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Balsamic Chicken Recipe

Balsamic Chicken Recipe
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5.2 from 29 reviews

This incredible Balsamic Chicken recipe is juicy, flavorful, and incredibly easy to make! A vibrant balsamic chicken marinade adds incredible flavor and tenderness while creating a perfect balance of sweet and savory flavors. Whether grilled to perfection or baked in the oven, this dish delivers tender, mouthwatering results every time. Serve it with your favorite sides and enjoy a meal that feels gourmet with minimal effort!

Ingredients

Balsamic Chicken Marinade

  • ⅓ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ cup low sodium chicken broth or stock
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary minced (or 1 teaspoon dried)
  • ½ teaspoon Italian seasoning
  • 2 pounds boneless skinless chicken thighs *see note

Garnish

  • parsley chopped

Instructions

  1. Balsamic Chicken Marinade – Combine the balsamic vinegar, olive oil, chicken broth, minced garlic, honey, rosemary, and Italian seasoning in a large gallon-sized ziplock bag. Add the chicken and massage the bag so the marinade covers all the chicken. Place in the fridge for 2 hours up to overnight. (I like to place the bag in a bowl to avoid any spills.)
  2. Grilling – Remove from the fridge when you turn your grill on. Preheat your grill to medium-high heat for 10 minutes. Oil the grates of your grill with canola oil and place the chicken, smooth side down, and grill for 7-8 minutes. Flip the chicken and grill for an additional 5-7 minutes on the other side. Grill times will vary depending on the thickness of your meat. Remove chicken when it reaches an internal temperature of 165°F. Tent with foil and let it rest for 10 minutes before garnishing with parsley and serving.
  3. Baking – Remove from the fridge when you preheat your oven to 400°F. Transfer chicken to a baking dish or baking sheet and bake for 15 to 20 minutes or until the internal temperature reaches 165°F.

Notes

  • Storage Information: Refrigerator: Allow the chicken to cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3 to 4 days. Freezer: For longer storage, you can freeze the chicken. Simply wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. To reheat, just thaw overnight in the fridge and reheat in the oven or on the stovetop until warmed through. Meal Prep: Prepare the balsamic chicken marinade, add the chicken, and gently massage the bag. Remove any excess air and press chicken into an even layer. Freeze flat until solid, for up to 3 months. Thaw overnight in the fridge and prepare as directed.
  • Chicken is cooked through at 165°F. The chicken will continue cooking after it’s pulled from the grill so you can even pull the chicken off the grill at 160°F.
  • Chicken Breast vs Thighs: You can use chicken breasts instead of thighs. Your grilling time will be increased and you should marinate for no more than 6 to 8 hours instead of up to overnight.
  • Please see post above for more information, step-by-step process photos, recipe tips, and frequently asked questions.

Nutrition

Find it online: https://cookedbysarah.com/balsamic-chicken-recipe/