Balsamic Chicken Marinade delivers mouthwatering flavor in minutes—expect perfectly grilled chicken with hints of Dijon, garlic, and lemon.
Author’s Notes
Grill Season Game-Changer!
I love a good chicken marinade! I’m always grilling during the summer, so it’s fun to switch up the flavors and keep things interesting. This balsamic chicken marinade has been a huge hit at my home!
What makes this marinade extra great is that it pulls double duty. I split it into two parts; one portion marinates the chicken, and the other is brushed on top after cooking to add even more flavor.
I can’t wait to hear what you think of this recipe!
Balsamic Chicken Marinade Ingredients
The full recipe is below, but here are a few notes:
- Chicken breasts: Slice in half and pound to an even thickness so they cook evenly.
- Dijon mustard: Adds flavor and helps the marinade cling to the chicken.
- Balsamic vinegar: The better the vinegar, the sweeter and richer the taste.
- Lemon: Fresh juice brightens flavors; add zest for a stronger lemon flavor.
- Olive oil: Keeps chicken juicy; extra virgin tastes best.
How to Make A Balsamic Chicken Marinade
- Prep the chicken: Slice and pound the chicken breasts into 4 even pieces.
- Make the marinade: Whisk together all the marinade ingredients.
- Marinate: Set aside 1/3 cup for later; pour the rest over the chicken.
- Grill: Cook chicken on a heated grill for 4–6 minutes per side.
- Serve: Top with the reserved marinade and add your favorite sides.
Helpful Tips
Here are some Balsamic Chicken Marinade cooking tips:
- Don’t marinate too long: Keep chicken in marinade for no more than 3 hours.
- Check temperature: Use a meat thermometer for perfectly cooked chicken.
- Rest chicken: Let grilled chicken rest 5 minutes before slicing to keep it juicy.
- Add herbs: Sprinkle fresh herbs on chicken after grilling for more flavor.
- Grill marks = flavor: Press chicken onto the hot grill and only flip halfway through.
Serve It With
Here are some easy and tasty ideas for what to serve with Balsamic Chicken Marinade:
- Rice or quinoa: Soaks up any extra sauce and pairs well with the flavor.
- Roasted veggies: Try broccoli, green beans, or carrots.
- Grilled corn: Adds sweetness and crunch.
- Caprese salad: The flavors of this salad pair so well with the chicken.
- Crusty bread: To dip in any leftover sauce.
More Chicken Dinners To Love:
Balsamic Chicken Marinade
Video
Equipment
- Grill or grill pan (or large pan)
Ingredients
- 1 pound (2 small) chicken breasts sliced in half to get 4 smaller pieces
- 2 tablespoons Dijon-style mustard
- 2 tablespoons balsamic vinegar
- 1 large lemon
- 2 teaspoons minced garlic
- 1-1/2 teaspoons Italian seasoning
- 1 tablespoon olive oil
Instructions
- Slice chicken breasts in half lengthwise to make 4 thinner pieces. Pound to even thickness.
- In a bowl, whisk Dijon mustard, balsamic vinegar, 3 tablespoons lemon juice, garlic, Italian seasoning, olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Set aside 1/3 cup marinade for later use.
- Add the remaining marinade and chicken to a resealable plastic bag. Seal and refrigerate for 30 minutes to 3 hours.
- Clean and oil grill grates. Preheat grill to medium heat (400–450°F). Grill chicken 4–6 minutes per side or until internal temperature reaches 160°F. Brush chicken with 2 tablespoons of the reserved marinade while grilling.
- Drizzle remaining marinade over chicken before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for something different for chicken and this balsamic chicken marinade looks delish. When you say cut the breast in half, do you mean “butterfly” style to make two flat pieces of the same size?
Yes! 🙂
This marinade was so very good. I let the chicken marinate for 2 hrs., only because that was all the time I had before beginning dinner. Not sure how much more flavorful the chicken would have been at 3 hrs. Definite a keeper for us.
I am so thrilled to hear this! Thanks so much Carol!
Are those peppercorns on top of the chicken? Honestly, it looks like something that isn’t in the recipe that is on top of the chicken
That’s the reserved marinade brushed over top
Wow!! Made this last night and was so impressed with the flavor. Marinating is a must, the chicken is so tender and grilling add so much flavor. Hardly tasted the dijon but is a must.
I’m so thrilled to hear this! I agree, the dijon is as must! Thanks Carol!
How much paprika do you recommend for this recipe? you list it in the steps but not in the ingredients
So sorry Sam, no paprika in this recipe! I fixed the instructions!
I am a newly diagnosed diabetic, are your recipes suitable for me? I looked at the nuitrition info and the marinated chicken seems workable. It does have sugar, bus I can fix that.
Hey Joan! I’m not an expert in blood sugar friendly foods, but I do have several recipes that should work well, and others like this marinade that are easy to customize. Let me know if you’re looking for anything specific. Thanks!