Description

This Balsamic Chicken Marinade recipe is a flavorful and versatile way to prepare juicy, tender chicken breasts. The marinade combines tangy balsamic vinegar, olive oil, garlic, Italian seasoning, and a hint of sweetness from brown sugar to balance the acidity. The recipe provides multiple cooking options including grilling, skillet cooking, and baking, allowing you to choose your preferred method for a delicious, home-cooked meal.

Ingredients

Scale

Marinade Ingredients

½ cup balsamic vinegar
2 tablespoons olive oil
1-2 tablespoons brown sugar (optional, to offset the acidity of the vinegar)
1 teaspoon Dijon mustard
1 clove garlic, minced (or more to taste)
2 teaspoons Italian seasoning
Salt and pepper to taste (about 1 – 1.5 teaspoons table salt)

Main Ingredient

2 pounds boneless, skinless chicken breasts

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Instructions

Make marinade: In a measuring jug, whisk together balsamic vinegar, olive oil, brown sugar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper until the mixture is smooth and fully combined.
Marinate chicken: Place the chicken breasts into a Ziploc bag or shallow dish and pour the marinade over them. Ensure all chicken pieces are well coated. Seal or cover and refrigerate for at least 15 minutes or up to overnight for maximum flavor and tenderness.
Prepare to cook: When ready to cook, remove the chicken from the marinade and discard the leftover marinade and container. Optional: pat chicken dry slightly to reduce splattering during cooking.
Grill chicken: Preheat a grill to medium-high heat. Place chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and juices run clear.
Cook in skillet: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken breasts and cook for 8-10 minutes on each side, turning occasionally, until fully cooked and tender.
Bake chicken: Preheat oven to 410°F (210°C). Place marinated chicken breasts in a baking dish and bake for 15-25 minutes. Use a meat thermometer to check that internal temperature reaches 165°F (75°C) to ensure doneness.

Notes

Marinating longer (up to overnight) enhances the flavor and tenderness of the chicken.
Brown sugar is optional; it helps balance the acidity of the balsamic vinegar.
If grilling, oil the grill grates to prevent sticking.
Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
Patting chicken dry before cooking can minimize splatter and help achieve a better sear.
Leftover marinade should be discarded after use; do not reuse it unless boiled.