Tender Grilled Chicken Marinade with Balsamic, Rosemary, and Dijon Recipe
This Tender Chicken Marinade recipe highlights a flavorful blend of olive oil, balsamic vinegar, brown sugar, and herbs that transforms boneless chicken breasts into juicy, tender, and aromatic grilled delights perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Marinade:
- 1/2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 3/4 cup packed brown sugar
- 2 tbsp Dijon mustard
- 1 1/2 tsp salt
- 2 tsp dried rosemary
- 1/4 cup Worcestershire sauce
- 1 tsp freshly ground black pepper
- 1/8 cup fresh lemon juice
- 1/4 cup low-sodium soy sauce
- 2 tsp garlic powder
For the Chicken:
- 6 boneless chicken breasts (about 3.5 lb total)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together extra-virgin olive oil, balsamic vinegar, low-sodium soy sauce, Worcestershire sauce, fresh lemon juice, packed brown sugar, dried rosemary, Dijon mustard, salt, freshly ground black pepper, and garlic powder until the brown sugar dissolves and the marinade is well combined. Remove 1/2 cup of this marinade and set aside for basting later.
- Marinate the Chicken: Place the chicken breasts into a large resealable bag. Pour the remaining marinade over the chicken, seal the bag, remove excess air, and massage gently to coat. For deeper flavor absorption, poke holes in the chicken with a fork before adding the marinade. Refrigerate and allow to marinate for at least 30 minutes, ideally 4 to 6 hours, and up to 24 hours.
- Preheat the Grill: About 15 minutes before grilling, preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade, letting excess drip off. Discard the marinade that was in contact with raw chicken.
- Grill and Baste the Chicken: Arrange the chicken on the preheated grill. Cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with no pink inside. Baste occasionally with the reserved 1/2 cup marinade during grilling, about once midway through cooking on each side, to enhance flavor and juiciness.
- Rest and Serve: After grilling, remove the chicken and tent loosely with foil to rest for a few minutes to allow juices to redistribute before serving.
Notes
- Marinating chicken for longer increases flavor but do not exceed 24 hours to prevent texture breakdown.
- Always discard marinade that has come in contact with raw chicken to avoid cross-contamination.
- Using fresh lemon juice and freshly ground black pepper boosts the marinade’s fresh flavor.
- Make sure the grill is properly preheated and oiled for perfect grill marks and to prevent sticking.
- Resting the chicken after grilling ensures tender and juicy meat.
Keywords: Tender chicken marinade, grilled chicken breasts, flavorful chicken marinade, easy chicken marinade, summer grilling recipes
