Grilled Chicken Marinade with Balsamic and Garlic
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Monday is Memorial Day! For me, it marks the kickoff of grilling season. To help you be ready for this kickoff day, a great recipe like this grilled chicken marinade with balsamic and garlic is needed. I have this recipe for you today and another grilling one for you tomorrow.
When grilling chicken, you can season it with dry ingredients. However, my preference is to marinate it. This balsamic chicken marinade recipe has several ingredients, but balsamic vinegar and garlic are key ingredients. Chicken cooked after soaking in a marinade is full of flavor. It is also amazingly tender and juicy! Try this one on Memorial Day or any time this summer!
I put together a great collection of summer grilling recipes a while ago. The collection includes many main dish recipes as well as recipes for sides and desserts.
Ingredients to Make Grilled Balsamic Chicken Recipe
- OLIVE OIL
- LEMON JUICE
- GARLIC
- BALSAMIC VINEGAR
- SOY SAUCE
- WORCESTERSHIRE SAUCE
- BROWN SUGAR
- DRIED ITALIAN SEASONING
- DIJON MUSTARD
- KOSHER SALT
- PEPPER
- BONELESS CHICKEN BREASTS
How to Make Grilled Chicken Marinade with Balsamic and Garlic
To prepare this flavorful grilled chicken marinade with balsamic and garlic, start by adding all the marinade ingredients—excluding the chicken—into a large, resealable plastic bag. Seal the bag, then gently shake it to ensure everything is well combined.
Next, add the chicken pieces to the bag, reseal, and knead to coat the chicken thoroughly in the marinade. Place the resealable bag in the refrigerator, letting the chicken marinate for at least 1 hour and up to 12 hours for maximum flavor. When ready, grill the marinated chicken until it’s cooked through and reaches an internal temperature of 165°F. Enjoy your juicy, flavorful, tender chicken!
Frequently Asked Questions
How long should I marinate the chicken?
Marinating the chicken for at least 1 hour is best to let the flavors develop. For optimal flavor, you can marinate it for up to 12 hours. However, avoid exceeding 24 hours, as prolonged marinating can alter the chicken’s texture.
Can I use other types of vinegar besides balsamic?
Yes, other vinegar types like red wine or apple cider vinegar can be used, though they will slightly change the flavor profile. Balsamic vinegar provides a sweet and tangy depth that works well with garlic, so it’s ideal for this recipe.
Can I make the balsamic marinade ahead of time?
Absolutely! You can prepare the marinade and store it in an airtight container in the fridge for up to 3 days before adding the chicken for easy meal prep.
What cut of chicken works best with this marinade?
This marinade works well for various cuts, including chicken breasts, thighs, drumsticks, and wings. I use boneless, skinless chicken breasts. However, grilled chicken thighs and bone-in drumsticks tend to absorb more flavor and retain juiciness.
How should I cook the chicken if I don’t have a grill?
You can also cook marinated chicken in the oven at 400°F for about 20-25 minutes or until the internal temperature reaches 165°F on a meat thermometer. Another option is to use a stovetop grill pan or cast-iron skillet.
Can I freeze the chicken in the marinade?
Yes! Place the chicken and marinade in a freezer-safe bag, remove excess air, and freeze for up to 3 months. When you’re ready to cook, thaw the chicken in the fridge overnight and grill or bake as desired.
Does this marinade work well for other proteins?
This balsamic and garlic marinade is versatile and also pairs well with pork, beef, or even firm tofu. Adjust marinating times accordingly based on the protein.
FOR MORE RECIPES LIKE THIS, TRY:
- Grilled Balsamic Chicken Breasts
- Sheet Pan Balsamic Chicken and Vegetables
- Roasted Balsamic Berry Topping
- Balsamic Berry and Basil Fruit Salad
Grilled Chicken Marinade with Balsamic and Garlic
Real Mom Kitchen
Ingredients
- ½ cup olive oil
- ¼ cup lemon juice
- 1 Tbsp minced garlic
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ⅓ cup brown sugar
- 2 tsp dried Italian seasoning
- 1 Tbsp Dijon mustard
- 2 tsp kosher salt
- black pepper to taste
- 2-3 lbs boneless skinless chicken breasts
Instructions
- Place all the ingredients except the chicken into a gallon sized ziploc bag. Seal and shake to combine the ingredients.
- Add chicken to the bag. Seal and knead to get the chicken coasted in the marinade. Place in the fridge and marinate for at least 1 hour or up to 12 hours.
- Cook on the grill until fully cooked. Serves 6-8.
Nutrition
Recipe adapted from Dinner at the Zoo.
