Description
This Balsamic Chicken Marinade recipe offers a perfect balance of tangy and sweet flavors that tenderize and enhance boneless, skinless chicken breasts. The marinade combines balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning, delivering a juicy, flavorful chicken that can be cooked on the grill, stovetop skillet, or baked in the oven. Ideal for a quick weeknight dinner or meal prep, this versatile recipe serves 6 and provides flexible cooking options to suit your preference.
Ingredients
Scale
Marinade 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 and pepper to taste (about 1 – 1.5 teaspoons table salt)
Main Ingredients
- 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 into a smooth marinade.
- Marinate chicken: Place the chicken breasts into a Ziploc bag or 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 container. Pat the chicken slightly dry if desired to reduce splattering during cooking.
- Grill chicken: Preheat a grill to medium-high heat. Place the 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
- Marinate chicken for at least 15 minutes, but overnight marination results in more flavorful and tender chicken.
- Patting the chicken dry before cooking reduces oil splatter, especially when skillet cooking.
- Baking time varies based on chicken thickness; always use a meat thermometer to ensure food safety.
- Optional brown sugar helps balance the acidity of balsamic vinegar but can be omitted for a less sweet marinade.
- Leftover marinade should not be reused or served as a sauce unless boiled for safety.
