Description

This Balsamic Chicken Marinade recipe offers a delicious and tangy way to infuse boneless, skinless chicken breasts with a flavorful blend of balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning. Perfect for grilling, pan-searing, or baking, this versatile marinade tenderizes the chicken while imparting a rich, savory taste for an easy and satisfying meal.

Ingredients

Scale

Marinade Ingredients

½ 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 table salt)

Main Ingredient

2 pounds boneless, skinless chicken breast

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Instructions

Make marinade: In a measuring jug, combine the balsamic vinegar, olive oil, brown sugar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper. Whisk thoroughly until all ingredients are well blended to create a smooth marinade.
Marinate chicken: Place the chicken breasts into a Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 15 minutes, or up to overnight for deeper flavor and tenderness.
Prepare to cook: When ready, remove the chicken from the marinade and discard the excess marinade and bag or dish used for marinating. Pat the chicken slightly dry if desired to reduce splatter when cooking.
Grill chicken: Preheat a grill to medium-high heat. Place chicken breasts on the hot grill and cook for 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and juices run clear.
Cook in skillet: Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 8-10 minutes on each side, turning occasionally, until fully cooked through and tender.
Bake chicken: Preheat your oven to 410°F (210°C). Place the marinated chicken breasts in a baking dish and bake for 15-25 minutes, checking doneness with a meat thermometer to ensure the chicken reaches 165°F (75°C).

Notes

For best results, marinate the chicken overnight to allow deeper flavor penetration.
If you prefer less acidity, adjust the amount of brown sugar accordingly or omit it.
The chicken can be cooked using any of the three methods: grilling, skillet-cooking, or baking depending on your preference and available equipment.
Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
Use a meat thermometer for accurate doneness checking.