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Juicy Grilled Chicken Marinade

The Juicy Grilled Chicken Marinade

Yield: 2lbs
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

This is the only grilled chicken marinade recipe you will ever need. It creates incredibly flavorful, juicy, and tender chicken every single time, with a perfect balance of savory, sweet, and tangy notes. It’s simple to whip up with pantry staples and transforms basic chicken breasts into the star of any barbecue, salad, or weeknight dinner.

Ingredients

  • 1.5 lbs (about 4) boneless, skinless chicken breasts
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tbsp fresh lemon juice (or red wine vinegar)
  • 2 tbsp honey (or brown sugar)
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Optional: 1 tsp dried herbs like oregano, thyme, or rosemary

Instructions

    • Prepare Chicken: If your chicken breasts are very thick or uneven, pound them to an even ¾-inch thickness. This ensures they cook evenly and stay juicy.
    • Make Marinade: In a medium bowl or large jar, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, Dijon mustard, smoked paprika, pepper, salt, and dried herbs (if using).
    • Marinate: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag, removing as much air as possible. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours. (Do not exceed 8 hours due to the acid in the lemon juice).
    • Grill: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Remove chicken from the marinade and let the excess drip off. Discard the used marinade.
    • Cook: Grill the chicken for 6-8 minutes per side, with the lid closed, until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
    • Rest: Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

Notes

  • Pound for Perfection: Pounding the chicken is the #1 tip for preventing dry, overcooked edges and a raw center.
  • Don't Over-Marinate: Chicken can become mushy if marinated in acidic ingredients for too long. 30 minutes to 4 hours is the sweet spot.
  • No Grill? No Problem: Cook on a preheated grill pan or skillet over medium-high heat for the same amount of time. You can also bake at 400°F (200°C) for 20-25 minutes.
  • Basting: For extra flavor, set aside a small amount of the marinade before adding the chicken to use as a basting sauce while grilling.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 320Total Fat: 16gCarbohydrates: 8gSugar: 7gProtein: 38g

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