Say goodbye to bland, dry chicken, this Grilled Chicken Marinade transforms everyday poultry into a juicy, flavorful masterpiece. With a mix of pantry staples like soy sauce, balsamic vinegar, lemon juice, and bold seasonings, you’ll have mouthwatering chicken ready in minutes. Whether you grill, bake, or sear it, this marinade promises juicy results every single time.
Why You’ll Love This Recipe
- Big flavor, minimal effort: Uses common ingredients to create restaurant-level taste.
- Versatile cooking methods: Perfect for the grill, stovetop, or oven.
- Meal prep friendly: Marinate ahead and cook when ready.
- Kid-approved: Savory, slightly sweet flavors everyone enjoys.
- All-purpose protein: Great on salads, in wraps, or served solo.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs (even thickness)
- ⅓ cup olive oil
- 3 tbsp lemon juice
- 2 tbsp low-sodium soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1½ tsp each: onion powder, garlic powder, salt
- 1 tsp each: dried basil, oregano, thyme, paprika
- ½ tsp each: pepper, red pepper flakes (optional for heat)
Step-by-Step Instructions
1. Whisk marinade: In a freezer bag or bowl, mix all marinade ingredients until smooth.
2. Marinate chicken: Add chicken, coat well, and marinate 30 mins to 12 hours (the longer, the better).
3. Prep for cooking: Remove chicken from fridge and let rest at room temp for 15–30 minutes.
Grill Instructions
4. Preheat grill to 400°F. Clean and oil grates.
5. Grill chicken 5–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes before slicing.
Stovetop Instructions
6. Heat 1 tbsp olive oil in a large skillet over medium-high.
7. Cook chicken 3–4 minutes undisturbed. Flip, cover, reduce heat to medium, and cook another 5–7 minutes until 165°F.
Oven Instructions
8. Preheat oven to 425°F. Grease a baking dish.
9. Drain marinade and bake chicken 16–18 minutes (for ½” thick pieces), or until internal temp reaches 165°F.
Pro Tips
- Pound evenly: Ensures even cooking and juicier meat.
- Cut thick breasts in half: Helps with quicker marinating and consistent grilling.
- Reserve clean marinade: Drizzle over veggies or side dishes for extra flavor.
- Use a thermometer: Prevents overcooking and guarantees juicy chicken.
Variations & Substitutions
- Use other cuts: Works with thighs, drumsticks, tenders, or wings, just adjust cooking time.
- Add zest: Lemon or orange zest adds brightness.
- Go spicy: Mix in cayenne or hot sauce.
- Make it gluten-free: Use tamari instead of soy sauce.
Storage & Reheating
Storage Tips
Keep cooked chicken in an airtight container in the fridge for up to 4 days.
Reheating Tips
- Microwave: Slice and heat in 30-second bursts.
- Oven: Reheat covered at 350°F for 10 minutes until warmed through.
Serving Suggestions
Serve with roasted potatoes, rice, grilled veggies, fruit salad, or in wraps and sandwiches. Ideal for picnics, meal prep, or busy weeknights.
Frequently Asked Questions
Can I freeze marinated chicken?
Yes! Freeze raw chicken in marinade for up to 3 months. Thaw in the fridge and cook immediately.
What if I forget to marinate ahead?
Even 30 minutes helps! Pound the chicken thinly to absorb flavor faster.
Can I reuse marinade?
Not after raw chicken. But reserve some before adding meat to use as a sauce or drizzle.
How long can I safely marinate chicken?
Up to 12 hours. More than that and the acids can make it tough and mushy.
Conclusion
This Grilled Chicken Marinade is a weeknight game-changer. With its bold, balanced flavors and easy prep, it’ll become a staple in your kitchen. Try it once, and you’ll be hooked, don’t forget to snap a pic and share how you served yours!
Print
Grilled Chicken Marinade
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: meals
- Method: grilling
- Cuisine: American
Description
This easy grilled chicken marinade turns basic poultry into a juicy, flavorful meal with pantry-friendly ingredients like soy sauce, balsamic vinegar, and Dijon mustard.
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs
⅓ cup olive oil
3 tbsp lemon juice
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
1½ tsp each: onion powder, garlic powder, salt
1 tsp each: dried basil, oregano, thyme, paprika
½ tsp each: pepper, red pepper flakes
Instructions
1. Whisk all marinade ingredients in a bowl or bag.
2. Add chicken and coat well. Marinate for 30 mins to 12 hrs.
3. Let chicken rest at room temp 15–30 mins before cooking.
4. Grill: Cook over 400°F for 5–7 mins per side to 165°F.
5. Stovetop: Sear 3–4 mins, flip, cover and cook 5–7 mins.
6. Oven: Bake at 425°F for 16–18 mins or until 165°F.
7. Rest chicken 5 mins before slicing and serving.
Notes
Use other cuts like drumsticks or wings with adjusted times.
Marinate up to 12 hours for max flavor.
Do not reuse marinade after raw chicken.
Freeze raw chicken in marinade up to 3 months.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
