil, honey, garlic, mustard, seasoning, salt, and pepper until smooth.
  2. Arrange chicken in a shallow dish; pour half the mixture over it. Cover and refrigerate 1–1½ hours.
  3. Discard used marinade; reserve the rest for glazing.
  4. Grill over medium heat for 6–8 minutes per side, basting once.
    OR bake at 400°F for 20–25 minutes.
    OR sear in a hot skillet 5–6 minutes per side, then finish in a 375°F oven for 6–8 more minutes.
  5. Rest 5 minutes, then slice and serve with a drizzle of reserved glaze.

Raw chicken marinating in balsamic mixture

Chef’s Special Tip

Score for deeper flavor: Lightly score the chicken surface in a crosshatch pattern before marinating. The cuts let the balsamic penetrate and caramelize on the grill or pan.

Storage & Make-Ahead

  • Make-ahead: Marinate up to 8 hours in the fridge or freeze raw in the marinade for up to 3 months.
  • Leftovers: Store cooked chicken in an airtight container for up to 5 days (fridge) or 3 months (freezer).

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