Homemade balsamic marinade
- Preparation 5 min
- Servings ⅔ cup (170 ml)
- Freezing I do not suggest
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🫒 The sixth of my summer marinades. And probably the most versatile
This homemade balsamic marinade is part of my series of 7 summer marinades that I’m publishing on the site so you have a complete rotation of flavors all summer long. It’s the kind of recipe you whip up in 5 minutes, keep in the fridge, and pull out every time you fire up the barbecue. The balsamic vinegar brings a rich acidity and slightly sweet side that caramelizes perfectly on the grill, and it works with everything. From chicken to pork to beef, shrimp, salmon and even tofu. I tested it on my balsamic marinated beef tenderloin on the bbq and it was absolutely delicious.
🌿 The fresh basil and oregano duo. Completely legendary
What makes this marinade special is the combo of fresh basil and dried oregano. It’s a duo I love that works every time. The basil brings a bright freshness that contrasts with the acidity of the balsamic and the smokiness of the barbecue, and the oregano adds an earthy depth that ties everything together. It’s a Mediterranean flavor profile that elevates any protein on the grill. The olive oil serves as a base so the marinade adheres well to the meat, and the chopped garlic adds that punch we always want when marinating something. No need for more. Simplicity is this recipe’s strength.
🔥 From meal prep to last-minute dinner
I use this balsamic marinade in three ways: as a classic marinade for 2 to 3 hours in the fridge before barbecuing, as a glaze to brush during cooking, and even as a dressing straight up on a green salad. It’s perfect for meal prep. You put your meat in an airtight bag with the marinade and freeze. The recipe doubles and triples easily, and I suggest making a big batch to have in reserve all summer. If you’re looking for other marinades to vary things up, also try my garlic and smoked paprika marinade or my japanese sake marinade for completely different flavors.
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🌿 Fresh basil and oregano, a non-negotiable duo
Dried basil will never give the same result as fresh in this marinade — it’s the freshness that makes the magic of the combo with dried oregano. If you don’t have fresh basil, replace it with fresh parsley rather than using dried. Oregano, on the other hand, is better dried in a marinade — it releases more flavor during marinating.
🫒 Choose a dark balsamic that has flavor
Use a basic grocery store balsamic vinegar, but make sure it’s dark and has flavor. Pale or overly diluted balsamics won’t give the same depth of flavor or the same caramelization on the grill. A more expensive aged balsamic isn’t necessary — save that for your salads.
🫙 Always reserve fresh marinade — in two portions
Before dipping your meat, set aside about ¼ cup of marinade in the fridge, separated in two: half for brushing after flipping the meat on the grill, and the other half for drizzling at serving time. It’s a double flavor impact that makes all the difference.
📏 Double or triple the recipe for summer
This marinade keeps easily for 2 weeks in the fridge in an airtight container. Make a big batch and keep it in reserve — you’ll pull it out every time you fire up the barbecue. The recipe multiplies without problem.
🥗 It also makes an express vinaigrette
This marinade works as-is as a dressing — pour it directly on a green salad, arugula or a tomato salad. No need to dilute it, the oil-acid ratio is already well balanced.
🍯 For a sweeter version, add honey or maple
If you’re preparing ribs or want a more sweet-salty glaze, add 1 to 2 tablespoons of honey or maple syrup to the base recipe. It will enhance the caramelization on the barbecue and give a richer profile.
🍖 How much meat and for how many people?
This marinade is calibrated for about 2 lb (1 kg) of meat, which covers 4 to 6 adult servings. If you’re hosting more people or want to meal prep for the week, just double the recipe — it takes 2 extra minutes and you’ve got a marinade ready for double.
✅ What to serve with my homemade balsamic marinade?
This marinade is made for grilled foods — try it on my balsamic marinated beef tenderloin on the bbq for a chic dinner in 30 minutes. With marinated chicken or pork, serve that with potatoes, a salad or even noodles. My Grilled Caesar salad or my Grilled Beef Summer Salad complete everything perfectly.
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Ingredients
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) fresh basil, chopped
- 1 ½ tsp (7.5 ml) dried oregano
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
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Preparation
- In a bowl, mix the olive oil, balsamic vinegar, garlic, basil and oregano. Season with salt and pepper. Whisk well until the marinade is homogeneous.
- Set aside about ¼ cup (60 ml) of fresh marinade in the fridge — half for brushing during cooking and the other half for serving.
- Pour the remaining marinade over the protein of your choice (beef, chicken, pork, shrimp, salmon or tofu) in an airtight bag or container. Refrigerate ideally 2 to 3 hours.
My homemade balsamic marinade works with all proteins — beef, chicken, pork, shrimp, salmon and even tofu. Pour it over your meat in an airtight bag and let marinate 2 to 3 hours in the fridge. Always reserve ¼ cup of fresh marinade aside — half for brushing once after flipping the meat on the grill, and the other half for drizzling at serving. You can also use it directly as a dressing on a salad.
Fresh basil really makes all the difference in my balsamic marinade. The combo of fresh basil and dried oregano is what gives this marinade its unique Mediterranean profile. If you don’t have any, fresh parsley is a better replacement than dried basil. Oregano, on the other hand, stays dried — it’s the dried version that releases the most flavor during marinating.
My homemade balsamic marinade keeps easily for 2 weeks in the refrigerator in an airtight container. These are fresh ingredients that keep well. I suggest doubling or tripling the recipe to have some in reserve all summer — you’ll pull it out at every barbecue. However, don’t freeze the marinade alone, the olive oil separates. Instead freeze your meat directly in the marinade.
A basic grocery store balsamic vinegar works perfectly — no need for a more expensive aged balsamic for a marinade. The most important thing is to choose a dark balsamic that has flavor, not a pale or overly diluted balsamic. The dark color gives better caramelization on the barbecue and a deeper flavor profile.
Grilled meats with my homemade balsamic marinade can be served in a thousand ways. My balsamic marinated beef tenderloin on the bbq is served on a bed of arugula for a chic dinner. Marinated chicken or pork also serves well with potatoes, a green salad or noodles. My grilled caesar salad or my creamy italian dressing on the accompanying salad complete everything.
This Chianti Classico made from sangiovese is a perfect match with grilled meats prepared with my **homemade balsamic marinade**. Its aromas of cherry, violet and dried herbs naturally respond to the basil and oregano in the marinade, and its typically Tuscan acidity echoes the balsamic vinegar. An Italian marriage from start to finish that elevates each bite of caramelized grilled meat.
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This light saison from Brasseurs Avant-Garde is a natural companion to grilled foods prepared with my **homemade balsamic marinade**. Its lively carbonation and notes of grains and gentle spices cleanse the palate between each bite of balsamic-caramelized meat, and its dry finish contrasts with the marinade’s acidity. A perfect thirst-quenching beer for a summer barbecue dinner.
See the product
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Ingredients
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 garlic cloves, chopped
- 1 tbsp (15 ml) fresh basil, chopped
- 1 ½ tsp (7.5 ml) dried oregano
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
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Preparation
- In a bowl, mix the olive oil, balsamic vinegar, garlic, basil and oregano. Season with salt and pepper. Whisk well until the marinade is homogeneous.
- Set aside about ¼ cup (60 ml) of fresh marinade in the fridge — half for brushing during cooking and the other half for serving.
- Pour the remaining marinade over the protein of your choice (beef, chicken, pork, shrimp, salmon or tofu) in an airtight bag or container. Refrigerate ideally 2 to 3 hours.
My homemade balsamic marinade works with all proteins — beef, chicken, pork, shrimp, salmon and even tofu. Pour it over your meat in an airtight bag and let marinate 2 to 3 hours in the fridge. Always reserve ¼ cup of fresh marinade aside — half for brushing once after flipping the meat on the grill, and the other half for drizzling at serving. You can also use it directly as a dressing on a salad.
Fresh basil really makes all the difference in my balsamic marinade. The combo of fresh basil and dried oregano is what gives this marinade its unique Mediterranean profile. If you don’t have any, fresh parsley is a better replacement than dried basil. Oregano, on the other hand, stays dried — it’s the dried version that releases the most flavor during marinating.
My homemade balsamic marinade keeps easily for 2 weeks in the refrigerator in an airtight container. These are fresh ingredients that keep well. I suggest doubling or tripling the recipe to have some in reserve all summer — you’ll pull it out at every barbecue. However, don’t freeze the marinade alone, the olive oil separates. Instead freeze your meat directly in the marinade.
A basic grocery store balsamic vinegar works perfectly — no need for a more expensive aged balsamic for a marinade. The most important thing is to choose a dark balsamic that has flavor, not a pale or overly diluted balsamic. The dark color gives better caramelization on the barbecue and a deeper flavor profile.
Grilled meats with my homemade balsamic marinade can be served in a thousand ways. My balsamic marinated beef tenderloin on the bbq is served on a bed of arugula for a chic dinner. Marinated chicken or pork also serves well with potatoes, a green salad or noodles. My grilled caesar salad or my creamy italian dressing on the accompanying salad complete everything.
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