Balsamic Marinade

Using this balsamic marinade is a great way to brighten up grilled or baked chicken breasts, pork chops, steaks, lamb, and veggies. Of course, you can use this marinade on any cut of chicken, like thigh meat and legs, and larger items like pork loin and lamb leg.. If you plan to marinate a roast, we recommend doubling or even tripling the recipe to suit your needs.

Balsamic marinade in a bottle

Balsamic is one of our favorite types of vinegar to use in marinades. Its robust flavor jump-starts anything from boneless chicken thighs and breasts to steak and even meat substitutes like tofu. The important thing to remember is that a little goes a long way. This balsamic marinade calls for only two tablespoons of vinegar. That might seem like a small amount, but trust me, it will pack a punch.  

For this recipe, you will need mid-grade balsamic vinegar. There is no need to use an expensive high-grade version. This recipe makes enough marinade for 1-1 1/2 pounds of meat.

Balsamic Vinegar in a bowl

What is Balsamic Vinegar?

Balsamic is a sweet, dark-colored vinegar with a rich, intense flavor profile. This Italian vinegar is traditionally made with whole white grapes with a mixture of stems, grape seeds, and skins. Other items like caramel flavoring and thickeners are added depending on the region. Balsamic vinegar starts by boiling white grapes (and other vine parts) until the sugar concentration reaches 30%. The vinegar is then aged for 12-15 years (or more) in wooden casks. Chefs and home cooks alike will splash a minimal amount of balsamic on fresh fruits, cheese, and cooked meats. Balsamic vinegar is also used in sauces and marinades.

Balsamic Marinade Ingredients:

  • Olive oil
  • Balsamic vinegar
  • Garlic
  • Brown sugar
  • Dried rosemary
  • Onion powder
  • Salt and black pepper
  • Red pepper flakes (optional)

How to Make Balsamic Marinade:

  • Whisk all the ingredients in a small bowl. Taste marinade and adjust ingredients as needed. Taste marinade and adjust ingredients as needed.
  • Let the mixture sit at room temperature for 5 minutes. Stir before using.
  • This marinade can be made ahead of time and stored in an airtight container in the refrigerator for 7 days.
  • Double balsamic marinade recipe for meats between 2-4 pounds, triple the recipe for meats weighing 4 1/2-6 pounds.
chicken marinating a bowl

Marinating:

  • Place 1-1 1/2 pounds of meat into a resealable plastic bag. Pour balsamic marinade over the top. Toss with tongs until well coated. Seal the bag and place it into the refrigerator. 
  • Marinate chicken breasts and pork chops for 1-2 hours.
  • Legs and thighs for 3-4 hours, and a whole chicken for 6-8 hours.
  • Pork Roasts for 3-4 hours.
  • Marinate beef steaks for 4-6 hours, and beef roasts for 8 hours.
  • Marinate lamb chops for 2-4 hours, and leg of lamb for 6-8 hours.
  • Fish, seafood, and vegetables need a minimal marinating time for 15-20 minutes.
balsamic vinegar marinade

Like this balsamic chicken marinade recipe? Try these:

Honey Mustard Chicken Breasts

German Barbecue Chicken

Sazon Grilled Chicken

Balsamic Chicken Marinade

Balsamic Chicken Marinade

This balsamic marinade is a great way to brighten up grilled or baked chicken breasts. Of course, you can apply this to any cut of chicken. Just make sure to double the recipe if you’re planning to marinate a whole chicken.
5 from 1 vote
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Course: Marinades/Brines
Cuisine: American
Keyword: chicken marinades, Sabrina Baksh
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 138kcal
Author: Sabrina Baksh

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 2 teaspoons brown sugar
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes optional

Instructions

  • Whisk all the ingredients in a small bowl. Taste marinade and adjust ingredients as needed.
  • Let the mixture sit at room temperature for 5 minutes. Stir before using.
  • Place 1-1 1/2 pounds of meat into a resealable plastic bag, pour marinade over top, making sure the meat is well coated. Seal bag and place it into the refrigerator for the time stated below.
  • Marinate chicken breasts and pork chops for 1-2 hours.
    Marinade legs and thighs for 3-4 hours, and a whole chicken for 6-8 hours.
    Pork Roasts should be marinated for 3-4 hours.
    Marinate beef steaks for 4-6 hours, and beef roasts for 8 hours.
    Marinate lamb chops for 2-4 hours, and leg of lamb for 6-8 hours.
    Fish, seafood, and vegetables need a minimal marinating time for 15-20 minutes.
    Double balsamic marinade recipe for meats between 2-4 pounds, triple the recipe for meats weighing 4 1/2-6 pounds.
    This marinade can be made ahead of time and stored in an airtight container in the refrigerator for 3-4 days.

Notes

Photo by: Image by congerdesign from Pixabay

Nutrition

Calories: 138kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 294mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Balsamic Marinade

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