Balsamic Chicken Marinade

4.43 from 255 votes

This balsamic chicken marinade is made using ingredients you probably have on hand. It will become a favorite for either grilling or baking in the oven!

Prep Time5

Marinating Time2

Total Time2 5

Course: Chicken

Cuisine: Italian

Diet: Low Lactose

Servings:

Author: Rachel Gurk

Ingredients

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
½ teaspoon garlic powder
1 ½ tablespoons Italian seasoning
¾ teaspoon salt
½ teaspoon ground black pepper
2 pounds boneless skinless chicken breast (see note)

Instructions

In a small bowl or measuring cup, whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and pepper.
¼ cup extra virgin olive oil, ¼ cup balsamic vinegar, ½ teaspoon garlic powder, 1 ½ tablespoons Italian seasoning, ¾ teaspoon salt, ½ teaspoon ground black pepper
Place chicken in a bowl or a zip-top bag and pour marinade over chicken. Make sure all parts of the chicken are coated with marinade. Refrigerate and let marinate for at least 2 hours and up to 24 hours before cooking.
2 pounds boneless skinless chicken breast
When ready to cook, remove chicken from marinade, letting excess drip off. Discard marinade.
To Grill: Grill chicken over medium heat for 15 to 20 minutes, flipping once, until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature. Let rest 5 minutes before serving.
To Bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 25 to 30 minutes. Baking time depends on thickness of chicken pieces.
To Air Fry: Preheat air fryer at 375°F for five minutes. Place chicken in air fryer in a single layer and cook for 10 minutes. Flip, and continue to cook for 6 to 8 minutes or until chicken is done. Let rest 5 minutes before serving.
Cook chicken (all methods) until internal temperature reads 165°F on an instant read thermometer. Do not overcook.

Video

Notes

Meat: Makes enough marinade for 1 to 4 pounds of chicken. The recipe is written for boneless skinless chicken breasts but if you prefer dark meat, marinate boneless skinless chicken thighs instead. Bone-in cuts are fine, including drumsticks or wings. In fact, this marinade is great for pork tenderloin or steak, too.
Garlic: Garlic powder adds a mild garlic flavor. If you prefer a bolder garlic flavor, mince a few cloves of fresh garlic to add instead.
Meal prep/Storage: The chicken can be marinated for up to 24 hours. Stir up the marinade the night before, pour it over the chicken, and refrigerate. If you like to food prep, cook up a big batch of marinated chicken and refrigerate or freeze it for future meals. It will keep in the refrigerator for 4 days, or in the freezer for 4 months.
Nutrition note: Nutritional information is a very rough estimate, given that much of the marinade is thrown out. It also depends on which type of chicken (and how many pounds) you marinate.

Nutrition

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