I’m excited to share The Best Grilled Chicken Marinade I’ve crafted, a flavor-packed balance of savory, tangy, and aromatic ingredients that infuses breasts, thighs, or drumsticks with incredible flavor while keeping them moist and juicy.
I’ve got a marinade I reach for all summer that somehow turns plain chicken into something people fight over. It keeps meat juicy on the hottest grill and hits you with layers of flavor, not just heat.
I build mine around extra virgin olive oil and minced garlic so the chicken soaks in a smooth, savory base. Call it what you will but to me this is The Best Grilled Chicken Marinade and sometimes I just call it my Boneless Chicken Marinade because it works on breasts or thighs and still surprises.
I wont give the whole recipe away here, but youre going to want to try it.
Ingredients
- Extra virgin olive oil: Adds healthy monounsaturated fats and richness, helps carry flavors into the chicken.
- Low sodium soy sauce: Brings umami and saltiness, tiny protein, low carb, makes it savory.
- Fresh lemon juice and zest: Gives bright acidity and vitamin C, it helps tenderize meat a bit.
- Honey or brown sugar: Adds sweetness and caramelization, mostly carbs so don’t overdo it.
- Garlic: Punchy garlic, small vitamins and antioxidants, makes the chicken taste alive.
- Smoked paprika: Smoked paprika adds smoky warmth without heat, gives color and depth.
- Cumin: Cumin is warm and earthy, boosts depth and sometimes aids digestion.
- Fresh parsley or cilantro: Parsley or cilantro add fresh brightness, vitamin K, cilantro may taste soapy.
Ingredient Quantities
- 1/2 cup extra virgin olive oil
- 1/3 cup low sodium soy sauce
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey or brown sugar your pick
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- zest of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes to taste
- 2 tablespoons chopped fresh parsley or cilantro
How to Make this
1. In a medium bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 2 tablespoons honey or brown sugar, 1 tablespoon Dijon mustard, 3 cloves minced garlic, zest of 1 lemon, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes until well blended.
2. Stir in 2 tablespoons chopped fresh parsley or cilantro, taste the marinade and tweak: add a tad more honey if you want sweeter, or more lemon if it needs brightness, but don’t overdo salt because soy sauce is salty.
3. Spoon out and set aside about 1/4 cup of the marinade in a small saucepan if you want to use some for basting or sauce later; this keeps you from cross contaminating raw chicken.
4. Put your chicken (breasts, thighs or drumsticks) in a zip top bag or shallow dish, pour the remaining marinade over it, press out extra air and massage so every piece is coated.
5. Refrigerate for at least 30 minutes but ideally 2 to 8 hours; you can go up to about 12 hours if needed, longer than that the lemon can start to change the texture.
6. When ready to grill take the chicken out 20 to 30 minutes beforehand so it comes closer to room temp, then pat the pieces dry with paper towels so they sear better.
7. Preheat the grill to medium high (about 400 to 450 F if you use a thermometer), oil the grates lightly, and grill the chicken until opaque and cooked through, about 6 to 8 minutes per side for boneless breasts, 10 to 12 minutes per side for bone in pieces, or until internal temp reads 165 F (74 C).
8. If you reserved marinade for basting, bring it to a rolling boil in that small saucepan for at least 2 minutes to kill bacteria, then simmer until slightly thickened and brush on the chicken during the last few minutes of grilling.
9. Remove chicken from the grill and let rest 5 to 10 minutes so juices redistribute, then serve with an extra sprinkle of fresh parsley or cilantro and a little fresh lemon zest if you want more zing.
Equipment Needed
1. Medium mixing bowl, to whisk the marinade together
2. Whisk, for a smooth, well blended sauce
3. Measuring cups and spoons, cause the ratios matter
4. Small saucepan, to set aside and boil the reserved marinade later
5. Zip top bag or shallow dish, for marinating the chicken
6. Instant-read thermometer, to hit 165 F (74 C) exactly
7. Tongs and a heatproof basting brush, for grilling and glazing
8. Cutting board, chef’s knife and paper towels, for prepping and patting chicken dry
FAQ
Ultimate Chicken Marinade For Grilling Season Recipe Substitutions and Variations
- Extra virgin olive oil: swap with avocado oil or grapeseed oil, same amount. Both tolerate heat better and won’t flavor the chicken as strongly, melted butter also works 1:1 for a richer taste but watch for more browning.
- Low sodium soy sauce: use tamari 1:1 for gluten free, or coconut aminos 1:1 if you want less salt and a slightly sweeter profile, you might add a tiny pinch of salt to balance.
- Fresh lemon juice: lime juice is a straight 1:1 swap, bottled lemon juice also works, or use 2 tablespoons apple cider vinegar plus 2 tablespoons water if you want tang without citrus.
- Honey or brown sugar: swap with maple syrup or agave nectar 1:1 for liquid sweetness, or use granulated sugar 1:1 (dissolve first) if you prefer less syrupy texture.
Pro Tips
1) save a little of the marinade before you put the raw chicken in, boil that reserved bit for a minute or two so its safe, then use it to baste in the final minutes. if you used honey, only baste at the end or itll burn and turn bitter.
2) pat the chicken dry and let it sit about 20-30 minutes so it cooks more evenly, dont crowd the grill either or the pieces will steam not sear. oil the grates and rub a tiny bit of oil on the chicken so you get a proper crust.
3) taste and adjust the marinade before the chicken ever goes in. add a touch more honey or lemon to balance it, but go easy on salt since the soy is already salty. getting the flavor right up front saves you from overcooking trying to fix it later.
4) use an instant read thermometer and always let the chicken rest 5-10 minutes after grilling so the juices redistribute. if you have thicker pieces, score or flatten them a bit or cut into uniform sizes so everything finishes at the same time.
Ultimate Chicken Marinade For Grilling Season Recipe
I’m excited to share The Best Grilled Chicken Marinade I’ve crafted, a flavor-packed balance of savory, tangy, and aromatic ingredients that infuses breasts, thighs, or drumsticks with incredible flavor while keeping them moist and juicy.
12
servings
102
kcal
Equipment: 1. Medium mixing bowl, to whisk the marinade together
2. Whisk, for a smooth, well blended sauce
3. Measuring cups and spoons, cause the ratios matter
4. Small saucepan, to set aside and boil the reserved marinade later
5. Zip top bag or shallow dish, for marinating the chicken
6. Instant-read thermometer, to hit 165 F (74 C) exactly
7. Tongs and a heatproof basting brush, for grilling and glazing
8. Cutting board, chef’s knife and paper towels, for prepping and patting chicken dry
Ingredients
-
1/2 cup extra virgin olive oil
-
1/3 cup low sodium soy sauce
-
1/4 cup fresh lemon juice about 2 lemons
-
2 tablespoons Worcestershire sauce
-
2 tablespoons honey or brown sugar your pick
-
1 tablespoon Dijon mustard
-
3 cloves garlic minced
-
zest of 1 lemon
-
1 teaspoon smoked paprika
-
1 teaspoon ground cumin
-
1 teaspoon onion powder
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 to 1/2 teaspoon red pepper flakes to taste
-
2 tablespoons chopped fresh parsley or cilantro
Directions
- In a medium bowl whisk together 1/2 cup extra virgin olive oil, 1/3 cup low sodium soy sauce, 1/4 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 2 tablespoons honey or brown sugar, 1 tablespoon Dijon mustard, 3 cloves minced garlic, zest of 1 lemon, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes until well blended.
- Stir in 2 tablespoons chopped fresh parsley or cilantro, taste the marinade and tweak: add a tad more honey if you want sweeter, or more lemon if it needs brightness, but don’t overdo salt because soy sauce is salty.
- Spoon out and set aside about 1/4 cup of the marinade in a small saucepan if you want to use some for basting or sauce later; this keeps you from cross contaminating raw chicken.
- Put your chicken (breasts, thighs or drumsticks) in a zip top bag or shallow dish, pour the remaining marinade over it, press out extra air and massage so every piece is coated.
- Refrigerate for at least 30 minutes but ideally 2 to 8 hours; you can go up to about 12 hours if needed, longer than that the lemon can start to change the texture.
- When ready to grill take the chicken out 20 to 30 minutes beforehand so it comes closer to room temp, then pat the pieces dry with paper towels so they sear better.
- Preheat the grill to medium high (about 400 to 450 F if you use a thermometer), oil the grates lightly, and grill the chicken until opaque and cooked through, about 6 to 8 minutes per side for boneless breasts, 10 to 12 minutes per side for bone in pieces, or until internal temp reads 165 F (74 C).
- If you reserved marinade for basting, bring it to a rolling boil in that small saucepan for at least 2 minutes to kill bacteria, then simmer until slightly thickened and brush on the chicken during the last few minutes of grilling.
- Remove chicken from the grill and let rest 5 to 10 minutes so juices redistribute, then serve with an extra sprinkle of fresh parsley or cilantro and a little fresh lemon zest if you want more zing.
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: 30.8g
- Total number of serves: 12
- Calories: 102kcal
- Fat: 9.2g
- Saturated Fat: 1.29g
- Trans Fat: 0g
- Polyunsaturated: 0.92g
- Monounsaturated: 6.72g
- Cholesterol: 0mg
- Sodium: 377mg
- Potassium: 30mg
- Carbohydrates: 4.3g
- Fiber: 0.2g
- Sugar: 3.7g
- Protein: 0.4g
- Vitamin A: 83IU
- Vitamin C: 3.3mg
- Calcium: 10mg
- Iron: 0.25mg