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Balsamic Chicken Marinade

6.0

2 tbsp Dijon mustard

4 tsp minced garlic about 4 cloves

3 tbsp olive oil

⅓ cup balsamic vinegar

2 tbsp Worcestershire sauce

1 tbsp honey

1 tbsp fresh rosemary finely minced

1 tbsp fresh thyme leaves

2 tsp kosher salt

½ tsp freshly ground black pepper

½ tsp red pepper flakes

2 lb boneless skinless chicken breasts or thighs

Fresh chives minced, for garnish

Whisk the Dijon and minced garlic together until smooth.
Slowly stream in the olive oil while whisking to build an emulsion.
Whisk in the balsamic vinegar, Worcestershire, honey, rosemary, thyme, salt, black pepper, and red pepper flakes.
Place the chicken in a zip-top bag or shallow dish.
Pour the marinade over and toss to coat.
Refrigerate 2 to 8 hours.
To grill: cook over medium-high heat 4 to 5 minutes per side.
To bake: roast at 425°F for 18 to 25 minutes.
To pan-sear: cook in a hot oiled skillet 4 to 5 minutes per side.
Cook to 165°F for breasts or 175°F for thighs.
Rest 5 minutes, then garnish with chives.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🧂Marinade

Cuisine🇺🇸American

Occasions📆Everyday🍖Grilling

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created this week

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