The BEST EVER Grilled Chicken Marinade Recipe

It’s June and school is out, so I’m sharing my Amazing Grilled Chicken Marinade that became my go-to this summer and hides a little secret you’ll want to try.

I never expected one mix to change my whole grilling game, but this Amazing Grilled Chicken Marinade did. It made the chicken ridiculously tender and juicy, the kind you want to brag about, even if you burned the first batch.

There’s bright garlic and a sharp hit of Dijon that cut through the sweetness and made every bite sing. I still laugh that a sloppy first try turned into a favorite I grab for every cookout.

If you like Grilled Chicken Recipes that surprise you, this one will make you rethink what easy dinner can do.

Ingredients

Ingredient Quantities

• 2 to 3 lb boneless skinless chicken thighs or breasts
• 1/2 cup extra virgin olive oil
• 1/3 cup low sodium soy sauce
• 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 1/4 cup honey
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 4 cloves garlic minced (about 2 tbsp)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley or cilantro

How to Make this

1. In a medium bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 1/4 cup freshly squeezed lemon juice, 1 tsp lemon zest, 1/4 cup honey, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if you want heat; stir in 2 tbsp chopped fresh parsley or cilantro.

2. Pour about 1/2 cup of that marinade into a small container and set aside for basting or finishing sauce before the chicken ever touches it; reserve marinade that contacts raw chicken must be discarded or boiled for at least 2 minutes before using.

3. Put 2 to 3 lb boneless skinless chicken thighs or breasts in a large zip top bag or shallow dish, pour the remaining marinade over the chicken, squeeze out extra air or cover, then massage to coat every piece.

4. Marinate in the fridge at least 30 minutes, but for best results let it sit 4 to 8 hours (no more than about 12 hours because the lemon can start to break the meat down too much).

5. About 20 to 30 minutes before grilling take the chicken out to come closer to room temp, and pat each piece dry with paper towels so you get a nice sear. If breasts are uneven, pound them to even thickness so they cook evenly.

6. Preheat your grill to medium high and oil the grates well so the chicken won’t stick.

7. Grill the chicken over direct heat: breasts will usually take about 6 to 8 minutes per side depending on thickness, thighs about 5 to 7 minutes per side; flip once, avoid poking, and if you want to baste use only the reserved, unused marinade or a boiled version of the used marinade.

8. Use an instant read thermometer to check doneness in the thickest part; remove when it reaches 165°F, then transfer to a platter and loosely tent with foil to rest for 5 to 10 minutes so the juices redistribute.

9. While it rests warm the reserved marinade if you like and stir in a little extra chopped parsley or cilantro, then slice the chicken, drizzle the warmed sauce or just sprinkle fresh herbs over the top and serve.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Small lidded container or jar (about 1/2 cup) for reserved marinade
5. Large zip top bag or shallow dish for marinating
6. Paper towels and a meat mallet or heavy skillet to even out breasts
7. Grill or stovetop grill pan and a grill brush to oil the grates
8. Long handled tongs and an instant read thermometer
9. Serving platter and aluminum foil for resting

FAQ

The BEST EVER Grilled Chicken Marinade Recipe Substitutions and Variations

• Extra virgin olive oil: swap 1:1 with avocado oil (similar smoke point, mild), canola oil (neutral and cheaper), or light olive oil (less strong olive flavor)
• Low sodium soy sauce: use tamari (gluten free, same umami), coconut aminos (lower sodium, a bit sweeter), or regular reduced-sodium soy if thats all you have
• Fresh lemon juice: lime juice works 1:1 for acidity but changes the flavor, or use white wine or apple cider vinegar diluted with equal parts water (start with half the amount then taste), or bottled lemon juice in a pinch
• Honey: substitute 1:1 with maple syrup (earthier), agave nectar (milder and vegan), or dissolve brown sugar in a little warm water to make a syrupy swap

Pro Tips

– Don’t overdo the lemon. Marinate 4 to 8 hours for best flavor and texture, but try not to go past about 12 hours or the acid will make the meat mushy. Shorter times still work, so if you’re rushed, even 30 minutes is better than nothing.

– Always set aside a small amount of the marinade before the chicken touches it, or boil the used stuff for at least 2 minutes if you want to reuse it as a sauce. If you want a sticky glaze, simmer the reserved marinade until it reduces and thickens, then brush it on at the very end so the honey doesn’t burn.

– Pat the pieces very dry and even out thickness before grilling so you get a good sear and they cook evenly. If breasts are much thicker in the middle, pound them gently. Let the meat sit about 20 minutes out of the fridge first so it cooks more evenly.

– Control flare ups and don’t rush doneness. Oil the grates and grill on medium high for a good sear, flip just once, and move pieces to a cooler part of the grill if they’re charring too fast or if you’ve brushed on sugary glaze. Use an instant read thermometer and pull at 165°F, then rest 5 to 10 minutes before slicing across the grain for juicier bites.