With balsamic vinegar, honey, Dijon mustard, lemon juice, and spices, this Grilled Chicken Marinade results in tender, juicy, and flavorful grilled chicken each and every time. A summer grilling staple!
I am so excited that the weather is finally consistently warm enough that the grill can be pulled from the garage. I’ve been waiting all winter to fire it up to make favorites like grilled chicken skewers, grilled lobster tail, and steak. This grilled chicken marinade is another of our summer grilling staples. It’s my go-to for grilled chicken breasts, though I’ve used it on pork, shrimp, and even veggies as well! It’s just that good.
Why This Is The Best Grilled Chicken Marinade
There are lots of chicken marinades out there but this one is by far my favorite! Here are a few reasons why.
- Robust flavor. A good marinade should have elements of salt, sugar, acid, and heat. This grilled chicken marinade uses ingredients like balsamic vinegar, honey, lemon juice, and spices to incorporate those elements into the most flavorful marinade I’ve ever had.
- Common ingredients. I also love that this marinade is made with ingredients that I almost always have in the fridge or pantry cupboard. I can whip it up almost anytime without needing to go to the store.
- Ready in as little as 2 hours. While I do prefer at least 4 hours of marinating time, this grilled chicken marinade can offer juicy, flavorful chicken in as little as 2 hours. I do recommend pounding the chicken to a thinner thickness for a shorter marinade time.
Recipe Ingredients
This marinade is made with vinegar, oil, honey, and a handful of spices. Scroll down to the recipe card below for the exact measurements.
- Balsamic vinegar – The acid in the recipe. Balsamic adds a lighter, more fruity flavor than other types of vinegar that makes it great for a marinade.
- Olive oil
- Honey – Adds the sweetness to the marinade.
- Garlic cloves
- Dijon mustard – Adds a bit of heat and enhances the tangy flavor without making the chicken taste like mustard.
- Fresh lemon juice – Another element of acid in the marinade. It helps to brighten the flavor profile. I prefer freshly squeezed.
- Spices – Oregano, basil, smoked paprika, salt, and pepper.
- Chicken – I typically use this marinade with boneless skinless chicken breasts. However, any type of chicken (like chicken thighs) will work as well.
Easy Variations
Here are a few easy ways to customize this grilled chicken marinade recipe.
- Try a different sweetener. Swap honey with maple syrup, brown sugar or agave for a different flavor and sweetness.
- Other spice options. If you’re out of oregano or thyme, substitute with dried thyme, rosemary, or parsley.
- Increase the heat. Add crushed red pepper flakes for heat.
- Enhance the savory umami flavor. Add a splash of soy sauce for deeper flavor. A teaspoon of Worcestershire sauce is another great addition.
How To Make Grilled Chicken Marinade
This marinade takes just a few seconds to prepare. Just be sure to leave plenty of time for the chicken to marinate! The printable version of the instructions can be found in the recipe card below.
- Prepare the marinade. Whisk all marinade ingredients together in a bowl.
- Add the chicken. Place the chicken in a large plastic freezer bag or dish. Pour the marinade on top, ensuring all the chicken is evenly coated.
- Marinate. Marinate the chicken in the fridge for at least 2 hours. 4-6 hours or overnight is ideal.
- Cook the chicken. Heat a grill pan to medium-high heat and lightly oil the pan. Remove the chicken from the marinade, letting excess drip off. Cook for 6-7 minutes on one side, without disturbing, then flip and cook for another 6-7 minutes. The internal temperature should read 165F. Brush with reserved marinade for extra flavor if desired.
- Rest. Transfer the chicken to a plate. Cover with foil and rest for 5 minutes before serving. Enjoy!
Make It On The Grill
If you prefer cooking outside, preheat your grill to medium-high heat (around 400°F/205°C). Grill the chicken for 4-6 minutes per side, basting with the reserved marinade during the last few minutes. Always ensure the chicken reaches an internal temperature of 165°F (74°C).
How Long Should You Marinade Chicken?
The key to juicy, flavorful marinated chicken is to marinate it for the correct amount of time. While 2 hours will offer some flavor, 4-6 hours is much better. Overnight is great too. But, do not marinate chicken for longer than that, as the lemon juice and vinegar will begin to break down the chicken.
Tips & Tricks
Here are a few more tips for perfecting this grilled chicken marinade.
- Pound or score the chicken. If the chicken breasts are on the thick side, pound them to equal thickness before marinating. Lightly scoring the chicken with a knife also helps the marinade absorb into the chicken. (I like to do this is I only have 2-4 hours to marinate.)
- Make sure the chicken is covered. I prefer resealable ziploc bags for marinating chicken because it ensures the chicken is enveloped in the marinade. Just make sure to remove any excess air from the bag. If using a shallow dish, be sure that the chicken is evenly covered.
- Don’t touch the chicken. Once the chicken is on the grill, don’t touch it for the first 5 minutes. This helps ensure that the chicken cooks evenly and creates those gorgeous grill marks.
- Discard extra marinade. Marinade that the raw chicken has set in should not be used for anything else. I will use it to baste the chicken on the grill BUT only while it’s still cooking. Do not brush the marinade on the chicken during the last 2 minutes of cooking or after it’s done grilling.
- Check the temperature. Every grill is different and the exact time to cook chicken breasts depends on the size. The must sure-fire way to ensure the chicken is fully cooked but not overcooked is to use an internal thermometer. Chicken is safe to eat once it reaches 165F.
- Rest before serving. I recommend covering the chicken with foil and letting it rest for at least 5 minutes. This gives the juices time to disperse evenly after grilling and results in more flavorful, juicy chicken.
What Else Can I Use This Marinade For?
This marinade also pairs well with pork chops or shrimp. I’ve also used it on vegetables, such as zucchini, bell peppers, or portobello mushrooms. Note that shrimp and veggies will not need to marinate for as long as chicken or pork.
Serving Suggestions
One great thing about grilled chicken is that it pairs well with almost anything. I love to make this grilled chicken marinade in the summertime and serve it with my favorite summer sides, like pasta salad, potato salad, baked beans, and broccoli salad.
How To Store & Reheat Leftovers
- Fridge. Store any cooked chicken in an airtight container in the fridge for up to 3-4 days.
- Reheat. Warm the leftovers in a skillet over medium heat with a touch of olive oil or in the microwave for 2 minutes.
More Chicken Recipes To Try
Grilled Chicken Marinade
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tablespoons honey
- 4 garlic cloves finely minced
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
Instructions
- Mix together balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, and lemon juice in a medium bowl. Add oregano, basil, smoked paprika, salt, and black pepper, whisking until well combined.
- Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well-coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours. For deeper flavor, marinate the chicken for 4-6 hours or overnight.
- Heat a stove-top grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
- Take the chicken out of the marinade, letting the excess drip off, and set aside the remaining marinade for basting.
- Place the chicken on the hot grill pan. Cook for 6-7 minutes on one side without disturbing it to get good grill marks. Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C).
- During the last few minutes of cooking, you can brush the chicken with a little of the reserved marinade for extra flavor. Avoid basting in the final 2 minutes of cooking.
- Remove the chicken from the pan and transfer to a plate. Cover with foil and rest for 5 minutes before serving. Serve and enjoy!
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2 comments on “Grilled Chicken Marinade”
Great flavor! Was looking for a marinade without soy sauce and this is delicious! Thank you!
Thanks Trish!