Introduction

This grilled chicken marinade creates a juicy and flavorful dish that’s perfect for busy weeknights or weekend cookouts. With a balanced blend of tangy, sweet, and savory ingredients, this marinade enhances the natural taste of chicken breasts or thighs. Whether you grill, bake, or pan-sear, this recipe guarantees delicious results every time.

Two pieces of grilled chicken breast are placed on a white plate with ridged edges, sliced into thick pieces. The chicken has a dark golden brown char with visible grill marks and is sprinkled with fresh green herbs. Juices from the chicken create a slight shine and moist look on the meat and the plate. The plate sits on a white marbled textured surface. In the background, a white bowl holds bright yellow lemon wedges. 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 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

Step 1: Whisk the 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 together in a freezer bag or glass bowl.
Step 2: Add the chicken to the marinade, turn to coat evenly, and marinate for at least 30 minutes at room temperature or up to 12 hours in the refrigerator; the longer it marinates, the more flavorful it becomes.
Step 3: When ready to cook, remove the chicken from the refrigerator and let it rest at room temperature for 15–30 minutes.
Step 4: To grill, preheat the grill to 400°F (204°C), clean and grease the grates, then grill the chicken undisturbed for 5–7 minutes per side until cooked through and an internal thermometer reads 165°F (74°C). Let rest 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. Once hot, add the chicken and cook undisturbed for 3–4 minutes until golden on one side. Flip, cover, reduce heat to medium, and cook for another 5–7 minutes until done.
Step 6: To bake, preheat the oven to 425°F (218°C) and lightly grease a baking dish. Drain the chicken from the marinade and place in the dish. Bake uncovered for 16–18 minutes, or until the internal temperature reaches 165°F (74°C). Adjust baking time for thicker pieces if needed.

Tips & Variations

For extra tenderness, marinate the chicken overnight in the refrigerator.
Add fresh herbs like rosemary or cilantro for a different flavor twist.
If you prefer less heat, reduce or omit the red pepper flakes.
To keep chicken moist when grilling, avoid flipping too often—let one side sear before turning.
Serve with a side of grilled vegetables or a fresh salad for a complete meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying out the meat. The marinade can be prepared in advance and kept in the fridge for up to 2 days before use.

How to Serve

The image shows two pieces of cooked chicken breast sliced into eight thick pieces each, arranged on a white plate with ridged edges. The chicken has a golden brown, slightly charred surface with grill marks and a shiny glaze. Fresh green herbs are scattered over the top and around the chicken, adding a fresh touch. The chicken looks juicy inside with a tender texture. The plate is set on a white marbled textured 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 types of meat?

Yes, this marinade works well with pork chops, turkey, or even firm fish like salmon. Adjust cooking times accordingly for the type of protein.

Is it necessary to let the chicken rest before cooking?

Allowing the chicken to rest at room temperature for 15-30 minutes helps it cook more evenly and prevents the outside from drying out before the inside is fully cooked.