Description
This Balsamic Chicken Marinade recipe features a flavorful blend of balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning, perfect for marinating boneless, skinless chicken breasts. The marinade tenderizes the chicken while infusing it with a rich, tangy-sweet taste. You can cook the marinated chicken by grilling, pan-searing in a skillet, or baking in the oven, making it a versatile and easy dish ideal for weeknight dinners or meal prep.
Ingredients
Units
Scale
Marinade Ingredients
- 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 and pepper to taste (about 1 – 1.5 teaspoons table salt)
Main Ingredient
- 2 pounds boneless, skinless chicken breast
Instructions
- Make marinade: In a measuring jug, combine the balsamic vinegar, olive oil, brown sugar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. Whisk thoroughly until all ingredients are well blended to create a smooth marinade.
- Marinate chicken: Place the chicken breasts into a Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 15 minutes, or up to overnight for deeper flavor and tenderness.
- Prepare to cook: When ready, remove the chicken from the marinade and discard the excess marinade and bag or dish used for marinating. Pat the chicken slightly dry if desired to reduce splatter when cooking.
- Grill chicken: Preheat a grill to medium-high heat. Place chicken breasts on the hot grill and cook for 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and juices run clear.
- Cook in skillet: Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 8-10 minutes on each side, turning occasionally, until fully cooked through and tender.
- Bake chicken: Preheat your oven to 410°F (210°C). Place the marinated chicken breasts in a baking dish and bake for 15-25 minutes, checking doneness with a meat thermometer to ensure the chicken reaches 165°F (75°C).
Notes
- Marinating the chicken overnight enhances the flavor dramatically, but 15 minutes is sufficient for a quicker meal.
- Brown sugar is optional and helps balance the tartness of the balsamic vinegar.
- You can use chicken thighs as an alternative; adjust cooking times accordingly.
- Ensure internal temperature of chicken reaches 165°F to guarantee food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 4.5 oz/128 g chicken breast)
- Calories: 220
- Sugar: 3.5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 31 g
- Cholesterol: 70 mg
