ziploc bag with chicken breast marinading in balsamic marinade

Balsamic Chicken Marinade

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 around here! Whenever I buy chicken breast in bulk, I freeze some of it right in the marinade for extra quick dinner prep.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 243kcal
Author Nora Rusev



  • 1/2 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


  • 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.


    • 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.


    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.


    Calories: 243kcal | Carbohydrates: 6g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 191mg | Potassium: 592mg | Fiber: 1g | Sugar: 5g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg