Prep time: 10 mins | Marinating Time: 15 mins | Total time: 25 mins | Servings: 6
If you are looking for another easy marinade recipe, this is it! It’s the easiest and guarantee the best balsamic chicken marinade you’ll ever make!
Ingredients
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2 tbsp olive oil
½ c. balsamic vinegar
1-2 tbsp brown sugar is optional to offset the acidity from the vinegar
1 tsp Dijon mustard
2 tsp Italian seasoning
1 clove garlic minced (or more to taste)
2 lbs boneless, skinless chicken breast
salt + pepper to taste
How to make Balsamic Chicken Marinade
Step 1: In a measuring jug, place the marinade ingredients and mix well until blended.
Step 2: In a Ziploc bag or small glass dish, place the chicken and pour the marinade over. Massage to ensure the pieces of chicken is covered. Seal the bag and keep it in the fridge to marinate the chicken for at least 15 minutes preferably overnight.
Step 3: Take the chicken from the marinade and discard the excess marinade.
Step 4: You can cook the chicken on the grill, skillet, or oven. If grilling the chicken, cook on the hot grill for about 6 to 8 minutes per side until done. If in the skillet, cook the chicken in a skillet with hot oil until both sides are cooked. Or you can place the spread of the chicken on a baking sheet and bake for about 20 to 30 minutes at 410 degrees F.
Notes:
For this recipe, you can use any chicken cut such as boneless thighs or wings.
If desired, cut the chicken into strips or pieces. Pound them before marinating. You can keep them in the freezer for up to 3 months. Before using, defrost in the fridge overnight.
Place any leftover in an airtight container and keep it in the fridge for up to 3 days.
For best texture and flavour, use about 2 lbs of chicken with this marinade amount.
To Freeze:
In a freezer-friendly bag or container, place the chicken. Pour the marinade over, ensuring the chicken is evenly coated.
Label the bag and freeze for up to 3 months.
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 tbsp olive oil
- ½ c. balsamic vinegar
- 1-2 tbsp brown sugar is optional to offset the acidity from the vinegar
- 1 tsp Dijon mustard
- 2 tsp Italian seasoning
- 1 clove garlic minced (or more to taste)
- 2 lbs boneless, skinless chicken breast
- salt + pepper to taste
Instructions
Step 1: In a measuring jug, place the marinade ingredients and mix well until blended.
Step 2: In a Ziploc bag or small glass dish, place the chicken and pour the marinade over. Massage to ensure the pieces of chicken is covered. Seal the bag and keep it in the fridge to marinate the chicken for at least 15 minutes preferably overnight.
Step 3: Take the chicken from the marinade and discard the excess marinade.
Step 4: You can cook the chicken on the grill, skillet, or oven. If grilling the chicken, cook on the hot grill for about 6 to 8 minutes per side until done. If in the skillet, cook the chicken in a skillet with hot oil until both sides are cooked. Or you can place the spread of the chicken on a baking sheet and bake for about 20 to 30 minutes at 410 degrees F.
Notes
For this recipe, you can use any chicken cut such as boneless thighs or wings. If desired, cut the chicken into strips or pieces. Pound them before marinating. You can keep them in the freezer for up to 3 months. Before using, defrost in the fridge overnight. Place any leftover in an airtight container and keep it in the fridge for up to 3 days. For best texture and flavour, use about 2 lbs of chicken with this marinade amount. To Freeze: In a freezer-friendly bag or container, place the chicken. Pour the marinade over, ensuring the chicken is evenly coated. Label the bag and freeze for up to 3 months.
