This versatile Balsamic Chicken Marinade recipe is easy to make in minutes using balsamic vinegar, savory aromatics, and fresh herbs. A perfect fit for any cut of chicken you like, the end result is ultra-flavorful and tender grilled or pan-seared balsamic chicken to enjoy for dinner or as a salad or pizza topping.
If you’re like me and cook chicken on a weekly basis, then you’ll need a few quality chicken marinades in your repertoire. My classic chicken marinade is always a hit, or if you want to turn up the flavor, give my Greek chicken marinade and BBQ chicken marinade recipes a try instead.
Balsamic Marinade for Chicken
Balsamic vinegar isn’t just for salads. Its natural acidity and sweet-tart flavor make it a perfect addition to meat marinades as well. As the star ingredient in this balsamic chicken marinade recipe, it’s combined with aromatics, sugar, herbs, mustard, and oil to create a sophisticated yet straightforward mixture that’s perfect for any cut of chicken—breasts, thighs, drumsticks, wings, you name it.
Just like in my Italian marinated chicken recipe, soaking the chicken in this balsamic marinade infuses it with tangy, sweet, and earthy notes, while the acid and oil work together to tenderize the meat. I recommend marinating the chicken for 24 to 48 hours to give it the best possible chance of becoming juicy and flavorful.
The marinade can easily be whisked together by hand or made in a blender in minutes. Once the chicken is done marinating, it’s ready to be grilled or pan-seared and served with simple side dishes or sliced and topped on a salad or pizza.
Ingredients and Substitutions
- Aromatics – I like adding finely grated garlic and shallots to the marinade for their savory depth and subtle sweetness.
- Balsamic Vinegar – When balsamic vinegar is the star of the recipe, I opt for a quality bottle, like Aceto Balsamico di Modena IGP (or DOP). It can be intimidating to know which brands are good and which ones aren’t, but a telltale sign that the vinegar is high quality is to look for “grape must” listed as the first ingredient. Avoid those with added caramel coloring or thickeners, or really cheap brands, because they typically taste bitter.
- Dijon – Dijon mustard acts as an emulsifier for the oil and vinegar while adding a tangy sharpness. Stone-ground mustard is a good alternative if you’d prefer a milder flavor.
- Sugar – I added a little light brown sugar to complement the acidity of the vinegar and help caramelize the chicken during cooking. Coconut sugar, honey, and maple syrup all work as substitutes.
- Herbs – I add fresh basil and rosemary for aromatic, earthy notes. Thyme or oregano would also work well.
- Oil – Oil also helps emulsify the marinade and keeps the chicken moist while it cooks. I use olive oil when whisking the marinade by hand, and a neutral-flavored oil like avocado, canola, or vegetable oil when blending.
- Chicken – The marinade works well with chicken breasts, thighs, drumsticks, and wings.
How to Make this Balsamic Chicken Marinade
Bowl Method: First, I add all of the marinade ingredients (except the oil) to a medium bowl. I slowly drizzle in the oil while continuously whisking. Next, I add the chicken to the bowl and coat it in the marinade. To finish, I cover the bowl with plastic and place it in the refrigerator until the chicken is done marinating.
Blender Method: I blend all of the marinade ingredients together in a blender until smooth. I add the chicken to a bowl and pour the marinade over top, tossing to coat each piece. To finish, I cover the bowl with plastic and place it in the refrigerator to let the chicken marinate.
How to Pan-Sear Balsamic Marinated Chicken
Preheat: I heat a drizzle of oil in a non-stick skillet over medium-high heat.
Sear: Once the oil is hot, I place the marinated chicken in the skillet and cook it undisturbed for 6 to 7 minutes per side. If I notice the chicken browning too quickly, I reduce the heat slightly. After cooking, I remove the chicken from the skillet and let it rest for a few minutes.
How to Grill Balsamic Marinated Chicken
Preheat: I preheat the grill between medium and medium-high heat, approximately 325ºF to 350°F.
Grill: I place the chicken on the grill and cook it for 6 to 7 minutes per side with the lid closed. For those mouthwatering grill marks, I rotate the chicken 90 degrees halfway through cooking on each side. Once cooked, I remove the chicken from the grill and let it rest for 3 to 4 minutes before serving.
Chef Tips + Notes
Keep in mind that balsamic vinegar is quite acidic, and a longer marination doesn’t always equal more flavor. A quick 30-minute soak will impart some flavor, while I personally prefer the results of a 12- to 24-hour soak. Do not marinate the chicken for more than 48 hours, or else the acid in the marinade will eat away at the meat and make the texture mushy.
- Reduce the aromatics when blending: I usually cut the amount of garlic and shallots in half for the blender method because blending will make the flavors overpowering.
- Bring to room temperature: You should always marinate chicken in the refrigerator to prevent bacterial growth. However, before cooking, let the chicken sit at room temperature for 20 to 30 minutes to help ensure even cooking.
- Reserve some unused marinade: It’s always a good idea to set some of the balsamic marinade aside before combining it with the raw chicken. This reserved marinade can be used to glaze the chicken during the last few minutes of cooking, keeping it flavorful without risking contamination.
- Boil the used marinade: If you forgot to set the unused marinade aside, you can reuse some of the leftover marinade. You must boil the used marinade for at least 5 minutes before serving it to kill any harmful bacteria.
Serving Suggestions
With its tangy, sweet, and herbaceous flavors, the balsamic marinated chicken pairs well with almost everything. For well-rounded dinners, I like to keep it simple and pair the chicken with crispy smashed potatoes and something green, like roasted asparagus.
As for the leftovers, I like to use them as a topping for a crisp green salad or fold them into tortillas with vegetables for a light yet filling lunch. You also can’t go wrong with topping the leftover sliced chicken on a homemade pizza with mozzarella, arugula, and a drizzle of balsamic reduction.
Make-Ahead and Storage
Make-Ahead: The balsamic marinade can be made up to 2 days in advance. Store it in a sealed container in the fridge until it’s time to combine it with the chicken.
How to Store: The unused marinade can be kept covered and stored in the refrigerator for up to 1 week. To store the raw chicken in the marinade, refrigerate it for up to 48 hours or freeze it for up to 3 months. Thaw the chicken in the fridge overnight.
More Marinated Chicken Recipes
- Greek Lemon Chicken and Potatoes
- Easy Chicken Satay
- Grilled BBQ Chicken
- Fried Chicken Tenders
- Peruvian Chicken
Balsamic Chicken Marinade Recipe
Ingredients
- 2 finely grated garlic cloves
- ½ peeled finely grated shallot
- ½ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons packed light brown sugar
- 2 tablespoons finely minced fresh basil
- 1 tablespoon finely minced fresh rosemary
- ½ cup olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
- Up to 3 pounds of chicken – breast, thighs, drums, or wing
Instructions
Bowl Procedures:
- Add all the ingredients but the oil and chicken to a medium-sized bowl.
- Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
- Add the chicken directly to the bowl and thoroughly mix or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to.
Blender Procedures:
- For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil as olive oil can turn bitter when blending.
- Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
- Transfer the marinade to a bowl along with the chicken and thoroughly mix or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to.
Cooking Procedures:
- To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high and then place the chicken in and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.
- To Grill: Preheat the grill to medium to medium-high, which is about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut. On the first seared side, I like to give it a 90-degree rotation halfway through just to give it those coveted grill marks. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F before removing, and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.
Balsamic Chicken Marinade Recipe