Description

This Balsamic Chicken Marinade recipe offers a flavorful and tangy way to prepare boneless, skinless chicken breasts. The marinade combines balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning to create a balanced, delicious taste that enhances the chicken. Perfect for grilling, skillet cooking, or baking, this versatile marinade makes juicy, tender chicken with a rich, savory flavor profile.

Ingredients

Scale

Marinade Ingredients

1/2 cup balsamic vinegar
2 tablespoons olive oil
1-2 tablespoons brown sugar (optional to offset the acidity from 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 salt)

Main Ingredient

2 pounds boneless, skinless chicken breast

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Instructions

Make marinade: Place all marinade ingredients in a measuring jug and whisk very well to combine all the flavors thoroughly into a smooth mixture.
Marinate chicken: Put the chicken breasts in a Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully covered. Seal the bag or cover the dish tightly and refrigerate for a minimum of 15 minutes or up to overnight for maximum flavor infusion.
Cook chicken: Remove the chicken from the marinade and discard any excess marinade and the bag or dish. Cook the chicken using your preferred method until it reaches an internal temperature of at least 165°F (75°C). To grill, place the chicken on a hot grill and cook for 6-8 minutes per side until fully cooked. To use a skillet, heat oil in the pan and cook the chicken for around 8-10 minutes on each side. For oven baking, preheat the oven to 410°F (210°C), place the chicken in a baking dish, and bake for 15-25 minutes until cooked through.

Notes

Marinating for longer, ideally overnight, will yield a more flavorful and tender chicken.
You can adjust the brown sugar amount or omit it if you prefer a less sweet taste.
Always discard used marinade that has been in contact with raw chicken to avoid contamination.
Check doneness by using a meat thermometer—chicken should reach 165°F internally.
For extra moisture when baking, cover the dish with foil for the first part of baking.