I perfected my Smokey Chicken Marinade by balancing savory, tangy, and aromatic ingredients in a way that makes me excited to share the recipe.
I developed this Ultimate Chicken Marinade for Grilling Season after ruining too many dinners and learning fast. It’s bold, tangy and somehow keeps chicken juicy whether you grill breasts or drumsticks.
I use extra virgin olive oil and lots of garlic to carry flavor into the meat, plus a bright hit of lemon juice that cuts through the char. People call it The Best Grilled Chicken Marinade and some buddies swear it works perfect as a Traeger Chicken Marinade, but it’s sneakier than that, a flavor that keeps you guessing with every bite, not one trick you can name.
Ingredients
- Extra virgin olive oil, heart healthy fats, adds silky richness and grilling moisture.
- Low sodium soy sauce, savory umami, adds saltiness and deeper caramelized grill flavor.
- Fresh lemon juice, bright acidic tang, helps tenderize and cuts richness.
- Dijon mustard, sharp tang and emulsifier, helps bind oil and seasonings together.
- Honey or brown sugar, natural sweetness, helps glazing and promotes caramelized crust.
- Garlic and shallot, savory aromatics, add depth, contain antioxidants and trace nutrients.
- Smoked paprika, smoky warmth and color, low calories, boosts barbecue flavor profile.
- Fresh parsley or cilantro, bright herb notes, adds freshness, vitamins and mild fiber.
Ingredient Quantities
- 1/2 cup extra virgin olive oil
- 1/4 cup low sodium soy sauce
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp honey or packed brown sugar
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley or cilantro
How to Make this
1. In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard and 2 tbsp honey or packed brown sugar until smooth.
2. Add 4 minced garlic cloves, 1 finely minced shallot, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (optional) and whisk again so everything is well combined.
3. Stir in 2 tbsp chopped fresh parsley or cilantro, or reserve a tablespoon for garnish if you want a fresher finish.
4. Place your chicken (breasts, thighs or drumsticks) in a large zip top bag or shallow dish, pour the marinade over, squeeze out excess air and massage the bag so every piece is coated.
5. Refrigerate to marinate: for boneless breasts 30 minutes to 4 hours, for thighs or drumsticks 2 to 12 hours. Dont go past 24 hours or the acid can start to change the texture.
6. About 20 to 30 minutes before grilling pull the chicken from the fridge so it comes closer to room temp; preheat the grill to medium high and oil the grates so nothing sticks.
7. Remove chicken from the marinade and pat lightly dry with paper towels to help get a good sear. If you want to baste, boil the reserved marinade for at least 3 minutes to kill bacteria, or just discard it.
8. Grill the chicken until cooked through: boneless breasts about 6 to 8 minutes per side, thighs 6 to 10 minutes per side, drumsticks longer; always check with an instant read thermometer and remove at 165 F.
9. Let the chicken rest 5 to 10 minutes before slicing so the juices redistribute, and if you saved parsley/cilantro sprinkle some on top plus a squeeze of lemon for brightness.
10. Quick tips: dont overcrowd the grill, brush any honey/brown sugar glaze near the end so it wont burn, use a thermometer not guesswork, and save extra marinade boiled for a finishing sauce if you like it saucy.
Equipment Needed
1. medium mixing bowl, for whisking the marinade
2. measuring cups and spoons
3. whisk
4. chef’s knife and cutting board, for the garlic and shallot
5. large zip top bag or shallow dish, for marinating the chicken
6. small saucepan, to boil any reserved marinade if you plan to baste
7. tongs, for flipping on the grill
8. grill and grill brush or oil for the grates
9. instant read thermometer, to check doneness (165 F)
10. paper towels, to pat chicken dry before searing
FAQ
Ultimate Chicken Marinade For Grilling Season Recipe Substitutions and Variations
- Olive oil: swap with avocado oil or grapeseed oil for a higher smoke point and neutral taste, or use light olive oil for a similar flavor. Avocado works great for hotter grills, grapeseed wont overpower the marinade.
- Low sodium soy sauce: use tamari (gluten free) or coconut aminos as easy swaps; regular soy sauce works too but reduce added salt. Tamari keeps the same umami, coconut aminos is a bit sweeter.
- Fresh lemon juice: lime juice is a straight 1 to 1 swap; for less bright acidity try white wine vinegar or apple cider vinegar diluted with a little water, start with about half the amount then taste.
- Honey or packed brown sugar: maple syrup or agave nectar replace syrup 1 to 1; if using granulated or brown sugar dissolve it in a few tablespoons hot water before adding. Molasses can stand in for brown sugar but use slightly less since it’s stronger.
Pro Tips
1) dont overdo the marinating. Acid gives great flavor fast but leave chicken too long and the texture gets mealy; if you want longer flavor, use thighs or a short dry brine instead.
2) pull the chicken out 20 to 30 minutes before grilling so it warms up a bit, it cooks more evenly that way and wont dry out on the outside while the inside is raw.
3) pat pieces dry before they hit the grill for a proper sear, oil the grates well and dont overcrowd them. If you plan to baste, either boil the leftover marinade for at least a few minutes to kill bacteria or make a fresh sauce, and brush any honey or sugar glaze only in the last few minutes so it wont burn.
4) use an instant read thermometer and aim to remove at 165 F, then rest the chicken 5 to 10 minutes before slicing so the juices redistribute. A quick squeeze of lemon and a sprinkle of fresh herbs right before serving brightens everything up.
Ultimate Chicken Marinade For Grilling Season Recipe
I perfected my Smokey Chicken Marinade by balancing savory, tangy, and aromatic ingredients in a way that makes me excited to share the recipe.
8
servings
157
kcal
Equipment: 1. medium mixing bowl, for whisking the marinade
2. measuring cups and spoons
3. whisk
4. chef’s knife and cutting board, for the garlic and shallot
5. large zip top bag or shallow dish, for marinating the chicken
6. small saucepan, to boil any reserved marinade if you plan to baste
7. tongs, for flipping on the grill
8. grill and grill brush or oil for the grates
9. instant read thermometer, to check doneness (165 F)
10. paper towels, to pat chicken dry before searing
Ingredients
1/2 cup extra virgin olive oil
1/4 cup low sodium soy sauce
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp honey or packed brown sugar
4 cloves garlic, minced
1 small shallot, finely minced
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley or cilantro
Directions
- In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard and 2 tbsp honey or packed brown sugar until smooth.
- Add 4 minced garlic cloves, 1 finely minced shallot, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (optional) and whisk again so everything is well combined.
- Stir in 2 tbsp chopped fresh parsley or cilantro, or reserve a tablespoon for garnish if you want a fresher finish.
- Place your chicken (breasts, thighs or drumsticks) in a large zip top bag or shallow dish, pour the marinade over, squeeze out excess air and massage the bag so every piece is coated.
- Refrigerate to marinate: for boneless breasts 30 minutes to 4 hours, for thighs or drumsticks 2 to 12 hours. Dont go past 24 hours or the acid can start to change the texture.
- About 20 to 30 minutes before grilling pull the chicken from the fridge so it comes closer to room temp; preheat the grill to medium high and oil the grates so nothing sticks.
- Remove chicken from the marinade and pat lightly dry with paper towels to help get a good sear. If you want to baste, boil the reserved marinade for at least 3 minutes to kill bacteria, or just discard it.
- Grill the chicken until cooked through: boneless breasts about 6 to 8 minutes per side, thighs 6 to 10 minutes per side, drumsticks longer; always check with an instant read thermometer and remove at 165 F.
- Let the chicken rest 5 to 10 minutes before slicing so the juices redistribute, and if you saved parsley/cilantro sprinkle some on top plus a squeeze of lemon for brightness.
- Quick tips: dont overcrowd the grill, brush any honey/brown sugar glaze near the end so it wont burn, use a thermometer not guesswork, and save extra marinade boiled for a finishing sauce if you like it saucy.
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: 49g
- Total number of serves: 8
- Calories: 157kcal
- Fat: 13.8g
- Saturated Fat: 1.9g
- Trans Fat: 0g
- Polyunsaturated: 1.4g
- Monounsaturated: 10.5g
- Cholesterol: 0mg
- Sodium: 519mg
- Potassium: 75mg
- Carbohydrates: 7.5g
- Fiber: 0.3g
- Sugar: 6.1g
- Protein: 0.8g
- Vitamin A: 62IU
- Vitamin C: 5.5mg
- Calcium: 8mg
- Iron: 0.3mg
