It’s June, school’s out, and I’m finally sharing the recipe for my Amazing Grilled Chicken Marinade that quietly solved my summer dinner scramble.
I promise this is the Amazing Grilled Chicken Marinade everyone swears by. It’s June, school’s out and I’m grilling more than usual, so I had to perfect the one marinade that never fails.
I use Dijon and lots of minced garlic for a bright punch that’s both tangy and a little sweet, and it somehow makes the chicken unbelievably tender and juicy. You’ll see why I keep it in my Marinated Grilled Chicken Recipes Simple rotation, its my go to when company pops over.
I burned one batch once, still got rave reviews, seriously you gotta try it.
Ingredients
- Olive oil adds heart healthy fats, keeps chicken moist and silky
- Soy sauce gives salty umami depth, boosts savory flavor without extra salt
- Lemon juice adds bright sour zing, tenderizes meat and kinda cuts fat
- Honey brings sticky sweet caramel notes, helps glaze and brown chicken
- Dijon gives tang and subtle heat, helps emulsify marinade so it sticks
- Garlic brings sharp savory punch, it’s aromatic and boosts immune friendly compounds
- Smoked paprika adds warm smoky color and mild sweet pepper flavor
- Worcestershire adds savory complexity and subtle tang, deepens the flavor profile
- Fresh herbs add green brightness, a hint of bitterness and fresh aroma
Ingredient Quantities
- 1/2 cup olive oil
- 1/3 cup low sodium soy sauce
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tbsp Worcestershire sauce
- 3 tbsp honey or 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley or cilantro (optional)
How to Make this
1. In a bowl or a jar combine 1/2 cup olive oil, 1/3 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 3 tablespoons honey or 2 tablespoons brown sugar (your choice), 2 tablespoons Dijon mustard, 4 cloves garlic minced, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes optional, and 2 tablespoons chopped fresh parsley or cilantro optional. Whisk or shake until smooth and the sweetener is dissolved. Taste and tweak a little if you want it sweeter or tangier.
2. Put your chicken in a large zip top bag or shallow dish and pour the marinade over so every piece is coated. Press out extra air and seal the bag or cover the dish.
3. Massage the bag so the marinade gets everywhere, then refrigerate. Marinate at least 30 minutes, 2 to 8 hours is ideal for breasts, up to 12 hours for thighs or dark meat. Dont go more than 24 hours because the lemon will start breaking down the meat and make it mushy.
4. If you want to use the marinade as a glaze later set some aside before adding raw chicken. Any used marinade must be boiled for at least 3 minutes before brushing on cooked meat.
5. About 20 to 30 minutes before grilling take the chicken out of the fridge to come toward room temp and pat each piece dry with paper towels so you get a better sear.
6. Preheat grill to medium high heat around 400 to 450 F, clean and oil the grates so the chicken wont stick.
7. Grill chicken until nicely charred and cooked through. Rough guide: boneless breasts about 6 to 8 minutes per side, bone in pieces 20 to 25 minutes total, but always use an instant read thermometer. Cook until internal temp is 165 F 74 C for white meat and about 170 F for dark meat.
8. If using reserved, boiled marinade brush it on in the last few minutes of grilling for a glossy finish. Flip only once if you can, dont poke the meat a lot or youll lose juices.
9. Let chicken rest 5 to 10 minutes before slicing so the juices redistribute. Sprinkle with more chopped parsley or cilantro, crack some extra black pepper, serve with lemon wedges and enjoy.
Equipment Needed
1. Large mixing bowl or mason jar with lid for the marinade
2. Measuring cups and spoons
3. Whisk or fork (or shake the jar)
4. Cutting board and chef knife
5. Garlic press or paring knife for mincing
6. Large zip top bag or shallow dish with cover for marinating
7. Tongs and silicone basting brush
8. Instant read thermometer
9. Grill or grill pan plus grill brush and a neutral oil to oil the grates, and paper towels to pat the chicken dry
FAQ
The BEST EVER Grilled Chicken Marinade Recipe Substitutions and Variations
- Olive oil: Use avocado oil or grapeseed oil instead. Both stand up to high heat and won’t change the flavor much, so it still grills great.
- Low sodium soy sauce: Swap with tamari for a gluten free version, or try coconut aminos if you need soy free. Taste and add a pinch more salt if it seems mild.
- Honey or brown sugar: Maple syrup or agave nectar work one to one. The marinade will be a little thinner with liquid sweetener but it’s fine, just whisk good.
- Fresh lemon juice: Lime juice is a straight one to one swap, or use white wine vinegar or apple cider vinegar at about half the amount for bright acidity without extra citrus bits.
Pro Tips
1. Always set aside at least 1/4 cup of the marinade before you add the raw chicken. If you want to use the marinade later as a glaze, boil the used stuff for at least three minutes till it bubbles, then reduce it a bit so it gets shiny and sticks to the chicken. Dont brush it on too early or the sugars will burn.
2. Dont overmarinate. For breasts 2 to 8 hours is sweet spot, thighs can go to about 12 hours but try not to pass 24 hours or the lemon will start to break the meat down and make it mushy. If you need a quick fix, even 30 minutes helps.
3. Pat the chicken very dry and let it sit out about 20 to 30 minutes before you grill so it sears instead of steams. Oil the grates with a paper towel and tongs so nothing sticks, flip only once if you can, and use an instant read thermometer to pull breasts at 165 F and dark meat around 170 F.
4. If you like a glossy sweet finish, add a tablespoon more honey to the reserved marinade before reducing it, or stir in a teaspoon of cornstarch mixed with cold water to thicken fast. Also, brush that glaze on in the last few minutes so it caramelizes but doesnt burn.
5. Finish strong: rest the chicken 5 to 10 minutes, then squeeze fresh lemon, crack extra black pepper, and sprinkle chopped parsley or cilantro. Little fresh acid and herbs make the whole thing pop and hide any tiny mistakes you made while grilling.
The BEST EVER Grilled Chicken Marinade Recipe
It's June, school's out, and I'm finally sharing the recipe for my Amazing Grilled Chicken Marinade that quietly solved my summer dinner scramble.
8
servings
163
kcal
Equipment: 1. Large mixing bowl or mason jar with lid for the marinade
2. Measuring cups and spoons
3. Whisk or fork (or shake the jar)
4. Cutting board and chef knife
5. Garlic press or paring knife for mincing
6. Large zip top bag or shallow dish with cover for marinating
7. Tongs and silicone basting brush
8. Instant read thermometer
9. Grill or grill pan plus grill brush and a neutral oil to oil the grates, and paper towels to pat the chicken dry
Ingredients
1/2 cup olive oil
1/3 cup low sodium soy sauce
1/4 cup fresh lemon juice (about 1 large lemon)
2 tbsp Worcestershire sauce
3 tbsp honey or 2 tbsp brown sugar
2 tbsp Dijon mustard
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley or cilantro (optional)
Directions
- In a bowl or a jar combine 1/2 cup olive oil, 1/3 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 3 tablespoons honey or 2 tablespoons brown sugar (your choice), 2 tablespoons Dijon mustard, 4 cloves garlic minced, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes optional, and 2 tablespoons chopped fresh parsley or cilantro optional. Whisk or shake until smooth and the sweetener is dissolved. Taste and tweak a little if you want it sweeter or tangier.
- Put your chicken in a large zip top bag or shallow dish and pour the marinade over so every piece is coated. Press out extra air and seal the bag or cover the dish.
- Massage the bag so the marinade gets everywhere, then refrigerate. Marinate at least 30 minutes, 2 to 8 hours is ideal for breasts, up to 12 hours for thighs or dark meat. Dont go more than 24 hours because the lemon will start breaking down the meat and make it mushy.
- If you want to use the marinade as a glaze later set some aside before adding raw chicken. Any used marinade must be boiled for at least 3 minutes before brushing on cooked meat.
- About 20 to 30 minutes before grilling take the chicken out of the fridge to come toward room temp and pat each piece dry with paper towels so you get a better sear.
- Preheat grill to medium high heat around 400 to 450 F, clean and oil the grates so the chicken wont stick.
- Grill chicken until nicely charred and cooked through. Rough guide: boneless breasts about 6 to 8 minutes per side, bone in pieces 20 to 25 minutes total, but always use an instant read thermometer. Cook until internal temp is 165 F 74 C for white meat and about 170 F for dark meat.
- If using reserved, boiled marinade brush it on in the last few minutes of grilling for a glossy finish. Flip only once if you can, dont poke the meat a lot or youll lose juices.
- Let chicken rest 5 to 10 minutes before slicing so the juices redistribute. Sprinkle with more chopped parsley or cilantro, crack some extra black pepper, serve with lemon wedges and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 50g
- Total number of serves: 8
- Calories: 163kcal
- Fat: 13.9g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 10.3g
- Cholesterol: 0mg
- Sodium: 669mg
- Potassium: 90mg
- Carbohydrates: 8g
- Fiber: 0.4g
- Sugar: 6.9g
- Protein: 1.3g
- Vitamin A: 150IU
- Vitamin C: 5.5mg
- Calcium: 9mg
- Iron: 0.2mg
