Juicy Flavorful Grilled Chicken

This grilled chicken marinade will make dry, bland and boring chicken a memory of the past and is destined to become your favorite go-to marinade. It's savory, tangy, slightly sweet, with layers of complex flavor due to a few key seasonings. It's stand-alone scrumptious or fabulous in salads, sandwiches or wraps. Best of all, this grilled chicken marinade is made with pantry friendly ingredients of soy sauce, balsamic vinegar, lemon juice, brown sugar, Dijon mustard, and seasonings so you can create effortlessly flavorful chicken in minutes.

I discovered this marinade recipe during a summer when I was tired of the same old grilled chicken. After experimenting with different combinations, this became the one my family requests weekly. My teenagers even started calling it "magic chicken" because it's never dry and always flavorful.

Ingredients

• Boneless skinless chicken breasts or thighs: These are the perfect canvas for our marinade and cook evenly when pounded to uniform thickness
• Olive oil: Creates the base of our marinade and helps transfer fat-soluble flavors into the meat
• Lemon juice: The acidity tenderizes the meat and adds brightness to balance the savory notes
• Soy sauce: Provides that umami depth that makes the chicken taste more substantial
• Balsamic vinegar: Adds complex sweetness and tang while helping to caramelize the exterior when cooking
• Brown sugar: Enhances caramelization and balances the acidity perfectly
• Dijon mustard: Acts as an emulsifier for the marinade while adding subtle complexity
• Dried herbs and spices: The combination of onion powder, garlic powder, basil, oregano, thyme, and paprika creates layers of flavor that make this marinade special

Step-by-Step Instructions

Prepare the marinade:

Whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, and all seasonings in a freezer bag or glass bowl until completely combined. The mixture should look uniform with no separation. This creates the flavor base that will transform your chicken.

Marinate the chicken:

Add chicken to the marinade, turning several times to ensure every surface is coated. Allow to marinate for at least 30 minutes at room temperature, but ideally refrigerate for 4 to 12 hours. The longer marination time allows the flavors to penetrate deeply into the meat fibers, resulting in chicken that's flavorful throughout.

Prepare for cooking:

Remove chicken from refrigerator 15 to 30 minutes before cooking to take the chill off. This ensures more even cooking and better caramelization. Pat off excess marinade with paper towels to prevent flare-ups when grilling or to ensure better browning when cooking on stovetop.

Cook the chicken:

For grilling, preheat to 400 degrees and cook 5 to 7 minutes per side. For stovetop, cook undisturbed for 3 to 4 minutes on the first side until deeply golden, then flip, cover, and cook 5 to 7 minutes more. For oven baking, cook at 425 degrees for 16 to 18 minutes. Always verify doneness with a meat thermometer reading 165°F.

Rest before serving:

Allow the chicken to rest for 5 minutes before slicing or serving. This critical step allows the juices to redistribute throughout the meat instead of running out when cut, ensuring juicier results.

Save

The balsamic vinegar is my secret weapon in this recipe. I discovered its power when I accidentally spilled extra into an early version of this marinade. That happy accident resulted in chicken with the most beautiful mahogany color and complex flavor. Now my family can always tell when I've skimped on the balsamic because the chicken just doesn't have that same depth of character that makes this recipe so special.

Recipe FAQs

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 4 hours and up to 12 hours. You can get away with as little as 30-60 minutes if the chicken is pounded thin, but longer marinating time allows the flavors to penetrate more deeply. Avoid marinating longer than 12 hours as the acids can make the chicken tough.

→ Can I use this marinade with different cuts of chicken?

Yes, this marinade works beautifully with any cut of chicken including thighs, tenderloins, drumsticks, legs or wings. Simply adjust the cooking time accordingly for different cuts, and use a meat thermometer to ensure the chicken reaches 165°F.

→ How do I prevent the chicken from drying out?

To ensure juicy chicken, pound it to an even thickness (about ½-inch), marinate properly, and don't overcook. Use a meat thermometer and cook just until it reaches 165°F. If preparing chicken specifically for reheating later, consider slightly undercooking it as it will continue cooking when reheated.

→ Can I prepare this marinade ahead of time?

Yes, you can whisk the marinade together and store it in an airtight container in the refrigerator for up to 5 days WITHOUT adding the chicken. When ready to use, simply add your chicken and marinate as directed.

→ Can I freeze chicken in this marinade?

Absolutely! Add the chicken to the marinade in a freezer-safe bag, squeeze out excess air, and freeze for up to 3 months. When ready to cook, thaw the chicken in the refrigerator—it will marinate as it thaws. Use immediately after thawing to prevent the chicken from becoming mushy.

→ What can I serve with this chicken?

This versatile chicken pairs well with numerous sides. Try roasted potatoes, fruit salad, grilled vegetables, rice, pasta salad, or fresh green salad. It's also excellent sliced in sandwiches, wraps, or on top of salads for a protein boost.