Tasty Herb Balsamic Chicken Marinade

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I’ve always believed a good marinade can make the difference between an okay chicken dinner and one that gets everyone excited to eat. When I’m planning meals for my family, this balsamic chicken marinade is my go-to choice. It’s simple enough for busy weeknights but tastes like something you’d get at a nice restaurant. The best part? You can prep it in the morning before work or even the night before, and when dinner time rolls around, all you have to do is cook the chicken.

I started using this marinade years ago when I was tired of the same old chicken recipes, and now it’s become a regular in my kitchen rotation. The combination of tangy balsamic vinegar with a few basic pantry ingredients creates something that’s both familiar and just different enough to keep things interesting. Plus, it works great whether you’re grilling outside or cooking in a skillet on the stove.

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What Kind of Balsamic Vinegar Should I Use?

For marinades, you don’t need to splurge on the expensive aged balsamic vinegar that costs $50 or more per bottle. A mid-range balsamic vinegar from the grocery store (usually around $8-15) will work perfectly fine since it’s being mixed with other ingredients. Look for one that’s naturally dark in color and has a good balance of sweet and tart – if you see “grape must” on the ingredients list, that’s a good sign. Just avoid the super cheap options that are mostly wine vinegar with caramel color added, as these can be too harsh and won’t give you that characteristic balsamic flavor. If your vinegar is particularly sharp, you can always adjust the sweetness with a bit more brown sugar in your marinade.

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Options for Substitutions

This marinade recipe is pretty flexible and you can make several swaps if needed:

• Balsamic vinegar: This is the star ingredient, but if you’re out, try red wine vinegar mixed with 1 teaspoon of honey or maple syrup. Apple cider vinegar can work too, but add a bit more brown sugar to balance the tanginess.
• Olive oil: Any neutral oil works here – try avocado oil, vegetable oil, or even light-tasting grapeseed oil.
• Brown sugar: Honey, maple syrup, or regular white sugar can step in. Start with half the amount since these tend to be sweeter.
• Dijon mustard: Regular yellow mustard works in a pinch, or try stone-ground mustard. If you’re out of mustard completely, a splash of worcestershire sauce adds nice depth.
• Italian herbs: No Italian seasoning blend? Mix and match dried basil, oregano, thyme, or rosemary – whatever you have in your spice rack.
• Chicken breasts: This marinade works great with chicken thighs, pork chops, or even turkey breast. Just keep the marinating time between 2-8 hours for best results.

Watch Out for These Mistakes While Marinating

The biggest mistake when marinating chicken is letting it sit for too long – while you might think more time equals more flavor, the acidic balsamic vinegar can actually start to break down the meat’s texture after 12 hours, turning it mushy instead of tender. A sweet spot for marinating is 4-8 hours, giving you perfectly flavored chicken without compromising its texture. Another common error is not patting the chicken dry before cooking – excess marinade can prevent proper browning and cause the meat to steam instead of sear, so take a moment to blot the chicken with paper towels before it hits the pan. For the best results, bring your marinated chicken to room temperature for 20-30 minutes before cooking, and remember to discard the used marinade rather than using it as a sauce (if you want to use it for basting, set aside a portion before adding the raw chicken).

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What to Serve With Balsamic Chicken?

This tangy marinated chicken pairs perfectly with simple sides that can soak up those tasty juices from the meat. A bed of fluffy rice or creamy mashed potatoes makes an excellent base, while roasted vegetables like zucchini, bell peppers, or Brussels sprouts complement the balsamic flavors nicely. For a fresh element, try a simple green salad dressed with olive oil and lemon juice, or go Mediterranean-style with a tomato and cucumber salad. If you’re looking for something a bit different, the chicken is also great sliced over pasta tossed with olive oil and garlic, or tucked into a sandwich with some fresh mozzarella and tomatoes.

Storage Instructions

Keep Fresh: Once you’ve mixed up your marinade, you can keep it in an airtight container or jar in the fridge for up to 5 days. Just give it a good shake before using since the oil and vinegar naturally separate. If you’ve already combined it with chicken, the marinated meat should be used within 24 hours for the best results.

Make Ahead: This marinade is perfect for meal prep! You can mix up a double batch and portion it into freezer bags with chicken. Pop them in the freezer for up to 3 months – the chicken will marinate as it thaws, making dinner prep super easy on busy days.

Portion: If you’re planning to use the marinade multiple times, divide it into smaller portions before adding any raw chicken. This way, you’ll avoid cross-contamination and can safely store the unused portions for later use.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 190-200 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 to 2 tablespoons brown sugar (optional to balance the vinegar’s sharpness)
• 1 teaspoon dijon mustard
• 1 clove garlic, minced (adjust for taste)
• 2 teaspoons italian herbs
• Salt and pepper to taste (approximately 1 to 1.5 teaspoons of table salt)
• 2 pounds boneless, skinless chicken breasts

Step 1: Prepare the Marinade

Begin by placing all your marinade ingredients into a measuring jug.

Use a whisk to mix everything very well until the ingredients are fully combined, creating a smooth and consistent marinade.

Step 2: Marinate the Chicken

Place your chicken pieces in a Ziploc bag or a shallow dish.

Pour the prepared marinade over the chicken, ensuring all pieces are thoroughly coated.

Seal the bag or cover the dish well and refrigerate.

Allow the chicken to marinate for at least 15 minutes but preferably longer, up to overnight, for more intense flavor.

Step 3: Prepare to Cook the Chicken

After marinating, remove the chicken from the marinade, discarding the bag or dish and any excess marinade.

Ensure the chicken is ready to be cooked by your preferred method.

Step 4: Cook the Chicken

• Grill: Heat your grill to high.

  Place the chicken onto the hot grill and cook for 6-8 minutes on each side, or until the chicken reaches an internal temperature of at least 165°F.

• Skillet: Heat a small amount of oil in a skillet over medium heat.

  Add the chicken and cook for approximately 8-10 minutes per side, or until thoroughly cooked.

• Oven: Preheat your oven to 410°F.

  Place the chicken in a baking dish and bake for 15-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of at least 165°F.

Step 5: Serve and Enjoy

Once the chicken is cooked through, remove it from the heat source and let it rest for a few minutes before serving.

Enjoy your flavorful marinated chicken with your favorite sides!