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Grilled Chicken Marinade Recipe

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★★★★★

4.9 from 113 reviews

This flavorful grilled chicken marinade recipe uses a blend of olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, and a variety of herbs and spices to infuse boneless, skinless chicken breasts or thighs with a delicious tangy and savory taste. Perfect for grilling, stovetop cooking, or baking, this marinade enhances the chicken’s juiciness and adds a complex layer of flavor.

Ingredients

Scale

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 black pepper
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prepare the Marinade: Whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, dried basil, oregano, thyme, paprika, black pepper, and red pepper flakes in a freezer bag or glass bowl until well combined.
  2. Marinate the Chicken: Add the chicken breasts or thighs to the marinade and turn to coat evenly. Seal the bag or cover the bowl and marinate at room temperature for 30 minutes, or refrigerate for up to 12 hours to deepen the flavors.
  3. Rest the Chicken: When ready to cook, remove the chicken from the refrigerator and let it rest uncovered for 15-30 minutes to come closer to room temperature for even cooking.
  4. Grill Preparation: Preheat the grill to 400°F. Clean and grease the grill grates to prevent sticking.
  5. Grill the Chicken: Place the marinated chicken on the grill. Cook undisturbed for 5-7 minutes per side until grill marks appear and an instant-read thermometer inserted into the thickest part reads 165°F. Remove and let rest for 5 minutes before slicing.
  6. Stovetop Cooking Option: Heat 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium-high heat. When very hot, add the chicken and cook undisturbed for 3-4 minutes until deeply golden on one side.
  7. Finish Cooking on Stovetop: Flip the chicken, cover the skillet, reduce heat to medium, and cook for 5-7 more minutes until the internal temperature reaches 165°F.
  8. Baking Option: Preheat the oven to 425°F and lightly grease a baking dish with cooking spray. Drain the chicken from the marinade and place in the prepared dish.
  9. Bake the Chicken: Bake the chicken uncovered for 16-18 minutes for pieces about 1/2-inch thick, or longer depending on thickness, until the internal temperature reaches 165°F.

Notes

  • Marinate the chicken longer (up to 12 hours) for more intense flavor and tenderness.
  • Make sure to let the chicken rest after cooking to retain juices.
  • Use an instant-read thermometer to ensure chicken is fully cooked to a safe 165°F internal temperature.
  • Adjust cooking times slightly based on the thickness of the chicken breasts or thighs.
  • You can use boneless skinless thighs or breasts depending on preference—thighs tend to be juicier.
  • If grilling, avoid flipping the chicken multiple times to get good grill marks and even cooking.
  • This marinade works well for other proteins like pork chops or firm tofu if you want a vegetarian alternative.

Keywords: grilled chicken marinade, chicken marinade recipe, easy grilled chicken, lemon chicken marinade, summer grilling recipes, healthy chicken marinade

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