Back to Recipe

Balsamic Marinade/Glaze for Grilled or Baked Chicken

Here's how you make Balsamic Marinade/Glaze for Grilled or Baked Chicken
Pause Continue Reading
  • Servings: 7
  • Prep: 5m
  • Cook: 4-12h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 6 to 10 pieces of chicken (I like bone in/skin on; but it isn't necessary. Thighs, breasts and quarters are my favorites, but use your favorite cuts)
  • Salt
  • Pepper
  • MARINADE
  • 1 cup balsamic vinegar (use a good quality, since it is the star of the dish - not the cheapest, but you don't have to pay a lot either)
  • 1/2 cup chicken broth
  • 2/3 cup scallions, diced (white and green parts)
  • 3 tablespoons minced garlic
  • 1/4 cup dijon mustard
  • 1 1/2 tablespoons worcestershire sauce
  • 1 1/2 tablespoons honey
  • 2 tablespoons white sugar
  • 2 teaspoons dry ground mustard
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon kosher salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Marinade ... Add everything to a bowl (non-reactive - glass), or a ziploc bag, which is what I prefer. Mix to incorporate all the ingredients. Then, add the chicken, cover with plastic wrap or seal the bag and refrigerate.

  • Step 2: Bone in and larger cuts like quarters can be marinated 8 hours or over night, up to 12 hours. Smaller cuts, like thighs and boneless skinless cuts should be marinated 4-6 hours. As mentioned, I prefer bone in and skin on; but, please use your favorite cut.

  • Step 3: Grill or Bake ... ENJOY! I usually will brush the marinade on the first couple of minutes, but nothing after that. Raw chicken was in that marinade - and it is NOT safe to use as a glaze. If it is brushed on at the beginning of the cooking process, it is OK. Some people say to boil the marinade and then use it as a glaze or sauce; I still prefer not to use it. You could always reserve some of the marinade, or make extra to use as a glaze if you want. But honestly, it has enough flavor as is.

  • Step 4: Grill or bake using your favorite method. Depending on the cut of the chicken; cooking times will vary. I prefer to grill, but that is my preference. If you aren't sure about the doneness of the chicken, please use a thermometer. Once the chicken has reached 160 degrees I remove it from the grill, transfer to a plate, and cover with foil to let it rest; the chicken will continue to cook, especially the larger pieces. The smaller and boneless pieces, I will cook until the temp is 165; as they don't continue to cook as long once removed. Again, do what you feel comfortable with.

  • Step 5: Serve and ENJOY! ... This is a delicious recipe served with just about any side dish.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.