Go Back
Homemade Balsamic Chicken Marinade Recipe photo
Print Recipe Save it for later

Balsamic Chicken Marinade Recipe

A tangy-sweet balsamic marinade that tenderizes and flavors chicken for grilling or pan-searing.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Servings: 4 servings

Ingredients

  • 2 garlic cloves finely grated
  • 1/2 shallot peeled and finely grated
  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons light brown sugar packed
  • 2 tablespoons fresh basil finely minced
  • 1 tablespoon fresh rosemary finely minced
  • 1/2 cup olive oil or neutral-flavored oil
  • 1 1/2 to 2 teaspoons coarse salt
  • 1/2 to 3/4 teaspoon freshly ground black pepper
  • up to 3 pounds chicken (breast, thighs, drums, or wings)

Instructions

  • Combine all ingredients except the oil and chicken in a medium bowl and whisk to combine.
  • Slowly drizzle the oil into the mixture while whisking continuously until the marinade is emulsified.
  • Add the chicken to the bowl and toss to coat thoroughly, or transfer the marinade and chicken to a resealable plastic bag and massage to combine.
  • Refrigerate and marinate the chicken for 2 to 24 hours (up to 48 hours only if necessary); a 30-minute soak will impart some flavor but 12–24 hours is preferred.
  • Alternative blender method: halve the garlic and shallot amounts, place all ingredients except the chicken in a blender, and blend on high until emulsified. Transfer to a bowl and combine with the chicken as above.
  • To pan-sear: heat 1–2 tablespoons oil in a non-stick skillet over medium–medium-high heat. Cook the chicken about 6–7 minutes per side, adjusting heat to avoid burning, until internal temperature reaches 165°F for white meat or 175°F for dark meat.
  • To grill: preheat grill to medium–medium-high (about 325–350°F). Grill chicken 6–7 minutes per side with the lid closed, rotating 90° halfway through the first side for grill marks, until internal temperature reaches 165°F for white meat or 175°F for dark meat.
  • Remove cooked chicken and let rest for 3–4 minutes before serving.

Equipment

  • Medium Bowl
  • Whisk
  • resealable plastic bag or airtight container
  • Blender (optional)
  • non-stick skillet or grill
  • Tongs or spatula
  • Meat Thermometer

Notes

  • Do not marinate chicken for more than 48 hours to avoid mushy texture.
  • When using a blender, halve the garlic and shallot to prevent overpowering flavors.
  • Always marinate in the refrigerator and bring chicken to room temperature for 20–30 minutes before cooking.
  • Reserve some marinade before adding raw chicken if you want to use it as a glaze.
  • If you forget to reserve marinade, boil used marinade for at least 5 minutes before serving.
  • The marinade can be made up to 2 days ahead and stored refrigerated.