Balsamic Chicken Marinade Recipe
A flavorful Balsamic Chicken Marinade made with balsamic vinegar, garlic, Dijon mustard, and fresh herbs.
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 freshly ground black pepper
- ½ tsp red pepper flakes
- 2 lb boneless skinless chicken breasts or thighs
- Fresh chives minced, for garnish
Instructions
- In a medium bowl, whisk together the Dijon mustard and minced garlic until smooth.
- Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
- Add the balsamic vinegar, Worcestershire sauce, honey, rosemary, thyme, kosher salt, black pepper, and red pepper flakes. Whisk until fully combined.
- Place the chicken in a large zip-top bag or shallow dish.
- Pour the Balsamic Chicken Marinade over the chicken and turn to coat evenly.
- Cover and refrigerate for 2 to 8 hours.
- Choose your preferred cooking method:
- Grill: Cook over medium-high heat for 4–5 minutes per side.
- Bake: Roast at 425°F (220°C) for 18–25 minutes.
- Pan-Sear: Cook in a lightly oiled skillet for 4–5 minutes per side.
- Cook chicken until it reaches an internal temperature of 165°F (74°C) for breasts or 175°F (79°C) for thighs.
- Let the chicken rest for 5 minutes before serving.
- Garnish with fresh chives and enjoy.
Notes
- Substitute maple syrup for honey if desired.
- Add a squeeze of fresh lemon juice for extra brightness.
- Serve with roasted vegetables, mashed potatoes, rice, or a fresh salad.
- This marinade also works well with turkey cutlets.