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!
Looking for more delicious marinades to try? Make sure to try my all purpose Chicken Marinade, Steak Marinade and this Cilantro Lime Chicken Marinade!
Balsamic Chicken
This balsamic chicken recipe is one of my go-to meals on busy weeknights when I want something easy, light and flavorful. The chicken marinates in a delicious blend of balsamic vinegar, garlic, honey, and rosemary, giving it the perfect balance of tangy and savory flavors. It’s the perfect balsamic chicken marinade and adds SO much flavor to thighs or breasts.
I love that you can choose to grill the chicken for a smoky char or bake it for a hands-off dinner, either way it always turns out juicy and tender.
One of the things I love most about this recipe is how versatile it is. I’ll serve it with a side salad or some veggies and maybe make Grilled Potatoes if we end up grilling the chicken. Often times, the kids just want Twice Baked Potatoes and I’m always on board with that. However you like to serve it, this chicken is sure to be a hit!
This balsamic chicken marinade also does amazing things with pork chops – give it a try!
Why You’ll Love This Recipe
This balsamic chicken recipe is a staple in my kitchen, and for good reason! It’s flavorful, easy to make, and always a hit at the dinner table. Here’s why you’ll love it too:
- Packed with Flavor: The tangy balsamic chicken marinade made with garlic, honey and rosemary creates the perfect balance of sweet and savory.
- Easy to Make: Don’t let the delicious flavors fool you, this recipe comes together with minimal effort. Just marinate, grill (or bake), and enjoy!
- Versatile: Serve these balsamic chicken thighs with veggies, over a fresh salad, or alongside your favorite starches or grains. However you plate it, this balsamic chicken is a guaranteed win!
How to Make Balsamic Chicken
This balsamic chicken recipe is so simple to make! Just whisk together the marinade, let the chicken soak up all that delicious flavor, and then grill or bake it to perfection. The hardest part is waiting while it cooks!
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
Balsamic Chicken Marinade
- Combine the balsamic vinegar, olive oil, chicken broth, minced garlic, honey, rosemary and Italian seasoning in a large gallon sized ziploc 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.)
To Grill
- Preheat grill to medium-high heat for 10 minutes. Oil the grates and place the chicken, smooth side down for 7 to 8 minutes.
- Flip the chicken and grill for an additional 5-7 minutes on the other side until it reaches an internal temperature of 165°F.
To Bake
- Remove from the fridge at the same time you turn 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.
- Tent with foil and let it rest for 10 minutes before garnishing with parsley and serving.
I love to serve these balsamic chicken thighs with a side of fresh mozzarella and tomatoes, just like a caprese salad!
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.
Variations to Try
- If you love a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the balsamic chicken marinade. It’ll give your chicken a spicy twist!
- Swap out the rosemary for thyme, oregano, or basil to change the flavor and give the chicken a new taste.
- Add some lemon or orange zest to the marinade for a fresh, citrusy flavor. It compliments the balsamic vinegar!
Trish’s Tips
- You can use chicken breasts instead of thighs. Just be sure to increase your grilling time, and don’t marinate the chicken for longer than 6 to 8 hours instead of overnight.
- Chicken is cooked through at 165°F. The chicken will continue cooking after it’s pulled from the grill. You can pull the chicken off the grill at 160°F and still have fully cooked chicken.
- Marinate the chicken longer for more flavor. While 2 hours is great, letting the chicken marinate overnight will give it even more depth of flavor.
- Fresh rosemary adds a more vibrant taste, but dried works well too if that’s what you have on hand.
- After grilling or baking, let the chicken rest for 10 minutes before slicing. This keeps it juicy!
- If you are using a grill, prevent the chicken from sticking by brushing the grates with oil before placing the chicken on the grill.
- Make extra marinade for drizzling. Reserve some (before adding the chicken) to use as a sauce after cooking for extra moisture and flavor. Reduce it down to thicken and for bolder flavor.
Serving Suggestions
This balsamic chicken recipe is delicious on its own, but I always love adding a few tasty sides to round out the meal! Here are a few ideas:
- Bread: Garlic Herb Bread, Air Fryer Garlic Bread or Homemade Dinner Rolls
- Veggies: Roasted Brussels Sprouts, Honey Glazed Carrots, or Bacon Wrapped Asparagus
- Starches: Creamy Mashed Potatoes, Baked Potatoes, or Baked Sweet Potatoes
- Salad: Berry Salad, Strawberry Spinach Salad or Peach Burrata Salad
More Chicken Recipes to Try
- Chicken Stir Fry
- Firecracker Chicken
- Chicken Salad
- Peruvian Chicken with Aji Verde
- Honey Glazed Chicken
Balsamic Chicken Recipe
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
Balsamic Chicken Marinade
- Combine the balsamic vinegar, olive oil, chicken broth, minced garlic, honey, rosemary and Italian seasoning in a large gallon sized ziploc bag.⅓ cup balsamic vinegar, ¼ cup extra virgin olive oil, ¼ cup low sodium chicken broth, 2 cloves garlic, 1 tablespoon honey, 1 tablespoon fresh rosemary, ½ teaspoon Italian seasoning
- 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 pounds boneless skinless chicken thighs
Grilling
- Remove from the fridge at the same time you turn your grill on. Preheat your grill to medium-high heat for 10 minutes. You are aiming for about 400°F.
- 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.parsley
Baking
- Remove from the fridge at the same time you turn 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
- 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.
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