Balsamic Chicken Marinade
An emulsified balsamic and Dijon marinade with Worcestershire, honey, and fresh herbs. Built for grilled chicken thighs or pounded breasts.
Servings: 6 servings
Ingredients
- 2 tbsp Dijon mustard
- 4 tsp minced garlic about 4 cloves
- 3 tbsp extra-virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tbsp fresh rosemary finely minced
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- ½ tsp black pepper freshly ground
- ½ tsp red pepper flakes
- 2 lb boneless skinless chicken thighs or pounded breasts
- 1 tbsp neutral oil for the grill grates
- minced fresh chives for garnish
Instructions
- Whisk the Dijon and minced garlic together until smooth. Slowly stream in the olive oil while whisking so the marinade emulsifies and clings.
- Whisk in the balsamic, Worcestershire, honey, rosemary, thyme, salt, pepper, and red pepper flakes.
- Add the chicken to a zip-top bag or shallow dish and pour the marinade over. Toss to coat. Refrigerate 4 to 8 hours for thighs, or 2 to 4 hours for breasts.
- Heat one side of the grill to medium-high and leave the other side off. Clean the grates, then oil them just before cooking.
- Lay the thighs smooth-side down over the hot zone. Do not move them for 4 to 5 minutes, until they release easily, then flip.
- Cook the second side 4 to 5 minutes, until grill-marked and caramelized. Pull at 175°F, sliding them to the cool side if they darken too fast.
- Rest 5 minutes before serving, then top with minced chives.
Video
Notes
Chicken breasts: pound to an even thickness, marinate 2 to 4 hours, and grill to 165°F.
Reserve marinade: set some aside before it touches raw chicken to drizzle at the end.
Nutrition: values are an automated estimate.
Nutrition
Calories: 320kcal | Carbohydrates: 6g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 140mg | Sodium: 700mg | Potassium: 380mg | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg