Best Chicken Marinade For Grilling (+Tips) Recipe

I developed The Best Grilled Chicken Marinade, a balanced blend of savory, tangy, and aromatic ingredients that infuses chicken breasts, thighs, or drumsticks with incredible flavor for grilling.

I’ve been chasing the perfect grill marinade for years and this one finally stuck. It’s the Best Chicken Marinade For Grilling that somehow nails savory, tangy and smoky notes while keeping chicken juicy.

A splash of olive oil and a hit of garlic give it body and bite, but it behaves differently on breasts, thighs and drumsticks so you gotta pay attention. I even call it my Traeger Chicken Marinade in posts, and guests keep insisting it’s a Delicious Chicken Marinade even when I make it last minute.

Read on if you’re ready to get curious and try something that actually works.

Ingredients

• Olive oil, healthy monounsaturated fat that adds rich mouthfeel and helps chicken brown
• Soy sauce or tamari, big umami punch and salt, watch sodium but adds savory depth
• Lemon juice, bright acid that tenderizes meat, it’s tangy and gives Vitamin C
• Honey or brown sugar, sweetener that helps caramelize and balances acid, adds quick carbs
• Garlic, sharp savory flavor with immune boosting compounds, gives aroma and depth
• Dijon mustard, tangy binder that helps emulsify marinade, brings bright peppery notes
• Smoked paprika, smoky warmth and color, low sodium spice that compliments grilled meat
• Fresh parsley or cilantro, bright herb that freshens flavors, adds color and a green note

Ingredient Quantities

• 1/3 cup olive oil
• 1/4 cup low sodium soy sauce or tamari
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp honey or packed brown sugar
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced or grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano or thyme
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp Worcestershire sauce (optional)
• 1 tbsp chopped fresh parsley or cilantro (optional)

How to Make this

1. In a medium bowl whisk together 1/3 cup olive oil, 1/4 cup low sodium soy sauce or tamari, 1/4 cup freshly squeezed lemon juice, 2 tablespoons honey or packed brown sugar, 2 tablespoons Dijon mustard, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano or thyme, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes if using, and 1 tablespoon Worcestershire sauce if using; stir in 1 tablespoon chopped fresh parsley or cilantro at the end or save for garnish.

2. Taste the marinade and adjust: add a little more honey if you want sweeter, more lemon for extra tang, or a pinch more salt if it tastes flat; remember the chicken will mellow it out.

3. Put your chicken in a large zip top bag or shallow dish then pour the marinade over so every piece is coated; press out excess air from the bag and seal, or cover the dish tightly.

4. Marinate in the refrigerator: for boneless breasts give it 30 minutes to 4 hours, for thighs or drumsticks 2 to 8 hours is good; avoid marinating much longer than 8 to 24 hours with lots of lemon or it can start to soften the meat too much.

5. About 20 to 30 minutes before grilling take the chicken out of the fridge to come closer to room temp, and preheat your grill to medium high roughly 400 to 450 degrees Fahrenheit; oil the grates well so the chicken wont stick.

6. Remove chicken from the marinade and let excess drip off then pat lightly with paper towel so you get a better sear; reserve the used marinade if you plan to baste but do not use it raw on finished chicken.

7. Grill the chicken over direct heat until cooked through: boneless breasts usually need about 6 to 8 minutes per side, bone in pieces like thighs or drumsticks will take 10 to 20 minutes total depending on size; flip every few minutes for even char and watch for flare ups because the honey or sugar can burn.

8. If you want to baste, bring the reserved marinade to a rolling boil for at least 3 minutes to kill any bacteria, then brush onto the chicken in the last few minutes of cooking; otherwise just discard the leftover marinade.

9. Cook to an internal temperature of 165 degrees Fahrenheit in the thickest part, then remove and let rest for 5 to 10 minutes before slicing so the juices redistribute.

10. Finish with a sprinkle of chopped parsley or cilantro, slice against the grain if using breasts, and remember this marinade is great on almost any cut but dont overcook the chicken or the bright lemon and soy flavors get dulled.

Equipment Needed

1. Medium mixing bowl for the marinade
2. Whisk or fork to blend the oil, soy, lemon and mustard
3. Measuring cups and spoons (accurate amounts matter)
4. Knife and cutting board or garlic press to mince the garlic
5. Large zip-top bag or shallow dish with lid to marinate the chicken
6. Instant-read meat thermometer to make sure it hits 165 F
7. Long-handled tongs and a silicone basting brush for grilling
8. Small saucepan to boil reserved marinade and paper towels to pat the chicken dry

FAQ

Best Chicken Marinade For Grilling (+Tips) Recipe Substitutions and Variations

• Olive oil: use avocado oil, canola oil or grapeseed oil, all handle grill heat well and wont change the flavor much.
• Low sodium soy sauce or tamari: swap with coconut aminos for a soy free option, or regular soy sauce if you dont have low sodium; a little fish sauce adds extra umami but use less because its salty.
• Fresh lemon juice: use lime juice for a brighter citrus note, or equal parts apple cider vinegar and water in a pinch, bottled lemon juice works too.
• Honey or packed brown sugar: use pure maple syrup or agave syrup, or mix 1 1/2 tbsp granulated sugar with 1/2 tbsp molasses to mimic brown sugar.

Pro Tips

– Always taste and adjust the marinade before the chicken goes in, it might look balanced but once you add more lemon or salt you cant take it back, so add small amounts at a time and remember the meat will mellow the flavors.

– Dont marinate boneless breasts for too long or theyll get mealy, 30 minutes to a few hours is plenty, thighs and legs can handle way longer, but if you go overnight reduce the lemon or acid so the texture stays right.

– Sugar or honey burns fast, so keep a cooler spot on the grill to finish pieces if they char too quick, brush on any glaze or boiled marinade only in the last few minutes and move pieces away from flare ups, or use a foil tent to protect them.

– Pat the chicken dry before you sear it and oil the grates or the skin, drying gives a much better crust and less sticking, but dont waste time rubbing a lot of marinade back on before grilling or youll just create flare ups.

– Use an instant read thermometer to hit the right doneness, probe the thickest part not near bone, let the chicken rest a few minutes before slicing so the juices settle, and save a little fresh herbs to sprinkle at the end for brightness.

Best Chicken Marinade For Grilling (+Tips) Recipe

Recipe by James Level

0.0 from 0 votes

I developed The Best Grilled Chicken Marinade, a balanced blend of savory, tangy, and aromatic ingredients that infuses chicken breasts, thighs, or drumsticks with incredible flavor for grilling.

Pin

Servings

8

servings

Calories

107

kcal

Equipment: 1. Medium mixing bowl for the marinade
2. Whisk or fork to blend the oil, soy, lemon and mustard
3. Measuring cups and spoons (accurate amounts matter)
4. Knife and cutting board or garlic press to mince the garlic
5. Large zip-top bag or shallow dish with lid to marinate the chicken
6. Instant-read meat thermometer to make sure it hits 165 F
7. Long-handled tongs and a silicone basting brush for grilling
8. Small saucepan to boil reserved marinade and paper towels to pat the chicken dry

Ingredients

• 1/3 cup olive oil

• 1/4 cup low sodium soy sauce or tamari

• 1/4 cup freshly squeezed lemon juice

• 2 tbsp honey or packed brown sugar

• 2 tbsp Dijon mustard

• 3 garlic cloves, minced or grated

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp smoked paprika

• 1 tsp dried oregano or thyme

• 1 tsp onion powder

• 1/2 tsp crushed red pepper flakes (optional)

• 1 tbsp Worcestershire sauce (optional)

• 1 tbsp chopped fresh parsley or cilantro (optional)

Directions

• In a medium bowl whisk together 1/3 cup olive oil, 1/4 cup low sodium soy sauce or tamari, 1/4 cup freshly squeezed lemon juice, 2 tablespoons honey or packed brown sugar, 2 tablespoons Dijon mustard, 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano or thyme, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes if using, and 1 tablespoon Worcestershire sauce if using; stir in 1 tablespoon chopped fresh parsley or cilantro at the end or save for garnish.
• Taste the marinade and adjust: add a little more honey if you want sweeter, more lemon for extra tang, or a pinch more salt if it tastes flat; remember the chicken will mellow it out.
• Put your chicken in a large zip top bag or shallow dish then pour the marinade over so every piece is coated; press out excess air from the bag and seal, or cover the dish tightly.
• Marinate in the refrigerator: for boneless breasts give it 30 minutes to 4 hours, for thighs or drumsticks 2 to 8 hours is good; avoid marinating much longer than 8 to 24 hours with lots of lemon or it can start to soften the meat too much.
• About 20 to 30 minutes before grilling take the chicken out of the fridge to come closer to room temp, and preheat your grill to medium high roughly 400 to 450 degrees Fahrenheit; oil the grates well so the chicken wont stick.
• Remove chicken from the marinade and let excess drip off then pat lightly with paper towel so you get a better sear; reserve the used marinade if you plan to baste but do not use it raw on finished chicken.
• Grill the chicken over direct heat until cooked through: boneless breasts usually need about 6 to 8 minutes per side, bone in pieces like thighs or drumsticks will take 10 to 20 minutes total depending on size; flip every few minutes for even char and watch for flare ups because the honey or sugar can burn.
• If you want to baste, bring the reserved marinade to a rolling boil for at least 3 minutes to kill any bacteria, then brush onto the chicken in the last few minutes of cooking; otherwise just discard the leftover marinade.
• Cook to an internal temperature of 165 degrees Fahrenheit in the thickest part, then remove and let rest for 5 to 10 minutes before slicing so the juices redistribute.
• Finish with a sprinkle of chopped parsley or cilantro, slice against the grain if using breasts, and remember this marinade is great on almost any cut but dont overcook the chicken or the bright lemon and soy flavors get dulled.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 37g
• Total number of serves: 8
• Calories: 107kcal
• Fat: 9g
• Saturated Fat: 1.3g
• Trans Fat: 0g
• Polyunsaturated: 0.8g
• Monounsaturated: 6.6g
• Cholesterol: 0mg
• Sodium: 308mg
• Potassium: 19mg
• Carbohydrates: 5.5g
• Fiber: 0.3g
• Sugar: 4.6g
• Protein: 0.5g
• Vitamin A: 125IU
• Vitamin C: 4mg
• Calcium: 5mg
• Iron: 0.2mg