This Balsamic Chicken Marinade is a perfect recipe for flavorful and juicy chicken. It’s made with a simple mix of balsamic vinegar, olive oil, Dijon mustard, garlic, and a touch of brown sugar to bring a nice balance of tangy and slightly sweet. The sherry vinegar adds an extra layer of flavor that really makes this marinade stand out.
It’s perfect for grilled, seared or even baked chicken and is super versatile for any night of the week. Whether you're planning a summer cookout, doing some meal prep for busy nights or just want to switch up your dinner routine, this chicken marinade is a great option to keep in the rotation.
At our house, we like to slice the cooked marinated chicken and serve it over salad, tuck it into wraps or pair it with pasta or rice. It’s one of those recipes that fits right into whatever we’ve got going on.
If you are looking for more easy chicken recipes, check out our: Chicken Stuffed Shells with Alfredo Sauce, Creamy Garlic Parmesan Pasta With Chicken or Shrimp and Chicken Alfredo.
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Why We Love This Recipe
- Quick: This easy marinade comes together in just a few minutes with simple ingredients and the chicken only needs an hour to soak up the flavor. It’s perfect for busy weeknights and you can even prep it in the morning and have dinner ready to go by evening.
- Flavorful: A mix of balsamic and sherry vinegar, Dijon mustard, garlic, and brown sugar gives the chicken a well rounded taste with just the right balance of tangy and sweet.
- Versatile: This chicken works great on the grill, in a skillet or baked in the oven, and it pairs well with everything from salads and rice bowls to pasta and roasted veggies.
Ingredients
Here are the ingredients you will need for this balsamic marinade:
- Balsamic vinegar
- Olive oil
- Dijon mustard
- Brown sugar
- Sherry vinegar
- Garlic: Use fresh minced garlic for the best flavor.
- Salt & black pepper
- Chicken breast: You will need 2 pounds of boneless skinless chicken breasts.
See recipe card below for quantities.
Instructions
Let's make this easy balsamic chicken marinade together!
- Step 1: In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, brown sugar, sherry vinegar, garlic, salt, and pepper until well combined.
- Step 2: Place chicken breasts in the bowl and toss to coat.
- Step 3: Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Step 4: To grill: Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F. To sear: Heat a large skillet over medium heat. Sear chicken for 6–7 minutes per side, or until fully cooked through, using a meat thermometer to check for an internal temperature of 165°F.
Substitutions and Variations
Here are some common recipe substitutions and variations for this quick weeknight dinner.
- Sherry vinegar: You can use red wine vinegar or apple cider vinegar in place of sherry vinegar. The flavor will be slightly different but still delicious.
- Brown sugar: Use honey or maple syrup for a natural sweetener.
- Arugula: Replace arugula with spinach, romaine or mixed greens for a milder taste.
- Dijon mustard: Stone-ground mustard or whole grain mustard can be used instead.
- Additions: Mix in fresh or dried herbs like rosemary, thyme or oregano for extra flavor.
Equipment
Here is some kitchen equipment you will need for this quick marinade. You can find all of these products on Amazon.
- Thermometer: An instant-read thermometer is a reliable way to make sure your chicken is cooked just right. This one gives a quick and accurate reading, so you know exactly when it’s done.
Storage
Here are storage and reheating instructions for this recipe:
- Refrigerator Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Freezer Storage: Place the marinated raw chicken in a sealed freezer bag and freeze for up to 3 months, thawing in the refrigerator before cooking.
- Reheating: Reheat cooked chicken gently in the oven or on the stovetop over low heat to keep it moist and avoid drying out.
Top Tips
Here are some expert tips to make the best balsamic chicken marinade:
- Use a thermometer: For the most accurate results, cook the chicken until it reaches an internal temperature of 165°F.
- Adjust cook time based on size: Smaller chicken breasts may only need 5–6 minutes per side, while larger ones might take 8–10 minutes.
- Don’t over-marinate: Stick to the 1–4 hour window. Too much time in the marinade can affect the texture of the chicken.
FAQ
Yes! This marinade works well with boneless skinless chicken thighs, drumsticks or even bone-in cuts. Just adjust cooking times accordingly. Thighs may need a few extra minutes and bone-in pieces will take longer.
Absolutely. Preheat your oven to 400°F and bake for 20–25 minutes, or until the internal temp hits 165°F. You can broil it for the last 1–2 minutes if you'd like a little char.
Yes, this flavorful marinade works well with other proteins like pork or beef.. It also adds great flavor to vegetables such as mushrooms, bell pepper, or zucchini when grilled or roasted. Just keep in mind that cooking times will vary depending on what you’re using.
Pairing
These are my favorite dishes to serve with this recipe:
The Best Easy Balsamic Chicken Marinade Recipe
Ingredients
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon sherry vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 lb boneless skinless chicken breasts
Instructions
- In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, brown sugar, sherry vinegar, garlic, salt, and pepper until well combined.
- Add the chicken breasts to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- To Grill: Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- To Sear: Heat a large skillet over medium heat. Sear chicken for 6–7 minutes per side, or until fully cooked through.
Notes
Did You Make This Recipe?
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