Categorized:

  • Main Dish
  • Poultry

Tagged:

  • balsamic vinegar
  • chicken
  • chicken thighs
  • dijon mustard
  • olive oil
  • parsley
  • rosemary
  • thyme
Balsamic chicken breasts shown on a white plate over a blue cloth on a marble surface. - 1

Balsamic Chicken {Easy Marinade}

Ingredients

  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp minced garlic (3 cloves)
  • 2 tsp minced fresh rosemary (or 3/4 tsp dried)
  • 2 tsp minced fresh thyme (or 3/4 tsp dried)
  • 2 tsp dijon mustard
  • 1 tsp each salt and freshly ground black pepper
  • 2 lbs. boneless skinless chicken thighs (or breasts)
  • 1 Tbsp chopped fresh parsley, optional

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.

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