Grilled Chicken Marinade
Meet your go-to Grilled Chicken Marinade! Quick to make, it delivers bold flavor and keeps chicken perfectly juicy—your summer grilling game just got better!
Servings: 6 servings
Cost: $10.65
Equipment
Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts
Marinade
- 3/4 cup vegetable oil
- 1/4 cup + 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 2 large lemons
- 1/2 tablespoon pepper use 1 teaspoon if sensitive
- 2 teaspoons Italian flat-leaf parsley finely minced
- 3 tablespoons prepared yellow mustard
- 1 to 2 teaspoons minced garlic
- 1 tablespoon honey
Optional Honey Lemon Sauce
- 3 tablespoons butter
- 1 lemon
- 3 tablespoons olive oil
- 3 tablespoons honey
Instructions
- Combine vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, 1 teaspoon lemon zest, 3–4 tablespoons lemon juice, pepper, minced parsley, yellow mustard, minced garlic (for a more intense flavor use 2), and honey in a large bowl.
- Set aside 1/3 cup of the marinade and save it for basting later.
- Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) If breasts are very thick, cut them in half to get them 1-inch thick, ensuring even grilling and making sure more chicken gets all those great marinade flavors.
- Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 4–6 hours. Too much longer and it tends to get salty/cooked by the vinegar and lemon.
- Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and, holding it with tongs, rub it all over the grates. Grease once the grill has been preheated to about 375–450°F. Don’t go hotter than 450°F to avoid drying out the chicken.
- Grill the chicken until completely cooked through (about 4–6 minutes per side depending on the heat of the grill and thickness). Chicken should register 160°F at its thickest part (carry-over heat will bring it to 165°F). For 1-inch-thick breasts grilled at 400°F, it takes generally 5 minutes on the first side and 4 minutes on the other side.
- Generously brush chicken with the reserved marinade mix as it grills. Keep grill closed as much as possible.
- Optional Honey Lemon Sauce: For a quick lemon-butter sauce to serve over the chicken, combine the melted butter, 1–2 teaspoons lemon zest, 3 tablespoons lemon juice, olive oil, and honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.
Video
Notes
Storage: Store leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 16g | Protein: 26g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 73mg | Sodium: 802mg | Potassium: 541mg | Fiber: 1g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg