An easy balsamic marinade for chicken, vegetables, and pork. Featuring fresh garlic and dried Italian seasonings.
When it comes to seasoning fresh cuts of chicken and pork, you can never go wrong using a marinade.
For today, we're sharing Kim's balsamic marinade for chicken thighs and chicken breast.
Furthermore, it can also be used on pork cutlets, pork loin, or bone-in pork chops. If you'd prefer something with a different flavor, try some Cajun compound butter. It will add a spicy kick!
Now, if you're vegetarian, it's a great marinade for vegetables like carrots and zucchini.
Also, you can use it to marinate tomatoes or brush it onto grilled peaches and pineapples.
All in all, it's a versatile marinade that has a lot of uses in the kitchen. Best of all, it's done in minutes.
So, let's get started!
How to make a balsamic marinade from scratch?
First, grab a small mixing bowl and a whisk. Next, pour all the ingredients into the bowl.
Then, use your whisk to combine the ingredients into a thin marinade.
Last, pour it over chicken, pork, or vegetables. Let the items marinate for at 30-minutes in your fridge before cooking.
That's it, the marinade recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
You can store this marinade in a sealed container, at room temperature for up to 5-days.
Also, you can use this marinade for our balsamic roasted chicken breast recipe.
Recipe Card with Ingredient Amounts and Instructions
- ⅔ cup olive oil
- ⅔ cup balsamic vinegar
- 1 tablespoon(s) garlic, finely minced or pressed
- 1 tablespoon(s) basil, dried
- 1 tablespoon(s) rosemary, dried
- 1 tablespoon(s) oregano, dried
- Place all ingredients in a small bowl, whisk to combine.⅔ cup olive oil⅔ cup balsamic vinegar1 tablespoon(s) garlic1 tablespoon(s) basil1 tablespoon(s) rosemary1 tablespoon(s) oregano
- Store in an airtight container at room temperature for up to 3 days until ready to use.