It Balsamic chicken marinade Made using ingredients you probably have on hand. This will become a favorite for grilling or baking in the oven!
Recipe review
Why you’ll love it: This is a super easy marinade to make and is really versatile.
How long will it take: 5 minutes, plus washing time
Equipment you will need: small bowl
Dishes: Makes enough marinade for 1 to 4 pounds of meat
I recently made a large batch of boneless chicken breast. My parents came over for dinner and I had a family pack of chicken in the fridge. Although one of my go-to’s is this delicious Italian chicken marinade, I was looking for something a little different to serve with my pasta and spicy tomato arrabietta sauce.
I decided on this balsamic chicken marinade. It’s super easy and enough for a large package of chicken. With garlic, Italian seasoning, and tangy balsamic vinegar, I knew it would go great with my pasta dish, plus I had everything I needed in my pantry, which meant no last minute grocery shopping.
This is one of my favorite marinades. It adds tons of flavor to plain chicken because let’s face it: boneless chicken breasts need some help. They are a healthy source of protein but they can be quite boring.
The marinated chicken was a big hit with my family. I was hoping I would have some chicken left to eat for lunch the next day but there was none. It’s a good sign it was a success.
about this recipe
A very simple balsamic chicken marinade. Not counting salt and pepper, it’s only 4 ingredients: olive oil, balsamic vinegar, Italian seasoning and garlic powder. It takes less than five minutes to stir and packs a lot of flavor.
If you’ve been buying bottled marinades or small packets of marinade mix, you might want to reconsider. It is much more economical to make yourself and so easy! Commercial marinades are often loaded with added salt and sugar, in addition to preservatives and “natural flavors” that really aren’t natural at all.
This easy marinade is a great one to start with and may become the only marinade you ever use. It’s so good! You can even let the chicken marinate overnight, so it’s seasoned and ready to go when you are.
By the way, marinated chicken does not have to be grilled. If you don’t want to grill tonight, it’s great baked in the oven, air fried or cooked in a grill pan as well.
I’ll go over the basics here. The recipe card near the end of the post has measurements, and instructions for preparing the marinade and cooking the chicken (on the grill, baking or air frying).
what do you need
- Olive oil: Olive oil, a key ingredient in marinades, helps keep boneless chicken breasts moist and tender. It also helps with browning.
- Balsamic vinegar: Most of you are probably familiar with dark colored aged balsamic vinegar. It adds a rich spicy flavor to many dishes. However, for this chicken marinade, I prefer white balsamic vinegar. Its taste is slightly lighter and does not distort the color of the chicken. If all you have in your pantry is regular balsamic vinegar, don’t worry. It will work just fine.
- Italian Seasoning: This blend of dried herbs adds just the flavor notes with the balsamic. A popular brand contains: marjoram, basil, rosemary, thyme, oregano, savory and sage.
- Garlic powder: This light golden fine powder adds a subtle garlic flavor. This is pure dried garlic ground into a powder. If you prefer a bolder garlic flavor, chop a few fresh garlic cloves to add instead.
- Salt and pepper: Simple spices that add so much!
- chicken: This marinade will suit any piece of chicken. This is written for boneless chicken breast, but if you prefer dark meat, opt for boneless chicken thighs instead. Bone cuts are also fine, including drumsticks or wings. In fact, this marinade is also great for pork tenderloin or steak.
How to make this recipe
In a small bowl, whisk together the marinade ingredients listed above (look at the recipe card below for measurements).
There are two good ways to marinate meat:
- In a resealable bag: All you have to do is place the chicken pieces inside the bag, pour in the marinade, close the bag and squish the marinade around so that the chicken is completely covered. Put the bag in a baking dish to ensure you don’t end up with leaks in the fridge that are nasty and a pain to clean.
- In a bowl: Place the chicken in a bowl, pour the marinade over it and stir to make sure the chicken is coated. Cover with plastic wrap and refrigerate.
The chicken can be grilled, baked, air fried or cooked on a stovetop grill pan. Cook it until the internal temperature reaches 165 degrees Celsius. Try not to overcook boneless chicken breasts. They can be quite dry.
Marinated chicken can be served as a main dish with pasta and sauce, or sides of your choice. Slice the chicken and place it on a salad or sandwich. It’s also great in a bowl, like this quinoa bowl with roasted tomatoes, ricotta and balsamic.
Common questions
I recommend marinating this chicken for at least two hours, but you can leave it in the marinade (in the fridge, of course!) for up to 24 hours.
Generally, it’s not a great idea to cook chicken in its own marinade. Marinades often contain an acid such as vinegar or citrus juice. As the marinade cooks, it may become bitter or too concentrated. The chicken may come out too wet or mushy.
Never use the marinade again to base the chicken or as a sauce to put on the chicken, unless it has been thoroughly cooked to remove pathogens. It must be boiled for at least 5 minutes before use.
Make it yours
- Try the marinade on pork or steak. It is perfect for almost any type of meat.
- Not in the mood to grill? No problem, this marinated chicken can be baked, air fried or cooked on a stovetop grill pan. You will find instructions on the recipe card below.
- Do you like garlic? Replace the minced garlic cloves with the garlic powder.
- decorate Drizzle the chicken with balsamic reduction and sprinkle with fresh parsley or oregano.
- Looking for the best soy sauce marinade? Try my Asian Chicken Marinade.
Ideas for preparing ahead
The chicken can be soaked for up to 24 hours. Mix the marinade the night before, pour it over the chicken and refrigerate.
Do you like to prepare food? Cook a large batch of chicken and refrigerate or freeze it for future meals.
Storage and reheating tips
Store leftover cooked chicken in the refrigerator or freezer. It will keep in the refrigerator for three to four days or in the freezer for up to 4 months.
The chicken can be heated in the microwave or in your air fryer.
Love balsamic vinegar?
me too! Here are some more recipes you should try:
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Dishes
Prevent your screen from going dark
This balsamic chicken marinade is made using ingredients you probably have on hand. This will become a favorite for grilling or baking in the oven!
Instructions
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In a small bowl or measuring cup, whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt and pepper.
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Place chicken in a bowl or zip lock bag and pour marinade over the chicken. Make sure all parts of the chicken are coated in the marinade.
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Refrigerate and leave to marinate for at least two hours and up to 24 hours before cooking. When ready to cook, remove the chicken from the marinade, letting the excess drip off. Discard the marinade.
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grill: Roast chicken over medium heat for 15 to 20 minutes, turning once, until done. The cooking time will vary depending on the thickness of the meat and the exact grill temperature. Let rest for 5 minutes before serving.
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to bake: Heat an oven to 400 degrees Celsius. Place the chicken in a greased baking dish. Bake for 25 to 30 minutes. The baking time depends on the thickness of the chicken pieces.
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For Air Fry: Preheat an air fryer to 375 degrees Celsius for five minutes. Place the chicken in an air fryer in one layer and cook for 10 minutes. Flip and continue to cook for 6 to 8 minutes or until the chicken is done. Let rest for 5 minutes before serving.
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Cook chicken (all methods) until internal temperature reads 165°F on an instant-read thermometer. Do not overcook.
Remarks
- Makes enough marinade for 1 to 4 pounds of chicken. Choose any cut of chicken you like.
- I often like to use white balsamic vinegar which doesn’t change the color of the chicken, but traditional balsamic vinegar is fine too.
- Nutritional information is a is very A rough estimate, given that much of the marinade was thrown out.
Nutritional information
Calories: 266KKL, Carbohydrates: 3G, protein: 32G, Fat: 13G, Saturated fat: 2G, Polyunsaturated fat: 2G, Unsaturated fat: 8G, trans fat: 0.02G, Cholesterol: 97mg, sodium: 469mg, potassium: 592mg, fiber: 1G, Sugar: 2G, vitamin: 68IU, Vitamin C: 2mg, calcium: 32mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
