Description
This flavorful chicken marinade combines a tangy mix of balsamic vinegar, soy sauce, lemon juice, and aromatic herbs to deliver tender, juicy chicken breasts packed with savory and slightly sweet notes. Perfect for grilling, baking, or pan-searing, this marinade enhances the natural taste of the chicken while ensuring maximum moisture and tenderness.
Ingredients
Scale
Marinade Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (or other vinegar)
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 teaspoons dried rosemary
- 2 tablespoons Dijon mustard or spicy brown mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
Main Ingredient
- 6 chicken breasts (about 3.5 lb)
Instructions
- Prepare the Marinade: In a large bowl or resealable plastic bag, whisk together the extra virgin olive oil, balsamic vinegar, low sodium soy sauce, Worcestershire sauce, lemon juice, brown sugar, dried rosemary, Dijon or spicy brown mustard, salt, ground black pepper, and garlic powder until all ingredients are thoroughly combined.
- Marinate the Chicken: Add the chicken breasts into the marinade, ensuring that each piece is fully coated with the mixture. Use your hands or a spoon to distribute the marinade evenly over the chicken.
- Refrigerate for Flavor: Cover the bowl with plastic wrap or seal the plastic bag and refrigerate for a minimum of 2 hours. For best results and maximum tenderness, let the chicken marinate overnight.
- Cook the Chicken: Remove the chicken breasts from the marinade and discard the used marinade or boil it if you intend to use it as a sauce. Cook the chicken breasts using your preferred method—grill, bake, or pan-sear—until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
- Serve and Enjoy: Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute, then serve your flavorful marinated chicken breasts with your preferred side dishes.
Notes
- For maximum flavor, marinate the chicken overnight in the refrigerator.
- If planning to use the leftover marinade as a sauce, be sure to boil it thoroughly to remove any bacteria from raw chicken.
- You can substitute balsamic vinegar with apple cider vinegar or red wine vinegar depending on your taste preference.
- This marinade is versatile and works well with chicken thighs or drumsticks as an alternative.
- Adjust the amount of brown sugar based on your sweetness preference.
