Grilled Chicken Marinade

Summertime is for grilling! This simple chicken marinade uses pantry staples and takes 2 minutes to make. It's BIG on flavor with a hint of sweetness from the brown sugar.

Best Chicken Marinade:

A marinade is an easy way to amp up the flavor (and juiciness!) of your grilled chicken. It's worth the tiny bit of extra effort.

The results are mouthwateringly delicious - every time! And since we grill a TON of chicken around here, delicious is a must.

The chicken marinade works double duty - the ingredients add flavor while the salt makes it grill up nice and juicy! Similar to how a brine works, but to a lesser degree.

The best part? You only need 2 minutes to make it!

Key Ingredients:

I wanted to keep this recipe simple so I used basic ingredients most people carry. Here's what you need:

• Olive oil - Oil keeps the chicken moist during cooking AND encourages caramelization! I use olive oil for the best flavor.
• Balsamic vinegar - Acid denatures the proteins in the meat. Translation: it tenderizes the meat! I used balsamic vinegar for a sweet and salty flavor that caramelizes well.
• Brown sugar - For a subtle sweetness! If you love sweet and salty vibes, you can add an extra tablespoon or two.
• Garlic - I prefer freshly minced, but jarred garlic works fine too.
• Dijon mustard - For a little tang!
• Worcestershire sauce - For a salty, umami punch. You can swap it with soy sauce if that's what you have. I used Lea and Perrin's.
• Seasoned salt - Kosher salt works great too! Seasoned salt is a spice blend with salt, pepper, and other seasonings. You can use any spice blend you like! Just make sure the main ingredient is salt.

How to Make a Chicken Marinade:

It's so very easy! You can marinade the chicken in a bowl or a large zip-top bag. I prefer a bowl because it coats the chicken evenly.

• In a large bowl or liquid measuring cup, combine all the ingredients (except the chicken!).
• Use a small whisk to whisk the ingredients until it looks emulsified and not separated.

• Place the sliced chicken breasts into the bowl with the marinade or in a large zip-top bag and add the marinade.
• Use your hands to make sure the chicken is evenly coated with the marinade.
• Let the chicken marinate in the fridge for at least an hour or up to 4 hours.

Cooking Methods:

You don't have to grill the chicken, although I highly recommend it. You can cook it on the grill or stovetop.

I always slice my chicken in half lengthwise so it's not ultra thick! Doing this helps it cook faster and evenly so it doesn't get rubbery or dry.

• For the grill: Preheat grill to medium-high heat and lightly oil the grates. Transfer the chicken from the bowl to the grates, but let the excess marinade fall back into the bowl. Cook for 4 to 7 minutes per side, depending on how thick your chicken is! The internal temperature should reach 165 degrees.
• For the stovetop: Heat a large skillet over medium-high heat and add a little bit of oil. Transfer the chicken to the hot skillet and cook for 6 to 8 minutes per side or until cooked through.

For both methods, you want to let the chicken rest for 5 minutes after you cook it. If you slice it immediately, it will lose all it's juices!

Variations:

This marinade is easy to customize! Here's a few simple variations:

• Acid: If you're not a big fan of balsamic vinegar, swap it out for a neutral vinegar like red wine vinegar.
• Spicy: Add a tablespoon of sriracha for some heat!
• Seasoning: You can swap the seasoned salt for another spice mix. Just make sure it contains salt! If it doesn't, add a teaspoon of kosher salt.

What kind of chicken should I use?

You can use any cut you like! I highly recommend boneless skinless chicken breasts or thighs. If you prefer lean white meat, go with the breasts. If you prefer dark meat, go with the chicken thighs. Chicken thighs are harder to overcook!

Delicious Recipes:

• Crispy Roasted Potatoes & Broccoli
• Honey Sriracha Brussels Sprouts
• Easy Candied Brussels Sprouts
• Grilled Carrots in Foil