Grilled Chicken Marinade
Master the art of grilling with our Grilled Chicken Marinade. This easy, tasty recipe is ideal for summer BBQs or weeknight family dinners.
Servings: 8
Calories: 496kcal
Ingredients
- ½ cup Extra Virgin Olive Oil I use Queen City’s Tuscan Herb from Queen City & Co
- ¼ cup White Vinegar
- 1 cup Soy Sauce
- 3 Tablespoons Worcestershire Sauce
- Juice from one Lemon
- 1½ cups Brown Sugar
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 2 teaspoons Garlic Powder
- 6 Chicken Breasts sliced in half lengthwise
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the extra virgin olive oil, white vinegar, soy sauce, Worcestershire sauce, and lemon juice until fully combined. Add the brown sugar, pepper, salt, and garlic powder to the liquid mixture. Whisk until the brown sugar is completely dissolved and the spices are evenly distributed throughout the marinade.
- Marinate the Chicken: Place the chicken cutlets in a large resealable plastic bag or a shallow dish that's large enough to hold them in a single layer. Pour half of the marinade over the chicken, making sure each piece is well-coated. If using a bag, seal it tightly, then gently shake it to ensure the marinade covers all the chicken pieces. In a dish, simply turn the chicken breasts over a few times to coat them well.
- Refrigerate: Refrigerate and marinate for at least 30 minutes, or for best results, overnight. The longer the chicken marinades, the more flavorful it will be.
- Make a Glaze: Pour the extra half of the marinade into a small saucepan and bring to a simmer over medium heat until it reduces a bit. Stir as it thickens for about 3 minutes then remove from heat and let cool to room temperature. This makes a delicious glaze to pour over the cooked chicken later.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. The actual cooking time may vary depending on the thickness of your chicken breasts.
- Serve: Once cooked, let the chicken rest for a few minutes to allow the juices to redistribute throughout the meat.
Notes
Storage and Reheating Instructions:
Leftovers? No problem. Store your grilled chicken in the refrigerator for up to 3 to 4 days. You can also freeze your marinated chicken in the bag or cooked chicken in airtight containers. When you're ready to reheat, you can warm them back up on the grill, use the oven, or even an air fryer will do the trick.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes, and it’s encouraged! Marinating overnight not only saves time but also enhances the flavor. You can even freeze the marinated chicken for later use.Substitutions & Variations
- Dietary tweaks: For a lower sodium option, use low-sodium soy sauce. And if you’re avoiding sugar, honey or maple syrup are great alternatives.
- Flavor twists: Feel free to add your favorite herbs and spices to the marinade. Thyme, rosemary, or a bit of heat with some chili flakes can add an exciting twist.
Helpful Cooking Notes
- Marinade magic: Don’t skip the marinating time. It’s key for flavor-packed chicken.
- Temperature tip: Always preheat your grill to ensure even cooking.
- Safety first: Remember to discard any marinade that’s been in contact with raw chicken.
Nutrition
Serving: 8g | Calories: 496kcal | Carbohydrates: 44g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 2058mg | Potassium: 808mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg