Go Back Email Link
–+ servings
Easy Sweet Balsamic Rosemary Marinade

Easy Sweet Balsamic Rosemary Marinade

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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 270 kcal

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.

Notes

Servings and Nutritional Values are estimates. This is a marinade, the values are for the total amount prepared only. 
3 to 4 lbs of Chicken, Beef, or Pork- Whether it is boneless or bone-in chicken thighs, breast, steaks or pork chops, it all works on the grill or in the oven.
Olive Oil- or any other 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.
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 prevent burning.
Dijon Mustard- You can also use Spicy Brown or Creole Mustard.
Garlic- I recommend using granulated garlic if grilling to prevent burning. If using fresh garlic, make sure it is very finely minced. Fresh is best for baking vs. grilling.

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1143mgPotassium: 186mgFiber: 0.4gSugar: 22gVitamin A: 14IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword apple cider vinegar, balsamic marinade, balsamic rosemary, beef marinade, chicken marinade, easy marinade, pork marinade
Tried this recipe?Let us know how it was!