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!
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! Whenever I buy chicken breast in bulk, I freeze some of it right in the marinade for extra quick dinner prep.
Having a staple for healthy meals like this marinated chicken 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 recipe at the bottom for quantities.
Ingredient notes
- Chicken: Use any chicken cut – boneless thighs or wings work especially 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 tarter.
- 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 whole grain Dijon mustard in this recipe, but smooth or simply yellow mustard are great replacements.
How to make Balsamic Chicken Marinade
Start by combining all marinade ingredients in a large measuring jug.
Place the chicken in a large ziplock bag (or in a freezer container, if you want to avoid the single use plastic) and pour over the marinade.
I like to massage the marinade lightly into the chicken to make sure it’s completely covered.
Refrigerate the sealed bag or container for at least 15 minutes, and up to overnight.
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.
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 on a soup 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
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!
More marinade recipes
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Balsamic Chicken Marinade
Recipe details
Equipment
- Ziploc Bags
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
- 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 small glass 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 any excess. Cook chicken your preferred way.Grill: Place chicken on a hot grill and grill 6-8 minutes on either sides, or until chicken is done.Skillet: Heat oil in a skillet. Add chicken and cook around minutes on either side, or until chicken is done.Oven: Place chicken in a baking dish and bake at 410°F for 20-30 minutes, or until chicken is done.
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
- 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.
Freezer instructions
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 on a soup plate to catch any drips and thaw in the fridge overnight.Nutrition
More recipe information
More grilling recipes
Cooking on the grill is one of our favorite things to do for easy summer meals.
Grilled steak, salmon foil packets, Greek chicken kabobs… And most definitely anything balsamic chicken, just like our favorite Grilled Balsamic Bruschetta Chicken, Balsamic Glazed Caprese Chicken or Caprese Stuffed Balsamic Chicken (can you tell I’m a fan?!)
But because you maybe don’t want to make a bruschetta topping or caprese anything every single time you want those delicious balsamic flavors… I thought I’d share the marinade recipe by itself for your dinner-making convenience 😉
First posted in July 2019. Post updated with new photos and tips on 01/05/2021. The recipe hasn’t changed.
Joanne says
I put the chicken over pasta. Not sure what to use as a sauce for the pasta. Ideas please.
Nora says
Joanne, I would probably go with a simple homemade marinara!
ChefBillyBoy says
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.
Nora says
I’m glad the flavor was to your family’s taste!
Merry says
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 🙂
Merry says
Oh and we made the chicken in the oven! Came out so tender, everyone was impressed!
Nora says
I’m so, so happy to hear this, Merry!
Harty Ashby says
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.
Nora says
I’m so glad. Sounds delicious with the mushrooms, I’ll have to try that!
Laura says
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!
Phyl M. says
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.
Janice says
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!
Jenn says
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
Nora Rusev says
Balsamic is a food group, right?! ☺️
Courtney says
This is heaven!!! We have used this multiple times and is even a hit with our children! Thank you!
Nora Rusev says
I’m so glad, Courtney! Any recipe the kids love is a keeper, right?! 😉
Lilli Ch says
Easy, very tender chicken.
Nora Rusev says
I’m glad to hear, Lilli!
Maria says
Is 410 degrees the correct temperature? I’ve never made anything at that temperature.
Nora Rusev says
Maria, it’s 410° Fahrenheit, not Celsius. That’s around 205° Celsius.
Bjhire says
This is excellent oven-baked…and I appreciate the plastic-free option mentioned in the instructions!
Nora Rusev says
I’m so glad to hear this! And I appreciate you taking the time to read the notes. Thank you!
Leanne says
I doubled the recipe and stuck it in the crock pot!! It was delicious, fast and really easy!!!
Linda says
Do you think this marinade would work for pork as well?
Nora Rusev says
Linda, I would absolutely think so! What a great idea actually, I need to try that.
Nean says
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
Ann says
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.
Nora Rusev says
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.
Ann says
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.
Nora Rusev says
Happens to the best of us 😉
Sara says
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!]
Nora says
Glad you find it helpful, Sara. And my husband is in charge of the grocery shopping, too! So handy 😉