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!
In a small bowl or measuring cup, whisk together olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt, and 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. 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
Makes enough marinade for 1 to 4 pounds of chicken. Choose any cut of chicken you like.
I often like to use white balsamic vinegar which doesn't discolor the chicken but traditional balsamic vinegar is fine, too.
Nutritional information is a very rough estimate, given that much of the marinade is thrown out.