Balsamic Vinegar Marinade

Balsamic Vinegar Marinade

Made from balsamic vinegar, grated garlic and shallots, Dijon mustard, brown sugar, fresh herbs like basil and rosemary, olive or neutral oil. Tangy and a touch sweet, ideal for grilling or finishing as a glaze.

Ingredients 

½ cup balsamic vinegar

4 finely minced garlic cloves

1 peeled and small diced shallot

2 tablespoons Dijon mustard

2 tablespoons brown sugar

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh rosemary

¾ cup olive oil

Salt and pepper to taste

Tips for All Marinades

Whisk by hand or use a blender for emulsified results.

Marinate chicken for 2 hours up to 48 hours depending on cut.

Always refrigerate during marination.

Let chicken rest after cooking for juicy results.

To reuse marinade contact with raw chicken, boil it first as a safe finishing glaze.