Favorite Balsamic Vinaigrette
The following balsamic vinaigrette is a year-round staple that I recently discovered to be a flavorful marinade for chicken. We enjoy the recipe as is, although for a tangier kick, I have occasionally swapped one tablespoon of the balsamic vinegar with one tablespoon of red wine vinegar.


  • 1 small garlic clove, smashed and minced
  • 1 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon honey
  • 1/4 cup plus 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil (avocado oil is a great option, too)


  1. In a bowl whisk together the garlic, salt and pepper, Dijon, honey and balsamic vinegar.
  2. Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified.
  3. Cover and refrigerate for a couple of hours to allow flavors to blend. Will keep several weeks in the refrigerator. Shake well prior to using.


  • For an easy marinade, add a quarter cup of the dressing to each pound of chicken and refrigerate overnight for maximum flavor. Grill or bake and then top with chopped tomatoes, feta cheese, a bit of basil, and an extra drizzle of the vinaigrette, if desired.

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