BALSAMIC CHICKEN MARINADE

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Balsamic is one of my favorite ingredients to use in chicken marinades! I’ve used it in my Greek chicken and Bruschetta chicken for its fruity tang, mellow tartness and rich, complex sweetness. Today, however, I’m excited to bring you this balsamic chicken marinade dedicated ALL to glorious balsamic. It creates chicken dripping with so much intoxicating flavor you will be obsessed. It’s savory, fruity, juicy, tender and goes with practically everything

No matter how you choose to serve your balsamic chicken, the best part is, it’s EASY and pantry friendly! The marinade takes all but 5 minutes to whisk together with ingredients I can almost guarantee you have on hand – which means you can enjoy a delicious, succulent chicken dinner with hardly any effort any night of the week. To me, my friends, that is winning at life.

this balsamic chicken marinade elevates chicken to a whole new level of YUM It’s seeping with complex savory, tangy, slightly sweet, herbilicious notes. The marinade is made with balsamic vinegar, lemon juice, honey, Dijon mustard, Italian herbs and seasonings that inject the chicken with loads of effortless flavor.

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INGREDIENTS

  • 1 pound chicken breasts pounded to an even thickness
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tsp EACH dried oregano, dried basil, garlic powder, onion powder, salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

INSTRUCTIONS

  1. Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
  2. When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

TO GRILL CHICKEN:

  1. Preheat grill to 400 degrees, clean and grease grates.
  2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should reach 165 degrees F.) Let rest 5 minutes before slicing.

TO COOK CHICKEN ON THE STOVE:

  1. Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.
  2. Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.
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TO BAKE CHICKEN IN THE OVEN:

  1. Preheat oven to 425 degrees F and lightly grease a baking dish with cooking spray.
  2. Drain chicken from marinade and add to prepared baking dish. Bake, uncovered, for 16-18 minutes (depending on thickness), or until internal temperature reaches 165 degrees F. (Baking is for chicken approximately 1/2-inch thick, increase cooking time as needed for thicker chicken)