Best Chicken Marinade for Grilling (+Tips) (2024)

The best grilled chicken marinade full of tips and tricks for crazy juicy, flavor exploding, versatile chicken every time! Readers call it “five stars,” “INCREDIBLE,” “SOOOOO good, “OBSESSED,” and “new favorite marinade for chicken!”The marinated chicken can be grilled, baked, or cooked on the stovetop (methods included) for savory, tangy, subtly sweet, layered flavor in every succulent bite.

Watch how to make Grilled Chicken

• DYNAMIC FLAVOR. This best chicken marinade is slightly savory from the soy sauce, slightly tangy from the lemon juice and Dijon, slightly fruity from the balsamic, slightly sweet from the brown sugar, slightly spicy (just a mild kick) from the red pepper and punched up with flavor from the rainbow of seasonings.
• PANTRY FRIENDLY. This recipe uses pantry friendly ingredients so you can enjoy a delicious, succulent chicken dinner with hardly any effort any night of the week.
• SERVE IT ANY WAY YOU LIKE! This grilled chicken marinade is flavorful enough to serve plain and adaptable enough to serve in salads, pasta, bowls, tacos and more (see tons of ideas below)!
• MEAL PREP. I love making a big batch of this recipe to serve in countless ways throughout the week. You can double or triple this easy recipe for entertaining, for purposeful leftovers or to freeze.
• MAKES ENTERTAINING EASY! Just slap your chicken on the grill when guests arrive and in minutes, you’ll have tender, juicy, intoxicatingly delicious chicken.

• FAT: theolive oildissolves fat-soluble flavor compounds from the seasonings and other flavorings and injects them into the chicken. Fat also adds moisture and helps produce tender, juicy chicken.
• ACID: balsamic vinegar and lemon juicehelp tenderize the chicken by breaking down lean muscle fibers. They also boast layers of rich and tangy flavor.
• SALT: the soy sauce creates a brine, which increases the moisture capacity of the chicken, helping it become juicer and more flavorful. First, the salt hydrates the muscle tissues via osmosis; second, it changes the cells’ structure so that they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier protein.Finally, the brine draws the aromatic flavor further down below the surface into the protein and enhances all of the flavors. You can pile on herbs and seasonings but if a marinade is missing salt – it will taste bland.
• SWEETENER: brown sugar balances both the salt and the acid. It also promotes caramelization, quicker browning and beautiful grill marks.
• FLAVOR ENHANCERS: ingredients can vary, but this grilled chicken marinade includes Dijon, onion powder, garlic powder, dried herbs, red pepper and black pepper. These seasonings add the oomph and make it the “best” grilled chicken marinade!

• Chicken: boneless chicken breasts pounded to an even thickness or chicken thighs.
• Olive oil:use qualityextra virgin olive oilfor the best flavor.
• Soy sauce: grounds the marinade – it will not give the chicken an Asian vibe. Use reduced sodium soy sauce so we can control the salt.
• Balsamic vinegar: adds a subtle, complex fruity, sweet tanginess. Use Balsamic Vinegar of Modena I.G.P. for the best flavor like this one. Grape must should always be the first ingredient followed only by vinegar.
• Lemon juice:brightens the flavor profile. Freshly squeezed is best but you can get away with bottled because it’s just a splash.
• Brown sugar: balances the soy, balsamic and lemon juice and helps caramelize the chicken as it cooks. Use light brown sugar for rich sweetness.
• Dijon mustard:adds a depth of tanginess. I promise it won’t make your grilled chicken taste like mustard!
• Seasonings:dried oregano, dried basil, dried thyme, paprika, garlic powder, onion powder, salt, pepper and red pepper flakes inject the grilled chicken marinade with a rainbow of flavor.

1. Pound chicken to an even thickness. Place chicken breasts in-between two pieces of plastic wrap or I like to place my chicken in a large freezer size bag. Pound the chicken to an even thickness using the flat side of a meat mallet, rolling pin or side of a can.
2. Make marinade. Whisk the olive oil, soy sauce, balsamic vinegar, brown sugar, lemon juice, Dijon mustard and seasonings together in a large plastic bag. Add chicken, push out excess air and turn to coat.
3. Marinate chicken. Marinate chicken at room temperature for 30 minutes if you’re short on time or up to 12 hours in the refrigerator.

• Pound chicken to an even thickness. Pound the thickest part of the chicken so it’s even with the thinnest part to ensure the chicken cooks evenly. You don’t want one side to be cooked perfectly and the other side to be raw or overcooked/dry.
• Slice breasts in half before marinating. When you pound the chicken to an even thickness, you’re aiming for ½-inch thickness. If your chicken is super thick, then cut in half through the equator to create cutlets before marinating.
• Tenderize chicken.Pounding the chicken also tenderizes it as well. If you don’t have a meat mallet, you can use the side of a can or rolling pin.
• Use food safe containers. I prefer food-safe sealable plastic bags such as freezer Ziploc bags. They really allow the marinade to envelop the chicken vs. a dish in which the marinade might not cover all of it. Sealable bags are also great for easy cleanup – just toss them! You may also use food grade plastic, stainless steel, or glass containers and cover with plastic wrap if they don’t have a lid.
• Squeeze out excess air.When using a plastic bag, make sure to squeeze out excess air before sealing then roll up the bag so the chicken is nice and snug.
• Flip chicken occasionally. If you marinate the chicken in a shallow dish, make sure to flip it over occasionally so it marinates evenly.
• Marinate in the refrigerator.Always marinate chicken for a prolonged period of time covered in the refrigerator and not at room temperature to avoid food-born illness. Only remove it from the fridge to the counter 30 minutes before you’re ready to grill to help bring it to room temperature so it cooks evenly.
• Don’t reuse marinade.Never reuse a marinade even for basting unless you boil it first to destroy any harmful bacteria. If you want to use the marinade for basting, drizzling or dipping, it is best to reserve a portion before you add the chicken.
• Reserved marinade for veggies.You can reserve a couple tablespoons of marinade (not contaminated) to drizzle on veggies before grilling or cooking like I do in mychicken fajita recipeand manykabob recipesto make them uber flavorful without any extra work!
• Marinate chicken for four hours. You can get away with marinating the grilled chicken for as little as 60 minutes if it is pounded thin, but the longer you marinate the chicken, the more flavorful it will become.I recommend at least 4 hours but closer to 12 hours is ideal.
• Don’t over-marinate chicken.On the other hand, you don’t want to marinate the chicken longer than 12 hours because the acid (balsamic vinegar and lemon juice) can actually constrict the protein fibers and make your grilled chicken tough and chewy.
• Bring chicken to room temperaturebefore cooking. Transfer the marinating chicken to your kitchen counter 30 minutes before grilling. Room temperature chicken cooks more evenly and quickly which translates into juicier chicken because there is less time for moisture to be released while cooking.
• Clean grill.You should clean your grill grates before and after grilling with awire grill brushto remove any residue. This will help create beautiful grill marks and help prevent the chicken from sticking.
• Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the chicken until the grill reaches temperature or you won’t get those beautiful grill marks.
• Flip only once using tongs.After you add the chicken breasts to the grill, don’t touch them for a full 5 minutes. You need enough time for the chicken to sear and then they will naturally release from the grill. Once you can easily move the chicken, then you can flip it over using tongs.
• Don’t overcook!Cook chicken breasts just to 165 degrees F. Chicken breasts are a lean protein and therefore can dry out if overcooked. Use ameat thermometerto eliminate all of the guess work to achieve succulent, juicy chicken every time.
• Let chicken rest.Let the cooked grilled chicken rest for 5 minutes before slicing. This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.

• Swap citrus. Swap the lemon juice for lime juice, orange juice or pineapple juice.
• Swap seasonings. Mix up the flavor profile and swap the Italian seasonings for Cajun seasonings, Fajita seasonings, or Asian inspired seasonings such as Chinese 5 Spice, ginger and garlic.
• Add herbs. Swap the dried herbs for fresh herbs. You will need 3X the amount of dried. You can also add herbs such as rosemary and chives.
• Make it spicy. Add additional red pepper flakes or swap the red pepper flakes for some cayenne orchipotle chili powder.

Chicken Marinade Recipes

This particular grilled chicken marinade is the best all-purpose marinade that goes with practically everything. If you want to get a little more flavor specific, here are some superb options:

• Greek chicken marinade: bright, vibrant with a delightful lemon/oregano flavor.
• Cilantro lime chicken marinade: tangy, zesty, garlicky, citrusy spiked with cilantro, lime and fiestalicious seasonings.
• Chili lime chicken marinade: earthy and robust brightened by fresh lime juice and zest
• Chipotle chicken marinade:smoky, robust and as spicy as you want it.
• Chicken fajita marinade: the perfect balance of smoky, citrusy, earthy, and robust with a kick of heat.
• Hawaiian chicken marinade: sweet, tangy, fruity, slightly spicy laced with pineapple juice, garlic and ginger.
• Teriyaki chicken marinade: savory, salty, sweet and tangy with my secret ingredient Asian sweet chili sauce to amp up the flavor.
• Korean chicken marinade: spicy, sweet, and savory with garlic, ginger, and kicking gochujang.
• Lemon basil chicken marinade: vibrant, fresh lemony with plenty of fresh basil.
• Cajun honey mustard chicken marinade: tangy,sweet and spicy with a to-live-for creamy honey mustard sauce.
• Lemongrass chicken marinade: tangy, with sweet and sour hints of lemon and herbs infused with red curry paste, garlic, ginger, and basil.
• Buffalo chicken marinade: spicy, dynamically delicious made with buffalo hot sauce and spiked with honey and lime.
• Balsamic chicken marinade: savory, fruity, herbaceous with rich, complex sweetness.
• Honey sriracha chicken marinade: savory, sweet, tangy and as spicy as you want it.
• Pollo asado chicken marinade: bursting with Latin zippy flavors marinated in a mixture of citrus juices, cumin, oregano, paprika and most notably, achiote powder, which gives the chicken it’s signature orange and red color.
• Harissa chicken marinade: a spicy, complex, warm, nutty, savory, smoky, garlicky chicken from North Africa made from harissa (red chili paste), olive oil, lemon juice, garlic and spices.
• Lemon garlic chicken marinade: blushing with fresh, vibrant citrus, zesty garlic, and aromatic herb goodness.
• Jamaican jerk chicken marinade: a flavor bomb exploding with complex smoky, spicy yet sweet, fragrant, aromatic notes made from potent peppers, garlic, onions, citrus and warm spices.
• Chimichurri chicken marinade: vibrant, garlicky, tangy and spicy, punctuated with parsley and cilantro.
• Chicken al pastor chicken marinade: pineapple, chilies,achiote paste, cumin, and oregano create an earthy, tangy-sweet, spicy, smoky Mexican staple that’s vibrant red-orange in color.

• Grilled chicken salad:slice up the chicken and add it to your favorite greens and veggies with a drizzle of your favorite dressing such as balsamic or Italian. For added YUM, add a cheese (feta, mozzarella, Parmesan, gorgonzola, blue cheese, etc.), a nut (almonds, walnuts, pistachios, pine nuts, etc.), a seed (sunflower seeds or pepitas), and a fruit (apples, pears, mangos, oranges, craisins, etc.). You can also substitute this grilled chicken in any of your favorite salad recipes.
• Grilled chicken pasta salad: chop up the chicken and add it to cooked medium pasta dressed with Italian dressing or pesto mixed with a little olive oil and lemon juice. Add any of your favorite fixings such as cherry tomatoes, cucumbers mozzarella pearls, fresh basil, pine nuts, etc.
• Grilled chicken sandwiches: sandwich marinated grilled chicken in between bread and pile with toppings such as tomatoes, bacon, avocado, lettuce, sprouts, etc., etc. You can also use it to make any of your favorite sandwich recipes such as pesto, BLT, caprese, buffalo, sun-dried tomato, avocado, etc.
• Grilled chicken lettuce wraps: transform the chicken into chicken salad by chopping and stirring in mayo/yogurt, grapes, celery, green onions etc. and serving in a lettuce wrap.
• Grilled chicken panini: brush the outsides of the bread with olive oil, smother the insides with pesto then load with sliced tomatoes, fresh mozzarella and grilled chicken. Add any additional toppings such as avocado, bacon, sprouts, etc., etc. then pressed in a panini press. If you don’t have a panini press, you can cook it like a grilled cheese in a skillet with melted butter instead.
• Grilled chicken wraps: slather a tortilla or flatbread with yogurt, mayo or pesto then pile with lettuce/mixed greens, sliced tomato, chicken and desired toppings such as cucumbers, carrots, avocado, bacon, etc.
• Grilled chicken loaded baked potatoes:load a baked potato with chopped chicken, cheese and your favorite toppings such as steamed broccoli or peas.
• Grilled chicken pasta:thinly slice chicken and add to your favorite meatless pastas such asCacio e Pepe,healthy Alfredo,margherita pasta,roasted red pepper pasta,mushroom spaghettiormushroom orzo.

WHAT GOES WITH MARINATED GRILLED CHICKEN?

This marinated grilled chicken pairs well with pretty much everything from salad to pasta salad, potatoes, rice and fruit. In the summer months, we keep it as simple as grilled chicken with grilled corn, watermelon and green salad. In the winter, I love it with garlic butter mashed potatoes and roasted asparagus. Here are a few of our favorite accompanying sides:

• Potatoes:Mashed Potatoes,Smashed Potatoes,Roasted Red Potatoes,Pesto Mashed Potatoes,Twice Baked Potatoes,Scalloped Potatoesor Hashbrown Casserole.
• Salad.Wedge Salad,Strawberry Broccoli Salad,Strawberry Salad,Spinach Berry Salad,Cucumber Tomato Salad and Green Bean Salad.
• Fruit.Grilled Pineapple,Creamy Grape Salad,Summer Fruit Salad,Perfect Fruit Salad,Tropical Fruit SaladorBerry Salad in Honey Mascarpone.
• Bread.Corn Bread,Garlic Bread,Breadsticks,Dinner RollsorHawaiian Rolls.
• Veggies:Roasted Carrots,Roasted Broccoli, Roasted Cauliflower, Roasted Butternut Squash orSautéed Brussels sprouts,

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