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–+ servings

California Grilled Chicken Marinade with Balsamic and Rosemary

This sweet and tangy grilled chicken marinade infuses chicken with deep flavor from balsamic, soy, and fresh rosemary—perfect for your next backyard barbecue.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Grilling, Quick Meals
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup California olive oil or any good-quality olive oil
  • 1/2 cup balsamic vinegar Napa Valley preferred
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice from a Meyer lemon if available
  • 3/4 cup packed brown sugar
  • 2 tablespoons fresh rosemary leaves finely chopped
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
Chicken
  • 6 boneless skinless chicken breasts about 3.5 pounds total

Method
 

Marinate
  1. In a large resealable plastic bag, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, chopped rosemary, Dijon mustard, black pepper, and garlic powder. Seal the bag and shake or massage to blend the marinade well.
  2. Add the chicken breasts to the bag, seal it, and gently massage to coat each piece. Place the sealed bag in a large bowl to catch any leaks, then refrigerate.
  3. Let the chicken marinate for at least 8 hours, or overnight for the best flavor.
Grill
  1. Preheat your grill to medium-high heat, about 375°F to 400°F. Remove the chicken from the marinade and discard the leftover liquid.
  2. Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest for 5 minutes before serving.
  3. Season the grilled chicken with salt to taste just before serving—do not salt before grilling, as it can dry out the meat.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 40gFat: 16gSaturated Fat: 2.5gCholesterol: 110mgSodium: 780mgSugar: 28g

Notes

For a smoky twist, add 1 teaspoon of smoked paprika to the marinade.
If using chicken thighs, reduce grill time to about 5 minutes per side.
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.
To make ahead, prepare the marinade (without chicken) up to 2 days in advance.
Avoid over-marinating beyond 24 hours, as the acid can start to break down the chicken texture.
Serve with grilled vegetables or a crisp California salad for a complete meal.
For a gluten-free version, use tamari instead of soy sauce.

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