Balsamic Chicken Marinade
This easy Balsamic Chicken Marinade makes juicy, caramelized chicken every time. The quick, foolproof recipe whisks up from simple, flavorful ingredients.
Servings: 6 servings
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 breasts or thighs
- fresh chives minced, for garnish
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.
- To grill: cook over medium-high heat 4 to 5 minutes per side.
- To bake: roast at 425°F for 18 to 25 minutes.
- To pan-sear: cook in a hot oiled skillet 4 to 5 minutes per side.
- Cook to 165°F for breasts or 175°F for thighs. Rest 5 minutes, then garnish with chives.
Video
Notes
Swapping in chicken breasts: Pound to an even thickness and marinate for up to 4 hours. Cook to 165°F internal and be careful not to overcook.
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