Made with an Easy Balsamic Chicken Marinade
I think the best way to make balsamic chicken is to soak it in a flavorful marinade, then finish it on the grill for a light char and caramelization. The chicken ends with a nice tang, a very faint and mellow sweetness, and distinctive tantalizing flavor. When balsamic vinegar is involved you know it’s going to be good, right? Here you can use boneless skinless chicken thighs or breasts. I’ve tried each and I think each one has their benefit. Thighs of course are more tender and juicy, breasts seem to soak up a bit more of that marinade flavor. So use whichever you prefer. Either way you’ll have a win with this one! Serve with a side of my favorite parmesan roasted potatoes, or steamed or roasted broccoli. Another option is as I’ve done here (shown below) paired with roasted asparagus, tomatoes and a finish of feta.
Balsamic Chicken Recipe Ingredients
1/3 cup balsamic vinegar. I like a cheaper tart balsamic here (save the well aged, expensive stuff for another use). 1/4 cup olive oil 1 Tbsp minced garlic 2 tsp each minced fresh rosemary and fresh thyme. Or can use 3/4 tsp dried. 2 tsp dijon mustard 1 tsp each salt and freshly ground black pepper 2 lbs. boneless skinless chicken thighs or chicken breasts 1 Tbsp chopped fresh parsley, optional
How to Make Balsamic Chicken
Variations
Baked Balsamic Chicken If you don’t want to grill, try cooking in the oven. To do so:
Preheat oven to 400 degrees. Remove chicken from marinade. Place in a greased baking dish. Bake until internal temperature registers 165 degrees in thickest portion, about 20 – 28 minutes.
Honey Balsamic Chicken If you want the chicken sweeter:
Add 1-2 Tbsp honey to the marinade. Just cook on the grill over a medium to medium-low heat as the honey tends to burn easily (then of course increase grill time).
Dijon Balsamic Chicken Love that vibrant dijon flavor? Try this spin:
Boost the dijon mustard up to 3 Tbsp. Reduce the balsamic vinegar to 3 Tbsp.
Helpful Tips
Be sure to allow at least 2 hours for chicken to marinade for more flavor absorption. Don’t marinate too long or the exterior texture of the chicken will be altered (can be mushy, tough, or chalky). Remember to grease the grill grates before. Otherwise the natural sugars in the vinegar tend to stick to the grill. If exterior of chicken seems dry as it grills or bakes you can baste lightly with a little olive oil. Cook chicken just to 165 in center so it’s not dry. Thighs you don’t need to be as careful but chicken breasts especially because they dry out easily.
More Tasty Balsamic Recipes to Try
Asparagus Tomato and Feta Salad with Balsamic Vinaigrette Balsamic Glazed Salmon Caprese Chicken with Avocado Caprese Salad with Balsamic Glaze One Pan Balsamic Chicken and Veggies Roasted Brussels Sprouts with Balsamic and Honey
