Balsamic Chicken Marinade
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This essential balsamic chicken marinade recipe is my go-to for quick dinners. Grill it, bake it, or freeze it for busy weeknights. With just a few ingredients, it’s super-flavorful chicken that is easy to make, too!
This balsamic chicken marinade is in high rotation in my kitchen year-round. It’s one of those easy, dependable recipes that delivers tender, juicy chicken with very little effort, which is exactly what I want on busy nights.
I make the marinade with balsamic vinegar, brown sugar, garlic, and Italian seasoning. The balsamic brings depth and tang, the brown sugar helps everything caramelize, and the garlic and herbs add plenty of savory flavor. Once the chicken has had time to absorb the flavors, the marinade does the rest of the work.
I’ll grill the chicken when the weather’s nice for a little char and crispy edges, or roast it in the oven when I want something simple and hands-off. It’s endlessly versatile—serve it with salad, potatoes, pasta, or whatever you’ve got—and one of those recipes that makes dinnertime feel easy.
Another recipe you might want to try next is my balsamic pork chops.
Tips for choosing a balsamic vinegar
Similar to wine, there’s a lot to know about balsamic vinegar. There’s a wide range of types, quality, and price points to consider and the highest quality varieties are not meant for marinades.
Here’s a quick breakdown of the differences to help guide you in choosing the right one for you:
- Traditional balsamic vinegar is the purest, highest quality aged vinegar made in Reggio Emilia and Modena, Italy. If you’re looking for traditional balsamic vinegar, look for ‘aceto balsamico tradizionale’ on the label. It’s often sweet and thick, and shouldn’t really be used in cooking. It’s best reserved for drizzling on meats, cheeses, desserts, or for enjoying with bread.
- Condimento balsamico is made with high-quality ingredients but not necessarily made in Reggio Emilia or aged for the same amount of time as traditional balsamic. It’s a great purchase and tends to be less expensive. It’s still a higher quality so you don’t need to feel as guilty using it, but is best used as a finishing vinegar rather than in marinades or dressings.
- Balsamic vinegar of modena I.G.P. is an everyday quality balsamic vinegar. It uses good ingredients but tends to be less aged and skips the fermentation process. It’s not as sweet as other high-quality balsamic varieties and is perfect for salad dressings, marinades, and cooking.
Other types include non I.G.P balsamic which are not made in Italy and imitation balsamic which uses other kinds of vinegar and additives.
Recipe FAQs
How long can I freeze the marinated chicken?
You can freeze marinated chicken for at least 3 months in a freezer bag. If you use good-quality freezer bags (like these Stasher freezer bags), then you can freeze the chicken for much longer without risking freezer burn.
What’s better: chicken thighs or breasts?
We prefer chicken thighs because the dark meat tends to be more tender and juicy, but that’s a personal preference. Both work equally well in this recipe.
Can I use honey instead of sugar?
Yep! We like honey as a sweetener and you can swap them in equal amounts.
Can I make the marinade ahead of time?
Definitely! Prepare the marinade ahead of time or store extras in a sealed jar or container in the fridge for up to a week. It will solidify, but leave it on the counter for 15 minutes, and it will liquefy again.
Turn this into a meal
This versatile marinade for chicken with balsamic vinegar tastes great with basically anything, but pairs especially well with Italian flavors and grilled dishes. Here’s a roundup of recipes that we love serving with this savory sweet chicken dish:
Salads that go well with this chicken:
- Summer Tomato and Grilled Corn Salad
- Asparagus Salad with Balsamic Glaze
- Creamy Cucumber Salad (this is the salad you see in the pictures.)
- Italian Potato Salad
Balsamic Chicken Marinade Recipe
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: sea salt and pepper
- 2 cloves garlic (minced)
- 2 lb chicken thighs or breast
Instructions
- Mix the balsamic vinegar, olive oil, brown sugar, Italian seasoning, salt, pepper, and garlic in a small bowl.½ cup balsamic vinegar, ¼ cup olive oil, 2 tablespoons brown sugar, 1 tablespoon Italian seasoning, 1 teaspoon EACH: sea salt and pepper, 2 cloves garlic
- Place the chicken in a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so that all the pieces are coated in the marinade. Cover the bowl then put it into your fridge to marinate for 30 minutes – 24 hours.2 lb chicken thighs or breast
Cook the chicken
- Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags (we love these Stasher freezer bags!) then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More chicken marinade recipes
For more inspiration, check out all of my chicken recipes!
I baked mine sitting on top of small red potato halves and served with fresh green beans and bacon. Yummy.
That sounds delicious! 😊 Baking it over those little red potatoes is such a great idea, and green beans with bacon is the perfect side. Thanks so much for sharing how you served it!
This was great
I’m so glad you enjoyed it! 💛 Thanks so much for taking the time to leave a note!
I have spent my entire adult life trying and failing balsamic chicken recipes. I LOVE balsamic, I even buy the fancy kind because it tastes so great. But I’ve failed every single balsamic chicken recipe I’ve ever tried. UNTIL I FOUND THIS ONE. Thank you for this wonderful recipe, I like to make it in the oven and then eat the leftovers over salad for the rest of the week.
That makes me so happy to hear, Kelly! Thank you for sharing!
I love this recipe and have made it a dozen times. Thanks