Grilled Chicken Marinade

This grilled chicken marinade is a little savory, tangy, and slightly sweet and it makes chicken so flavorful and delicious. 

When I stumbled upon Carlsbad Cravings recipe for the best grilled chicken marinade, I knew I had to give it a try. The marinade uses ingredients I had on hand and it was really easy to throw together. We all thought the chicken turned out juicy, flavorful, and tasted great paired with a big garden salad and some crusty bread.

How to Make the Best Grilled Chicken Marinade

Make the marinade by combining the olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, salt, basil, oregano, thyme, paprika, crushed red pepper flakes, and freshly cracked black pepper together in a large zip lock bag; seal and mix well.

Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken to an even thickness with a mallet or rolling pin. Side Note: This helps the chicken cook evenly.

Place the chicken breasts into the Ziplock bag and seal; toss to coat the chicken evenly in the marinade. Place into the refrigerator and marinate for 30 minutes or up to 12 hours.  Remove the chicken from the refrigerator 15-20 minutes before grilling.

Cook the chicken by heating a grill to 400 degrees, clean and grease the grates.  OR heat a grill pan over medium-high heat and coat it with cooking spray.

Once hot, grill the chicken undisturbed for 5-7 minutes per side, until it’s thoroughly cooked. Side Note: Use a meat thermometer to make sure the chicken has reached 165 degrees.

Grilled Chicken Marinade

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Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Marinating Time:: 30 minutes minutes

Total Time: 54 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Carlsbad Cravings

Equipment

• Grill or Grill Pan
• Meat Thermometer

Ingredients

• ⅓ cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp reduced sodium soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1½ tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp crushed red pepper flakes
• ½ tsp freshly cracked black pepper
• 1½ lbs chicken breasts, pounded to an even thickness

Instructions

• Make the marinade by combining the olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, onion powder, alt, basil, oregano, thyme, paprika, crushed red pepper flakes, and freshly cracked black pepper together in a large zip lock bag; seal and mix well. 
• Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken to an even thickness with a mallet or rolling pin. Side Note: This helps the chicken cook evenly.
• Place the chicken breasts into the Ziplock bag and seal; toss to coat the chicken evenly in the marinade. Place into the refrigerator and marinate for 30 minutes or up to 12 hours.  Remove the chicken from the refrigerator 15-20 minutes before grilling. 
• Cook the chicken by heating a grill to 400 degrees, clean and grease the grates.  OR heat a grill pan over medium-high heat and coat it with cooking spray.
• Once hot, grill the chicken undisturbed for 5-7 minutes per side, until it's thoroughly cooked. Side Note: Use a meat thermometer to make sure the chicken has reached 165 degrees.

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