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Grilled Chicken Marinade Recipe

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4 from 29 reviews

This flavorful grilled chicken marinade recipe combines olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, and a blend of herbs and spices to create a juicy and tender chicken perfect for grilling, stovetop cooking, or baking. Ideal for a quick, versatile meal with bold, balanced flavors.

Ingredients

Chicken

  • 1 1/2 pounds boneless skinless chicken breasts or thighs (pounded to an even thickness)

Marinade

  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prepare the Marinade: Whisk together olive oil, lemon juice, reduced sodium soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, dried basil, oregano, thyme, paprika, pepper, and red pepper flakes in a freezer bag or glass bowl. Add the chicken, turning to coat thoroughly. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours for deeper flavor.
  2. Rest the Chicken: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 15 to 30 minutes to ensure even cooking.
  3. Grill the Chicken: Preheat your grill to 400°F. Clean and grease the grates to prevent sticking. Place the chicken on the grill, cooking undisturbed for 5 to 7 minutes per side until a thermometer inserted into the thickest part reads 165°F. Remove from grill and let it rest for 5 minutes before slicing.
  4. Cook on the Stove: Heat 1 tablespoon of olive oil in a large non-stick or cast iron skillet over medium-high heat until very hot. Add the chicken and cook without moving for 3 to 4 minutes until golden brown on one side. Flip, cover, reduce heat to medium, and cook for another 5 to 7 minutes until chicken reaches 165°F internally.
  5. Bake the Chicken: Preheat the oven to 425°F and lightly grease a baking dish with cooking spray. Drain the chicken from the marinade and arrange in the dish. Bake uncovered for 16 to 18 minutes for chicken about 1/2 inch thick, increasing baking time for thicker pieces, until the internal temperature reaches 165°F.

Notes

  • Marinate chicken longer (up to 12 hours) for more intense flavor and tenderness.
  • Allowing the chicken to rest before cooking helps it cook evenly and stay juicy.
  • Use a meat thermometer to ensure the chicken is fully cooked and safe to eat (165°F).
  • Adjust cooking times based on the thickness of the chicken pieces for best results.
  • If using chicken breasts that are unevenly thick, pounding them to an even thickness improves cooking consistency.
  • Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
  • To reduce sodium further, use low sodium soy sauce and omit added salt if desired.

Find it online: https://recipethrive.com/grilled-chicken-marinade-recipe/