Chicken Marinade

Four marinated grilled chicken breasts on a plate topped with fresh herbs and lemon wedges on the side.

5 from 2 votes

This is the BEST chicken marinade recipe and is key to getting incredibly moist, juicy and flavorful chicken! It's super easy to make and great for grilling or baking chicken.

Prep Time5

Cook Time10

Marinate Time2

Total Time2 15

Course: Lunch/Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

2 lbs boneless skinless chicken breasts
2 Tablespoons lemon juice
2 Tablespoons balsamic vinegar
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 Tablespoons olive oil
1 teaspoon Worcestershire Sauce
3 cloves garlic minced
1 teaspoon salt
¼ teaspoon pepper
Fresh parsley for garnish

Instructions

Whisk lemon juice, balsamic vinegar, soy sauce, brown sugar, olive oil, worcestershire sauce, garlic, salt and pepper in a small bowl until well combined.
Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 2 hours or up to 24 hours.
Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, until you have grill marks on both sides and the chicken is cooked through and no longer pink. You want the internal chicken temperature to be 165F.
Enjoy chicken immediately or let cool, package in storage containers and save for later use.

Notes

Chicken: You can use breasts, tenders, drumsticks, cutlets or thighs, bone-in or boneless, skin-on or skinless — whatever you prefer or have on hand will work. The cook time will vary depending on what type of chicken cut you use and how you cook it, but you'll know when the chicken is ready when the internal temperature reaches 165°F.
Garlic: Use 1/2-1 teaspoon garlic powder instead of fresh.
Soy sauce: You can use tamari or coconut aminos instead.
Brown sugar: Feel free to swap with coconut sugar or honey.
To store: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat chicken in the air fryer or on the stovetop in a skillet for the best results. You can also reheat the chicken in the microwave, but it’ll lose some of its crispness.

Nutrition