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Balsamic Chicken Marinade

A simple tangy-sweet balsamic marinade that keeps chicken juicy and flavorful.
Prep Time5 minutes
Cook Time12 minutes
Total Time21 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts pounded to an even thickness
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon each dried oregano, dried basil, garlic powder, onion powder, salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  • Combine the olive oil, balsamic vinegar, honey, lemon juice, Dijon mustard, dried oregano, dried basil, garlic powder, onion powder, salt, black pepper, and red pepper flakes in a mixing bowl or large freezer bag and whisk until smooth.
  • Add the pounded chicken breasts to the marinade and turn to coat completely; seal the bag or cover the bowl.
  • Marinate at room temperature for 30 minutes or refrigerate up to 12 hours for more flavor; if refrigerated, remove the chicken 15–30 minutes before cooking to come toward room temperature.
  • To grill: preheat the grill to about 400°F, clean and oil the grates, then grill the chicken undisturbed 5–7 minutes per side until an instant-read thermometer registers 165°F; let rest 5 minutes before slicing.
  • To skillet-cook: heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat; when very hot, add chicken and cook undisturbed 3–4 minutes until deeply golden, flip, cover, reduce heat to medium, and cook about 5–7 more minutes until internal temperature reaches 165°F.
  • To bake: preheat the oven to 425°F and lightly grease a baking dish, drain the chicken from the marinade, place in the dish, and bake uncovered 16–18 minutes for ~1/2-inch thick chicken (increase time for thicker pieces) until internal temperature reaches 165°F; let rest before serving.

Equipment

  • mixing bowl or freezer bag
  • Measuring Spoons
  • grill or skillet or oven
  • Tongs or spatula
  • Meat Thermometer
  • baking dish (if baking)

Notes

  • Marinate up to 12 hours for best flavor.
  • Bring refrigerated chicken to room temperature 15–30 minutes before cooking.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • You can freeze raw chicken in the marinade for up to 3 months.
  • Cooked chicken stores in the fridge for 3–4 days.