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Grilled chicken thighs with balsamic chicken marinade on a plate.
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Balsamic Chicken Marinade

This easy Balsamic Chicken Marinade makes juicy, caramelized chicken every time. The quick, foolproof recipe whisks up from simple, flavorful ingredients.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: balsamic chicken marinade, balsamic marinade for chicken, grilled balsamic chicken
Servings: 6 servings
Author: Jennifer Pallian BSc, RD

Ingredients

  • 2 tbsp Dijon mustard
  • 4 tsp minced garlic about 4 cloves
  • 3 tbsp 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 freshly ground black pepper
  • ½ tsp red pepper flakes
  • 2 lb boneless skinless chicken thighs or breasts, see notes
  • 1 tbsp neutral oil for the grates
  • fresh chives minced, for garnish
US Customary - Metric

Instructions

  • Whisk the Dijon and minced garlic together until smooth. Slowly stream in the olive oil while whisking to build an emulsion.
  • Whisk in the balsamic vinegar, Worcestershire, honey, rosemary, thyme, salt, black pepper, and red pepper flakes.
  • Place the chicken in a zip-top bag or shallow dish. Pour the marinade over and toss to coat. Refrigerate 2 to 8 hours.
  • Heat one side of the grill to medium-high and leave the other side off. Clean the grates with a wire brush, then oil them with tongs and a folded paper towel.
  • Lay the thighs over the hot zone smooth-side down. Grill 4 to 5 minutes, until they release easily, then flip. Cook 4 to 5 minutes more, to 175°F internal. Slide any pieces that darken too fast to the cool side to finish.
  • Rest the chicken 5 minutes so the juices redistribute. Garnish with minced chives and serve.

Notes

Swapping in chicken breasts: Pound to an even thickness and marinate for up to 4 hours. Grill to 165°F internal and be careful not to overcook (don't walk away from the grill). 
Make ahead: Freeze raw chicken right in the marinade up to 3 months. Thaw overnight in the fridge.
Food safety: Do not reuse marinade that touched raw chicken unless you boil it for a full minute first.
Number of servings: This marinade is enough for two pounds of chicken. Use the "servings" slider in my recipe card to make more or less.

Nutrition

Calories: 305kcal | Carbohydrates: 6g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 143mg | Sodium: 620mg | Potassium: 380mg | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg