Why you’ll love this versatile balsamic vinegar marinade

  • It’s super-easy to make with only 8-ingredients!
  • Use it for any protein – chicken, steak, salmon, pork chops + more.
  • It’s also a really good salad dressing, perfect for tossing with a fresh summer salad.
  • As a marinade, it works in as little as 20 minutes or you can marinate for longer to impart more sweet and tangy balsamic flavor.

Related ->> Check out our 2-Minute Teriyaki Marinade

How to make this easy balsamic marinade

Mix the marinade ingredients in a bowl or jar.
Pour the marinade all over your protein and toss to coat. Use a shallow dish or zip-top bag.

Recipe Tips

  • Coconut aminos – Coconut aminos are sweeter and less salty than soy sauce. If you substitute soy sauce, consider adding more sugar and omitting the sea salt. You can taste and adjust as needed.
  • 2 pounds of protein – This recipe is perfect for about 2 lbs of any protein (chicken, steak, pork, seafood). It can be scaled up or down as needed.
  • Freezer friendly – You can freeze your marinated protein for up to 3 months – just defrost it in the fridge overnight and cook as desired.
  • Leftover marinade – I like to baste my steak or chicken with the leftover marinade while cooking (especially on the grill), it adds an extra layer of flavor. Simply bring the leftover marinade to a boil in a small saucepan to kill any bacteria and baste away!
Tong holding skirt steak in a balsamic marinade
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The Finest Balsamic Vinegar Marinade for Chicken & Steak

The finest balsamic vinegar marinade you’ll ever taste! Tangy and sweet with balsamic vinegar, olive oil and simple seasonings, it's the perfect marinade for any protein – chicken, steak, pork and seafood.

Ingredients

Instructions
 

  • Combine all of the ingredients in a small container or jar and mix well.
  • Place chicken or steak (or other protein) in a shallow dish or zip-top bag. Pour the marinade all over and flip it around to coat the chicken or steak completely.
  • Cover and refrigerate for at least 20 minutes and up to 24 hours.
  • Remove from the container and cook the chicken or steak (or other protein) to your liking. You can baste the chicken or with any leftover marinade while cooking for extra flavor. Simply bring the leftover marinade to a boil in a small saucepan to kill any bacteria before basting.

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Notes

  • This recipe is made to marinate about 2 lbs of meat. It can easily be halved or doubled if needed.
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The Finest Balsamic Vinegar Marinade for Chicken & SteakThe Finest Balsamic Vinegar Marinade for Chicken & Steak