This simple grilled chicken thigh marinade strikes a perfect savory balance with a mixture of balsamic vinegar, mustard, and brown sugar. Juicy and tangy in every bite!
You can freeze with the marinade or after cooking. Cool your chicken to room temperature, and place in a freezer or foodsaver bag to minimize freezer burn. Freeze for up to 4 months.
Combine marinade ingredients in a bowl and then pour into a large ziplock bag.
Make sure chicken is all relatively the same thickness. Place chicken in a gallon Ziplock bag or a bowl. Pour the marinade over chicken and toss to fully coat chicken.
Seal bag or bowl and marinade 2 hours or in the refrigerator overnight. In a pinch, the minimum I would recommend marinating is 30 minutes.
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