This Balsamic Chicken Marinade makes the most tender, juicy and flavorful pan seared or grilled chicken ever! This easy and delicious chicken marinade is made with simple ingredients and is sure to turn bland and boring chicken into the absolute best marinated chicken you’ll ever have!
We love serving this grilled chicken recipe with our super easy Pesto Pasta Salad, Grilled Asparagus and Cheesy Smashed Potatoes!
Best Balsamic Marinade For Chicken
A juicy, tender and perfectly seasoned piece of chicken – whether it is marinated chicken breast, thighs, wings, legs or drumsticks it is always a great addition to any meal.
This quick and easy balsamic chicken marinade is loaded with flavor and makes the absolute best marinated chicken ever! Yes, that is a bold claim, but I am sure that after you try it, this marinade will become a favorite and the one recipe you always go back to.
Why You Will Love This Recipe
- Makes the Best and Juiciest Chicken: A simple combination of balsamic vinegar, fresh lemon juice, olive oil, garlic and fresh herbs tenderizes the meat and ensures a deliciously juicy, perfectly seasoned pan seared or grilled chicken that is loaded with fresh Mediterranean flavors.
- Quick and Easy: This easy marinade recipe comes together quickly and you only need to marinate the chicken for 30 minutes to get great results.
- Versatile: You can use this marinade recipe to season pork, lamb, beef and veggies.
- Healthy: This marinade is made with simple gluten-free ingredients and without any refined sugars (this recipe has a very small amount of honey to balance the acidity of the balsamic vinegar).
Does Marinating Chicken Make a Difference?
Yes! Although the marinade only penetrates the meat’s surface, seasoning the chicken with a simple and quick marinade adds lots of flavor, especially when the meat is cooked over high heat as in grilling or pan searing.
How To Build the Best Chicken Marinade
Marinades not only infuse flavor into any meat, they also aid in tenderizing it. Although you don’t need to follow a specific “formula”, (trust me most of the times I just throw ingredients together into a resealable bag and call it a marinade!) – I like to make sure I have the right components to make the best marinade. The building blocks of the perfect marinade are:
- Acid: Acid like lemon juice and enzymes like the ones found in papaya break down muscle fiber and collagen and helps tenderize the meat; however, marinating meats in acid/enzymes for too long changes the texture of the protein and can turn it mushy. Some of the ingredients considered acid are buttermilk, citrus juice, fruit juice, vinegars, wine and yogurt.
- Fat: Oil allows herbs and spices to release their flavor. Oil also helps to tone down acidic ingredients. Some common fats are olive oil, vegetable oil and avocado oil.
- Salt: Salt turns a marinade into a brine, aiding moisture retention and keeping the chicken juicy while also adding flavor.
- Sweetness: Adds complexity, balances flavors and helps food brown easily. Honey, maple syrup and brown sugar are some of the most used sweeteners.
- Flavorings – Aromatics and Spices: They add flavor, flavor and more flavor! Proper seasoning is a must when using a marinade. Garlic, dried and fresh herbs, shallots, soy sauce and spices are some commonly used ingredients.
Simple Chicken Marinade Ingredients
- Balsamic Vinegar: Make sure you get balsamic vinegar and not balsamic reduction.
- Lemon Juice: I use fresh lemon juice. Just like vinegar, acid can help tenderize the chicken while adding brightness and flavor.
- Oil: I use olive oil but any other mild oil can be used also. Don’t skip the oil, especially if you are planning on using this recipe on lean boneless chicken breast.
- Garlic: I use fresh garlic. The next best option is garlic paste.
- Rosemary: I use fresh rosemary. In a pinch, use dried rosemary.
- Basil: I prefer using fresh basil leaves. I usually always have Italian basil handy. Dried basil or Italian herbs can be used, if needed.
- Honey: Although this is an optional ingredient, I highly recommend you add it to the marinade mixture. Honey balances the flavors of both the lemon juice and vinegar, and it also helps with the caramelization and browning when cooking the chicken.
- Salt and Ground Black Pepper
How To Marinate Chicken
Whether you are marinating skin-on or skinless chicken breast or any other chicken part, preparing a marinade is super easy. Simply combine all the marinade ingredients together and you are done!
How Long To Marinate Chicken
I like to marinate chicken for at least 30 minutes so the marinade seasonings have enough time to infuse the meat. Because of the acid in this recipe (balsamic vinegar and lemon juice), don’t marinate the chicken for more than 4 hours to prevent texture changes. After 4 hours, the chicken may start getting mushy.
Is It Necessary To Marinate Chicken Overnight?
No, it is not necessary to marinate chicken overnight and should not be done when using a marinade with high acid content. Here is why:
- This recipe contains acid and marinating for more than 4 hours could turn the chicken’s texture unpleasant. After 6 hours the acid starts “cooking” the chicken instead of flavoring it.
- Marinades don’t penetrate the meat very deeply so a longer soak is pointless.
- Thin cuts of meat like chicken breast or chicken thighs don’t need to marinate for a long time. They are fairly thin and will absorb enough flavor in a short time.
Can I Freeze Chicken In The Marinade?
No. Chicken should not be marinated and frozen. As convenient as it would be to defrost marinated chicken and have it ready to be grilled, the acid in marinades turn the chicken mealy.
What Cuts of Chicken Are Best for Marinating?
You can use this herb and balsamic marinade to marinate any cut of chicken whether it’s boneless or bone-in. I chose boneless chicken breast for this recipe because, let’s be honest, chicken breasts can be bland and boring; however, this recipe is called the best chicken marinade and will turn any plain chicken into a mouthwatering delicious meal!
How To Make Grilled Chicken with Balsamic Marinade
Here are the step by step instructions for making the absolute best grilled chicken. For additional information or instructions on how to cook the chicken breast on the stove top, check the recipe card below.
- Pound the Chicken: Place the chicken breast between two pieces of plastic wrap and pound them lightly with a meat mallet. Having the chicken breast at an even thickness ensures even cooking.
- Make the Chicken Marinade: Combine all the marinade ingredients in a resealable bag (you can use a bowl or shallow dish as well).
- Add Chicken to the Marinade: Place the pounded chicken breasts into the marinade. Seal the bag and gently massage the marinade into the chicken, tossing until evenly coated. Gently squeeze the air out of the bag and seal.
- Marinate: You can marinate chicken breast for 30 minutes on the kitchen counter or place in the refrigerator and marinate for up to 4 hours.
- Grill: Preheat grill over medium-high heat. Carefully grease the cooking grates with the oil. Keep one burner off for indirect heat cooking. Place the chicken on the direct heat side of the grill and close the lid. Cook each side for about 3 to 4 minutes. Flip the chicken and move it over the indirect heat side of the grill. Cook covered until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from the grill and allow it to rest for 5 to 10 minutes before serving or slicing.
How To Use Marinated Chicken
This simple recipe is incredibly versatile and can be served in many ways. I like to top my salads with slices of juicy balsamic marinated chicken to add some extra protein into my diet. Turn this hearty Lentil Salad into a fantastic, healthy and filling Mediterranean meal.
Serve balsamic chicken over pasta, stuff it into quesadillas or make sandwiches or wraps with homemade pesto, fresh mozzarella and fresh arugula.
What to Serve with Balsamic Marinated Chicken
Here are some side dishes that pair beautifully with marinated chicken.
Storing and Reheating:
For convenience, you can make the best balsamic vinaigrette ahead of time. Store the marinade (without the chicken) in the refrigerator for 3-4 days.
Store leftover cooked chicken in an airtight container in the fridge for 3-4 days. Reheat in the microwave, on a sauté pan or covered in the oven until heated through.
Quick Chicken Marinade Tips
- Don’t marinate the chicken for more than 4 hours. The marinade contains acid (vinegar and lemon juice) which can change the texture of the chicken.
- Pound the chicken breast lightly to an even thickness before marinating. This will ensure even cooking.
- It’s not necessary to prick or score the chicken breast before marinating. Marinades only penetrate meats a few millimeters. Chicken breast is a thin cut so no pricking or scoring is necessary.
- After removing the chicken from the marinade, you will have quite a bit of marinade left. You can use it for basting the chicken a couple of times while grilling it; however, after that the marinade should be tossed. Marinades are not reusable or recyclable!
- After grilling or pan searing, allow the chicken to rest 5 to 10 minutes, loosely tented with foil before serving or slicing.
- This balsamic chicken marinade yields about 1 cup of marinade and can be used to marinate about 2 to 3 pounds of chicken.
Take A Look At These Other Chicken Recipes:
Balsamic Chicken Marinade
Ingredients
- 4 boneless and skinless chicken breasts or thighs.
- 1/4 cup balsamic vinegar
- 1 large lemon juiced, about 1/4 cup
- 1/2 cup extra virgin olive oil
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh basil finely chopped
- 2 tablespoon honey optional
- 2 teaspoons sea salt or to taste
- 1/2 teaspoon ground black pepper or to taste
Instructions
- Place 1 chicken breast between two pieces of plastic wrap or in a resealable plastic bag. Using a meat pounder or rolling pin, pound the chicken lightly into an even thickness. Repeat with the remaining chicken breasts.
- In a large resealable bag, mix together the balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, honey, salt and pepper. If using a bowl, whisk the ingredients to combine.
- Add the chicken and toss until coated with the marinade. If using a resealable bag, gently squeeze the air out. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
- When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature for 15 to 30 minutes before cooking.
TO GRILL :
- Preheat grill over medium-high heat to 400 to 450ºF (204 to 232ºC).
- Carefully grease the cooking grates with the oil.
- Keep one burner off for indirect heat cooking.
- Place the chicken on the direct heat side of the grill and close the lid.
- Cook each side for about 3 to 4 minutes. Flip the chicken and move it over the indirect heat side of the grill.
- Cook covered until the recommended internal temperature is reached (see notes), time will depend on the thickness and type of chicken.
- Remove from the grill and allow it to rest for 5 – 10 minutes before serving or slicing.
Stove top:
- Grease a skillet and heat to medium-high heat. Remove chicken from the marinade and discard the marinade.
- Cook the chicken for about 6 to 8 minutes, flip and cook the other side for about 3-4 minutes or until the recommended temperature is reached (See notes). Time will vary depending on the thickness and type of chicken.
Recipe Notes
- Don’t marinade the chicken for more than 4 hours. The marinade contains acid (vinegar and lemon juice) which can change the texture of the chicken.
- It’s not necessary to prick or score the chicken breast before marinating.
- After grilling or pan searing, allow the chicken to rest 5 to 10 minutes, loosely tented with foil before serving or slicing.
- This balsamic chicken marinade yields about 1 cup of marinade and can be used to marinate about 2 to 2.5 pounds of chicken.
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