Balsamic Chicken Marinade
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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.
“Killer recipe! Chicken was so juicy and flavorful – I’m glad I doubled and saved one as a freezer meal. ⭐️⭐️⭐️⭐️⭐️” – Steph
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…
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.
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.
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.
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:
- Serve it with a side of roasted vegetables or Roasted Vegetable Hash.
- 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.
- Serve it with rice or quinoa. The grains will soak up the flavorful balsamic sauce, making for a delicious and filling meal.
- 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
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.
Absolutely! As freezer cookbook authors, we especially love how easy it is to prep these chicken breast marinades ahead of time and freeze them to have on hand for another night. Every recipe includes freezing instructions, so you can double and freeze a batch anytime.
In our tests, we found that it’s best to marinate your chicken in the refrigerator for at least 1-2 hours and up to 24 hours. Less than 1 hour didn’t seem to infuse enough flavor into the chicken breasts and more than 24 hours (unless the chicken was frozen for part of that time) can cause them to become a bit mealy and mushy, especially if the marinade has a high acid content.
Yes, you can marinate frozen chicken. Go ahead and throw frozen boneless chicken breasts or thighs in a freezer bag with the marinade and stick the bag in the freezer until you’re ready. Or, place the bag of chicken and marinade in the refrigerator for 24-48 hours, until thawed completely.
Absolutely! All cuts of chicken can benefit from a dip in a marinade. So, these marinades work just as well for chicken thighs and bone-in chicken. Cooking time will vary from our recipes, however, since we direct you how to cook chicken breasts.
More Chicken Marinades
Try some of our other favorite healthy chicken marinades to mix things up:
Get 7 of Our BEST Chicken Marinades Sent to Your Inbox!
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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.
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:
- 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.)
- Marinate Chicken: Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
- 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.
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- 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.
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- 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!
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.
- 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) 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.
I used this marinade on chicken breast that I put together according to directions and then put it in the freezer. Great flavor
So glad you enjoyed it! Thanks for leaving a review.
Love this marinade! Amazing!!!
Glad you like it Debbie! Thank you for leaving a review.
Easy and delicious! Marinated my chicken breast for a chicken Caesar salad!
Great idea! Thank you for taking the time to leave a comment and review. Means so much to us!
This was so delicious the kids loved it as well
Yes! Love it when even the kids are on board. Thanks for leaving a review Caitlin!
This was amazing!
Thanks Alicia!
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
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!
Delicious
Thanks Toni!
Killer recipe! Chicken was so juicy and flavourful- I’m glad I doubled and saved one as a freezer meal.
So smart to double and freeze. Thanks for the feedback, Steph!
This is the best marinade! My whole family loves this chicken off the grill.
That’s great to hear, Whitney. Thanks for the review!
Where is the recipe?
It’s at the bottom of the post here: https://thrivinghomeblog.com/balsamic-herb-chicken-marinade/#tasty-recipes-53149-jump-target
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!
So delicious. Grilled the chicken and it was delicious. A new staple dinner
Thanks for the feedback, Cindy. Really glad you enjoyed it!
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!
Wonderful! Thank you for the feedback and review. The best review of all is knowing a picky child ate it. 🙂