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Easy balsamic chicken marinade has big flavor—perfect for grilling chicken breasts, thighs, drumsticks, or kabobs all summer long!

Balsamic Marinade Recipe

I usually make this grilled chicken breast recipe with garlic and red wine vinegar all summer long, but I like to switch things up, and this easy balsamic marinade is an easy way to do that! It’s great for grilling season and meal prepping chicken for the week. Made with less oil than most recipes require, it’s a lighter, healthier way to pack bold flavor into any cut of chicken—breasts, cutlets, thighs, drumsticks, or kabobs. With just a few simple ingredients like balsamic vinegar, Dijon, and rosemary, it comes together in minutes.

Why This Works

I tested this on thin sliced chicken cutlets, boneless skinless chicken breasts, boneless chicken thighs. It’s great on all!

Bold Flavor: The marinade’s tangy balsamic vinegar and Dijon mustard add flavor.
Light: Just 2 tablespoons oil get the job done.
Fast and Convenient: Most of the ingredients are pantry staples.
Fast: You can marinate the chicken for as little as 30 minutes.
Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, paleo, Mediterranean diet-friendly, dairy-free, keto, low-carb, and anti- inflammatory

Featured Comment

I made this last night. What a super easy delicious meal. The chicken came out super tender. I added baked potatoes and salad to round out the meal. This will definitely be on my list of family favorites.

– Candi

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Ingredients You’ll Need

Here are the balsamic chicken marinade ingredients. See the recipe card below for the exact measurements.

Extra Virgin Olive Oil provides moisture for the chicken and balances the marinade’s acidity.
Balsamic Vinegar: The acid tenderizes meat by breaking down the proteins and infuses the chicken with a sweet, tart flavor.
Rosemary for a fresh, earthy aroma
Dijon Mustard for tanginess
Salt and Black Pepper for seasoning. Salt also helps keep chicken moist and tender, so it’s juicy once cooked.

How to Make Balsamic Chicken Marinade

Here’s the simple step-by-step directions. See the recipe card for printable directions.

balsamic marinade — Whisk marinade ingredients

Chicken with balsamic marinade — Whisk marinade ingredients

Make the balsamic marinade by whisking all the ingredients in a large bowl.
Marinate the Chicken: Toss the chicken in the marinade and let it sit at room temperature for 30 to 60 minutes or refrigerate it for up to 5 hours. If you choose to marinate it at room temp, don’t let it sit out for any longer than an hour to ensure it’s safe to eat.

Note: Don’t leave the chicken for longer than the recommended time. The marinade’s acid will start to break down the chicken, making it stringy or mushy.

How to Cook Balsamic Chicken

Grilling Instructions:

I grilled boneless, skinless chicken breasts over medium heat for 4 to 6 minutes on each side. To make sure they’re fully cooked, insert an instant read meat thermometer into the thickest part of the breast—it should read 165°F.

Grilling kabobs? Cook them for 12 to 15 minutes, rotating every few minutes for even char and doneness.

Air Fryer Instructions:
Prefer the air fryer? Follow my directions for:

These methods work perfectly with this balsamic marinade and help lock in flavor while keeping the chicken juicy.

Variations

Herbs: Rosemary is a classic, but you can use whatever you have available. Try it with chives, oregano, or thyme, and if you want to use more than one, go for it. Dried herbs would also work.
Oil: Substitute olive oil for avocado oil.
Seasoning: Add extra seasoning, like onion powder or garlic powder.
Protein: Try this balsamic marinade on pork

Skinnytaste High Protein cookbook protein

Balsamic Chicken Marinade

5 from 16 votes

Cals:65.5

Protein:0.5

Carbs:1

Fat:7

Fiber:0.5

This Balsamic Chicken Marinade is perfect for 1 to 1½ pounds of chicken—breasts, cutlets, thighs, drumsticks, or kabobs. Easily double the recipe for larger portions.

Course: marinade

Cuisine: American

Prep: 10

Cook: 0

marinade time: 30

Total: 40

Print Rate Pin Save WW Points

Yield: 4 servings

Serving Size: 1 /4 of recipe

Equipment

Instant Read Thermometer

Ingredients

▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon balsamic vinegar
▢ 1 teaspoon chopped fresh rosemary
▢ 1 teaspoon Dijon mustard
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper, freshly ground

Instructions

Add all of the ingredients to a mixing bowl and whisk until emulsified. Add the chicken to the bowl and gently toss to coat it in the marinade.
Cover and let sit at room temperature for 30 minutes- 1 hour, or cover and transfer to the fridge to marinate for up to 5 hours.

Last Step:

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Notes

This marinade works for 1 to 1½ pounds of chicken (breasts, cutlets, thighs, drumsticks, or kabobs). Double the recipe for larger amounts.
The marinade can be made ahead and stored in the fridge for up to 1 week.
Marinate chicken for 30 minutes to 5 hours—no longer, or the vinegar may affect the texture.
Let chicken sit at room temperature before cooking for even results.
Grill over medium heat to avoid burning the marinade.
Use fresh rosemary for best flavor (or substitute ½ tsp dried).
Lightly oil grill grates to prevent sticking.
You can freeze raw chicken in the marinade for up to 2 months.

Chicken Breasts:

Tested with 1 pound of boneless, skinless breasts. Marinated for 45 minutes at room temp, then grilled over medium heat on lightly oiled grates for 4–6 minutes per side, until internal temp reached 165°F.

Chicken Cutlets:

Grill over medium heat for 2–3 minutes per side, being careful not to burn due to their thinness.

Nutrition

Serving: 1 /4 of recipe, Calories: 65.5 kcal, Carbohydrates: 1 g, Protein: 0.5 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 310 mg, Fiber: 0.5 g, Sugar: 0.5 g

Balsamic Chicken Marinade Helpful Tips

Don’t over-marinate (in the fridge): 30 minutes to 5 hours is ideal. After that, the vinegar can start to break down the chicken and affect the texture.
Room temp = juicy chicken: Let chicken sit out for 30 minutes before cooking so it cooks more evenly.
Use fresh rosemary: It adds the best flavor, but dried works in a pinch—use ½ teaspoon dried if needed.
Avoid high heat on the grill: Balsamic marinade can burn quickly over high flames. Grill over medium heat to prevent charring and ensure juicy chicken.
Oil the grill grates: Helps prevent sticking, especially with lean chicken breasts.
Double the batch: Easily scale the marinade for meal prep or larger quantities of chicken.
Want to prep ahead? Freeze it: Add raw chicken and marinade to a freezer bag and freeze for up to 2 months. The marinating stops while frozen, then resumes as it thaws—just cook it once fully thawed.

What to Serve With Balsamic Chicken

Whether you’re firing up the grill for a summer gathering or making a quick weeknight dinner, this chicken pairs well with a variety of sides. Here are some favorite pairings:

Meal Prep Ideas:

This chicken is also great chilled or reheated in:

Salads with leafy greens and goat cheese
Grain bowls with quinoa, farro, or brown rice
Sandwiches or wraps with lettuce and roasted red peppers

Storage

Refrigerate marinade an airtight container for 5 days.
Freezer: Add raw chicken and marinade to a freezer bag and freeze for up to 2 months.
Thaw it in the fridge the day before, then cook it once fully thawed.

More Grilled Chicken Recipes You’ll Love

For more dinner ideas using chicken, check out these five delicious chicken recipes to inspire your next meal!

If you make this healthy balsamic chicken marinade recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!

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