Introduction

This grilled chicken marinade recipe offers a perfect blend of tangy, sweet, and savory flavors that enhance the natural taste of chicken breasts or thighs. It’s simple to prepare and versatile for grilling, stovetop cooking, or baking, making it ideal for any meal.

A white plate holds two grilled chicken breasts sliced into thick pieces, each breast showing about 10 visible slices arranged to keep the shape of the chicken. The chicken has a charred, caramelized surface with a mix of dark brown grill marks and golden brown cooked meat. Sprinkles of fresh green herbs are scattered on and around the chicken, adding contrast. The plate sits on a white marbled textured surface, with a small white bowl of lemon slices blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs (pounded to an even thickness)
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 each onion powder, garlic powder, salt
1 teaspoon each dried basil, dried oregano, dried thyme, paprika
1/2 teaspoon each pepper, red pepper flakes

Instructions

Step 1: Whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, dried basil, dried oregano, dried thyme, paprika, pepper, and red pepper flakes in a freezer bag or glass bowl.
Step 2: Add the chicken to the marinade and turn to coat evenly. Marinate for at least 30 minutes at room temperature or refrigerate up to 12 hours for deeper flavor.
Step 3: Remove the chicken from the refrigerator and let it rest for 15-30 minutes before cooking.
Step 4: To grill, preheat your grill to 400°F, clean and grease the grates. Grill the chicken undisturbed for 5-7 minutes per side until cooked through (internal temperature 165°F). Let rest for 5 minutes before slicing.
Step 5: To cook on the stove, heat 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium-high heat until very hot. Add chicken and cook undisturbed for 3-4 minutes until golden, then flip, cover, and reduce heat to medium. Cook for another 5-7 minutes until the chicken reaches 165°F internally.
Step 6: To bake, preheat oven to 425°F and lightly grease a baking dish. Drain the chicken from the marinade and place in the dish. Bake uncovered for 16-18 minutes, adjusting time for thickness, until internal temperature reaches 165°F.

Tips & Variations

For a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the marinade.
Use chicken thighs for juicier results; chicken breasts will be leaner and slightly firmer.
Marinating overnight intensifies flavors, but avoid going beyond 12 hours to prevent the marinade from breaking down the meat too much.
Try adding fresh herbs like rosemary or thyme to the marinade for a fresh herbal note.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through. The marinade leftovers should not be reused unless boiled first.

How to Serve

The image shows two grilled chicken breasts sliced into thick pieces, arranged side by side on a white plate with a subtle ridged pattern. Each chicken breast has about 10 to 12 slices, with a golden brown and slightly charred outer layer, glistening with juices and small bits of green herbs scattered on top. The meat looks tender and juicy inside with a slight pinkish tint near the edges. Small herb leaves are sprinkled on the plate around the chicken, adding spots of green color. In the background, part of a white bowl filled with bright yellow lemon wedges is visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other meats?

Yes, this marinade works well with pork, turkey, or even firm fish like salmon. Adjust marinating times accordingly to prevent over-tenderizing.

Do I need to marinate the chicken for a long time?

While 30 minutes is enough to impart flavor, marinating for several hours or overnight will deepen the taste and tenderness. Just avoid exceeding 12 hours to maintain texture.