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Best Chicken Marinade for Grilling

A bold, tangy, and slightly sweet chicken marinade made with pantry staples like soy sauce, balsamic vinegar, lemon juice, and Dijon mustard. Works for grilling, baking, or stovetop cooking.
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Prep Time 5 minutes
Cook Time 12 minutes
Marinate Time (minimum) 4 hours
Total Time 17 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs pounded to even thickness
  • 0.33 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp reduced sodium soy sauce
  • 2 tbsp balsamic vinegar Balsamic of Modena preferred
  • 2 tbsp light brown sugar
  • 1 tbsp Dijon mustard
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1.5 tsp kosher salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes

Equipment

  • Grill or cast-iron skillet
  • Meat mallet or rolling pin
  • Large freezer bag or glass bowl
  • Instant read meat thermometer
  • Tongs

Method
 

  1. Place chicken between two sheets of plastic wrap or inside a large freezer bag. Pound to an even half-inch thickness using a meat mallet or rolling pin.
  2. In a large freezer bag or glass bowl, whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, and all seasonings until fully combined.
  3. Add chicken to the marinade and turn to coat evenly. Seal and press out excess air. Marinate at room temperature for 30 minutes, or refrigerate for up to 12 hours. Minimum 4 hours recommended for best flavor.
  4. Remove chicken from the refrigerator 15 to 30 minutes before cooking to bring it to room temperature for more even cooking.
  5. TO GRILL: Preheat grill to 400 degrees F. Clean and grease grates. Grill chicken undisturbed for 5 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest 5 minutes before slicing.
  6. TO BAKE: Preheat oven to 425 degrees F. Grease a baking dish. Drain chicken from marinade and bake uncovered 16 to 18 minutes or until internal temperature reaches 165 degrees F.
  7. STOVETOP: Heat 1 tbsp olive oil in a cast-iron or non-stick skillet over medium-high heat. Cook chicken undisturbed 3 to 4 minutes until golden. Flip, cover, reduce to medium heat, and cook 5 to 7 more minutes until internal temperature reaches 165 degrees F.

Notes

Do not marinate longer than 12 hours as the acid can break down the protein. Freeze raw chicken in marinade for up to 3 months. Reserve a portion of marinade before adding chicken if you want to use it for basting or drizzling vegetables.