This balsamic marinade is a simple yet effective way to add a burst of flavor to your grilled or baked chicken breasts, pork chops, steaks, lamb, and veggies.

Balsamic is the perfect ingredients for marinades. Its robust flavor jump-starts anything from grilled chicken thighs and breasts to steak and even meat substitutes like tofu. The important thing to remember is that a little goes a long way. This balsamic marinade calls for only two tablespoons of vinegar. That might seem like a small amount, but trust us when we say that it will pack a punch! 

We recommend using mid-grade balsamic vinegar for this recipe. There is no need to use an expensive high-grade variety. This recipe makes enough marinade for 1 1/2 pounds of meat.

What is Balsamic Vinegar?

Balsamic vinegar is a sweet, dark-colored vinegar with a rich, intense flavor profile. It is made in Italy using whole white grapes, including the stems, seeds, and skins. Depending on the region, caramel flavoring and thickeners may be added. To make balsamic vinegar, white grapes and other vine parts are boiled until the sugar concentration reaches 30%. The vinegar is then aged for 12-15 years or more in wooden casks. Chefs and home cooks commonly use it to flavor fresh fruits, cheese, and cooked meats. Additionally, balsamic vinegar is used in sauces and marinades.

Ingredients

See recipe card below for ingredient measurements.

• Olive oil
• Balsamic vinegar
• Garlic
• Brown sugar (sub with honey)
• Dried rosemary (sub with a fresh herbs like dried oregano, thyme or basil)
• Onion powder
• Salt and black pepper
• Red pepper flakes (optional)

How to Make Balsamic Marinade

• Whisk all of the recipe ingredients in a small bowl. Taste the marinade and adjust ingredients to suit your tastes.
• Let the mixture sit at room temperature for 5 minutes. Stir once more before using.
• Make ahead of time and store in an airtight container in the refrigerator for 7 days.
• Double balsamic marinade recipe for meats between 2-4 pounds, triple the recipe for meats weighing 4 1/2-6 pounds.

Marinating

• Place 1 to1 1/2 pounds of meat into a resealable plastic bag. Pour the balsamic marinade over the top. Toss with tongs until well coated. Seal the bag and place it in the fridge. Grill or bake as directed
  • Chicken breasts and pork chops = 1-2 hours
  • Legs and thighs = 3-4 hours
  • Whole chicken = 6-8 hours
  • Pork Roasts = 3-4 hours
  • Beef steaks = 4-6 hours
  • Beef roasts = 8 hours
  • Lamb chops = 2-4 hours
  • Leg of lamb = 6-8 hours
  • Fish, seafood, and vegetables = 15-20 minutes

Like this easy balsamic marinade recipe? Try these

• Easy Teriyaki Marinade
• Greek Lamb Marinade
• Pineapple Marinade

Print

Balsamic Chicken Marinade

Enhance the flavor of your grilled or baked meats and veggies with this easy, delicious balsamic marinade.

Course Marinades/Brines

Cuisine American

Keyword chicken marinades, Sabrina Baksh

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 0.5 cup

Calories 304kcal

Ingredients

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic minced
• 2 teaspoons brown sugar
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes optional

Instructions

• Whisk all the ingredients in a small bowl. Taste marinade and adjust ingredients as needed.
• Let the mixture sit at room temperature for 5 minutes. Stir before using.
• Place 1-1 1/2 pounds of meat into a resealable plastic bag, pour marinade over top, making sure the meat is well coated. Seal bag and place it into the refrigerator for the time stated below.
• Marinate chicken breasts and pork chops for 1-2 hours.

  Marinade legs and thighs for 3-4 hours, and a whole chicken for 6-8 hours.

  Pork Roasts should be marinated for 3-4 hours.

  Marinate beef steaks for 4-6 hours, and beef roasts for 8 hours.

  Marinate lamb chops for 2-4 hours, and leg of lamb for 6-8 hours.

  Fish, seafood, and vegetables need a minimal marinating time for 15-20 minutes.

  Double balsamic marinade recipe for meats between 2-4 pounds, triple the recipe for meats weighing 4 1/2-6 pounds.

  This marinade can be made ahead of time and stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 304kcal | Carbohydrates: 12g | Protein: 2g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Sodium: 1200mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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