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Balsamic Chicken Marinade

5 from 3 votes

This Balsamic Chicken Marinade is perfect for 1 to 1½ pounds of chicken—breasts, cutlets, thighs, drumsticks, or kabobs. Easily double the recipe for larger portions.

Prep Time: 10

Cook Time: 0

marinade time: 30

Total Time: 40

Yield: 4 servings

Course: marinade

Cuisine: American

Equipment

Instant Read Thermometer

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper (freshly ground )

Instructions

Add all of the ingredients to a mixing bowl and whisk until emulsified. Add the chicken to the bowl and gently toss to coat it in the marinade.
Cover and let sit at room temperature for 30 minutes- 1 hour, or cover and transfer to the fridge to marinate for up to 5 hours.

Notes

This marinade works for 1 to 1½ pounds of chicken (breasts, cutlets, thighs, drumsticks, or kabobs). Double the recipe for larger amounts.
The marinade can be made ahead and stored in the fridge for up to 1 week.
Marinate chicken for 30 minutes to 5 hours—no longer, or the vinegar may affect the texture.
Let chicken sit at room temperature before cooking for even results.
Grill over medium heat to avoid burning the marinade.
Use fresh rosemary for best flavor (or substitute ½ tsp dried).
Lightly oil grill grates to prevent sticking.
You can freeze raw chicken in the marinade for up to 2 months.

Chicken Breasts:

Tested with 1 pound of boneless, skinless breasts. Marinated for 45 minutes at room temp, then grilled over medium heat on lightly oiled grates for 4–6 minutes per side, until internal temp reached 165°F.

Chicken Cutlets:

Grill over medium heat for 2–3 minutes per side, being careful not to burn due to their thinness.

Nutrition

Serving: 1/4 of recipe, Calories: 65.5kcal, Carbohydrates: 1g, Protein: 0.5g, Fat: 7g, Saturated Fat: 1g, Sodium: 310mg, Fiber: 0.5g, Sugar: 0.5g

- WW Points: 3