Balsamic Chicken Marinade

5 from 29 votes

This flavorful balsamic chicken marinade is quick to make with pantry ingredients—perfect for grilled, baked, or pan-seared chicken recipes.

Prep Time5

Total Time5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 35kcal

Author: Renae Gerhardstein

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

Recipe FAQs:

How long can I safely marinate raw chicken in balsamic vinegar? 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.
Do you rinse marinade off the chicken before cooking? 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.
Can you cook chicken in the marinade? No, you should not cook it in the marinade. The honey and sugar will burn when exposed to high heat.

Dispose of the marinade as soon as you remove the chicken. Do not reuse marinade. To store any extra, unused marinade, place it in an air-tight container and refrigerate for up to 5 days.

TFN Pro Tip:

Roll the dried herbs between your fingers to crush them and release the oils.

Recipe Variations:

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.

To make Balsamic Chicken Marinade ahead of time:

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.

How to Store Marinade:

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