grilled cherry balsamic chicken thighs arranged on a white ceramic plate, rich reddish-brown glaze shining on the surface, garnished with sliced fresh cherries and herb

Cherry Balsamic Marinade

July 13, 2025

By Millie Pham

Let’s make something sweet and savory

This Cherry Balsamic Marinade is honestly one of the easiest ways to make your chicken (or pork, or tofu!) taste restaurant-level fancy. You get the sweet-tart flavor from fresh or frozen cherries, a little tang from balsamic vinegar, and a smooth finish from olive oil and honey.

I first made this when I had leftover cherries that were about to go bad. Tossed them in a blender with balsamic and oil—and wow. The marinade makes your meat caramelize beautifully when you cook it, with a gorgeous deep reddish-brown color and rich, fruity flavor.

Why I Love This Recipe

This is one of those “put-it-on-everything” kind of marinades. Here’s why I love it:

Fresh cherries + balsamic vinegar is a perfect sweet/tangy combo.
Easy to blend and super versatile.
Caramelizes like a dream when grilled or pan-fried.
Gives your dish a rich, deep flavor that’s still bright and fresh.
Tastes amazing on pork, chicken, tofu, or veggies.

What You’ll Need

¾ cup fresh or frozen cherries, pitted
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp kosher salt
½ tsp black pepper
1½ to 2 lbs boneless, skinless chicken thighs, pork tenderloin, tofu, or veggies

Pro Tips

Use frozen cherries if fresh aren’t in season—just thaw them first.
Dijon mustard helps the marinade emulsify and stick to the protein.
Save a little marinade before adding the raw chicken to drizzle over the finished dish (cook it first!).
Don’t skip the honey—it helps everything caramelize beautifully.
Perfect for the grill, pan, or oven.

Tools You’ll Need

Blender or food processor
Measuring spoons and cups
Garlic press or knife
Zip-top bag or bowl for marinating
Skillet, grill pan, or baking sheet

Substitutions and Variations

Swap maple syrup or agave for honey.
Use apple cider vinegar if you’re out of balsamic (flavor will be lighter).
Add fresh rosemary or thyme for an herby twist.
Try with salmon or shrimp for a quick cook.
Make it vegan with tofu or portobello mushrooms.

Make-Ahead Tips

Make the marinade up to 3 days ahead and store it in the fridge.
Freeze raw protein in the marinade, thaw overnight, then cook.

Instructions

STEP 1: Add the Cherries & Balsamic to Blender

In a blender, add ¾ cup pitted cherries and 3 tbsp balsamic vinegar. Blend until smooth and juicy.

Ultra close-up shot of fresh pitted cherries and dark balsamic vinegar in a blender cup, bright red cherries beginning to break down into a juicy mixture, deep red liquid pooling at the bottom

STEP 2: Add the Olive Oil, Honey & Dijon

Pour in 2 tbsp olive oil, 1 tbsp honey, and 1 tsp Dijon mustard. Blend again until thick and silky.

olive oil, golden honey, and smooth Dijon mustard pouring into the cherry balsamic mixture, rich colors swirling together before blending smooth.

STEP 3: Add Garlic & Seasonings

Add 1 minced garlic clove, ½ tsp kosher salt, and ½ tsp black pepper. Blend until fully combined.

minced garlic, kosher salt, and cracked black pepper sprinkled over the thick cherry balsamic marinade, tiny flecks visible on the surface before blending smooth.

STEP 4: Coat the Chicken

Pour the finished marinade over 1½ to 2 lbs boneless, skinless chicken thighs. Toss until each piece is fully coated in the deep red marinade.

boneless skinless chicken thighs coated in thick, glossy cherry balsamic marinade, the dark red sauce clinging to every surface. On white marble counters

STEP 5: Marinate the Chicken

Cover the bowl with plastic wrap or seal everything in a zip-top bag. Refrigerate for at least 30 minutes, or up to overnight for more flavor.

glass bowl filled with cherry balsamic-marinated chicken thighs, covered tightly with clear plastic wrap, deep red marinade visible through the wrap

STEP 6: Cook the Chicken (Grill or Pan-Fry Recommended)

Remove the chicken from the marinade, letting the excess drip off. Grill or pan-fry over medium heat for 6–7 minutes per side, until caramelized and cooked through.

cherry balsamic-marinated chicken thighs sizzling in a cast iron skillet, dark red glaze caramelizing into a deep reddish-brown crust on the edges

STEP 7: Rest & Serve

Transfer the cooked chicken to a plate and let rest for 5 minutes. Garnish with fresh herbs and sliced cherries. Serve warm.

Leftovers + Storage

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in a pan or microwave.
Great cold on salads or in wraps.

Why This Recipe Works (Quick Science)

Cherries provide natural sweetness and acidity, balancing the rich balsamic.
Balsamic vinegar tenderizes the meat while adding a tangy punch.
Honey and olive oil help the marinade caramelize when cooked, creating that perfect glaze.
Dijon mustard emulsifies the sauce so it coats the meat evenly.

Meal Plan Ideas

Serve with farro and roasted carrots.
Build a grain bowl with quinoa, arugula, and goat cheese.
Toss leftovers into a spinach salad with walnuts and feta.
Pair with garlic roasted potatoes and green beans.
Serve alongside a charred vegetable platter.

Common Mistakes

Using too much balsamic: It can overpower the cherries. Stick to the recipe.
Overcooking the chicken: The sugars can burn fast, so watch your heat.
Skipping the marinate time: You need at least 30 minutes to soak in that flavor.
Not blending the marinade fully: You want a smooth glaze, not chunky.

What to Serve With

Farro, quinoa, or rice pilaf
Roasted asparagus or broccolini
Butter lettuce salad with citrus vinaigrette
Crusty bread to soak up the juices
Grilled peaches or nectarines on the side

FAQ

Q: Can I bake this instead of grilling?
A: Yes! Bake at 400°F for about 20–25 minutes until fully cooked.

Q: Can I use frozen cherries?
A: Definitely—just thaw and drain them first.

Q: Can I make this vegan?
A: Absolutely. Use tofu or veggies instead of chicken, and swap honey for maple syrup.

Q: Is this marinade sweet?
A: It’s balanced—sweet from cherries and honey, tangy from balsamic. Not overly sweet.

Let’s Wrap This Up

And that’s your new favorite sweet-savory marinade: Cherry Balsamic. It’s simple, fresh, and tastes like summer on a plate. Give it a try and let me know what you used it on—chicken, pork, tofu, or veggies. Drop your questions or share your results in the comments. Happy cooking!