Grilling season is sneaking up on us, especially here in sunny Arizona. When winter fades away and the sun is shining I start to crave smoky grilled chicken and this has been our family favorite for years. Sometimes the standard grilled chicken or steak can feel a bit, well, bland. Not all marinades get the flavors just right. Enter the Sweet Balsamic Rosemary Marinade, my secret weapon that packs a punch of flavor into any chicken, steak, even pork.
Why Marinating is Your Grilling Game Changer
Warmer months are synonymous with firing up the grill, but plain grilled meat isn’t the goal. Marinating does something that “surface” seasoning can’t do. It not only infuses flavor but it tenderizes.
Tenderizing tougher cuts of meat with acidic ingredients, like the balsamic vinegar and lemon juice, help break down muscle fibers, resulting in melt-in-your-mouth deliciousness, even with budget-friendly cuts.
Grilling can sometimes leave meat dry and disappointing. Marinades come to the rescue by locking in moisture, making sure that your results are juicy and flavorful. The great thing is that marinades require minimal effort, just mix it up and let it work its magic while you prep the sides, or let it sit overnight making tasty grilling a breeze.
What You’ll Need:
3 to 4 lbs of Chicken, Beef, or Pork- Whether it is boneless or bone-in chicken thighs, breast, steaks, pork chops or even tri-tip, it all works on the grill or in the oven.
Olive Oil- or any neutral oil such as avocado.
Balsamic Vinegar- This is the vinegar I love to use but Apple Cider, Red Wine Vinegar, or Rice Vinegar also works great.
Soy Sauce- You can substitute this for Coconut Aminos.
Worcestershire Sauce
Lemon Juice
Brown Sugar- See how I make my own here.
Rosemary- Either fresh or dried works beautifully. But I do recommend if you are grilling to use dried herbs to help prevent burning.
Dijon Mustard- You can also use Spicy Brown or Creole Mustard.
Garlic- I recommend using granulated garlic for grilling. If using fresh garlic, make sure it is very finely minced. Fresh is best for baking vs. grilling.
Salt & Pepper
Beyond the Grill…
Not into grilling? Marinating isn’t just for the grill! Use it to bake chicken thighs or breast, or you can even make a chuck roast in the slow cooker…
While this marinade shines on the grill, its versatility takes you beyond the backyard. Use it to marinate tofu or tempeh for a flavorful plant-based protein option. Make a half batch and drizzle it over roasted vegetables for savory & sweet glaze. Or, thicken it slightly and use it as a dipping sauce for grilled meats and veggies.
Use it to marinate chicken breasts for flavorful salads, dress up pork tenderloin for a weeknight dinner. Want to kick it up a notch? Add a pinch of red pepper flakes for a hint of heat. This marinade is your canvas, so feel free to personalize it to your taste preferences.
Let me know which cooking method you prefer in the comments below!
Looking for more EVERYDAY recipes? Check these out!
Homemade Ranch Seasoning Mix for Dips, Dressings, & More
Homemade Cajun-Style Spice Blend for Soups, Rubs, and More
The Perfect Homemade Honey Mustard Dressing
5-Minute Creamy Maple Dijon Dressing & Marinade
If you try my Easy Sweet Balsamic Rosemary Marinade or any of my other recipes, comment & rate below.
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Easy Sweet Balsamic Rosemary Marinade
Equipment
- 1 Medium Mixing Bowl
Ingredients
- 1/2 cup olive oil, or neutral oil of choice
- 1/2 cup cup balsamic vinegar, or other vinegar of choice
- 1/4 cup soy sauce, or coconut aminos
- 1/4 cup Worcestershire sauce
- 2-3 tablespoons fresh or bottled lemon juice, about one lemon, strained if using fresh.
- 1/2 cup brown sugar, reduce to taste if needed. SEE NOTES BELOW
- 2 teaspoons dried rosemary, you can use fresh if you are baking. Use dried if grilling. SEE NOTES BELOW
- 2 tablespoons Dijon mustard, Spicy Brown or Creole Mustard can be substituted
- 2 teaspoons granulated garlic, or 4 cloves of finely minced fresh garlic if baking. SEE NOTES BELOW
- 1 teaspoon salt
- pepper to taste
Instructions
- Combine all marinade ingredients in a large mixing bowl and whisk together.
- Place chicken, pork or beef steaks in a large resealable bag and pour the marinade over the top. Make sure to close bag securely and refrigerate for 2-24 hours for best results.
- You can also use this as a sauce over a chuck roast in the slow cooker or to marinade a pork tenderloin for baking.
- I also have used this as a meal prep to freeze for a later date. Simply make the marinade and add the chicken, label and freeze for up to 3 months. Remove from the freezer and defrost before grilling or baking.
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