Balsamic Chicken Marinade
marinade

Balsamic Chicken Marinade

This flavorful Balsamic Chicken Marinade is ideal for 1 to 1½ pounds of your choice of chicken—whether it's breasts, cutlets, thighs, drumsticks, or skewers. Feel free to double the ingredients if you're preparing a bigger batch!

Prep Time
10 minutes
Cook Time
0 minutes
Servings
4 servings
Calories
65.5
AmericanTotal: 40 minutes

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Equipment Needed

  • Instant Read Thermometer

Instructions

  1. 1

    In a large mixing bowl, combine all the ingredients and whisk them together until well blended and emulsified. Place the chicken into the bowl and carefully toss it to ensure it is evenly coated with the marinade.

  2. 2

    Cover the bowl and allow it to rest at room temperature for 30 minutes to 1 hour, or alternatively, you can cover it and refrigerate for a maximum of 5 hours to enhance the flavor.

Nutrition Information

65.5
Calories
0.5g
Protein
1g
Carbs
7g
Fat
1g
Sat. Fat
310mg
Sodium
* Nutrition information is per serving (1 /4 of recipe)

Notes & Tips

  • Let chicken sit at room temperature before cooking for even results.
  • You can freeze raw chicken in the marinade for up to 2 months.
  • Lightly oil grill grates to prevent sticking.
  • Chicken Breasts:
  • Chicken Cutlets:
  • Grill over medium heat for 2–3 minutes per side, being careful not to burn due to their thinness.
  • The marinade can be made ahead and stored in the fridge for up to 1 week.
  • Marinate chicken for 30 minutes to 5 hours—no longer, or the vinegar may affect the texture.
  • Grill over medium heat to avoid burning the marinade.
  • Tested with 1 pound of boneless, skinless breasts. Marinated for 45 minutes at room temp, then grilled over medium heat on lightly oiled grates for 4–6 minutes per side, until internal temp reached 165°F.
  • Use fresh rosemary for best flavor (or substitute ½ tsp dried).
  • This marinade works for 1 to 1½ pounds of chicken (breasts, cutlets, thighs, drumsticks, or kabobs). Double the recipe for larger amounts.

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