Five-ingredient best-ever balsamic marinade
Makes: 200ml
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Five-ingredient best-ever balsamic marinade
A versatile marinade that adds depths of flavour to whichever meat you choose to barbecue, while also tenderising the flesh. Balsamic adds tang and gives a gorgeous caramelised finish
Makes: 200ml
Serves: 6-8
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
390Kcal
Fat
14gr
Saturates
3gr
Carbs
11gr
Sugars
11gr
Fibre
0gr
Protein
56gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the marinade
- 100ml balsamic vinegar
- 3 tbsp light brown sugar
- 50ml olive oil
- 1⁄2 tsp garlic granules (or 3 garlic cloves, crushed)
- 2 tbsp chopped thyme leaves (or 2 tsp dried)
To serve
- 1.6kg skinless chicken thigh fillets, or other meat of your choice
- rocket, or other leaves
Step by step
- Whisk all the marinade ingredients together in a non-metallic container, seasoning with salt and pepper. Add the meat, turn to coat then cover and marinate in the fridge for at least 2 hours. Remove to come to room temperature about 30 minutes before barbecuing.
- Light a barbecue and wait until the flames have died down and the coals look white on the outside, but glowing red (if using charcoal). Lift the meat from its marinade, shaking off the excess, and barbecue until cooked through for chicken or pork, or cooked to your liking for beef or lamb. Remove to a platter once it is cooked, then cover loosely with foil and leave to rest for 5 minutes.
- Serve the grilled chicken on a bed of rocket or salad leaves, with the resting juices drizzled over as a dressing.
