Grilled Chicken Marinade
Adapted from Carlsbad Cravings
Ingredients
- 1 1/2 lb 680 g boneless, skinless chicken breasts or thighs, pounded to even thickness
- 1/3 cup 80 ml olive oil
- 3 tbsp 45 ml lemon juice
- 2 tbsp 30 ml reduced-sodium soy sauce
- 2 tbsp 30 ml balsamic vinegar
- 2 tbsp 27 g brown sugar
- 1 tbsp 15 ml Dijon mustard
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Method
- Whisk the marinade ingredients together in a freezer bag or glass bowl. Add the chicken and turn to coat. Marinate 30 minutes at room temperature, or refrigerate up to 12 hours (longer is better, up to 4 hours is a good minimum).
- Remove the chicken from the fridge and let it rest 15–30 minutes before cooking.
- To grill: preheat to 200°C (400°F), clean and grease the grates.
- Grill undisturbed for 5–7 minutes per side, until the internal temperature reaches 74°C (165°F). Let rest 5 minutes before slicing.
Notes
- Stovetop alternative: sear in 1 tbsp oil in a hot skillet, 3–4 minutes undisturbed, flip, cover, reduce heat to medium, and cook 5–7 more minutes to 74°C (165°F).
- Oven alternative: bake at 220°C (425°F) uncovered for 16–18 minutes (thickness-dependent) to 74°C (165°F).
- Works with any cut — thighs, tenderloins, drumsticks, wings — just adjust cooking time and check with a thermometer.
- Pound chicken to even thickness first so it cooks evenly; slice very thick breasts into cutlets before marinating.
- Don't marinate longer than about 12 hours — the acid can start to toughen the texture.