I perfected The Best Grilled Chicken Marinade, a savory, tangy, aromatic blend that infuses chicken breasts, thighs, or drumsticks and keeps them moist and juicy on the grill.

Jump to Recipe

I’m kind of obsessed with this marinade because it turns ordinary chicken into something you actually brag about. It’s bold, tangy and honestly a little sneaky, using extra-virgin olive oil and plenty of garlic to carry flavor deep into the meat.

Whether you throw it on a pellet grill or a cast iron, it’s earned nicknames like Traeger Chicken Marinade and even The Best Grilled Chicken Marinade from friends who never shut up about it. I won’t tell you everything here, but if you want juicy, charred, ridiculously flavorful chicken that makes people ask for seconds, this is it.

Ingredients

Print Recipe (No Advertisments)

Extra virgin olive oil: Adds healthy fats and keeps chicken juicy, fruity, helps carry flavors.
Soy sauce: Brings savory saltiness, umami and some sodium, deepens color and complexity.
Lemon juice and zest: Sharp citrus tang adds acidity to tenderize and brightens overall flavor.
Honey or brown sugar: Gives sweet balance and helps caramelize a nice char while grilling.
Garlic: Pungent aromatics that add savory depth, small protein and antioxidants too.
Smoked paprika: Adds smoky warmth, mild sweetness and a gorgeous color to the chicken.
Dijon mustard: Tangy binder that helps emulsion, gives subtle heat and extra complexity.
Fresh parsley or cilantro: Fresh herbal lift, adds brightness and a light dose of vitamins.

Ingredient Quantities

3/4 cup extra-virgin olive oil (180 ml), for about 2 to 3 lb chicken

1/2 cup low-sodium soy sauce (120 ml), or regular if you like

2 tablespoons Worcestershire sauce (30 ml)

1/4 cup freshly squeezed lemon juice (60 ml)

2 tablespoons apple cider vinegar (30 ml)

3 tablespoons honey or packed brown sugar

2 tablespoons Dijon mustard

4 large garlic cloves, minced

1 tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon kosher salt, or to taste

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes, optional

2 tablespoons finely chopped fresh parsley or cilantro

Zest of 1 lemon, optional but adds brightness

How to Make this

Print Recipe (No Advertisments)

1. In a medium bowl whisk together 3/4 cup olive oil, 1/2 cup soy sauce, 2 tbsp Worcestershire, 1/4 cup lemon juice and 2 tbsp apple cider vinegar until mostly combined, then whisk in 3 tbsp honey (or brown sugar) and 2 tbsp Dijon mustard so it emulsifies a bit.

2. Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp onion powder, zest of 1 lemon, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp red pepper flakes if you want heat, and 2 tbsp finely chopped parsley or cilantro. Taste and tweak salt or sweetness if needed.

3. Pour about 1/4 cup of the marinade into a small container and set aside for basting or sauce later. Never use the marinade that touches raw chicken unless you boil it for at least 5 minutes first.

4. Put 2 to 3 pounds chicken in a large zip bag or shallow dish, pour the rest of the marinade over the chicken making sure every piece is coated, press out extra air and seal bag or cover dish.

5. Refrigerate to marinate: at least 30 minutes, 2 to 8 hours is ideal for best flavor and juiciness, you can go up to 12 hours but try not to go longer or the acids may start to change the texture.

6. About 20 to 30 minutes before grilling take the chicken out of the fridge so it can come closer to room temp, and preheat your grill to medium high (roughly 400 to 450 F).

7. Remove chicken from the bag, pat each piece dry with paper towels so you get a good sear, oil the grill grates lightly and place the chicken on the hot grill. Use the reserved boiled marinade if you want to baste while cooking or after as a sauce.

8. Grill until an instant read thermometer reads 165 F (74 C) in the thickest part. Thin breasts usually take about 5 to 7 minutes per side, thighs and drumsticks will take longer. Flip once or twice, dont keep flipping.

9. Transfer the chicken to a plate, tent loosely with foil and rest 5 to 10 minutes so the juices redistribute, this step is super important for juicy chicken.

10. Finish with extra chopped parsley or cilantro and a sprinkle of lemon zest, slice and serve. If you kept reserved marinade use it boiled as a sauce or just drizzle a little olive oil and fresh lemon before serving.

Equipment Needed

1. medium mixing bowl
2. measuring cups and measuring spoons
3. whisk
4. microplane zester or fine grater
5. chef’s knife and cutting board
6. small heatproof container with lid for the reserved marinade
7. resealable plastic bag or shallow dish to marinate the chicken
8. paper towels
9. tongs and a spatula for flipping
10. instant read thermometer and a grill or sturdy grill pan

FAQ

Q: How long should I marinate the chicken? A: For this lemony, acidic marinade try 30 minutes to 2 hours for boneless breasts, 4 to 8 hours for bone in pieces or thighs. You can go up to 12 hours for big cuts but avoid 24 hours or more or the acids start to break down the meat and make it mushy.

Q: Can I use this on other proteins or veggies? A: Yes. Pork and chicken thighs love it, beef works but marinate longer if you want more flavor. Shrimp and fish only need 15 to 30 minutes. Vegetables do well 30 to 60 minutes. Adjust time for delicate foods so they dont get soggy.

Q: Should I discard the used marinade or can I baste with it? A: Dont brush raw marinade onto cooked chicken. Either boil the used marinade for at least 5 minutes to kill bacteria before using as a sauce, or set aside a portion before adding raw chicken and use that reserved portion for basting or serving.

Q: Any good swaps if I dont have something? A: Yes. Use regular soy if you only have that, or coconut aminos for gluten free. Maple or agave instead of honey, white wine vinegar for apple cider vinegar, and neutral oil like avocado if you dont want olive oil's flavor. Worcestershire can be skipped or replaced with a splash of fish sauce plus a little molasses in a pinch.

Q: How do I get a nice char without burning the honey or sugar? A: Pat the chicken mostly dry before grilling so it chars not steams. Grill over medium heat and move to indirect heat if flare ups happen. Save any sugary basting for the last 2 to 4 minutes of cooking so it caramelizes but does not burn.

Q: Can I make the marinade ahead or freeze it? A: Absolutely. Mixed marinade (no raw chicken) keeps in the fridge about 5 to 7 days. If you marinate chicken, refrigerate and follow the times above. You can also freeze chicken in the marinade for up to 3 months and thaw in the fridge before grilling.

Ultimate Chicken Marinade For Grilling Season Recipe Substitutions and Variations

Extra-virgin olive oil: swap with avocado oil or grapeseed oil, same amount. They handle high heat better and won’t smoke as fast, but you’ll lose a bit of that olive flavor. If you want a richer finish try melted unsalted butter 1:1, just watch for flareups.
Low-sodium soy sauce: use tamari 1:1 for a gluten-free option, or coconut aminos 1:1 if you need soy-free (coconut aminos is a bit sweeter, so taste and add a pinch of salt if needed).
Honey or packed brown sugar: replace with maple syrup or agave nectar, same volume. If you only have granulated sugar use about 3 tablespoons and dissolve it in the lemon juice or warm oil first so it mixes well.
Dijon mustard: swap with whole-grain mustard or yellow mustard 1:1 for a milder tang. For a creamier binder use 1 tablespoon mayonnaise plus 1 teaspoon vinegar in place of 1 tablespoon Dijon.

Pro Tips

1. Let it sit long enough but not forever — 2 to 8 hours is sweet spot; any less and it wont soak in, any more and the acid can make the meat mushy. If you gotta rush, even 30 minutes helps, but overnight I would skip it.

2. Pat the chicken very dry before it hits the grill so you get a good sear; oil the grates not the chicken so you dont cause flare ups and it wont stick as much.

3. Save some marinade, then boil it hard for at least 5 minutes before using as a sauce or baste; never use the raw marinade straight from the bag or you risk cross contamination.

4. Use an instant read thermometer and pull the chicken at about 162 F since it will climb to 165 F while resting; resting for 5 to 10 minutes makes a bigger difference than most people think.

5. Taste and tweak the marinade before adding the raw chicken — if it feels too salty or too sharp add a touch more honey or lemon, and a bit more oil smooths it out.

Ultimate Chicken Marinade For Grilling Season Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected The Best Grilled Chicken Marinade, a savory, tangy, aromatic blend that infuses chicken breasts, thighs, or drumsticks and keeps them moist and juicy on the grill.

Servings

servings

Calories

848

kcal

Equipment: 1. medium mixing bowl
2. measuring cups and measuring spoons
3. whisk
4. microplane zester or fine grater
5. chef’s knife and cutting board
6. small heatproof container with lid for the reserved marinade
7. resealable plastic bag or shallow dish to marinate the chicken
8. paper towels
9. tongs and a spatula for flipping
10. instant read thermometer and a grill or sturdy grill pan

Ingredients

3/4 cup extra-virgin olive oil (180 ml), for about 2 to 3 lb chicken
1/2 cup low-sodium soy sauce (120 ml), or regular if you like
2 tablespoons Worcestershire sauce (30 ml)
1/4 cup freshly squeezed lemon juice (60 ml)
2 tablespoons apple cider vinegar (30 ml)
3 tablespoons honey or packed brown sugar
2 tablespoons Dijon mustard
4 large garlic cloves, minced
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes, optional
2 tablespoons finely chopped fresh parsley or cilantro
Zest of 1 lemon, optional but adds brightness

Directions

In a medium bowl whisk together 3/4 cup olive oil, 1/2 cup soy sauce, 2 tbsp Worcestershire, 1/4 cup lemon juice and 2 tbsp apple cider vinegar until mostly combined, then whisk in 3 tbsp honey (or brown sugar) and 2 tbsp Dijon mustard so it emulsifies a bit.
Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp onion powder, zest of 1 lemon, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp red pepper flakes if you want heat, and 2 tbsp finely chopped parsley or cilantro. Taste and tweak salt or sweetness if needed.
Pour about 1/4 cup of the marinade into a small container and set aside for basting or sauce later. Never use the marinade that touches raw chicken unless you boil it for at least 5 minutes first.
Put 2 to 3 pounds chicken in a large zip bag or shallow dish, pour the rest of the marinade over the chicken making sure every piece is coated, press out extra air and seal bag or cover dish.
Refrigerate to marinate: at least 30 minutes, 2 to 8 hours is ideal for best flavor and juiciness, you can go up to 12 hours but try not to go longer or the acids may start to change the texture.
About 20 to 30 minutes before grilling take the chicken out of the fridge so it can come closer to room temp, and preheat your grill to medium high (roughly 400 to 450 F).
Remove chicken from the bag, pat each piece dry with paper towels so you get a good sear, oil the grill grates lightly and place the chicken on the hot grill. Use the reserved boiled marinade if you want to baste while cooking or after as a sauce.
Grill until an instant read thermometer reads 165 F (74 C) in the thickest part. Thin breasts usually take about 5 to 7 minutes per side, thighs and drumsticks will take longer. Flip once or twice, dont keep flipping.
Transfer the chicken to a plate, tent loosely with foil and rest 5 to 10 minutes so the juices redistribute, this step is super important for juicy chicken.
Finish with extra chopped parsley or cilantro and a sprinkle of lemon zest, slice and serve. If you kept reserved marinade use it boiled as a sauce or just drizzle a little olive oil and fresh lemon before serving.

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.