Balsamic Chicken Marinade Recipe
Serves 4
5 mins prep
20 mins cook
30 mins Resting time
55 mins total
This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.
0 servings
To Make The Marinade:
In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
Place the chicken in the container and ensure it is thoroughly coated with the marinade.
Cover it with the lid and refrigerate for 30 minutes or overnight.
When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.
To Cook on the Grill:
Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.
To Cook in the Oven:
Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.
To Cook on the Stove:
Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.
