This flavorful balsamic chicken marinade is one of the easiest ways to elevate everyday chicken into something truly crave-worthy. With a rich mix of balsamic vinegar, honey, Dijon mustard, and herbs, it adds depth and a slightly tangy-sweet finish that pairs well with any cut of chicken. Perfect for grilling, baking, or pan-searing, this marinade works beautifully for meal prep or make-ahead dinners.
This balsamic vinegar chicken marinade balances savory, sweet, and tangy flavors with just a few pantry staples. The honey adds a touch of natural sweetness, while the balsamic vinegar brings a bold, tangy note that tenderizes and infuses the chicken with rich flavor. It’s especially tasty with grilled or oven-roasted baked chicken tenderloins recipe., and works equally well on thighs or drumsticks. Use this balsamic vinegar marinade for chicken when you want something quick, flavorful, and just a little elevated without extra effort.
Why We Love This Balsamic Vinegar Chicken Marinade
- No fancy tools or prep required
You can whisk this together in minutes using just a bowl and a spoon—no blender, food processor, or special equipment needed. - Great base for multiple cooking methods
This marinade isn’t limited to one style. It brings out bold flavor whether you’re firing up the grill, roasting in the oven, or pan seared boneless chicken thighs. - Easy to customize
You can tweak the levels of balsamic and honey to fit your taste. Prefer more tang? Add extra vinegar. Want it sweeter? Drizzle in more honey. It’s flexible and forgiving.
Ingredient Notes and Substitutions
- Liquid: There are 3 liquids used in this recipe. We used balsamic vinegar, which has a distinct tart flavor. Honey provides sweetness, while Dijon mustard balances out the flavors. You can also use white balsamic vinegar for a milder flavor. Or swap out the honey for agave nectar or maple syrup.
- Herbs: We used garlic, oregano, basil, salt, and ground pepper as they add an aromatic flavor. You can also use garlic powder instead of fresh garlic for a milder flavor.
🎯 TFN Pro Tip
Roll the dried herbs between your fingers to crush them and release the oils.
Recipe Variations
- Brighten it up with citrus: Add a splash of fresh lemon juice to the marinade for a zesty twist. It pairs especially well with boneless skinless chicken breasts baked in a simple baking dish with a drizzle of little olive oil and a handful of fresh parsley on top.
- Try different cuts of chicken: This marinade works beautifully with chicken breast, thighs, or drumsticks. For even cooking, we recommend using boneless cuts or pounding thicker pieces to an even thickness before marinating.
- Turn up the heat: If you like a little kick, stir in a pinch of cayenne pepper, red pepper flakes, or chili powder. These spicy additions balance well with the sweet and tangy balsamic flavor.
- Use fresh herbs for bold flavor: Swap dried oregano and basil for fresh thyme, basil, or rosemary. Or go for an herbaceous Italian spin by adding a sprinkle of Italian season—it brings out the richness of the marinade, especially when grilled.
How To Make Balsamic Vinegar Marinade for Chicken
- Mix the Ingredients.
In a medium bowl, combine vinegar, olive oil, honey, Dijon mustard, garlic, oregano, and basil.
- Whisk the Ingredients.
Use a whisk and mix everything together until it’s smooth. Season with salt and pepper to taste. - Taste.
Taste the balsamic vinegar chicken marinade to see if you need to adjust the seasonings. Add more spices, vinegar, honey, or mustard to taste.
Serving Suggestions
Once this balsamic chicken marinade is mixed, you can use it immediately or store it in the fridge for later.
If using immediately, place chicken in a large resealable bag and pour in the desired amount.
Seal the Ziploc bag, making sure to get all the air out. Gently massage the bag so the chicken is evenly coated, then put it in the refrigerator for 6-12 hours.
Use this as a make-ahead dinner: You can prepare it in the morning. Then, let the balsamic vinegar marinade for chicken sit all day in the refrigerator. When it is time for dinner, it will be ready to cook.
Once you cook this marinated balsamic chicken recipe, serve it with salad, rice, or vegetables like green beans, potatoes, broccoli, or tomatoes. You can also add leftover chicken as a topping to your pasta salad or a protein to your sandwich.
Recipe FAQs
You can marinate for up to 12 hours. Any longer than that, the acid in the vinegar will start to break down the chicken, making it tough.
There’s no need to rinse it before cooking. Rinsing could keep it from browning in the oven. Just pat it dry with paper towels, then continue with your recipe.
No, you should not cook it in the marinade. The honey and sugar will burn when exposed to high heat.
If you have any excess, unused honey balsamic marinade, put it in a sealed container and refrigerate for up to 5 days. Discard it as soon as you take the chicken out. Do not reuse it.
To freeze, just place it in a freezer-safe container and store it for up to six months.
When ready to use it, thaw it overnight in the fridge, then proceed with the recipe as normal.
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Balsamic Chicken Marinade
Equipment
- medium bowl
- whisk
Ingredients
- ¼ cup balsamic vinegar (I like Costco's Kirkland brand)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon prepared Dijon mustard (I like Trader Joe's or Grey Poupon)
- 2 cloves garlic minced
- 1 teaspoon dried oregano roll the dried herbs between your fingers to crush them and release the oils
- 1 teaspoon dried basil roll the dried herbs between your fingers to crush them and release the oils
- salt and freshly ground pepper white pepper is ideal
Instructions
- Using a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, oregano, and basil. Add salt and pepper, to taste.
- Marinade chicken pieces in this poultry marinade for 6-12 hours. Use this as a make-ahead dinner: prepare the marinade in the morning and marinate the chicken all day. Then, it's all ready when it's time to make dinner in the evening.
Notes
- Roll the dried herbs between your fingers to crush them and release the oils.
- Add lemon juice for a fresh flavor.
- Use breasts, thighs, or drumsticks.
- For a spicier version, add cayenne pepper, red pepper flakes, or chili powder.
- Use fresh herbs instead of dried ones for a more potent flavor.
- Use this as a make-ahead dinner, you can prepare it in the morning. Then, let the chicken marinate all day in the refrigerator. When it is time for dinner, it will be ready to cook.
- If you have any excess, unused honey balsamic marinade, put it in a sealed container and refrigerate for up to 5 days. Discard it as soon as you take the chicken out. Do not reuse it.
- To freeze, just place it in a freezer-safe container and store it for up to six months.
- When ready to use it, thaw it overnight in the fridge, then proceed with the recipe as normal.
Nutrition
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Ginny says
Excellent flavor, used agave not honey, used fresh basil. Marinated 1 hour!