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Balsamic Lemon Marinade Chicken

Balsamic Lemon Marinade is perfect for either the grill or baked in the oven. Simple, easy ingredients make this the best recipe. Perfect with chicken breasts, chicken thighs, or chicken wings. Also so good sliced on salad or pasta dishes.
Prep Time5 mins
Marinating Time6 hrs
Total Time6 hrs
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 288kcal


  • Grill


  • 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


  • 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.


  • 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.


Calories: 288kcal | Carbohydrates: 11g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 854mg | Potassium: 611mg | Fiber: 1g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg