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.
Robert says
Whenever I see the words “best marinade” I cringe because I know it will be loaded with sugar. This marinade is just one more of the loaded with sugar marinades. it probably tases good if you have a sweet tooth but I question if any recipie loaded with sugar can be best for your body.
Robert DeCuir says
Robert, while this recipe in liquid components is approx. 30 % sugar, like anything else its all about moderation. While no one would recommend having this every day, who can argue with once, maybe twice a week?
Deirdre Charbonneau says
Hmmm. I have all the recipe ingredients to try this EXCEPT for dijon or spicy brown mustard. I’m going to try just regular mustard. i’ll let ya know!
Cynthia Farkas says
I made this for the first time when my brother and sister in law were over for dinner. However, I baked mine in the oven covered with tin foil then removed the foil and baked until the sauce became thick. They kept raving about how delicious this was and there wasn’t any left. It was so good, I made it again the next night and once again, there wasn’t any left. Most definitely will be adding this as one of our favorite meals and cooking it more often. I let it marinate over night too.
Sandy B. says
Oh my goodness~~this sounds wonderful! I’ve got a tray of chicken thighs in the fridge just waiting for this. I’m going to mix it up & freeze for when we get the BBQ season started at our house. Also going to try it for tri-tip next time it’s on sale & freeze that too. May also try the pineapple juice as recommended by a gentleman earlier. Can not wait to fire up the BBQ! Thank you for sharing the recipe.
Rosemary Steers says
I don’t have a grill. Would this work as a baked chicken breast or slow cooker? I also see you baste chicken (supposing with marinade) that is not recommended unless you have kept some aside and use that). Any recommendations. I hate Rosemary so what would you use to pop the flavor in place of rosemary.
Katrina Peric says
Made this tonight, did half quantities for half the amount of chicken. It did not turn out great at all. It was very powerful and just tasted awful.
LaWanda says
Would this work in a crock pot?
Trish - Mom On Timeout says
Sure would!
Rahul Academy says
This is my all time favorite marinade for chicken breasts! I have been making this weekly at my house. Thank you for sharing. ?
Trish - Mom On Timeout says
We love it too! You’re so welcome!
Parris Donald says
I have used this marinade with beef steaks also, it’s turn out nice and tender.
Trish - Mom On Timeout says
Love that it’s so versatile! I totally need to try it with steaks 🙂
Tricia @ Saving Room for Dessert says
I can’t wait to try this recipe! I always love a marinade that is loaded with flavor and is easy too. Thanks so much for sharing!
Trish - Mom On Timeout says
Wonderful! Thanks so much for stopping by!
Kathy S says
Made this 3 X in the last week. Twice for salads and tried as a sandwich with caramelized onions. Delish!! Shared the last batch with my sister. Great recipe! Thanks!
Destiny says
My husband and I loved it! So flavorful. Left out the mustard as I didn’t have any. Doing again tonight!
Kay says
Trying out this recipe but not sure what to serve it with, any recommendations? This looks sooo good, can’t wait to try it!
Trish - Mom On Timeout says
Broccoli salad is one of my favorites! Here’s a link to my recipe: http://www.momontimeout.com/2015/07/best-ever-broccoli-salad-recipe/
Darlene says
Roasted or mashed potatoes would be good with it . I did mashed with mine .
Shelley says
Hi there, I made this and enjoyed it with my hubby about a week ago. We felt our balsamic was too strong however I assume it’s the brand we used. I just made six batches and canned them as gifts for all the women at my Easter dinner (a day away). I’m starting to panic a tad that it may not sit as a canned marinade okay, however I don’t see why not….
Anyone know?
(I have not added chicken just gifting as a marinade)
Thanks
Trish - Mom On Timeout says
My only worry would be the mustard since that is the only refrigerated ingredient. Did you actually can them as in boil the contents or did you just put them in jars? That would probably make a big difference.
Amanda says
I had been wanting to try this recipe for months! I was short on time tonight and really needed to do something creative with 6 skinny fresh chicken breasts. So, I used my meat tenderizing tool on them, halved the marinade recipe, marinated them in the fridge for 30 minutes, then broiled them in the oven. AMAZING!!! Absolutely amazing! Can’t wait to try them on the grill next!
Trish - Mom On Timeout says
Yay! I love hearing that! On the grill is my favorite way – can’t wait for you to give that a try 🙂 Have a great weekend!