Description

This tangy and flavorful balsamic chicken marinade recipe enhances the natural juiciness of boneless, skinless chicken breasts with a blend of balsamic vinegar, olive oil, brown sugar, Dijon mustard, garlic, and Italian seasoning. Perfect as a marinade for grilling, skillet cooking, or baking, it delivers a deliciously balanced dish with a hint of sweetness and herbaceous notes.

Ingredients

Scale

Marinade Ingredients

1/2 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 salt)

Main Ingredient

2 pounds boneless, skinless chicken breast

Cook Mode Prevent your screen from going dark

Instructions

Make marinade: Place all marinade ingredients in a measuring jug and whisk thoroughly until fully combined and smooth.
Marinate chicken: Place the chicken breasts in a large Ziploc bag or shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish tightly and refrigerate for a minimum of 15 minutes, or up to overnight for best flavor absorption.
Cook chicken: Remove the chicken from the marinade, discarding the bag or dish and any remaining marinade. Cook the chicken using your preferred method until the internal temperature reaches at least 165°F (74°C). For grilling, preheat the grill and cook chicken 6-8 minutes per side. For skillet cooking, heat oil over medium-high heat and cook chicken 8-10 minutes per side. For oven baking, preheat oven to 410°F and bake chicken in a baking dish for 15-25 minutes until fully cooked.

Notes

Marinating overnight enhances the flavor and tenderness of the chicken.
Adjust the amount of brown sugar to balance the acidity according to your taste preference.
Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
The marinade can also be used for other types of poultry or pork.
Use a meat thermometer for best cooking accuracy.