Grilled Chicken Marinade (Print Version)

A savory, tangy marinade with balsamic, soy sauce and herbs that creates juicy, flavorful chicken every time.

# Ingredients:

→ Main Ingredients

01 - 1 1/2 pounds boneless skinless chicken breasts or thighs, pounded to an even thickness
02 - 1/3 cup olive oil
03 - 3 tablespoons lemon juice
04 - 2 tablespoons reduced sodium soy sauce
05 - 2 tablespoons balsamic vinegar
06 - 2 tablespoons brown sugar
07 - 1 tablespoon Dijon mustard

→ Seasonings

08 - 1 1/2 teaspoons each onion powder, garlic powder, salt
09 - 1 teaspoon each dried basil, dried oregano, dried thyme, paprika
10 - 1/2 teaspoon each black pepper, red pepper flakes

# Steps to Follow:

01 - Whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, and seasonings in a freezer bag or glass bowl. Add the chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours.
02 - When ready to cook, remove chicken from the refrigerator and let rest for 15-30 minutes.
03 - Preheat grill to 400°F, clean and grease grates. Grill chicken undisturbed for 5-7 minutes per side or until cooked through to an internal temperature of 165°F. Let rest for 5 minutes before slicing.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 3-4 minutes until golden on one side. Flip, cover, and reduce heat to medium. Cook another 5-7 minutes until the internal temperature reaches 165°F.
05 - Preheat oven to 425°F. Lightly grease a baking dish. Drain chicken from marinade and place in the dish. Bake uncovered for 16-18 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.

# Additional Notes:

01 - Marinate chicken for at least 4 hours for optimal flavor, but do not exceed 12 hours to prevent the meat from becoming tough.
02 - Pound chicken to an even thickness to ensure even cooking.
03 - Use a meat thermometer to prevent overcooking and ensure juicy chicken.
04 - The marinade can also be reserved (if uncontaminated) for drizzling over vegetables.

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