Balsamic herb grilled chicken marinade is tangy, herby and bright and perfect for a quick and easy marinade to give delicious flavor to your grilled chicken rotation.
Hello, hello, hello!
Are you looking forward to this fine spring weekend as much as I am?
We've got a camping trip planned with the kids (second one ever with them after our trip in the fall went so well) and we're going for 2 nights this time. I'm really looking forward to being outside in the mountains, going hiking, playing with the kids, and just relaxing and unplugging from the world for a little while. 🏕❤️
Then we come back on Sunday for Mother's Day! 💐
I'm thinking I'll need a really good, really long hot shower, followed by some mimosas and a lazy afternoon. My parents will come over for a low-key dinner (I may even have them just pick something up on their way - there's a newish Mediterranean place I've been dying to try) and I'll probably be spent.
Now I just gotta finish getting everything prepped and packed so we can head out. But first I need to share this recipe with you, which is perfect if you are grilling out and enjoying the weather this weekend too!
Today’s in another in my regular rotation: balsamic herb grilled chicken marinade.
It’s tangy, herby and bright and comes together really quickly.
I love using Worcestershire sauce in marinades. It brings so much flavor to all foods, but it really helps add depth here and balances the sweetness of the balsamic vinegar.
I typically use boneless, skinless chicken breasts on the grill (or sometimes boneless, skinless chicken thighs). Both are great with this marinade. 👍
It would also be delicious for wings or drumsticks for a party!
And while I’ve never used this marinade with pork or red meat, you could certainly try it.
Cause it's so good, you're going to want to find new ways to use it!
And now, a few quick notes on how to make this grilled chicken marinade. If you want to get to the recipe right away, you can scroll down through the rest of this text until you get to the recipe card below.
Notes on balsamic herb grilled chicken marinade:
- You’ll want to marinate your chicken for a minimum of 30 minutes. I think 1-2 hours is a good goal to get the maximum amount of flavor. And if you want to put this together in the morning, before work, that’s fine too.
- I highly recommend you reserve about ¼ cup of the marinade to baste on while the chicken is cooking and to drizzle over at the end. It really helps bring home the flavors and keep it extra juicy and tasty! Just be careful to separate it out before you add the chicken to avoid cross contamination.
- This recipe makes enough for about 2 pounds of chicken. Adjust as needed.
I hope you have a wonderful weekend! And if you’re a mom, I hope you have a happy, relaxing Mother’s Day. And I hope you know how much you are loved and appreciated. 💖
Need some sides to go with this balsamic herb grilled chicken marinade? Check these out:
- Easy Southern summer succotash (Family Food on the Table)
- Kale quinoa salad (Family Food on the Table)
- Mediterranean bean salad (The View From Great Island)
- Best ever macaroni salad (Half-Scratched)
- Crispy Parmesan zucchini fries (Wholesome Yum)
- Brown rice with spinach and Parmesan (Family Food on the Table)
- Healthy broccoli apple salad (Family Food on the Table)
- ¼ cup balsamic vinegar
- 1 medium lemon, zested and juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped (or substitute ¾ teaspoon dried thyme)
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 2 lbs. boneless, skinless chicken breasts or thighs
- Combine all of the marinade ingredients in a large bowl (or plastic bag) and stir until combined.
- Remove ¼ cup of the marinade to use later for basting and keep covered, separately.
- Add chicken to the bowl or bag, turn to coat, then refrigerate and marinate the chicken for 1-2 hours and up to 5-6 hours. (If you’re pressed for time, just make sure to do a minimum of 30 minutes.)
- Preheat grill to medium heat and brush with oil.
- Add marinated chicken to grill.
- Cook over medium heat for 5-7 minutes per side, until cooked through. (Timing will depend on which cut of chicken you use and its thickness. I recommend using a meat thermometer.)
- Baste with reserved marinade while grilling.
- Remove the chicken from the grill and let rest for 5-10 minutes before slicing.
You’ll want to marinate your chicken for a minimum of 30 minutes. I think 1-2 hours is a good goal to get the maximum amount of flavor. And if you want to put this together in the morning, before work, that’s fine too.
I highly recommend you reserve about ¼ cup of the marinade to baste on while the chicken is cooking and to drizzle over at the end. It really helps bring home the flavors and keep it extra juicy and tasty! Just be careful to separate it out before you add the chicken to avoid cross contamination.
This recipe makes enough for about 2 pounds of chicken. Adjust as needed.
Amount Per Serving: Calories: 375Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 156mgSodium: 492mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 52g