This balsamic vinaigrette marinaded chicken uses a marinade that is a combination of previous recipes. The maple fig balsamic vinaigrette could be used on its own as the marinade, but you are going to want to add the extra ingredients. Trust me on this.
As far as the jalapeno honey mustard, feel free to add more to suit your taste. With two tablespoons, the chicken does not come out spicy at all. If you prefer it more spicy, add more of the honey mustard or simply add more of the jalapeno balsamic.
I used two chicken breasts, two thighs, and a drumstick and had the perfect amount of marinade for them all. Unfortunately, my father decided to dig into the dish before I was able to get a good picture out of it. However, don’t let the lack of pictures dissuade you from trying this recipe. It turned out great and tastes delicious.
I am trying out a new recipe format this week. Let me know what you think of it!
Balsamic Vinaigrette Marinaded Chicken
- 1-2 lbs chicken
- 1 batch maple fig balsamic vinaigrette (see link above)
- 2 Tbsp jalapeno honey mustard (see link above)
- 1 Tbsp lemon juice
- 1 tsp rosemary
- 3-4 cloves garlic, minced
Mix the balsamic vinaigrette, honey mustard, lemon juice, rosemary and garlic.
Place chicken in a gallon size bag or other container and pour marinade on top
Marinade 2-4 hours. When ready preheat oven to 375.
Bake chicken for 1 hour.