Grilled Balsamic Chicken Marinade Recipes

BALSAMIC CHICKEN MARINADE

Steps:

• Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
• When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

JUICY BALSAMIC GRILLED CHICKEN

Steps:

• Whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt and pepper.
• Tenderize the chicken breasts using a meat tenderizer. Then place them in a Ziploc marinade bag, and pour the marinade mixture over top. Close the bag tightly and squish it around to coat the chicken. Place the bag on a plate and put it in the refrigerator to marinate for at least 10 minutes or up to 3 hours.
• Grill over medium-high heat for 8-10 minutes per side, until no longer pink inside or until the internal temperature reads 160 degrees. This simple digital meat thermometer will change your grilling game forever!
• Remove the chicken breasts to a platter to rest and cover with a tent of aluminum foil for 10 minutes.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

GRILLED BALSAMIC CHICKEN MARINADE

Steps:

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice, garlic and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
• Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

GRILLED BALSAMIC CHICKEN

Steps:

• Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
• Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
• Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.