Balsamic Herb Marinade (Chicken & Pork, Rich, Savory & Flavorful!)

This Balsamic Herb Marinade is rich, savory, and deeply aromatic — the perfect blend of tangy balsamic vinegar, garlic, olive oil, and Italian herbs. It transforms chicken and pork into tender, juicy, incredibly flavorful meals with a beautiful caramelized finish. Whether you're grilling, roasting, or pan-searing, this marinade delivers restaurant-quality results every time. Try serving your balsamic-marinated chicken or pork with cozy sides like Crispy Roasted Potatoes, Creamy Spinach & Mushroom Bake, or a refreshing Apple Pecan Salad for a complete and delicious comfort-style dinner.

Why You’ll Love This

• Tangy balsamic vinegar balanced with fragrant herbs

• Bold yet versatile flavor that enhances without overpowering

• Simple pantry ingredients mixed together in minutes

• Perfect for chicken, vegetables, steak, or sheet-pan meals

Ingredients

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 2 tbsp soy sauce

• 2 tbsp honey or brown sugar

• 3–4 garlic cloves, minced

• 1 tsp Dijon mustard

• 1 tsp Italian seasoning

• 1/2 tsp black pepper

• 1/2 tsp salt

• Optional: 1/4 tsp crushed red pepper flakes

• 1.5–2 lbs chicken or pork

Instructions

1. Whisk together balsamic vinegar, olive oil, soy sauce, honey, garlic, Dijon mustard, Italian seasoning, salt, and pepper.

2. Place chicken or pork in a zip-top bag or shallow dish. Pour the marinade over the meat.

3. Seal and refrigerate for at least 1 hour, or up to 8 hours for best flavor.

4. Remove from the marinade and shake off excess.

5. Grill, bake, or pan-sear until fully cooked (165°F for chicken, 145°F + 3-minute rest for pork).

6. Rest briefly before slicing.

Marinade Time:

• Minimum: 1 hour

• Best: 4–8 hours

• Max: 12 hours (because of vinegar acidity)

Cook Time:

12–20 minutes, depending on the cut

Storage

• Unused marinade: 4–5 days refrigerated

• Raw meat in marinade: Up to 12 hours

• Cooked meat: 3–4 days in the fridge

• Freezer: Freeze meat + marinade up to 3 months

Best Cuts for This Marinade

Chicken:

• Chicken breasts

• Thighs

• Drumsticks

• Chicken tenders

Pork:

• Pork chops (bone-in or boneless)

• Pork tenderloin

• Pork steaks

• Pork shoulder strips

FAQ

Does balsamic vinegar make meat too acidic?

No, the olive oil and honey balance the acidity beautifully.

Can I use fresh herbs instead of dried?

Yes! Use 1 tablespoon chopped rosemary, thyme, or basil.

Can I use this marinade on beef?

Absolutely — it works great on flank steak or sirloin.

Can I turn the marinade into a sauce?

Yes. Boil it for 3–5 minutes to make a glaze or pan sauce.

Is soy sauce required?

Not required, but it adds depth and savory richness.

Final Thoughts

This Balsamic Herb Marinade is a simple way to create rich, savory flavor that feels both comforting and elevated. The tangy balsamic, olive oil, and herbs work together to tenderize the meat and create a beautifully caramelized finish every time. Whether you’re cooking for a quiet weeknight dinner or something a little more special, this marinade delivers dependable, restaurant-style results with minimal effort. It’s a versatile, flavorful staple you’ll come back to again and again.