Balsamic Vinegar Chicken Marinade (for Grilling)
Developed and tested by Robyn Conley Downs
on Jul 31, 2023 (last updated Apr 6, 2026) 
This balsamic vinegar chicken marinade gets its depth from a simple pantry combination including tangy balsamic, sweet honey, Dijon, and Italian seasoning; that altogether caramelize beautifully on the grill or in the oven. Just 30 minutes of marinating time, and the chicken comes out juicy with a rich, slightly sticky glaze that tastes far more complex than the ingredient list suggests.
5 star review
“Followed the recipe but used chicken thighs since that’s what we had in the freezer. Will definitely make it again! ”
– Tere Ann
The Best Honey Balsamic Chicken Marinade for Grilling and Meal Prep!
This balsamic vinegar chicken marinade gets its depth from a simple pantry combination of tangy balsamic, sweet honey, Dijon, and Italian seasoning that caramelizes beautifully on the grill or in the oven. Just 30 minutes of marinating time, and the chicken comes out juicy with a rich, slightly sticky glaze that tastes far more complex than the ingredient list suggests.
The balsamic vinegar does most of the heavy lifting here, which is why you don’t need many other ingredients. It’s the same reason thing with my Italian red wine vinegar marinade: a little goes a long way and the vinegar works so well to both tenderize and flavor the chicken in a short amount of time. Marinate for 30 minutes minimum and up to 4 hours for deeper flavor. If you’re short on time, 15 minutes still works. Or, to get ahead, freeze the chicken in the marinade in a zip-top bag for up to 3 months and defrost in the fridge when ready to cook.
And when it comes to serving, this balsamic chicken is truly so versatile. Serve it sliced over a simple green salad, alongside roasted potatoes or vegetables, or on top of pasta with a drizzle of the reserved marinade (so simple, so good!). And if you love balsamic vinegar and want a completely hands-off version, my slow cooker garlic balsamic whole chicken uses the same flavor profile with almost no active time.
Welcome to My Kitchen, Let’s Make Chicken Balsamic Marinade
Testing Tips for Company-Worthy Balsamic Marinated Chicken
- In testing I found that the honey causes the chicken to caramelize quickly, so use medium heat on the grill rather than high to prevent burning while still getting a good char.
- For oven baking, a parchment-lined baking sheet at 425°F works better than a baking dish, as the marinade can pool and steam the chicken instead of roasting it.
- In terms of timing, 15 minutes of marinating still delivers solid flavor if you’re short on time, but 30 minutes to 4 hours is the sweet spot.
- Beyond 4 hours the balsamic acid can start to affect the texture of the chicken, so don’t over-marinate!
Balsamic Vinegar Chicken Marinade (for Grilling)
Ingredients
- ⅓ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon no-salt added dried Italian seasoning
- 1 ½ teaspoon kosher salt
- 2 pounds boneless, skinless chicken breasts or thighs
Equipment
- Grill pan optional
- Baking Dish optional
Instructions
Grilling Instructions
- Whisk the balsamic vinegar, olive oil, honey, mustard, garlic, Italian seasoning, and salt together in a large baking dish or 1-gallon zip-top bag until well combined.
- Set aside 2 tablespoons of the marinade.
- Toss the chicken in the marinade in the baking dish or zip-top bag to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 4 hours, flipping halfway through.
- When ready to grill, heat a gas grill to high. Allow to preheat, then remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
- Grill, with the cover down, for 5-6 minutes, then flip, and grill uncovered until the internal temperature reaches 165F, about 5-6 additional minutes.
- Remove to a cutting board and allow to rest for 5 minutes. Drizzle with the remaining 2 tablespoons of marinade. Slice against the grain into ½ inch slices and serve.
Oven Baking Instructions
- Preheat the oven to 425F. Remove the chicken from the marinade. Discard any remaining marinade. Add the chicken to a foil or parchment lined baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165F.
Looks great! Do you think I could cube the chicken breast before marinating them and grill them on skewers? How long would you marinade? Thanks!
Jennifer, yes, this would be a lovely marinade for cubed chicken breast to grill on skewers. I’d keep the marinade time the same, about 30 minutes, though you could go a little closer to 20 minutes if you’d like. You’ll just want to cut the grill time down since the chicken will cook faster in cubes. I hope you enjoy!
Could this be cooked in a slow cooker? How would you suggest? Thank you!
Leah, I haven’t tested it, but I imagine it would work beautifully! Try following this recipe for slow cooker lemon chicken, but swap in the balsamic marinade for the lemon herb. The key is to add half the marinade for cooking, and reserve the other half for serving. 2-3 hours on high or 3-4 on low should do it. If you give it a try let me know how it turns out!
Had all ingredients on hand. Huge plus.
Followed receipe excatly
Brined chicken breasts for 45 mins.
Marinated about 1 hour
Baked at 425
Perfection
Fantastic, Beverly, so happy to hear this one was a hit for you. Thanks so much for leaving a reivew!
Followed the recipe but used chicken thighs since that’s what we had in the freezer. Added carrots and celery for some veggies. Will definitely make it again!
Wonderful to hear this one was a hit, I love that you added veggies, too! Thanks so much for sharing your thoughts. 🙂
Could you use Greek spices instead of Italian?
Andrea, yes, Greek spices would be lovely in this recipe!
This was a crowd pleaser and easy to make !
Yay, so happy to hear this one was a hit! Thanks so much for leaving a reivew!
This is such an easy and delicious marinade! Sadly, my teens gobbled up all the grilled chicken thighs at dinner last night & I don’t have any leftovers for my lunch today. Next time I’ll grill 3 pounds and hide a couple of thighs before calling them to the table 🙂
Sonja, lol, that’s so funny! I guess it’s a good problem to have, but also a great idea to make 3 pounds next time for leftovers! Thanks so much for sharing your thoughts and for leaving a review!