Here's another great Chicken Marinade I like to use. Arguably might be the best one yet. Gives you a nice sweet taste. Try it and let me know if you agree.
When it comes time to cook the meat, make sure you throw out the marinade liquid leftover in the bag. Do not use it to baste the chicken as it contains raw chicken juices.
I recommend a minimum of 4 hours to allow the chicken to completely absorb the liquid but I often like to prepare the recipe the day before I plan on cooking it. All you need to do is plan accordingly!
The USDA recommends an internal temperature of 165°F when cooking chicken. I always use a thermometer to check the internal temperature of meats to ensure it is safe to eat. I also like to let my chicken rest for 5 minutes before cutting.
💭 Ingredient Substitutions
If you don't have any Balsamic Vinegar on hand you can substitute for some Apple Cider Vinegar or some Red Wine Vinegar. If you don't have an Dijon Mustard, you can use some Spicy Brown Mustard.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
For more great recipes with Balsamic Vinegar, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Chicken Marinade recipe (see recipe card for quantities): Extra Virgin Olive Oil, Balsamic Vinegar, Low Sodium Soy Sauce, Worcestershire Sauce, Lemon Juice, Light Brown Sugar, Dried Rosemary, Dijon Mustard, Salt, Ground Black Pepper and Garlic Powder.
🥣 How do I make Chicken Marinade
In a mixing bowl, combine all of the ingredients and whisk until well combined.
Place the chicken in a large freezer bag and pour the marinade over the top. Make sure you close the bag securely. Gently massage the bag with your hands to ensure all the chicken is covered in the marinade.
Marinade for at least 4 hours, overnight is best. Cook chicken until internal temperature reaches 165°F.
The Best Chicken Marinade
- ¼ Cup Extra Virgin Olive Oil
- ¼ Cup Balsamic Vinegar
- ⅛ Cup Low Sodium Soy Sauce
- ⅛ Cup Worcestershire Sauce
- 1 tablespoon Fresh Lemon Juice
- ¼ Cup Light Brown Sugar
- 1 teaspoon Dried Rosemary
- 1 tablespoon Dijon Mustard
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
- 2 Chicken Breasts
- In a mixing bowl, combine all of the ingredients and whisk until well combined.
- Place the chicken in a large freezer bag and pour the marinade over the top. Make sure you close the bag securely. Gently massage the bag with your hands to ensure all the chicken is covered in the marinade.
- Marinade for at least 4 hours, overnight is best. Cook chicken until internal temperature reaches 165°F.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This chicken marinade is one of the best I have ever made. It leaves the chicken very moist and flavourful. The best chicken I have had using this marinade.