Balsamic Chicken Marinade

A close up image of a roasted balsamic chicken thigh in the pan.

Balsamic chicken marinade makes a flavorful, fuss-free dinner that turns out amazing whether roasted or grilled. With just a few pantry staples, it’s on the table in 45 minutes — and perfect to prep ahead for busy days!

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 434kcal

Author Jessy Freimann

Equipment

Ingredients

2 Tablespoons olive oil
¾ cup balsamic vinegar
1 Tablespoon honey
1 teaspoon Italian seasoning
1 teaspoon kosher salt
¼ teaspoon ground black pepper
3 cloves garlic, minced or pressed
5 chicken thighs bone-in

Instructions

Oven instructions:

In a large bowl, whisk together olive oil, balsamic vinegar, honey, Italian seasoning, salt pepper and garlic until well combined.
Place chicken into large zipper bag and pour marinade over the chicken into the bag. If freezing, freeze now. Otherwise place bag into the refrigerator until you’re ready to cook.
Preheat the oven to 425 degrees.
Pour contents of bag into 9” x 13” baking pan and make sure chicken is skin-side down.
Bake for 20 minutes.
Turn chicken pieces and bake for 20 more minutes or until the chicken reaches an internal temperature of 165 degrees.
Rest chicken for 5 minutes and serve immediately.

Grilling instructions:

In a large bowl, whisk together olive oil, balsamic vinegar, honey, Italian seasoning, salt pepper and garlic until well combined.
Place chicken into large zipper bag and pour marinade over the chicken into the bag. If freezing, freeze now. Otherwise place bag into the refrigerator until you’re ready to cook.
Heat grill to medium high heat (and if you can, spray with cooking spray before heating).
Place chicken pieces onto the grill.
Cook for around 5-7 minutes per side or until the chicken reaches an internal temperature of 165 degrees.
Remove from the grill and rest for 5 minutes. Serve immediately.

Video

Notes

Whisk the balsamic vinegar chicken marinade really well. This helps the oil and vinegar blend together and evenly coat the chicken. You could even use an immersion blender!

If grilling, discard the marinade. Want to turn it into a sauce? Boil it for a few minutes to make it safe, then simmer to reduce.

Keeping the skin on helps lock in moisture and gives you crispier, more flavorful results. Of course, you can remove it if that’s more your style.

Don't marinate too long. Unless you're freezing, cook the chicken within 24 hours. Any longer and it will start to break down and become tough.

Use a meat thermometer. It’s the easiest way to make sure your chicken is perfectly cooked. Look for 165 degrees F at the thickest part.

Rest the chicken for 5 minutes after cooking to keep all the juices where they belong — inside the meat!

Ingredients to prep ahead- Mince the garlic and mix the marinade the day before.

Leftovers and storage- Store in the fridge for up to 4 days or freeze cooked portions for later meals. Reheat in the microwave or oven at 350 degrees F until warmed through.

Nutrition