The Best Grilled Chicken Marinade

Once summer hits, this is the marinade I reach for when grilled chicken is on the menu. It gives the chicken a glossy, savory-sweet coating and those browned edges everyone starts picking at before dinner even makes it to the table!

The best part about this marinade is that it works with any boneless cut I have in the fridge. Use it to make these juicy Easy Grilled Chicken Breasts for dinner, or swap in thighs when you want the extra tenderness of Grilled Chicken Thighs!

You can also take the same basic formula in a few different directions. Keep the balsamic version, go bright with lemon and herbs, add smoky chipotle heat, or turn it into a ginger-forward teriyaki marinade.

Before You Get Started

A few smart prep choices make this easy grilled chicken marinade work even better.

• Choose the cut for your schedule: Cutlets and tenderloins cook fastest, while full chicken breasts and thighs are great when you have a little more grill time.
• Even out thick breasts: Slice thick chicken breasts lengthwise into thinner cutlets so the edges stay juicy while the center cooks through.
• Use the fork shortcut: If you only have 30 minutes to marinate, poke the chicken several times with a fork before adding it to the bag.
• Reserve some marinade first: Set aside a clean portion before adding the raw chicken if you want extra for brushing near the end of grilling.

How to Make the Best Grilled Chicken Marinade

The method is simple, but the marinating time and grill temperature make a real difference.

1. Whisk The Marinade

Whisk together the olive oil, balsamic vinegar, low-sodium soy sauce, Worcestershire sauce, brown sugar or honey, Dijon mustard, garlic powder, onion powder, sweet paprika, and dried basil.

Keep whisking until the Dijon and sweetener blend smoothly into the oil and vinegar.

• Pro tip: Taste the marinade before adding the raw chicken. It should taste savory, tangy, lightly sweet, and well-seasoned.

2. Marinate The Chicken

Place the chicken in a zip-top bag or non-reactive glass or plastic container. Pour in the marinade, turn the pieces until coated, and refrigerate for at least 30 minutes and up to 24 hours.

• Pro tip: Lay a zip-top bag flat in the refrigerator so the marinade stays in contact with more of the chicken.

3. Preheat The Grill

Heat the grill to medium-high. Clean the grates well and oil them lightly if needed.

Remove the chicken from the marinade and let the excess drip off before placing it on the grill.

• Pro tip: Too much marinade on the surface can cause flare-ups and make the sweetener darken before the chicken is ready.

4. Grill Until Cooked Through

Place the chicken on the hot grill and cook, flipping halfway through, until the thickest part reaches 165°F.

Chicken breasts usually need about 7 to 8 minutes per side. Chicken thighs take about 6 to 7 minutes per side, while cutlets and tenderloins usually need 3 to 4 minutes per side. Thickness and grill temperature can change those times, so use an instant-read thermometer for the final check. USDA recommends cooking poultry to 165°F.

• Pro tip: If the outside is well browned before the center is ready, move the chicken to a cooler part of the grill and close the lid.

5. Rest And Slice

Transfer the chicken to a clean plate or cutting board and let it rest for about 5 minutes before slicing.

• Pro tip: Cut chicken breasts and cutlets across the grain for tender slices that work well in salads, wraps, and bowls.

Alternative Cooking Methods

The marinade still delivers plenty of flavor when outdoor grilling isn’t happening.

Stovetop Method

Heat a lightly greased skillet or grill pan over medium-high heat. Let the excess marinade drip off the chicken, then place it in the hot pan.

Cook, turning once, until both sides are browned and the center reaches 165°F. Cutlets and tenderloins cook fastest, while thicker breasts and thighs will need more time.

Oven Method

Preheat the oven to 400°F. Arrange the chicken in a shallow baking pan or on a lined sheet pan, leaving a little room between each piece.

Bake until the center reaches 165°F. Tenders usually take about 15 minutes, chicken breasts take 20 to 30 minutes, and thighs take 30 to 45 minutes depending on thickness.

Grilled Chicken Marinade Variations

The basic combination of oil, acid, garlic, herbs, and seasoning makes this marinade easy to customize for your favorite grilled chicken recipes.

• Lemon-herb: Replace the balsamic vinegar with fresh lemon juice, then add lemon zest, garlic, oregano, thyme, rosemary, or parsley. Slice the cooked chicken over Grilled Chicken Greek Salad with crisp vegetables, feta, olives, and a bright dressing.
• Chipotle-lime: Replace part of the balsamic vinegar with lime juice and add minced chipotle pepper, cumin, cilantro, and a little honey. It has the same smoky-sweet direction as Grilled Honey Chipotle Chicken and works beautifully in Grilled Chicken Tacos and this Southwest Chicken Rice Bowl!
• Teriyaki-style: Increase the soy sauce, skip the balsamic vinegar, and add rice vinegar, fresh ginger, garlic, and honey or brown sugar. Serve it over rice with cucumbers, cabbage, edamame, or grilled pineapple.
• Balsamic Italian: Make the recipe as written, then add Italian seasoning, extra basil, rosemary, or fresh parsley, just like this Balsamic Grilled Chicken! Top the cooked chicken with pesto, mozzarella, and tomatoes to give it the same fresh summer feel as Grilled Chicken Margherita.

Recipe Tips and Tricks

These tips cover the details that turn marinated chicken into juicy, beautifully browned grilled chicken.

• Know the marinating sweet spot: Thirty minutes adds good flavor, while 4 to 8 hours gives the seasoning more time to work. Keep the total time under 24 hours so the acidic marinade doesn’t start changing the chicken’s texture.
• Create two heat zones: Leave one section of the grill slightly cooler so you have somewhere to move the chicken if the sweetener begins browning quickly.
• Let the first side release: Chicken usually lifts easily once a browned crust has formed. Give it another minute if it still feels stuck to the grates.
• Close the lid for thicker pieces: After flipping thick breasts or thighs, closing the lid helps the center cook with more even heat.
• Check each large piece: Chicken can vary quite a bit in thickness, so test the largest pieces individually instead of assuming the whole batch is ready.
• Insert the thermometer from the side: Sliding the thermometer into the thickest part from the side makes it easier to find the center of thinner breasts and cutlets.
• Brush near the end: Use the clean marinade you reserved during the final minute or two for more flavor and shine without burning the sugars.
• Finish with fresh herbs: Sprinkle basil, parsley, cilantro, or chives over the cooked chicken for fresh flavor and a little color.

Serving Ideas

This chicken can anchor a summer cookout plate, a colorful salad dinner, or an easy meal-prep bowl.

• With other summer sides: Serve the chicken with Easy Grilled Corn, Best Healthy Coleslaw, Pineapple Coconut Coleslaw, Easy Grilled Vegetables, or your favorite pasta salad for an easy summer dinner or backyard BBQ spread!
• With salads: Serve the chicken alongside Chopped Caprese Salad, Grilled Watermelon Salad, or Easy Arugula Salad. You can also use the cooked chicken in High-Protein BBQ Chicken Chopped Salad or Summer Raspberry Spinach Salad with Balsamic Grilled Chicken for a fresh, filling summer meal!
• With year-round sides: Serve the chicken with Easy Arugula Salad, Roasted Green Beans, Honey Roasted Sweet Potatoes, Easy Roasted Potatoes, Potato Cauliflower Mash, One Pot Creamy Mushroom Rice, Roasted Vegetables, or Creamy High-Protein Mac and Cheese for an easy dinner in any season!
• In bowls: Use the chicken in Grilled Chicken Bowls, Greek Chicken Bowls, or your favorite rice and quinoa bowls.
• With creamy sauces: Serve it with Easy Tzatziki, Healthy Ranch Dressing, Homemade Hummus, or a quick yogurt-herb sauce.

Storage & Reheating

Cooked grilled chicken stores well for quick meals throughout the week.

• Storage: Refrigerate cooked chicken in an airtight container for 3 to 4 days.
• Freezer: Freeze cooled chicken in a freezer-safe container for up to 4 months. Portion it first so you can thaw only what you need.
• Reheating: Warm the chicken gently in a covered skillet with a splash of water or broth. You can also microwave it at reduced power until heated through.
• Leftovers: Use extra chicken to make Healthy Chicken Quesadillas, sandwiches, tossed in an Easy Vegetable Pasta Salad, chopped in a Classic Chicken Salad, or a breakfast hash!