The best Chicken Marinade ever! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious! This easy chicken marinade recipe is sure to become a staple in your kitchen. Great for grilling and baking!
Grilling tonight? Make sure to try my steak marinade and grilled potatoes too!
Best Chicken Marinade Recipe
For many years now I have been perfecting my chicken marinade recipe and it’s finally exactly what I want. I love this easy recipe because it quickly transforms an ordinary chicken breast (or any other cut of chicken) into something extraordinarily delicious – just in time for dinner.
It really is the BEST chicken marinade I’ve ever had and I’m confident you’re going to love it as much as we do.
Easy Chicken Breast Marinade
I keep chicken breasts on hand at all times because there is just SOO much you can do with a chicken breast…(Make sure to check out my book for ONE HUNDRED chicken recipes!)
Having a good grilled chicken breast marinade on hand is essential if you live in a hot area like I do. It’s a quick, no-brainer dinner option that we rely on several times each month.
Let me be clear, this is not to say that this marinade won’t work on other cuts of chicken. It most certainly does and is insanely delicious so use what you have on hand.
One of our other favorite ways is to use this as a chicken thigh marinade or even drumsticks. It really will work for any piece of chicken. (I’ve had lots of reader write in saying it’s also delicious with veggies, pork and beef!)
What To Serve With Grilled Chicken
Since we grill multiple times a week, I’ve become quite an expert at quickly whipping up one or two side dishes that pair perfectly with grilled chicken. Here are some of our favorites:
- Fruit Salad
- Grape Salad
- Creamy Cucumber Salad
- Twice Baked Potato Casserole
- The Best Coleslaw Recipe
- Grilled Potatoes
- Easy Baked Sweet Potato (How To Bake Sweet Potatoes)
Grilled Chicken Marinade
This is really my very favorite grilled chicken marinade. I love to make up a big batch of grilled chicken and this recipe is great for that. It makes enough marinade for about 6 large chicken breasts or 3 to 4 pounds of chicken pieces.
Chicken Marinade Ingredients
While the list looks long, most if not all of these ingredients will likely be in your pantry. What we’re doing here is just building layers of flavor in this easy marinade. Let’s take a quick look at what you’ll need:
- extra virgin olive oil – this is the base of the marinade and keeps the chicken so juicy and moist.
- balsamic vinegar – a balsamic chicken marinade is my very favorite. It is definitely one of the key ingredients in this recipe and adds loads of flavor.
- soy sauce – I like to use low sodium.
- Worcestershire sauce – so many flavor in this ingredient, it’s a must for this marinade.
- lemon juice – fresh is best for flavor but you can use bottled if you need to.
- brown sugar – I have lots of readers that reduce or even eliminate the brown sugar but I personally love it in this recipe.
- dried rosemary – a little herbaceous flavor is always nice to round out a marinade.
- Dijon mustard – or Spicy Brown mustard or even plain yellow mustard will work in a pinch.
- salt and ground black pepper – for seasoning.
- garlic powder – I prefer garlic powder instead of fresh garlic because the fresh garlic will burn on the grill.
How To Make Chicken Marinade
This easy marinade comes together in just minutes!
- Prepare marinade. Combine all ingredients in a large mixing bowl and whisk together. Cheater method: put them straight into a large ziploc bag that will also be used for marinating the chicken.
- Reserve. Remove a half a cup of marinade and reserve for basting the chicken later.
- Marinate Chicken. Place chicken in a large resealable plastic bag and pour marinade over the top. Close securely and gently massage marinade into breasts. Marinate for at least 30 minutes and up to 24 hours.
Cooking Methods
Marinated chicken can be cooked on the grill, in the oven or on the stovetop. Here are my tips for cooking it best:
- Grilling: Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Chicken needs to reach an internal temperature of 165°F. Baste the chicken occasionally with the reserved marinade. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
- Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450F for 15 to 18 minutes if you’re in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Baste as often as you can for best flavor.
- Stovetop: Preheat a skillet over medium high and lightly grease. Cook chicken for 8 to 10 minutes on each side or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Use a stovetop grill pan for those pretty sear marks!
FAQs
Any kind of chicken you like. Breasts, thighs, drumsticks, tenders, skin on or off, bone in or out. Now, keep in mind that different cuts will take more or less time. Always check on the internal temperature to check doneness. Chicken needs to reach an internal temperature of 165°F.
A minimum of 30 minutes and as long as overnight. I find the chicken starts to get tough if I marinate it for more than 24 hours. If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.
Yes, absolutely. After adding the marinade to the chicken breast in a freezer safe resealable bag, freeze chicken for up to 6 months. Thaw overnight in the fridge before using.
The chicken can be grilled, baked or cooked on the stovetop. See the previous section for more information or check out the recipe card below for instructions.
More Chicken Recipes
- Homemade Chicken Nuggets
- Chicken Enchilada Soup
- Chicken Piccata – Ready In 20 Minutes!
- The BEST Chicken Salad
- Chicken Broccoli Rice Casserole
- Air Fryer Teriyaki Chicken
- Greek Chicken – A Sheet Pan Dinner
How to Make the Best Chicken Marinade
The BEST Chicken Marinade
Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar or other vinegar
- ¼ cup soy sauce I use low sodium soy sauce
- ¼ cup Worcestershire sauce
- â…› cup lemon juice
- ¾ cup brown sugar
- 2 teaspoon dried rosemary
- 2 tablespoon Dijon mustard or Spicy Brown mustard
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 6 chicken breasts or 3.5 lb chicken
Instructions
- Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
- Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
To grill
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Once the chicken has reached 165°F, remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
Optional.
- If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Tosha says
Has anyone ever used this to marinate a steak?
John says
Trish- when you say to baste with leftover marinade, do you put some aside before marinating the chicken, or are you basting out of the same bag the chicken was in? I’m always concerned about contamination if I baste from the same bag.
Barb says
I didn’t see the answer to John’s question (which was my concern too) would apprreciate an answer/clarification
Trish - Mom On Timeout says
Hi Barb! I didn’t answer it because it’s in the directions 🙂
4. Baste the chicken occasionally with the reserved marinade.
Enjoy!
Gail says
Hi wondering what’s on top is that parsley? Please respond.
Laurie Barlow says
It’s Rosemary!
Stephanie says
It’s Italian flat leaf parsley. The rosemary was mixed in with the marinade.
Charlotte says
Hi there, I skimmed through all of the comments and was yet to find an answer to the method of cooking questions – is it possible to alter the cooking instructions and bake this is in the oven rather than a grill? And if so, at what temp and for how long? Thanks! I can’t wait to try this 🙂
Reba says
I always cook chicken at 350° for one hour (I use one whole chicken- cut up) Boneless skinless breasts would obviously be much less.
Lindsay says
For my boneless skinless chicken breasts, I always bake at 400° for 20-25 mins, and they always come out very juicy and tender. This method hasn’t steered me wrong yet!
Trish - Mom On Timeout says
Great tip! Thanks Lindsay!
Doreen says
Hi just wanted to let you know that I have made this marinate a few times now!! I have made it in the oven and I tried it in the oven and it was amazing.. but I also used a cast iron pan just put the cast iron pan in the oven as the oven is preheats . I like too preheat it at 400 degrees once it the oven and pan are screaming hot put a tablespoon or so of olive oil as soon as you take the pan out of your oven. Then turn down the temperature to about 375 and bake till your chicken is done…. it is just as good as Barbequed
Daisy says
400F for 20-25 minutes depending on breast size (the chickens, not yours).
Lori says
I made this yesterday. It was fabulous. Everyone loved it. Thanks for this recipe.
Paul Piotrowicz says
I have been making pretty much the same marinade except include a cup of pineapple juice mixed in for over 40 years. I got it from a receipe book that came with my first Weber grill. It was meant for steak tips but chicken works really well with it. Best marinade ever
Trish - Mom On Timeout says
Oh my gosh pineapple juice sounds like an amazing addition! I’m so going to try that! Thanks Paul!
Darlene says
Be careful with pineapple juice it will start to break down the chicken . Making it go all gross and mushy . Only add it right before cooking . I used a recipe once that had pineapple in the chicken marinade , it ruined the chicken .
Bonnie says
Wow I have used this marinade twice now and both times everyone raved about the chicken. I’ve used boneless chicken breasts as well as kabobs. I marinated approx. 24 hours and everything was very successful and went over well! Thank you so much for sharing!
Lisa Martinez says
Loved this recipe! Very tasty and easy to make! Definitely a regular go to chicken dinner ?!
Sara says
I halved the recipe but accidentally put the full 1/8 cup of lemon juice in.. is that OK ? It will just be more acidic tasting ?
Jill says
Read it
Made it
Ate it
LOVED it
Thanks for sharing! It was the Best!
Trish - Mom On Timeout says
LOL! So happy to hear it Jill! Thanks!
Alyssa says
This looks absolutely delicious and I can’t wait to try it. Thank you so much! By the way, you have a very lovely blog!
Mari says
Can I cook my chicken on a skillet or oven? Will it still be the same??
Trish - Mom On Timeout says
Well, not the same Mari…but still GOOD!
Alyiah says
If I were to cook this in the oven should I pour the extra marinade in the pan? And how long would you recommend to cook this for?
sandee says
Hello Trish! I love your recipes! What do you think about cooking in a slow cooker? I am not a good cook at all. I wish I had your talent and ideas! I burn or over cook most food I make on the stove. Therefore, I prefer the slow cooker! I`m not even going to attempt the grill w/out my husband being home.
Do you have ideas about using the slow cooker?
Trish - Mom On Timeout says
Hi Sandee – I really haven’t tried this marinade with chicken in a slow cooker but I’m sure you could make it work. Maybe dump everything into the slow cooker and cook on low for about six hours until you can easily shred the chicken. That might be something to try. Good luck!
Alejandra says
Hi Trish! I RARELY review recipes but this one was so worth it! I was looking for a different way to make chicken and I stumbled across your recipe and tried it that same day. It was incredible and soooo flavorful! Iwas so hesitant about the amount of balsamic vinegar and soy sauce but followed the recipe to the T! Glad I did!!! 6 hours later, threw the chicken in the grill and oh mannnn I wish I had done more!!! My husband loved it too! lol So congrats! This recipe is a winner and it made me want to suscribe to try out more of your recipes!!!
Trish - Mom On Timeout says
You are AWESOME! Thank you so much for stopping by and sharing your experience with the recipe. So, SO glad you loved it as much as we do!
Emily says
This recipe sounds so great! I usually run out of time and just end up marinating my chicken breasts in Italian dressing. But this sounds totally worth trying. My family would love this.
Trish - Mom On Timeout says
It is amazing Emily! We use it all the time!
Julia says
Made this the other day on my boyfriends chicken for his weekly meals to take to work and it was AMAZING! He says its the best chicken he has ever had and has requested I use this every time I marinate chicken. I let it marinate for over 24 hrs so we really didn’t need the extra sauce to put on top because it provided plenty of flavor and the chicken was so juicy! The only thing I did differently this second time was cutting the recipe in half since we didn’t need the extra for sauce!
Trish - Mom On Timeout says
Love it! So glad you tried the recipe and found a way to make it work for you. So glad you stopped by to let me know – thank you!