Description
This Grilled Chicken Marinade recipe creates juicy, flavorful boneless skinless chicken breasts or thighs with a zesty blend of olive oil, lemon juice, soy sauce, balsamic vinegar, and aromatic herbs and spices. Perfect for grilling or stovetop cooking, this versatile marinade enhances your chicken with a tangy, savory profile and a hint of sweetness from brown sugar. Ideal for quick weeknight dinners or weekend cookouts.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs, pounded to an even thickness
Marinade
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Cooking (for stovetop option)
- 1 tablespoon olive oil (for cooking on stovetop)
Instructions
- Prepare the marinade: In a freezer bag or a glass bowl, whisk together the olive oil, lemon juice, reduced sodium soy sauce, balsamic vinegar, brown sugar, Dijon mustard, onion powder, garlic powder, salt, dried basil, dried oregano, dried thyme, paprika, black pepper, and red pepper flakes until fully combined.
- Marinate the chicken: Add the pounded chicken breasts or thighs to the marinade and turn to coat evenly. Marinate for 30 minutes at room temperature or refrigerate for up to 12 hours for maximum flavor absorption.
- Rest the chicken: When ready to cook, remove the marinated chicken from the refrigerator and let it rest at room temperature for 15-30 minutes to ensure even cooking.
- Grill the chicken: Preheat your grill to 400°F. Clean and grease the grill grates to prevent sticking. Place the chicken on the grill and cook undisturbed for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing to retain juices.
- Cook chicken on the stove (alternative method): Heat 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat until very hot. Add the marinated chicken and cook undisturbed for 3-4 minutes on one side until deeply golden, then flip and cook until the chicken is cooked through and reaches 165°F internally.
Notes
- Marinating the chicken longer (up to 12 hours) deepens the flavor and tenderizes the meat.
- Letting the chicken rest before cooking helps it cook evenly and keeps it moist.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- If grilling, clean and oil your grill grates before cooking to prevent sticking.
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
Nutrition
- Serving Size: 1 serving (approximately 4 oz cooked chicken)
- Calories: 220
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 70 mg
