Balsamic Lemon Marinade is fresh and tangy with a touch of sweetness. So simple but incredibly delicious.
Balsamic, fresh squeezed lemon, coconut aminos, and a dash of Maple Syrup will make you fall in love!
This marinade smells divine when you are cooking it. The flavors just intensify. It add rich color and caramelization to the chicken.
The Balsamic Lemon Marinade ingredients just pop! Fresh, light, flavorful but the best part….simple, easy and takes about 5 minutes to whip up!
I use a combination of chicken breasts and chicken thighs with this marinade. BUT it works with anything. Chicken tenders, chicken wings, or even bone-in chicken would be fantastic.
You can easily bake or grill this chicken. I prefer the grill, it is simple that even I can make it! Ha! The grilling is usually left to my hubby but the instructions are just so simple.
My favorite way to serve this chicken is with my Pan Seared Brussel Sprouts and Instant Pot Rice. I love to drizzle that beautiful sauce down on the rice.
If you are needing a low carb side dish, Italian Cauliflower Rice works great! Oh the flavor combos will make your mouth and tummy so happy! Serve that along side Steamed Green Beans and you have a perfect low carb dinner.
Balsamic Lemon Marinade also makes for the best leftovers. I love to thinly slice the chicken and place it on top of salads. It will turn a boring salad into something you will crave!
This chicken is also fantastic topped over pasta. Lemon garlic butter pasta or even traditional red sauce pasta. Thinly slice and serve.
Alright let’s discuss why I think all chicken should marinate for a little bit and then let’s get our Balsamic Lemon Marinade dinner rolling!
Jump to:
Why you should marinate chicken
I believe marinating chicken is an absolute must! Of course you can sprinkle some seasoning and throw it on the grill, but have you ever done that and been amazed? Most likely not! It drys out and lacks flavor.
Marinading does not have to be difficult or time consuming. Simple ingredients can make the absolute best difference when making chicken, pork and even beef!
I do have a secret to making the most tender, juiciest and flavored packed chicken, Are you ready…mayo! Now for all you mayonnaise haters please just hear me out!
Mayo coats the chicken, tenderizes and locks the flavors in. I have done side by side marinades and the only difference is the mayo. Guess what? You cannot taste the mayo ONE BIT but it makes all the difference.
The chicken is tender, juicy, and more moist then the other grilled chicken. Even my sister couldn’t get over the difference. It’s the only way she marinates her chicken now!
You can easily marinate chicken for 30 minutes but I have found that the sweet spot is 4-8 hours. I usually whip the marinade up the night before. Throw the chicken in a zip loc first thing in the morning, pour the marinade down and let it sit and works it magic while I work. Easy peasy!
Chicken will start to soak in the marinade. The tissue and tendons of the raw chicken will break down and that is when it will absorb the marinade and tenderize your chicken.
Grilled or baked chicken every single time!
Ok let’s get this Balsamic Lemon Marinade started!
Step by step instructions
- First, in a measuring cup add balsamic, coconut aminos, lemon juice, maple syrup and mayo. Stir really well. (The mayo might clump and float to the top. Don’t worry, I will explain how to deal with that later.)
- On a piece of parchment paper sprinkle salt, pepper, garlic and onion powder on the chicken.
- Then place chicken in a zip loc bag and pour the marinade down on top. Seal the bag.
- Notice the small mayo pieces? Now “massage” or mix the chicken around in the marinade. The mayo will start to do its thing and the color will change to look like a creamy balsamic dressing.
- Let it sit in the fridge as long as you can. Shortest amount of time is 30 minutes but the BEST is 4-8 hours.
- Remove the chicken from the fridge. Preheat your grill to 350 degrees. Place chicken on the grill and cook 7 minutes per side. We tend to use thinner slices of meat. If you prefer thick chicken breasts, use your meat thermometer to make sure the internal temperature is 165 degrees. You might need to adjust your cooking times.
- While your chicken is on the grill, take the bag of marinade and pour it into a saucepan. We are going to boil and reduce the sauce. I boil this for 8 minutes to remove any harmful bacteria and also reduce the marinade. It is absolutely amazing drizzled down on top of your chicken.
- Finally, remove the chicken after cooking 14 minutes and drizzle the sauce down on top. Serve warm!
Tips for success
- BAKING INSTRUCTIONS: Preheat oven to 350 degrees. Place chicken in a 9X13 dish. Bake for 25-30 minutes depending on the thickness of the chicken. Use your meat thermometer to make sure the internal temperature is 165 degrees. Boil marinade in a sauce pan for 8 minutes and drizzle on top of the chicken after it has finished baking.
- We tend to stay away from soy products in our house. If that does not bother you, you can replace the coconut aminos with soy sauce.
- You can find coconut aminos in most grocery stores. It is found in the Asian section next to the soy sauce.
- If the mayo does not mix in, thats ok. Just make sure to “massage” the meat to incorporate it into all the ingredients. See pictures above.
- Meat thermometer is very handy to have when grilling. We tend to like thinner chicken breasts. If you like thick chicken breasts, use the thermometer to make sure the internal temperature is 165 degrees. You might need to adjust your cooking times.
- According to the USDA, you can boil the marinade 5 minutes to remove any harmful bacteria. I go the added measure and boil for 8 minutes which also helps to reduce the sauce. It will thicken and it is so delicious over the Balsamic Lemon Marinade Chicken.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place leftover chicken on a microwave safe plate. Heat for 45-60 seconds or until it is nice and warm all the way through.
Stovetop: Place chicken in a skillet on medium heat. Reheat for 2-4 minutes or until it is nice and warm all the way through.
I hope you have enjoyed my version of Balsamic Lemon Marinade. If you have tried this recipe please leave me a comment or review.
Check out some of my other easy, grilled recipes:
Balsamic Lemon Marinade Chicken
Equipment
- Grill
Ingredients
- 2 pounds Chicken Breast (or Chicken Thighs)
- 1/2 cup Balsamic Vinegar
- 1/4 cup Mayo
- 1/4 cup Coconut Aminos
- 2 tablespoons Lemon
- 2 tablespoons Maple syrup
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
Instructions
- In a glass measuring cup or bowl add balsamic vinegar, mayo, coconut aminos, lemon and maple syrup. Stir together and set aside. (The mayo might not mix all the way in, that is fine for now.)
- Place chicken on parchment paper and sprinkle with salt, pepper, garlic and onion powder.
- Put chicken in a ziploc bag. Pour the marinade over the chicken. Seal the bag. "Massage" the chicken and marinade to incorporate the mayo all over. Place in the fridge 4-8 hours. As long as possible, if you can.
- Preheat grill to 350 degrees. Add chicken and cook 7 minutes per side.
- SAVE THE MARINADE. If you would like that delicious sauce, save the marinade. Once you place the chicken on the grill, add the marinade to a saucepan. Place the stove on medium heat, once it starts to a boil cook it for 8 minutes. It will reduce and thicken. Drizzle on top of the cooked chicken.
Notes
- We tend to stay away from soy products in our house. If that does not bother you, you can replace the coconut aminos with soy sauce.
- You can find coconut aminos in most grocery stores. It is found in the Asian section next to the soy sauce.
- If the mayo does not mix in once you pour it into the zip loc bag, thats ok. Just make sure to “massage” the chicken to incorporate it into all the ingredients. See pictures above.
- Meat thermometer is very handy to have when grilling. We tend to like thinner chicken breasts. If you like thick chicken breasts, use the thermometer to make sure the internal temperature is 165 degrees. You might need to adjust your cooking times.
- According to the USDA, you can boil the marinade 5 minutes to remove any harmful bacteria. I go the added measure and boil for 8 minutes which also helps to reduce the sauce. It will thicken and it is so delicious over the grilled chicken.
Nutrition
Leave a Reply