I’ve grilled more chicken in my life than I can count, and this easy grilled chicken recipe is hands down the one I keep going back to. It’s simple, it’s flavorful, and it just works—whether you’re prepping for a big family BBQ or just tossing something together for a quiet Tuesday dinner. And that marinade? Oh, it’s the real star. We’re talking zesty, garlicky, just-a-little-sweet goodness that soaks right into the meat. I’ve tried fancier versions with a laundry list of ingredients, but honestly, this straightforward mix of pantry staples hits every mark. I usually make a big batch and keep some in the fridge because this chicken disappears fast. Whether you’re team charcoal or team gas grill—or even pulling out that stovetop grill pan—this one’s for you. Let’s get cooking.

1) Key Takeaways
2) Easy Grilled Chicken Marinade Recipe
3) Ingredients for Grilled Chicken Marinade
4) How to Make Grilled Chicken Marinade
5) Tips for Making Grilled Chicken Marinade
6) Making Grilled Chicken Marinade Ahead of Time
7) Storing Leftover Grilled Chicken Marinade
8) Try these Grill recipes next!
9) Grilled Chicken Marinade
10) Nutrition

1) Key Takeaways

Marinate for at least 4 hours for best flavor
Use pantry staples for a balanced marinade
Perfect for grilling chicken breasts or thighs
Rest grilled chicken before slicing for juicy results

2) Easy Grilled Chicken Marinade Recipe

We all have that one grilled chicken recipe we swear by, right? Mine lives on a yellowed index card that’s been taped to the inside of my kitchen cabinet for years. It’s quick to make, packed with real flavor, and the marinade works on just about any cut of chicken you’ve got in the fridge.

These easy grilled chicken recipes have a special kind of staying power. I don’t need anything fancy, just good seasoning, a hot grill, and a timer. I use this when I’ve got people coming over or when I just want dinner sorted without drama. Two of the most useful things in my kitchen are a gallon-sized zip bag and this marinade.

This is one of those quick and easy recipes that gives you a leg up. You can prep it in the morning and grill in the evening. It’s dependable and leaves room for improvisation if your pantry’s a little bare. I’ve made it while camping with nothing but a whisk and a cooler. Yes, it’s that simple.

3) Ingredients for Grilled Chicken Marinade

Olive oil: Adds fat that carries flavor and keeps the chicken from sticking to the grill. A good extra virgin olive oil gives the marinade depth without overpowering the other ingredients.

Fresh lemon juice: Brightens everything and balances the salt. It’s that clean, citrusy flavor that makes grilled chicken pop. Bottled works, but fresh is better if you’ve got it.

Low sodium soy sauce: Adds salty depth and umami. It blends into the background but makes a huge difference. Use low sodium to control the saltiness, especially if your chicken’s already brined.

Balsamic vinegar: Brings a little sweet and tangy bite. It deepens the flavor and helps the outside caramelize just a bit on the grill.

Worcestershire sauce: The secret weapon. You might not notice it on its own, but if you skip it, something’s missing. Adds just enough savory kick to round everything out.

Dijon mustard: Adds a smooth tang and helps the marinade cling to the chicken. It’s not loud, just subtle and smart.

Brown sugar: A touch of sweetness to balance the acid. It also encourages some nice browning on the grill.

Garlic powder: Good strong flavor that doesn’t burn like fresh garlic sometimes can. It goes straight into the marinade and does the job.

Dried basil: Earthy and fragrant, it adds a little herbal lift. You can swap in oregano or thyme if that’s what you have.

Black pepper: Fresh ground if you can. Adds just a bit of heat and bite.

Boneless skinless chicken breasts: Classic choice. Works with thighs too if that’s your preference. Whatever you’ve got, this marinade will handle it.

4) How to Make Grilled Chicken Marinade

Step 1. Whisk together all the marinade ingredients in a medium bowl. It’ll look a little dark and glossy and smell pretty amazing already.

Step 2. Pour the marinade over the chicken in a zip-top bag or dish. Seal it and turn it a few times so every piece gets coated.

Step 3. Chill the bag in the fridge for at least four hours. Overnight is even better. The flavor really gets in there the longer it sits.

Step 4. Fire up your grill to medium-high heat. Let it get hot enough that a drop of water would sizzle right off the grate.

Step 5. Grill the chicken about 6 to 8 minutes on each side. You’re looking for 165°F inside. Don’t rush it.

Step 6. Pull the chicken off and let it rest a few minutes. This makes a huge difference in keeping it juicy.

5) Tips for Making Grilled Chicken Marinade

If you’ve only got an hour to marinate, that’s fine—just know the flavor won’t go as deep. Still tasty, though. This is one of those healthy and easy recipes you can play by ear.

Don’t reuse marinade once raw chicken has been in it. Toss it or boil it hard before using it as a sauce. Better yet, make a little extra and set it aside before you marinate the meat.

Use tongs and don’t press down on the chicken while it grills. That’s how you lose all the juice. Let the grill do its job. And always rest the meat. Always.

6) Making Grilled Chicken Marinade Ahead of Time

You can throw this together the night before. Mix the marinade, toss in the chicken, and pop it in the fridge. The next day, the grill just takes a few minutes. That’s why I keep this recipe handy for last-minute summer plans.

If I know I’ll be short on time, I’ll double the batch and save half for the freezer. Just freeze the raw chicken right in the marinade, lay the bag flat, and you’ve got a meal ready to thaw later.

This is one of those easy oven dinner recipes that works just fine under a broiler too, if the grill’s not an option. It’s flexible and forgiving, which is exactly what I need some nights.

7) Storing Leftover Grilled Chicken Marinade

Once cooked, let the chicken cool and store it in an airtight container. It keeps well in the fridge for up to four days. I usually slice some up for salads or wraps the next day.

If you’ve got lots left, freeze it. Just wrap pieces in foil and seal in a freezer-safe bag. They’ll keep for a couple months, and the flavor holds up well.

Just avoid microwaving it to death when you reheat. A quick pan warm-up or low oven works better if you want it to stay juicy. These easy grilled chicken recipes really go the distance.

8) Try these Grill recipes next!

9) Grilled Chicken Marinade