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.

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Course: Marinades/Brines

Cuisine: American

Keyword: chicken marinades, Sabrina Baksh

Prep Time: 10

Total Time: 10

Servings: 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