Balsamic Chicken {Easy Marinade}
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Balsamic Chicken {Easy Marinade}
Description
This recipe involves marinating chicken in a mixture that balances acidity from balsamic vinegar with richness from olive oil, pungency from garlic, and freshness from herbs rosemary and thyme. Dijon mustard acts as an emulsifier and adds mild sharpness. The seasoned chicken is set aside in the fridge for a recommended 2 to 8 hours for breasts or up to 24 hours for thighs, allowing thorough flavor penetration.
Grilling on a medium-high heat grill sears the exterior while cooking inside to a safe temperature of 165°F. The adjustable cooking time depends on the thickness of the pieces, with instructions to flip halfway for even cooking. Garnishing with fresh parsley adds a final burst of color and subtle flavor. This dish works well for casual meals or outdoor cookouts.
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 Tbsp minced garlic (3 cloves)
- 2 tsp minced rosemary or 3/4 tsp dried, fresh
- 2 tsp minced thyme or 3/4 tsp dried, fresh
- 2 tsp Dijon mustard
- 1 tsp each salt and freshly ground black pepper
- 2 lbs. chicken thigh or breasts, boneless, skinless
- 1 Tbsp chopped parsley optional, fresh
Instructions
- Place chicken in a gallon size resealable bag (or you can use a bowl).
- In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
- Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
- Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
- Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
- Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
- Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
- Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
- Garnish with parsley if desired. Serve warm.
User Reviews
Overall Rating
5
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