Description
This Balsamic Chicken Marinade recipe offers a simple yet delicious way to infuse boneless skinless chicken breasts or thighs with tangy, sweet, and savory flavors. The marinade combines balsamic vinegar, olive oil, honey, Dijon mustard, garlic, and oregano to create a perfect balance, resulting in juicy grilled chicken that’s great for quick weeknight dinners or meal prep.
Ingredients
Scale
Marinade
- ⅓ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Chicken
- 2 pounds boneless skinless chicken breasts or thighs
Instructions
- Prepare the marinade: In a medium bowl or large zip-top bag, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Add the chicken breasts or thighs to the bowl or bag. Toss them well to coat evenly with the marinade. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, preferably 2–4 hours, or overnight for maximum flavor infusion.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat to ensure proper searing and cooking of the chicken.
- Grill the chicken: Remove the chicken from the marinade, shaking off any excess. Place on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and serve: Let the grilled chicken rest for a few minutes before slicing. Serve alongside your favorite sides such as roasted vegetables, fresh salad, or rice for a complete meal.
- Optional cooking methods: If you prefer stovetop cooking, heat a skillet over medium-high heat and cook the chicken for 5–7 minutes per side. For baking, preheat the oven to 400°F (200°C) and bake the chicken for 20–25 minutes until cooked through.
Notes
- Marinate the chicken for at least 30 minutes, but longer marinating (up to overnight) enhances flavor and tenderness.
- Adjust salt and pepper according to taste and dietary preferences.
- For stovetop cooking, use a non-stick skillet or lightly oiled pan to prevent sticking.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover chicken can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.
