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Having a great grilled chicken marinade in your back pocket is essential for summer grilling. This delicious chicken marinade packs a flavor punch without being overpowering, and it’s great with any kind of chicken, especially these grilled chicken thighs!
Food just tastes better when it’s been cooked outside. You can throw just about anything on the grill, from steak and potatoes to veggies and even bread. How about turning this chicken marinade into a delicious Grilled Chicken Sandwich?
GRILLED CHICKEN MARINADE RECIPE
Grilling season is in full swing and I am always looking for something new to throw on the grill. However there are some things that are just meant for the grill and just scream summer, like the perfect Grilled Chicken Marinade.
I have tried different flavor combinations for grilling chicken over the years, but this is the one that’s stuck. It’s uncomplicated and unpretentious, super simple to whip up and tastes absolutely amazing on grilled chicken thighs, chicken breast, drums…even pork!
HOW TO MAKE THE BEST GRILLED CHICKEN MARINADE
A good marinade can be what takes your chicken from ho-hum to OMG in a 30 minutes. So what is a good seasoning for grilled chicken? The key to a good chicken marinade is to have a combination of ingredients:
- Salt – salt has flavor, as we all know. Just don’t get too heavy handed with the salt as it can actually dry out the meat.
- Acid – Acids, like lemon juice, vinegar and mustard, help to tenderize the meat. Leave them on too long though, and they can break down the meats and dry them out, similar to salt.
- Fat – Fats, like olive oil and canola oil carry flavor and help to infuse the marinade into the meat.
- Flavor – This may be the most important of all! Add flavor to your grilled chicken marinade with potent, high-flavor ingredients like garlic, herbs and spices to really pack a punch to your chicken.
HOW LONG DO YOU MARINATE CHICKEN FOR?
Once the marinade is combined, place the chicken in the marinade for at least 1 hour. If you plan to marinate for longer than 2 hours, wait to add the acids (in our case, the lemon juice and balsamic vinegar) until the last hour or so.
PRO TIP: Don not reuse leftover marinade. If you’d like to baste the chicken in the marinade as it cooks (not always necessary, but can add flavor and juiciness), be sure to reserve some of the marinating liquid BEFORE adding the meat. Any marinade that is leftover from the meat should be discarded.
HOW LONG DO YOU COOK CHICKEN ON THE GRILL?
The answer to this question actually depends on the type of chicken, and the thickness. One thing to remember with any type of chicken is just like a good steak, you want to set the chicken on the grill, then leave it to cook and get those beautiful grill marks. Chicken breasts should register 165 degrees F on a meat thermometer, and chicken thighs and drumsticks should be at 180 degrees.
- Boneless grilled chicken thighs or breasts take about 4-5 minutes per side.
- Bone-in grilled chicken thighs or drumsticks take at least double the time as boneless. Watch for flare-ups, and move the chicken off of the direct heat to finish cooking if necessary.
PRO TIP: If your grill has a thermometer gauge, use it. You want your grill to be between 350-400 degrees F when closed (and you need to keep it closed when cooking!). Don’t just rely on the knobs for low-medium-high temps. My grill run pretty hot, so those settings are pretty much useless.
Looking for a great grilling utensils set? Try this grilling set that includes tongs, a spatula and a basting brush! (aff).
WHAT IS A GOOD SIDE DISH FOR CHICKEN?
The great thing about chicken is that it is complimented by so many different sides. We love a good Homemade Mac and Cheese or Macaroni Salad. But my favorites side dishes to grill with are things that actually go on the grill with the chicken! Current faves are Grilled Zucchini and Grilled Potatoes. So much flavor!
Want some more delicious Grilled Chicken recipes and more for the grill? Try these:
- Easy Grilled Jerk Chicken
- Grilled Chicken Leg Quarters
- Grilled Garlic & Lime Chicken Kabobs
- Sriracha Grilled Chicken Thighs
- Grilled Zucchini Recipe
- Grilled Corn
- Spice Rubbed Grilled Tri Tip
- Grilled Shrimp Pasta Salad
Grilled Chicken Thighs Recipe:
Grilled Chicken Marinade
Ingredients
- 4 pounds boneless skinless chicken thighs or breast
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Combine all ingredients in a large ziploc bag. Press as much air out of the bag as possible when you seal it. *Tip – if using breasts, lightly pound them out to an even thickness for even cooking.
- Marinate in the refrigerator for at least 1 hour or up to overnight. (If marinating longer than 2 hours, wait to add the lemon juice during the last hour or so).
- To cook: Heat grill to medium heat (about 350-400 degrees). Cook chicken for 4-6 minutes per side or until cooked through. Internal temperature should reach 165 degrees F. (Time will depend on the thickness of the chicken).
- Transfer to a plate and tent with foil. Let chicken rest 5 minutes before serving.
- If desired, garnish with fresh chopped parsley before serving.
Notes
Nutrition
Sounds tasty, gonna try it today
This is the marinade to end all marinades. Used it on every kind of cut of chicken as well as pork chops and we even did it in the oven once because there was no grill. It’s just the best. I think this might even be my second time reviewing it lol
Hi Jess, Thank you so much for sharing your positive feedback.
If I make a large jar of this marinade, how long will it last in he fridge? 6 months?
Hi Phil, the marinade alone, if kept in a tightly sealed jar, would last in the fridge at least 2 weeks and up to several months. Because the oil can go rancid though, I’d say use it up within a month.
We looking for something new to do with boneless chicken thighs so tried this recipe. I could just eat the marinate alone it was so good. The chicken was juicy and delicious, thanks for the recipe, I have something new to do with chicken thighs. WooHoo
You are so welcome Laura! Thanks for stopping by.
Moist, flavorful, quick! Had everything in the fridge and pantry, so this made for a great weeknight company-dinner with little fuss. Marinated about 45 minutes and flavor was really wonderful. Longer would have been even better. Served with just white rice from the rice cooker, and bright green beans with butter, salt, garlic…SO GOOD! Thank you for the solid, yummy recipe! I’m always amazed how the humble chicken thigh can be so easily elevated!
You are so welcome J! Thank you so much for stopping by to leave some positive feedback.
We make this regularly – like 2 or 3 times a month. We always double it so we have lots of leftovers. So good.
That’s awesome SJS! Thank you so much for taking the time to leave some positive feedback.
Is it safe if i already put the lemon juice in and i cant make it until tomorrow?
Yes you can. The reason we suggest to wait on the lemon is to keep the acid from “cooking” the chicken.
Nutrition facts?
We are slowly updating the site to include nutrition facts on all of our recipes. In the meantime, my fitness pal is an excellent resource.
Fast and easy for busy nights. We made this again tonight as written. The payoff was a really good busy Monday night meal. Thank you for sharing your recipe with us Midwesterner’s.
You are so welcome Susan and Eric, thank you so much for taking the time to leave some positive feedback.
This looks like a marinade that I could use for Labor Day. In your notes above the recipe it recommends not adding the acid (lemon juice and vinegar) until the last 30 minutes but doesn’t mention that in the recipe itself. What has worked best? (Not sure I’ll remember to do that when everyone is over!! :))
Oh good catch. I fixed that – the reason is that the acid can break down the meat, making it tough. So add it during the last hour or so if you’re marinating for longer than 2 hours.
Was a hit with everyone and I remembered to put in the lemon juice! Will be using this marinade again! Thanks!
Great marinade. I used skinless and boneless hicken thighs and marinated for 3 hours. Chicken was delicious, tender and juicy. Thank you Kristin
Glad you enjoyed it!
Best chicken marinade! My family including my kids love it. Thanks for sharing the recipe.
You’re so welcome Julia! thank you so much for stopping by!
This is an excellent marinade. Well done!!! I marinated skinless, bone in thighs for about 12 hours. Very, very good but next time I’ll aim for overnight.
Thank you Pamala! and thanks for sharing your experience.
Would this work if I put all of these ingredients in the crockpot and cooked it on low?
I haven’t tried that with this recipe so I can’t say for sure how it would turn out. I might leave the lemon juice out if you want to give it a try.
I actually tried it and it worked! I added the balsamic and lemon juice about 30 minutes before it was done and it turned out well!
Just made this recipe & my husband and I really enjoyed it. I let sit overnight and chicken was tender and juicy. Been looking for this recipe for months.
Thanks Kat! So happy that you and your family loved this recipe!
I just tried this delicious recipe for the first time and my family and I loved it! It is so easy to make. I used chicken thighs and it was moist and tasty. Thanks for this great recipe. 🙂
Thanks Alesia! So happy that you and your family loved this recipe!
Hi Kristin. Can this recipe be baked?
Sure, you could bake this in the oven. I’d recommend 425 for about 20 minutes. The chicken should register 165 on a meat thermometer.
Can I marinade these for up to 48hrs?
I wouldn’t recommend it, because the acid in the marinade can cause the meat to breakdown and become tough. If you must make this recipe further in advance, I recommend placing everything in freezer bags then freeze until ready to use.
Incredible! Super flavorful and requires very little marinading time. I substituted orange juice for the lemon because that’s all I had, and it was delicious! My kids and my picky parents even loved it. Haha. Already making it again tomorrow!
So happy that you and your family loved this recipe! Thanks for stopping by Rebecca.
Hi Kristin, I just finished making the marinade to take camping would it be a big no no to add my bell peppers to marinade as well or should I do separate veggie marinade?
I would just add them when you’re ready to cook.