This easy balsamic chicken marinade hits that sweet spot—tangy balsamic vinegar, a little brown sugar, and pantry staples like olive oil and soy sauce. Works on boneless chicken breasts, thighs, whatever you’ve got—just 10 minutes to mix, then let it sit and do the work.
Made this balsamic chicken marinade last night and it was so easy and full of flavor—I already had everything on hand. Adding it to the regular rotation for sure.
- Laura R.
Bailey's Thoughts ...
I ’ve tried a lot of chicken marinades, and this is the one I make on repeat. It’s the favorite - for family, friends, anyone who’s ever had it. We use it on both boneless chicken breasts and thighs, and it is delicious everytime.
This easy balsamic chicken marinade comes together with olive oil, tangy balsamic vinegar, soy sauce, brown sugar, lemon juice, mustard, and a few spices. Nothing fancy, just pantry staples. Whisk it up, pour it over the chicken, and let time do the work. Grill it, bake it, or use the air fryer. The result is juicy, caramelized, and packed with flavor.
Marinate for at least 2 hours to give the chicken time to absorb all that flavor. I like to slice thick breasts in half before marinating so they cook faster and more evenly.
-Bailey
P.S. Make this with my Summer Tortellini Salad. It’s cold, crunchy, and takes five minutes to throw together. The combo? Kinda unbeatable.
Ingredients
Extra Virgin Olive Oil: Go for cold-pressed in a dark bottle. Avocado oil is a good backup.
Balsamic Vinegar: Choose one that says “aged” for better flavor. Red wine vinegar is a decent substitute but will change the flavor some.
Low-Sodium Soy Sauce: Helps keep the marinade from turning too salty. You can use tamari or coconut aminos instead.
Worcestershire Sauce: Adds a savory, slightly tangy background flavor. No substitute really does the same thing.
Fresh Lemon Juice: Use a real lemon, not the bottled stuff. If you’re out, white wine vinegar can stand in.
Brown Sugar: Light brown sugar blends in easily and adds a little sweetness. Dark brown sugar can be used for a slightly richer flavor.
Dried Rosemary: Gives a subtle herby flavor. If needed, swap in dried thyme or oregano.
Dijon Mustard: Helps pull everything together and adds a bit of tang. Spicy brown mustard also works well.
Smoked Paprika: Adds a little smokiness and color. Regular paprika or chili powder are okay substitutes, though the flavor will be different.
Garlic Powder: Gives you that garlic flavor without having to chop anything. Granulated garlic is fine too.
See recipe card for quantities.
Instructions
- Make the marinade. In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, mustard, smoked paprika, garlic powder, salt, and pepper until well combined.
- Marinate the chicken. Place the chicken in a large resealable bag or shallow dish and pour the marinade over top. Turn to coat evenly, then cover or seal and refrigerate for at least 2 hours.
Top Tip
Skip the measuring cups and use a kitchen scale with the weight measurements in the recipe card. It’s quicker, more accurate, and you’ll dirty way fewer dishes.
Variations
Gluten-Free: Use tamari or coconut aminos in place of soy sauce, and double-check labels on Worcestershire sauce.
Dairy-Free: Already is!
Nut-Free: Already is!
Feed a Crowd: Double or triple the marinade and divide chicken between resealable bags or pans for easier handling.
Make-Ahead: Combine marinade and chicken up to 24 hours in advance and refrigerate until ready to cook. Discard any leftover marinade after use.
Equipment
Meat Thermometer: Ensures the chicken reaches 165°F without overcooking. A digital instant-read thermometer is the easiest option.
Kitchen Scale: Makes measuring marinade ingredients faster and more accurate. Also cuts down on dishes.
Resealable Bag or Shallow Dish: Useful for marinating the chicken evenly. Either one works—just make sure the chicken is fully coated and covered.
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Storage
Refrigerate: Store cooked chicken in an airtight container in the fridge for up to 4 days.
Freeze: Let the chicken cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a 350°F oven or on the stovetop over medium heat until heated through. Microwaving is convenient but may dry out the chicken, so cover with a damp paper towel to help retain moisture.
FAQ's
Yes, the chicken can be baked at 400°F until it reaches an internal temperature of 165°F.
Only if you boil it for at least 5 minutes to kill any bacteria. Otherwise, discard any marinade that has touched raw chicken.
Yes, combine the raw chicken and marinade in a freezer-safe bag and freeze immediately. Thaw overnight in the fridge before cooking.
Yes, the marinade can be mixed and stored in the fridge up to 3 days in advance. Just give it a quick whisk before using.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Balsamic Vinegar Marinated Chicken:
Recipe
Simple Spiced Balsamic Chicken Marinade
- Total Time: 30 minutes (plus marinating time)
- Yield: 12 servings
Description
This easy balsamic chicken marinade hits that sweet spot—tangy balsamic vinegar, a little brown sugar, and pantry staples like olive oil and soy sauce. Works on boneless chicken breasts, thighs, whatever you’ve got—just 10 minutes to mix, then let it sit and do the work.
Ingredients
- Extra virgin olive oil (½ cup | 120ml)
- Balsamic vinegar (⅓ cup | 80ml)
- Low-sodium soy sauce (3 tablespoons | 45ml)
- Worcestershire sauce (3 tablespoons | 45ml)
- Fresh lemon juice (2 tablespoons | 30ml)
- Brown sugar (½ cup | 100g)
- Dijon mustard (1 tablespoon | 15g)
- Dried rosemary (1 teaspoon)
- Smoked paprika (1 teaspoon)
- Garlic powder (1 teaspoon)
- Kosher salt (1 teaspoon)
- Ground black pepper (½ teaspoon)
- Boneless chicken breasts or thighs ( ~4-5 lbs.)
Instructions
- In a medium bowl, whisk together extra virgin olive oil (½ cup), balsamic vinegar (⅓ cup), low-sodium soy sauce (3 tablespoons), Worcestershire sauce (3 tablespoons), fresh lemon juice (2 tablespoons), brown sugar (½ cup), Dijon mustard (1 tablespoon), dried rosemary (1 teaspoon), smoked paprika (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), and ground black pepper (½ teaspoon) until well combined.
- Place boneless chicken breasts or thighs in a large resealable bag or shallow dish and pour the marinade over top. Turn to coat evenly, then cover or seal and refrigerate for at least 2 hours, or up to 24 hours.
- Grill over medium-high heat, bake at 400°F, or air fry at 400°F until the chicken reaches an internal temperature of 165°F. Let rest before slicing and serving.
Notes
You can grill, bake, or air fry the chicken. For air frying, cook at 400°F for 8–10 minutes per side, depending on thickness.
Do not reuse marinade that has touched raw chicken unless you boil it for at least 5 minutes to make it safe for use as a sauce.
For the best flavor and even cooking, slice thick chicken breasts in half before marinating.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
The marinade can be made up to 3 days in advance and stored in the fridge. Whisk again before using.
Nutrition info assumes about ¼ of the marinade is absorbed and is based on a 5–6 oz cooked chicken breast. Actual values will vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cooked chicken breast with marinade absorbed
- Calories: 234
- Sugar: 1.9 g
- Sodium: 165.1 mg
- Fat: 6.8 g
- Carbohydrates: 2.2 g
- Protein: 38.4 g
- Cholesterol: 124.1 mg
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