Prep time: 10 mins | Marinating time: 15 mins | Total time: 25 mins | Servings: 6
Summer is almost over, but we cannot get enough of this Balsamic Chicken marinade! It’s the best marinade with loads of flavour! I am sure to keep this recipe all year round!
Ingredients
2 lbs boneless, skinless chicken breast
2 tbsp olive oil
1 clove garlic minced (or more to taste)
1 tsp Dijon mustard
2 tsp Italian seasoning
½ c. balsamic vinegar
1-2 tbsp brown sugar is optional to offset the acidity from the vinegar
salt + pepper to taste
How to make Balsamic Chicken Marinade
Step 1: In a measuring jug, place the marinade ingredients and mix well.
Step 2: In a Ziploc bag or small glass dish, place the chicken and pour the marinade over. Ensure the pieces of chicken are evenly covered. Seal the bag and keep it in the fridge for at least 15 minutes (preferably overnight).
Step 3: After marinating the chicken, take them from the marinade, and pat dries the excess. Cook the chicken either on the grill, in a skillet, or oven.
Step 4: To cook on the grill, lay the chicken on a hot grill and cook for about 6 to 8 minutes per side until done.
Step 5: To cook in the skillet, add the chicken in a skillet with hot oil and cook for about a minute on each side.
Step 6: If cooking in the oven, place the chicken in a baking dish and bake for about 20 to 30 minutes at 410 degrees.
Notes:
For this recipe, you can use any chicken cut, such as boneless thighs or wings.
Slice the chicken into strips or pieces. You can also pound the chicken before marinating it.
You can store the freshly marinated chicken in the freezer for up to 3 months. Before using, defrost in the fridge overnight.
Place any leftover in an airtight container and store in the fridge for up to 3 days.
For best texture and flavor, use around 2 lbs of chicken with this amount of marinade.
To Freeze:
In a freezer-friendly bag or container, place the marinade and chicken, coating the chicken evenly. Make sure to label the bag/container before you store it in the freezer for up to 3 months.
Thaw in the fridge overnight when ready to serve.
Nutrition Facts:
Serving: 1serving, Calories: 243kcal, Carbohydrates: 6g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 191mg, Potassium: 592mg, Fiber: 1g, Sugar: 5g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 1mg
Ingredients
- 2 lbs boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 clove garlic minced (or more to taste)
- 1 tsp Dijon mustard
- 2 tsp Italian seasoning
- ½ c. balsamic vinegar
- 1-2 tbsp brown sugar is optional to offset the acidity from the vinegar
- salt + pepper to taste
Instructions
Step 1: In a measuring jug, place the marinade ingredients and mix well.
Step 2: In a Ziploc bag or small glass dish, place the chicken and pour the marinade over. Ensure the pieces of chicken are evenly covered. Seal the bag and keep it in the fridge for at least 15 minutes (preferably overnight).
Step 3: After marinating the chicken, take them from the marinade, and pat dries the excess. Cook the chicken either on the grill, in a skillet, or oven.
Step 4: To cook on the grill, lay the chicken on a hot grill and cook for about 6 to 8 minutes per side until done.
Step 5: To cook in the skillet, add the chicken in a skillet with hot oil and cook for about a minute on each side.
Step 6: If cooking in the oven, place the chicken in a baking dish and bake for about 20 to 30 minutes at 410 degrees.
Notes
For this recipe, you can use any chicken cut, such as boneless thighs or wings. Slice the chicken into strips or pieces. You can also pound the chicken before marinating it. You can store the freshly marinated chicken in the freezer for up to 3 months. Before using, defrost in the fridge overnight. Place any leftover in an airtight container and store in the fridge for up to 3 days. For best texture and flavor, use around 2 lbs of chicken with this amount of marinade. To Freeze: In a freezer-friendly bag or container, place the marinade and chicken, coating the chicken evenly. Make sure to label the bag/container before you store it in the freezer for up to 3 months. Thaw in the fridge overnight when ready to serve.
