Balsamic Chicken Marinade Recipe

overhead shot of dish of raw chicken on balsamic chicken marinade

Balsamic Chicken Marinade Recipe

Course: Main Course

Cuisine: American

Keyword: balsamic chicken marinade, best chicken marinade, best marinade for chicken, grilled chicken marinade, pan fried chicken recipes

Prep Time: 10

Cook Time: 30

Marinating: 1

Total Time: 1 40

Servings:

Calories: 378kcal

Author: Jessica Formicola

These simple, delicious Balsamic Chicken Marinade Recipe adds amazing flavor and juiciness to your chicken breasts!

Print Recipe

Equipment

Ingredients

1/2 cup balsamic vinegar
1/2 cup water
1/4 cup olive oil
1/4 cup dark brown sugar
3-4 cloves fresh garlic , minced
1 tablespoon fresh rosemary , minced
1/2 teaspoon ground black pepper
1/2 teaspoon coarse sea salt
1.5 pounds boneless skinless chicken breasts

Instructions

In a medium bowl, whisk together the 1/2 cup balsamic vinegar, 1/2 cup water, 1/4 cup olive oil, 1/4 cup dark brown sugar, minced 3-4 cloves fresh garlic , minced 1 tablespoon fresh rosemary, 1/2 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt until the sugar dissolves. Reserve 1/3 cup of the marinade before adding the raw chicken. Set aside for basting.
Place the 1.5 pounds boneless skinless chicken breasts in a shallow baking dish or pan. Remove any excess fat and pat dry with paper towels. Pour the balsamic marinade over the chicken, turning over to ensure all sides are coated with the glaze. Cover and marinade for 1-24 hours. I don't recommend marinating longer than 24 hours to avoid a change in texture.
Preheat the grill to medium-high heat (around 350°F) and oil the grates. Remove the chicken from the marinade and discard extra marinade.
Cook on indirect heat for 20-25 minutes, turning, occasionally, or until internal temperture of chicken reaches 165°F. Right before removing from the grill, baste with the 1/3 cup reserved marinade over direct heat to get a nice char. Cooking times will vary greatly depending on the thickness of the chicken breasts.
Remove and allow to rest for at least 5 minutes before serving. Top with chopped parsley as a garnish, if desired.
If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Notes

How To Pan Fry-

Heat a large skillet over medium heat. Add a small amount of oil to prevent sticking. Sear chicken breasts on each side, approximately 5-6 minutes, or until they reach an internal temperature of 165°F.

How to Store

When stored in an airtight container in the refrigerator, cooked chicken thighs will last for up to five days.

Can I Freeze Chicken Thighs?

You can store these chicken thighs in the air fryer in the freezer for up to six months. Just make sure they are in an airtight container.

Nutrition