Easy grilled chicken dinner with marinade

I'm so excited to share this one because it's the marinade I go back to more than any other in my kitchen. If you want the best chicken marinade you'll ever make, this is it. It's simple, it uses ingredients I always have on hand, and it turns plain chicken into something the whole family fights over.

Jump to:

• Why You Will Like This Best Chicken Marinade
• Ingredients For The Best Chicken Marinade
• The Best Chicken Marinade
• How To Make The Best Chicken Marinade
• Storage And Reheating Tips
• Variations And Tips For The Best Chicken Marinade
• Frequently Asked Questions
• Recipes You May Like
• Wrapping Up This Best Chicken Marinade

I started making this years ago when Donald asked, for the hundredth time, why restaurant chicken always tastes so much better than what we make at home. Turns out the answer was right in front of me the whole time. A good marinade does all the work.

Here's the thing about this recipe. It's not fancy. It's just a handful of pantry staples whisked together, and then you let time do the rest. Alex asks for this chicken almost every week now, and honestly, I don't mind making it that often because it's so easy.

If your family loves easy weeknight chicken as much as mine does, you'll probably also want to bookmark my chicken fajita recipe for next time you need something quick with a little kick.

Why You Will Like This Best Chicken Marinade

• It takes just 5 minutes to throw together, no special equipment needed
• The chicken comes out moist every single time, even if you overcook it slightly
• The flavor is a mix of sweet, tangy and savory, so it works for picky eaters and adults alike
• You can grill it, bake it or even pop it under the broiler
• It uses ingredients you probably already have in your fridge and pantry
• The leftover marinade turns into an amazing sauce, so nothing goes to waste

Ingredients For The Best Chicken Marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or another vinegar you like)
• ¼ cup soy sauce, I use low sodium
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice, fresh if you have it
• ¾ cup brown sugar, packed
• 2 teaspoons dried rosemary
• 2 tablespoons Dijon mustard (spicy brown mustard works too)
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 6 chicken breasts, or about 3.5 pounds of chicken

A quick note on substitutions. If you're out of balsamic, apple cider vinegar works in a pinch. And if Dijon isn't your thing, a spicy brown mustard adds a nice little kick instead.

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How To Make The Best Chicken Marinade

Mixing The Marinade

Combine all the marinade ingredients in a large mixing bowl and whisk everything together well. Before you add the chicken, set aside about half a cup of the marinade. You'll use this later for basting and it's important not to skip this step, since you don't want raw chicken juice touching the part you're using for sauce.

Place your chicken in a large resealable bag and pour the marinade right over the top. Gently massage the bag so the marinade coats every piece, then seal it tightly.

If you're short on time, poke a few holes in the chicken with a fork first. This helps the marinade soak in faster.

Chill Time

Pop the bag in the fridge and let it marinate for at least 30 minutes, up to 24 hours. Honestly, I've found 4 to 6 hours gives the best flavor without the texture getting mushy. Even 30 minutes works though, so don't stress if you're in a rush on a weeknight.

To Grill The Chicken

Preheat your grill to medium high heat and lightly oil the grates so nothing sticks. Take the chicken out of the marinade, letting the extra drip off, and place it on the grill.

Cook for about 5 to 6 minutes per side, or until it's cooked through. While it's grilling, baste occasionally with that reserved marinade you set aside earlier.

Once the chicken hits 165°F, pull it off the grill and tent it loosely with foil. Let it rest for at least 5 minutes before slicing into it. I learned the hard way that skipping this step means all those juices end up on your cutting board instead of in the chicken.

To Bake The Chicken

No grill? No problem. Bake the marinated chicken at 400°F for about 20 to 25 minutes, depending on thickness, basting halfway through with the reserved marinade. Check that it reaches 165°F in the thickest part before pulling it out.

An Optional Sauce Worth Making

If you bring that reserved marinade to a boil and let it simmer until it reduces slightly, you get a rich sauce that's perfect spooned right over the finished chicken. Sarah asks for extra sauce every single time we make this.

Storage And Reheating Tips

Leftover chicken keeps well in an airtight container in the fridge for up to 4 days. I like to slice it before storing so it reheats faster and more evenly.

To reheat, a quick spin in the microwave works fine, but if you have a few extra minutes, warming it in a covered skillet on low heat keeps it juicier. You can also freeze cooked chicken for up to 3 months. Just thaw it in the fridge overnight before reheating.

Variations And Tips For The Best Chicken Marinade

• Swap chicken breasts for thighs if your family prefers dark meat, they stay extra juicy
• Add a pinch of red pepper flakes if your crew likes a little heat
• Ever wonder if this works on other proteins? I've used it on pork chops and it's fantastic
• Double the batch and freeze half the marinade for an even quicker dinner next time
• Avoid marinating chicken longer than 24 hours, since the acid can start breaking down the texture

Frequently Asked Questions

How long should chicken marinate for the best results?

I've found 4 to 6 hours gives you the deepest flavor without changing the texture. That said, even 30 minutes in a pinch still gives you a noticeably better piece of chicken than none at all.

Can chicken be left in marinade for too long?

Yes, and I've made this mistake myself. Anything past 24 hours and the vinegar and lemon juice start to break down the chicken fibers, leaving you with a mushier texture instead of that nice, moist bite you're going for.

Can this chicken marinade be used for baking?

Absolutely. I bake this just as often as I grill it, especially in the winter. Bake at 400°F for 20 to 25 minutes, basting with the reserved marinade halfway through, and you'll get the same great flavor.

Can you freeze chicken in the marinade?

Yes, this is actually one of my favorite meal prep tricks. Combine raw chicken and marinade in a freezer bag, lay it flat, and freeze for up to 3 months. Thaw it in the fridge overnight and it's ready to cook, already marinated.

Recipes You May Like

• If you love easy weeknight chicken, my honey garlic chicken thighs are a family favorite with a similar sweet and savory combo.
• For a slower, hands off option, try my honey garlic butter chicken, it's quick enough for a busy Tuesday.
• And if creamy is more your style, my creamy ranch chicken with garlic and herbs is another one Alex asks for on repeat.

Wrapping Up This Best Chicken Marinade

This marinade has earned its spot as a permanent fixture in our kitchen, and I think it'll do the same in yours. It's simple enough for a random Tuesday and good enough that Donald still asks if we're having company over. Give it a try this week, whether you grill it or bake it, and let me know how it turns out for your family.

If you loved this one, save it to Pinterest so you can find it again next time you're planning dinner.