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Home / Recipes / Dinner / Chicken / Balsamic Chicken Marinade

Balsamic Chicken Marinade

25 mins
| 42 Comments |
4.65 from 139 votes
Jump to Recipe 05/24/22 | Updated: 05/24/22 | by Nora
Balsamic Chicken Marinade Recipe Image Pin

This is the best Balsamic Chicken Marinade you’ll ever make! Flavorful with balsamic vinegar, garlic and Italian season, it’s perfect for BBQs and healthy dinners!

overhead view of grilled chicken breast in balsamic marinade on white plate

This is my favorite Balsamic Chicken Marinade with the best flavor depth from olive oil, garlic, Italian seasoning and, of course, balsamic vinegar.

It’s an essential recipe not only for summer, but all year long for us (it makes for a great Baked Caprese Chicken)! Whenever I buy chicken breast in bulk, I freeze some of it right in the marinade for extra quick dinner prep.

Having marinated chicken on the ready makes dinner time easier on busy weeknights – and you only need a few simple ingredients to pull it together, too!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for balsamic chicken marinade with text labels
Ingredients for Balsamic Chicken Marinade: Balsamic vinegar, olive oil, Italian seasoning, mustard, garlic, brown sugar, salt, pepper and chicken.

Ingredient notes

  • Chicken: Use any chicken cut – chicken breast is my favourite, but boneless thighs or even wings work great here, too.
  • Brown sugar: Feel free to replace the brown sugar with honey or maple syrup for a natural sweetener. You can also leave out the sugar if you prefer, the marinade will be a little more tart.
  • Garlic: If you don’t have any fresh garlic on hand, feel free to use ¼ teaspoon dried garlic powder instead.
  • Dijon mustard: I love Dijon mustard in this recipe; but a simple yellow mustard or a whole grain mustard are great, too.

How to make Balsamic Chicken Marinade

1. Start by combining all marinade ingredients in a large measuring jug.

2. Place the chicken in a large ziplock bag and pour the marinade over it. Remove as much air from the bag as possible, then zip it closed.

As a little tip, I like to massage the marinade lightly into the chicken to make sure it’s completely covered.

overhead view of balsamic chicken marinade in glass measuring jug
make marinade
pouring balsamic chicken marinade from glass measuring jug over raw chicken breast in zip-top bag
pour over chicken
overhead view of raw chicken breast in zip-top bag with balsamic chicken marinade
refrigerate to marinate

3. Refrigerate the sealed bag or container for at least 15 minutes, and up to overnight.

4. Once ready to cook, remove the chicken from the bag. Discard the bag and any excess marinade. Cook the chicken your preferred way until it reaches an internal temperature of 165°F. Rest the chicken 5 minutes before serving.

overhead view of balsamic marinated chicken breast on grill
cook, grill or bake
overhead view of grilled balsamic chicken breast on white plate
rest before serving

Short recipe video

Recipe tips

  • you can cut the chicken in strips or in pieces, or pound it, before marinating
  • freeze the freshly marinated chicken for up to 3 months – defrost in the fridge overnight before using
  • leftover chicken keeps in an airtight container in the fridge for 3 days, add it to salads for easy lunches!
  • use about 2 pounds of chicken with this amount of marinade for best texture and flavor
  • If you want to avoid single-use plastic, you can also marinate the chicken in a glass or stainless steel container with a lid. Just make sure the chicken is covered in marinade! You may need to double the marinade depending on the size of your container.
  • You should always discard used marinade for food safety reasons, do not reuse it.
  • If you’re using defrosted chicken, it is recommended you do not re-freeze it.
overhead view of four grilled balsamic chicken breasts, one sliced, on white plate

How to freeze marinated chicken

Simply place the chicken in the marinade in a freezer-friendly bag or container that seals well, making sure the chicken is evenly coated.

Label your container with the name and use-by date (freeze for up to 3 months) and place in the freezer.

To defrost, place the bag on a plate to catch any drips and thaw in the fridge overnight.

Serving ideas

We love this balsamic chicken so many ways! We mostly eat it during the summer from the grill, so my side dish ideas might reflect this a little 😉

Starchy Sides

  • Cooked pasta tossed in a little olive oil
  • Garlic Smashed Potatoes
  • Caprese Pesto Pasta Salad
  • No Knead Homemade French Bread

Vegetable Sides

  • Sautéed Green Beans
  • Baked Parmesan Zucchini Fries
  • Roasted Asparagus
  • Grilled Vegetables

Salad Sides

  • Tomato Cucumber Avocado Salad
  • Caprese Cherry Tomato Salad
  • Diced Tomatoes with Balsamic Vinaigrette

If you have another favorite side dish, let me know in the comments so I can try it out!

overhead view of sliced balsamic grilled chicken breast with fork stuck in one piece

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead view of grilled chicken breast in balsamic marinade on white plate
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Balsamic Chicken Marinade

This is the best Balsamic Chicken Marinade you’ll ever make! Flavorful with balsamic vinegar, garlic and Italian season, it's perfect for BBQs and healthy dinners!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.65 from 139 votes
Print Add Review

Recipe details

Prep 10 mins
Marinating Time 15 mins
Total 25 mins
Servings 6 servings
Difficulty Easy

Ingredients
 

  • ½ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1-2 tablespoons brown sugar optional to offset the acidity from the vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced (or more to taste)
  • 2 teaspoons Italian seasoning
  • salt + pepper to taste (I use 1 – 1.5 teaspoons of regular table salt)
  • 2 pounds boneless, skinless chicken breast

Instructions
 

  • Make marinade: Place all marinade ingredients in a measuring jug and whisk very well.
  • Marinate chicken: Place chicken in a ziploc bag (or alternatively in a shallow dish). Pour marinade on top, making sure all chicken pieces are covered all over. Seal dish or bag well and refrigerate for 15 minutes or up to overnight.
  • Cook chicken: Remove chicken from marinade, discarding bag and any excess marinade. Cook chicken your preferred way, until it reaches an internal temperature of at least 165°F.
    Grill: Place chicken on a hot grill and grill 6-8 minutes on either side, or until chicken is done.
    Skillet: Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until chicken is done.
    Oven: Place chicken in a baking dish and bake at 410°F for 15-25 minutes, or until chicken is done.
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Notes

  • Use any chicken cut – boneless thighs or wings work especially great here, too.
  • You can cut the chicken in strips or in pieces, or pound it, before marinating.
  • Freeze the freshly marinated chicken for up to 3 months – defrost in the fridge overnight before using (if you’re using defrosted chicken, it is not recommend to re-freeze it).
  • Leftover chicken keeps in an airtight container in the fridge for 3 days, add it to salads for easy lunches.

Nutrition

Serving: 1servingCalories: 243kcalCarbohydrates: 6gProtein: 32gFat: 9gSaturated Fat: 2gCholesterol: 97mgSodium: 191mgPotassium: 592mgFiber: 1gSugar: 5gVitamin A: 57IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Mediterranean

Recipe first posted in July 2019. Post first updated with new text on 01/05/2021. Updated with new photos on 05/24/2022. The recipe has always remained the same.

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Patrice says

    July 26, 2022 at 12:56 am

    5 stars
    I made this for the first time today and followed the recipe exactly except I omitted the garlic because my husband is sensitive to it. Cooked it in the oven for 25 minutes. I also cut up 2 sweet potatoes and put them on the same pan with the chicken and everything turned out perfect!! Will definitely be making again!

    Reply
    • Nora says

      August 21, 2022 at 11:32 am

      I’m so glad, Patrice!

      Reply
  2. Beth Long says

    May 14, 2022 at 8:00 am

    5 stars
    Really juicy and crispy on outside, great flavor, I should have salted a little more. Used the oven at recommendation for 410 degrees for 30 minutes-2 breasts on bone- one of the best chicken recipes ever!

    Reply
    • Nora says

      May 15, 2022 at 3:15 pm

      I’m so glad, Beth!

      Reply
  3. J says

    May 09, 2022 at 9:42 pm

    What can I use in place of mustard in the marinade? I just bought some chicken and pork and plan to use different marinades and freeze them. Then it will be all ready to go for the grill this summer when it’s too hot to cook inside my house.

    Reply
    • Nora says

      May 10, 2022 at 6:36 pm

      You can just leave out the mustard, or you can use the same amount of mayo if you want to help emulsify the marinade. Hope this helps!

      Reply
      • Beth Long says

        May 14, 2022 at 8:02 am

        I also added some capers.

        Reply
        • Nora says

          May 15, 2022 at 3:15 pm

          And yum 🙂

          Reply
  4. Joanne says

    August 11, 2021 at 1:01 am

    5 stars
    I put the chicken over pasta. Not sure what to use as a sauce for the pasta. Ideas please.

    Reply
    • Nora says

      September 25, 2021 at 5:48 pm

      Joanne, I would probably go with a simple homemade marinara!

      Reply
    • Beth says

      March 15, 2022 at 11:35 pm

      5 stars
      This was delish and a quick favorite of my husband and his coworkers (he shared). Can marinade be frozen? How long will it keep if stored in refrigerator?

      Reply
      • Nora says

        March 21, 2022 at 10:01 pm

        Beth, you can refer to the freezer tips in the recipe: “Simply place the chicken in the marinade in a freezer-friendly bag or container that seals well, making sure the chicken is evenly coated. Label your container with the name and use-by date (freeze for up to 3 months) and place in the freezer.”

        As far as keeping it in the fridge goes, as long as you work with clean equipment, the USDA food safety rules say you can marinate chicken in the fridge for up to 2 days.

        Reply
  5. ChefBillyBoy says

    July 09, 2021 at 10:13 pm

    5 stars
    Tasty and simple to make. This recipe is a keeper and we will enjoy Balsamic Chicken grilled up perfectly all summer. The family loved it but wants me to use thighs next time. Breasts always seem to be dry and without much flavor.

    Reply
    • Nora says

      August 03, 2021 at 6:03 pm

      I’m glad the flavor was to your family’s taste!

      Reply
  6. Merry says

    May 24, 2021 at 5:17 pm

    5 stars
    I am not a great cook and I never have been so when my girlfriend’s parents asked her and I to make dinner, I didn’t know what I was gonna do. I found this recipe on pinterest and immediately got excited because everyone in my gf’s household ADORES anything balsamic. I convinced my gf that we should make this even though neither of us had had this before. Needless to say, it was such a success!! I loved it and so did everyone else!! We didn’t have time to marinate it for as long as I wished but the 30-45 minutes that it was marinating did the job perfectly! It’s also so simple to make, doesn’t use a ton of dishes or anything. I enjoyed making it as well as eating it. Tastes so good and I can’t wait to make this a go-to 🙂

    Reply
    • Merry says

      May 24, 2021 at 5:20 pm

      Oh and we made the chicken in the oven! Came out so tender, everyone was impressed!

      Reply
    • Nora says

      May 26, 2021 at 4:56 pm

      I’m so, so happy to hear this, Merry!

      Reply
  7. Harty Ashby says

    April 25, 2021 at 11:41 pm

    5 stars
    Loved the marinade! I used it to make marinaded chicken and I also used it to make marinated portabella mushroom caps. I cooked chicken and mushrooms separately in air fryer and they were delicious and very flavorful! Thank you.

    Reply
    • Nora says

      April 26, 2021 at 6:34 pm

      I’m so glad. Sounds delicious with the mushrooms, I’ll have to try that!

      Reply
  8. Laura says

    August 04, 2020 at 12:05 am

    5 stars
    Made this to go with a spinach strawberry avocado salad luncheon for our Summer intern -paired perfectly! The chicken grilled up deliciously!
    Our intern even asked for the recipe!

    Reply
  9. Phyl M. says

    July 19, 2020 at 5:41 am

    5 stars
    Excellent recipe. I used Nonna Pias Balsamic Glaze and added a quarter cup water. Then, threw the thighs on the grill and finished in the oven. So delicious.

    Reply
  10. Janice says

    June 14, 2020 at 3:36 am

    5 stars
    I snuck this in one night and my husband (who is very anti-balsamic anything) loved it. He didn’t even question if it was balsamic. It is now a favorite of mine for sure!

    Reply
  11. Jenn says

    May 16, 2020 at 4:13 pm

    5 stars
    How funny , I have something I do close to this balsamic is my favorite too I could not, especially during this now, not have it. It has came in handy with everything else to add to so many recipe my friend is like I didn’t you could use it in this or that, I told her I use it alot to I add it to most everything I do.. As my special. Ingredient.. LOL

    Reply
    • Nora Rusev says

      May 16, 2020 at 11:19 pm

      Balsamic is a food group, right?! ☺️

      Reply
  12. Courtney says

    May 06, 2020 at 12:12 am

    5 stars
    This is heaven!!! We have used this multiple times and is even a hit with our children! Thank you!

    Reply
    • Nora Rusev says

      May 06, 2020 at 8:07 pm

      I’m so glad, Courtney! Any recipe the kids love is a keeper, right?! 😉

      Reply
  13. Lilli Ch says

    April 07, 2020 at 7:43 pm

    Easy, very tender chicken.

    Reply
    • Nora Rusev says

      April 13, 2020 at 3:20 pm

      I’m glad to hear, Lilli!

      Reply
  14. Maria says

    March 12, 2020 at 12:10 am

    Is 410 degrees the correct temperature? I’ve never made anything at that temperature.

    Reply
    • Nora Rusev says

      March 15, 2020 at 2:28 pm

      Maria, it’s 410° Fahrenheit, not Celsius. That’s around 205° Celsius.

      Reply
  15. Bjhire says

    February 25, 2020 at 1:40 pm

    5 stars
    This is excellent oven-baked…and I appreciate the plastic-free option mentioned in the instructions!

    Reply
    • Nora Rusev says

      February 25, 2020 at 10:28 pm

      I’m so glad to hear this! And I appreciate you taking the time to read the notes. Thank you!

      Reply
  16. Leanne says

    January 29, 2020 at 1:39 pm

    5 stars
    I doubled the recipe and stuck it in the crock pot!! It was delicious, fast and really easy!!!

    Reply
  17. Linda says

    January 09, 2020 at 8:08 pm

    Do you think this marinade would work for pork as well?

    Reply
    • Nora Rusev says

      January 10, 2020 at 12:05 am

      Linda, I would absolutely think so! What a great idea actually, I need to try that.

      Reply
  18. Nean says

    January 06, 2020 at 10:07 pm

    This made good chicken I used the marinade with home made stir fried rice. It was great. I also added red pepper flakes to it. If you like it spice try it with them

    Reply
  19. Ann says

    January 02, 2020 at 6:02 am

    I was looking at your recipe and you referred to lemon juice and soy sauce, but I do not see that listed in the ingredients.

    Reply
    • Nora Rusev says

      January 02, 2020 at 2:00 pm

      Ann, uhm, yes. Good catch 😅 I wrote that and was actually thinking about my steak marinade. I guess that’s what I get for working too late at night 🙈 thank you so much for bringing it to my attention, fixed it right away.

      Reply
    • Ann says

      January 04, 2020 at 1:03 am

      Duh…I thought I saw lemon juice and soy sauce listed in the instructions, but not in the list of ingredients. I must be seeing things.

      Reply
      • Nora Rusev says

        January 04, 2020 at 9:22 pm

        Happens to the best of us 😉

        Reply
  20. Sara says

    August 07, 2019 at 6:24 pm

    5 stars
    I am giving you 5 stars for the idea of freezing the chicken breasts in the marinade. Wow! My husband comes home with tons of chicken breasts and puts them in baggies in the freezer. See why this made me excited? You are saving a step by having the marinade made and when he gets home with the groceries I can throw the breasts in the marinade. Easy, quick and exciting. [Don’t even ask. I don’t load the cart right, I take way too long to shop etc. so he is extremely happy to do the job of shopping for groceries himself. I just give him the list and off he goes, plus he is gone all day and I get the day alone to cook or clean. It’s my day off 😉 Works for us!]

    Reply
    • Nora says

      August 09, 2019 at 9:00 pm

      Glad you find it helpful, Sara. And my husband is in charge of the grocery shopping, too! So handy 😉

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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