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Balsamic Chicken Marinade

COOK MODE
Course: Main Courses
1st Gen Author: Janene Jensen

Ingredients

  • 1 lb chicken breasts
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp Dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes

Instructions

  • Whisk the marinade ingredients together in a freezer bad or glass bowl. Add chicken and turn to coat. Marinade for 30 minutes at reoom temp or refrigerate up to 12 hours or longer.

Grill Instructions:

  • Preheat greill to 400 degrees, clean and grease grates
  • Grill chicken undisturbed for 5-7 min per side, or until chicken is cooked through. (An inserted thermometer should reach 165°F) Let rest 5 minutes before slicing.

Stovetop Instructions:

  • Heat 1 Tbsp olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 min., or until deeply golden on one side.
  • Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165°F.

Baked Chicken:

  • Preheat oven to 425°F and lightly grease a baking dish. Bake, uncovered, for 16-18 min (depending upon thickness of chicken), or until internal tem reaches 165°F. Baking is for chicken that is approx. ½" thick, increase cooking time as needed for thicker chicken.