Balsamic Chicken Marinade

This Balsamic Chicken Marinade makes the most tender, juicy and flavorful pan seared or grilled chicken recipe

📝 Ingredients

• 4 boneless and skinless chicken breasts or thighs.
• 1/4 cup balsamic vinegar
• 1 large lemon juiced, (about 1/4 cup)
• 1/2 cup extra virgin olive oil
• 4 garlic cloves (minced)
• 1 tablespoon fresh rosemary (finely chopped)
• 2 tablespoons fresh basil (finely chopped)
• 2 tablespoon honey (optional)
• 2 teaspoons sea salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)

👨‍🍳 Instructions

1. 1Place 1 chicken breast between two pieces of plastic wrap or in a resealable plastic bag. Using a meat pounder or rolling pin, pound the chicken lightly into an even thickness. Repeat with the remaining chicken breasts.
2. 2In a large resealable bag, mix together the balsamic vinegar, lemon juice, olive oil, garlic, rosemary, basil, honey, salt and pepper. If using a bowl, whisk the ingredients to combine.
3. 3Add the chicken and toss until coated with the marinade. If using a resealable bag, gently squeeze the air out. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
4. 4When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature for 15 to 30 minutes before cooking.
5. 5--- TO GRILL : ---
6. 6Preheat grill over medium-high heat to 400 to 450ºF (204 to 232ºC).
7. 7Carefully grease the cooking grates with the oil.
8. 8Keep one burner off for indirect heat cooking.
9. 9Place the chicken on the direct heat side of the grill and close the lid.
10. 10Cook each side for about 3 to 4 minutes. Flip the chicken and move it over the indirect heat side of the grill.
11. 11Cook covered until the recommended internal temperature is reached (see notes), time will depend on the thickness and type of chicken.
12. 12Remove from the grill and allow it to rest for 5 - 10 minutes before serving or slicing.
13. 13--- Stove top: ---
14. 14Grease a skillet and heat to medium-high heat. Remove chicken from the marinade and discard the marinade.
15. 15Cook the chicken for about 6 to 8 minutes, flip and cook the other side for about 3-4 minutes or until the recommended temperature is reached (See notes). Time will vary depending on the thickness and type of chicken.