Balsamic Chicken Marinade

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.

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.

How to Make Balsamic Chicken 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!

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.

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:

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.

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!

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.)

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.

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.

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.