Marinade au Balsamique pour Poulet | Balsamic Chicken Marinade

Introduction

A simple balsamic, herb, and garlic marinade that leaves chicken juicy and tangy with balanced sweetness and acidity. Source: https://bakeitwithlove.com/balsamic-chicken-marinade/

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. In a bowl or zip-top bag, whisk olive oil, balsamic vinegar, garlic, thyme, basil, salt, and pepper until emulsified.
2. Add chicken pieces, coat thoroughly, and press out excess air if using a bag. Marinate chilled for at least 30 minutes and up to several hours for deeper flavor.
3. Bring chicken close to room temperature while you heat your grill, skillet, or oven. Remove excess marinade and cook as desired until the chicken reaches a safe internal temperature.

Tips

• Salt in the marinade helps season the meat throughout; avoid oversalting later. Taste the marinade before adding raw chicken to confirm balance.
• Pat chicken lightly before cooking to promote browning; brush with fresh oil if needed to prevent sticking.
• Discard used marinade or boil it thoroughly if you want to reduce it into a sauce.

Optional Additions

• Add a pinch of red pepper flakes for heat or a touch of honey if you prefer more sweetness.
• Finish cooked chicken with a squeeze of lemon for extra brightness.