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Balsamic Chicken

Balsamic Chicken

The ultimate comfort food, Balsamic Chicken combines tender, juicy chicken with a tangy, flavorful marinade. Perfect for an easy weeknight dinner or a special occasion, this dish will satisfy your cravings and impress your guests. Make it tonight for a delicious meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp minced garlic (about 3 cloves)
  • 2 tsp minced fresh rosemary (or 3/4 tsp dried)
  • 2 tsp minced fresh thyme (or 3/4 tsp dried)
  • 2 tsp dijon mustard
  • 1 tsp salt and freshly ground black pepper
  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 1 Tbsp chopped fresh parsley , optional

Equipment

  • Whisk
  • Mixing Bowl
  • Chef's Knife
  • Grater

Method
 

  1. Start by placing the chicken in a gallon-size resealable bag or a bowl. This will allow the marinade to fully coat the chicken.
  2. In a separate mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, thyme, dijon mustard, salt, and pepper. The mixture should be well combined, creating a flavorful marinade.
  3. Pour the marinade over the chicken in the bag or bowl. Seal the bag while pressing out excess air, ensuring the marinade fully envelops the chicken.
  4. Rub the marinade over the chicken, making sure it's evenly coated. For added effectiveness, you can twist and tie the top of the bag to keep the chicken submerged.
  5. Let the chicken marinate in the fridge for at least 2 hours, but ideally for 2 to 8 hours for breasts and 2 to 24 hours for thighs. This allows the flavors to penetrate.
  6. When ready to cook, preheat your grill or oven to 400 degrees Fahrenheit. If using a grill, make sure to clean and oil the grates. A little vegetable or olive oil on a paper towel works well.
  7. Remove the chicken from the marinade, shaking off any excess. Transfer the chicken to the grill and cook, covered, for about 5 to 8 minutes per side. The actual cook time may vary based on thickness, so check the internal temperature for doneness.
  8. For safety, ensure the thickest part of the chicken reaches 165 degrees Fahrenheit. This guarantees that it’s fully cooked and safe to eat.
  9. Once finished, garnish with parsley, if desired, and serve warm. Enjoy the deliciousness of your homemade Balsamic Chicken.

Notes

Leftover Balsamic Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool before sealing.
Yes, you can freeze this dish! Place the marinated chicken in a freezer-safe bag. It will keep for up to 3 months. Just thaw in the fridge overnight before cooking.
Serve Balsamic Chicken with a side of garlic mashed potatoes or a fresh salad for a well-rounded meal.
This dish is best served warm, allowing the flavors to shine. If you need to reheat it, do so gently to avoid drying it out.
Experiment with adding other herbs like oregano or even a splash of citrus juice for a different flavor profile.