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Home Recipe Index Chicken & Turkey

Balsamic Chicken Marinade

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 12/31/21Updated: 5/18/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

ingredients for balsamic herb marinade
chicken breasts in freezer bag with balsamic marinade and marinade in a mason jar

Fresh herbs and pantry staples combine to create this complex Balsamic Chicken Marinade. We offer directions to grill, bake, slow cook, or pressure cook the chicken, as well as, how to freeze it for later.

Balsamic chicken on top of quinoa topped with tomatoes and mozzarella

“Killer recipe! Chicken was so juicy and flavorful – I’m glad I doubled and saved one as a freezer meal. ⭐️⭐️⭐️⭐️⭐️” – Steph

Contents hide
Ingredients Needed
How to Make Balsamic Chicken Marinade
4 Ways to Cook Marinated Chicken
How to Know When Chicken is Done
Freezing Instructions
Ways to Use Balsamic Chicken
FAQs
More Chicken Marinades
Balsamic Chicken Marinade
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Ingredients Needed

Marinating chicken is THE key to infusing flavor into typically lean, bland poultry cuts. This complex marinade requires mostly pantry staples to turn that lackluster cut into something that makes your taste buds sing.

Let’s meet the key ingredients for Balsamic chicken marinade…

  • Olive or avocado oil – To keep things moist.
  • Balsamic vinegar – Acid is a must in all marinades.
  • Honey – Just a hint of sweetness.
  • Dijon mustard – Brings in a different kind of acidity.
  • Garlic cloves – Delicious pungent flavor.
  • Fresh parsley (or dried) – All the herbs add color and an herbaceous undertone.
  • Dried basil
  • Dried oregano
  • Salt and Pepper – Basics that balance every marinade.
Ingredients in balsamic chicken marinade

How to Make Balsamic Chicken Marinade

Prepare Marinade

Place the marinade ingredients straight into a large Ziploc bag and give it a good shake. This saves you an extra dish. You could also mix the ingredients in a small mixing bowl and pour it over the chicken. Options galore!

Marinate Chicken

Add the chicken to the bag with the marinade. Close securely and gently massage it into the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.

chicken breasts in freezer bag with balsamic chicken marinade

4 Ways to Cook Marinated Chicken

Chicken breasts are by far the most popular cut to marinate and cook, so we’re giving you several cooking options below. You can grill, bake, slow cook, or pressure cook your boneless, skinless chicken breasts (or thighs).

Here are four easy ways to cook Balsamic Chicken:

Bake in the Oven

Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, depending on the thickness of the chicken, until done.

Slow Cook in the Crockpot

Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.

Here is a whole post about how long to cook chicken in the Crockpot if you’re interested!

Pressure Cook in the Instant Pot

Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.)

 Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

Grill the Chicken

Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking.

Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for 4-6 minutes per side, closing the lid in between flipping. The cook time may take a little longer, depending on the thickness of the chicken.

grilling balsamic chicken
A blue digital instant-read meat thermometer.

How to Know When Chicken is Done

Chicken is done when it reaches 165°F internal temperature. A digital meat thermometer is a must to help cook chicken perfectly!

Freezing Instructions

A great use of your time is to prep a few freezer meals using this marinade. Like most of our chicken freezer meals, simply combine the ingredients (the marinade & the chicken) and freeze for later. No need to let the chicken marinate before freezing either. When you want to use it, let the chicken thaw one of these safe ways.

Then, grill, slow cook, pressure cook, or bake your marinated chicken. We’ve included instructions for how to cook boneless chicken breasts in the recipe below.

chicken breasts in freezer bag with marinade

Ways to Use Balsamic Chicken

Balsamic chicken is a delicious and flavorful dish that can be served in a variety of ways. Here are a few options:

  1. Serve it with a side of roasted vegetables or Roasted Vegetable Hash.
  2. Make it into a salad. Slice the chicken and serve it on top of a bed of mixed greens, along with other salad toppings such as cherry tomatoes, cucumber, and feta cheese. Drizzle some extra balsamic vinegar and olive oil on top for a tasty dressing.
  3. Serve it with rice or quinoa. The grains will soak up the flavorful balsamic sauce, making for a delicious and filling meal.
  4. Serve it as a sandwich: Place the cooked chicken breast on a bun with some lettuce, tomato, and mayonnaise for a tasty sandwich option.

FAQs

Will this marinade work for other kinds of meat?

Yes. This Balsamic Chicken Marinade would work well for marinating pork tenderloin, pork chops, drumsticks, shrimp or steaks.

How long should you marinate chicken?

The ideal marinating time for chicken is anywhere between 2-24 hours. The specific time can depend on the type and cut of chicken, as well as the acidity level of the marinade.

Can you OVER marinate chicken?

Yes, over-marinating chicken can actually have a negative effect on the texture and taste of the meat. Acidic marinades, in particular, can break down the proteins in the chicken too much and leave it with a mushy texture.

Can you reuse marinade for chicken?

You shouldn’t reuse marinade but you can boil it to use safely as a sauce over your finished dish using these directions. I actually do this all the time.

To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC‘s directions for making water safe to drink. The World Health Organization (WHO)Trusted Source notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces.

marinades for chicken breasts in freezer bags

More Chicken Marinades

Try some of our other favorite healthy chicken marinades to mix things up:

  • Lemon Garlic Chicken Marinade
  • Honey Dijon Chicken Marinade
  • Southwest Chicken Marinade
  • Cilantro Lime Chicken Marinade
  • Asian Chicken Marinade
  • The BEST Savory Chicken Marinade

Would you like all of these marinades recipes emailed to you? Sign up below…

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Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Balsamic chicken on top of quinoa topped with tomatoes and mozzarella
★★★★★ 5 from 7 reviews

Balsamic Chicken Marinade

Fresh herbs and pantry staples combine to create this complex chicken marinade. Grill or bake the chicken, then enjoy on its own or atop a salad. Marinade works for 1 1/2 – 2 pounds of chicken breast, tenders, or thighs.

Yield: 4–5 servings 1x
Prep: 5 minutesCook: 12 minutesTotal: 17 minutes (plus marinating time)
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Ingredients

  • 1/3 cup oil (recommend: avocado or olive oil)
  • 1/3 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley (sub: 2 tsp dried parsley, crushed in hand)
  • 1 teaspoon dried basil, crushed in hand
  • 1 teaspoon dried oregano, crushed in hand
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 – 2 pounds chicken breasts, tenders, or thighs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Make Marinade: Add the oil, vinegar, honey, Dijon mustard, garlic, parsley, basil, oregano, salt and pepper, and chicken to a gallon-sized freezer bag. Seal and squish around to make sure the chicken is covered in marinade and everything is combined. (Freezing instructions begin here.)
  2. Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
  3. Cook Chicken: Cook the chicken using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
      • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. (Tip: Spray the dish/sheet pan with cooking spray to prevent sticking.) Bake uncovered for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
      • Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise, you’ll overcook and dry it out.
      • Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6-quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
      • Grill: Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound with the flat side of a meat mallet. Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness. 
  4. Make Extra Sauce (optional): Instead of discarding the leftover marinade, place it in a small pot and bring it to a rolling boil on the stovetop for at least 1 minute. Watch closely so it doesn’t overflow. Strain it, if desired, and use as extra sauce over the cooked chicken.

Freeze For Later: Follow step 1. Freeze for up to 3 months.

Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!

Equipment

Freezer Bag Stand

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Slow Cooker

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thermopen

Meat thermometer

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Instant Pot

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Notes/Tips

  • How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)
  • Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
  • Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.
  • How to Safely Turn the Marinade Into Sauce: To kill all the raw chicken germs, be sure to bring the marinade to a rolling boil in a pot on the stove for at least 1 minute, according to the CDC. The World Health Organization (WHO) Trusted Source notes that bacteria are rapidly killed at temperatures above 149°F (65°C), which is below that of boiling water or even a simmer. So rest assured you’ll be safe if you boil it well for 1 minute. We’d suggest straining it after boiling to remove any chicken pieces. 
  • More Chicken Marinades to Try: Try some of our other favorite healthy chicken marinades to mix things up:
    • Lemon Garlic Chicken Marinade
    • Honey Dijon Chicken Marinade
    • Asian Chicken Marinade
    • Cilantro Lime Chicken Marinade
    • Southwest Chicken Marinade
    • The BEST Savory Chicken Marinade
© Author: Rachel Tiemeyer
Cuisine: American Method: Any cooking method

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarAlicia says

    Posted on 2/15/23 at 7:24 pm

    This was amazing!

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/16/23 at 8:14 am

      Thanks Alicia!

      Reply
  2. AvatarBrenda says

    Posted on 2/1/23 at 1:45 pm

    My chicken tenders were already frozen so I want to marinate them cook them then refreeze them is that ok and how long will they hold up especially after already cooked

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 2/1/23 at 2:48 pm

      Yes, you can do that. The USDA says it’s safe to thaw meat, marinate and cook, and refreeze. In fact, they also say it’s safe to thaw and refreeze if you don’t have time to cook. Just pay attention to how long it’s been thawed and treat it like you would fresh food.

      When you package cooked chicken for the freezer, it’s important to reduce air exposure as much as possible to help it last the longest in the freezer. So wrap the tenders tightly in foil or plastic wrap and then in a freezer bag, squeezing out all the air before sealing. Place in the back of the freezer or a deep freeze where they will remain solidly frozen. As long as your tenders remain completely frozen, they will be safe to eat indefinitely. But for best texture, I’d plan to use them within 1-2 months. I hope that helps!

      Reply
  3. AvatarToni steigerwald says

    Posted on 1/30/23 at 10:12 am

    Delicious

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/30/23 at 11:33 am

      Thanks Toni!

      Reply
  4. AvatarSteph F says

    Posted on 8/1/22 at 11:21 pm

    Killer recipe! Chicken was so juicy and flavourful- I’m glad I doubled and saved one as a freezer meal.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/2/22 at 11:01 am

      So smart to double and freeze. Thanks for the feedback, Steph!

      Reply
  5. AvatarWhitney Allen says

    Posted on 6/27/22 at 1:46 pm

    This is the best marinade! My whole family loves this chicken off the grill.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 6/27/22 at 3:37 pm

      That’s great to hear, Whitney. Thanks for the review!

      Reply
  6. AvatarSusie says

    Posted on 4/19/22 at 12:38 pm

    Where is the recipe?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 4/19/22 at 12:46 pm

      It’s at the bottom of the post here: https://thrivinghomeblog.com/balsamic-herb-chicken-marinade/#tasty-recipes-53149-jump-target

      Reply
  7. AvatarCatherine says

    Posted on 4/22/21 at 7:20 am

    So easy and full of flavor! Cooked the chicken on the grill and it was a hit. Will definitely add this into our rotation of favorite marinades!

    ★★★★★

    Reply
  8. AvatarCindy says

    Posted on 12/16/20 at 8:17 pm

    So delicious. Grilled the chicken and it was delicious. A new staple dinner

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 12/17/20 at 12:05 pm

      Thanks for the feedback, Cindy. Really glad you enjoyed it!

      Reply
  9. AvatarAmber says

    Posted on 7/24/20 at 8:15 pm

    Yummy! I poured it over my chicken and then made a sauce with flour butter and cream, for my picky child. Made with rice and a little extra honey, plus veggies!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 7/28/20 at 9:45 am

      Wonderful! Thank you for the feedback and review. The best review of all is knowing a picky child ate it. 🙂

      Reply

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