Grilled Chicken Marinade Recipe
This versatile grilled chicken marinade recipe infuses boneless, skinless chicken breasts or thighs with a zesty and flavorful blend of olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, and a mix of dried herbs and spices. Perfect for grilling, stovetop cooking, or baking, it ensures tender, juicy, and delicious chicken every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes to 12 hours 10 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
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 pepper
- 1/2 teaspoon red pepper flakes
Instructions
- 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, pepper, and red pepper flakes in a freezer bag or glass bowl until fully combined.
- Marinate the Chicken: Add the chicken breasts or thighs to the marinade, turning to coat evenly. Let them marinate for at least 30 minutes at room temperature or refrigerate up to 12 hours for deeper flavor penetration.
- Bring Chicken to Room Temperature: When ready to cook, remove the chicken from the refrigerator and allow it to rest at room temperature for 15-30 minutes. This helps ensure even cooking.
- Grill the Chicken: Preheat your grill to 400°F, then clean and grease the grates. Place the chicken on the grill and cook undisturbed for 5-7 minutes on each side until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
- Cook on the Stove (Optional): 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 undisturbed for 3-4 minutes until a deep golden crust forms. Flip the chicken, cover the pan, reduce heat to medium, and cook for an additional 5-7 minutes or until the internal temperature hits 165°F.
- Bake in the Oven (Optional): Preheat the oven to 425°F and lightly grease a baking dish with cooking spray. Remove chicken from the marinade and place in the prepared dish. Bake uncovered for 16-18 minutes for about 1/2-inch thick chicken breasts, adjusting time for thickness, until the internal temperature reaches 165°F.
Notes
- Marinating the chicken longer than 30 minutes (up to 12 hours) enhances flavor and tenderness.
- Always check the internal temperature of chicken with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Letting chicken rest after cooking allows juices to redistribute, making it more moist.
- If using thicker chicken pieces, increase cooking time accordingly.
- You can substitute chicken thighs for breasts or vice versa based on preference.
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Find it online: https://thedishspot.com/grilled-chicken-marinade-recipe/
