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If you’ve been searching for a grilled chicken marinade that’s packed with flavor and pairs well with just about anything, this is it. My easy, tried-and-true recipe gives you juicy, perfectly seasoned chicken every single time. It’s the one you’ll reach for when you want something simple, reliable, and absolutely delicious.
Why you’ll love this Grilled Chicken Recipe
This recipe has been a staple in my kitchen for years – the kind that stands the test of time because it just works. I think it might have been one of the first things we made after getting married and buying our very first grill. We must have made it a dozen times that summer!
Since then, I’ve marinated more chicken breasts than I can count (that’s 30+ years of chicken), and this version has become my gold standard. It’s that all-purpose, go-back-to recipe I can always rely on. Simple enough for busy weeknights but flavorful enough to serve when company comes over. It checks every box: dependable, full of flavor, and endlessly adaptable.
What Makes This Recipe a Keeper!
❥ Big flavor: The balance of balsamic vinegar, honey, and Dijon mustard gives this chicken that perfect mix of tangy, sweet, and savory. It’s the kind of flavor that keeps everyone coming back for seconds.
❥ Everyday ingredients, big flavor. You probably have everything you need right in your pantry.
❥ Juicy, never dry: The marinade does all the work — tender, flavorful chicken every time.
❥ Versatile: It’s the perfect base recipe for adding your favorite flavors or sides, and it’s great for doubling for meal prep or feeding a crowd.
NikkiWhat You Need for This Chicken Marinade for Grilling
- Chicken Breasts: Boneless, skinless chicken breasts soak up the marinade well and grill evenly. You can also use thighs if you prefer darker, juicier meat.
- Olive Oil: Keeps the chicken moist on the grill and helps carry the flavors of the marinade into the meat.
- Balsamic Vinegar: Adds acidity that tenderizes the chicken while giving it a rich, slightly sweet flavor.
- Worcestershire Sauce: Brings depth and umami to balance the tanginess of the vinegar and lime.
- Soy Sauce: Adds salt and savory flavor while also helping the chicken brown nicely on the grill.
- Lime Juice: The acidity brightens the marinade and helps break down the fibers in the chicken for a more tender bite.
- Honey: Adds natural sweetness and helps create that caramelized, golden crust on the grill.
- Parsley: Adds a touch of freshness and color to the marinade.
- Stone Ground Dijon Mustard: Helps the marinade emulsify (stay mixed) and adds a subtle tang that rounds out the flavor.
- Garlic Powder: Adds a mild garlic flavor that blends smoothly into the marinade without overpowering it.
- Salt & Black Pepper: Essential for seasoning and bringing all the flavors together.
Things You May Need for Grilled Chicken
- Mixing Bowl or Measuring Cup – For whisking together your marinade ingredients. A spout makes pouring easier.
- Resealable Plastic Bag – Perfect for marinating the chicken evenly and keeping cleanup simple.
- Tongs – Helps turn the chicken easily on the grill without piercing the meat (which can let the juices escape).
- Grill Brush or Paper Towels – Use to oil the grill grates lightly before cooking to help prevent sticking.
- Instant-Read Meat Thermometer – The best way to check that your chicken reaches 165°F without overcooking.
- Small Saucepan – Handy if you plan to boil and reduce the reserved marinade for a sauce.
- Foil – Use to tent the chicken after grilling so it rests and stays juicy before serving.
How to Make This Marinade for Grilled Chicken
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Marinate the Chicken
Start by whisking all of your marinade ingredients together in a large mixing bowl until everything is well combined. The flavors of the balsamic vinegar, honey, and mustard come together beautifully here.
Before adding the chicken, go ahead and set aside about ½ cup of the marinade to use later for basting (and maybe a drizzle of sauce if you’d like!).
Next, place your chicken breasts in a large resealable plastic bag and pour the remaining marinade over top. Seal it up tightly, then gently massage the chicken to make sure every piece is coated.
Tip: If you’re short on time, gently poke the chicken with a fork before adding it to the bag. It helps the marinade soak in a little faster.
Refrigerate and let the chicken marinate for at least 30 minutes—and up to 24 hours if you want that deep, rich flavor. I’ve found that 4 to 6 hours is the sweet spot for the best balance of tenderness and taste.
Step 2: Grill to Perfection
When you’re ready to cook, preheat your grill to medium-high heat and lightly oil the grates to keep the chicken from sticking.
Remove the chicken from the marinade, letting any excess drip off. Grill each side for 5 to 8 minutes, depending on thickness, or until the internal temperature reaches 165°F.
While it’s grilling, brush the chicken occasionally with that reserved marinade for extra flavor and a gorgeous glaze.
Once done, remove the meat from the grill and tent it loosely with foil. Let the chicken rest for about 5 minutes before slicing or serving—this helps keep all those flavorful juices locked inside.
Step 3: Optional Sauce
If you love a little extra something to drizzle over your chicken, this quick sauce is worth the few extra minutes!
Pour your reserved marinade into a small saucepan and bring it to a boil. Let it simmer until it has slightly reduced and thickened—it makes a delicious, tangy-sweet sauce to spoon over the top.
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Grilled Chicken Marinade Recipe Variations
- Chicken Options: Boneless, skinless chicken thighs, tenders, or even drumsticks all work well with this marinade. Just adjust the cooking time depending on the cut and size.
- Citrus Swap: If you don’t have lime, lemon juice works just as well. It gives the same bright, fresh flavor that balances the richness of the marinade.
- Sweetness: Swap honey for maple syrup or brown sugar if needed. Each adds a slightly different sweetness but still helps with caramelization on the grill.
- Mustard: Stone-ground Dijon adds texture and tang, but regular Dijon or yellow mustard can be used in a pinch.
- Fresh Herbs: Parsley adds a mild, clean flavor, but you can switch it up with basil, oregano, or thyme for a different twist.
- Garlic: If you prefer a stronger garlic flavor, use 2–3 cloves of fresh minced garlic instead of garlic powder.
- No Grill? You can also bake or cook the chicken in a grill pan or skillet. Bake at 400°F for 20–25 minutes or until the internal temperature reaches 165°F.
Recipe FAQs
Yes! It’s great on pork chops, steak, or even shrimp. Just adjust the marinating time — seafood only needs about 15 to 30 minutes.
Absolutely. Combine the raw chicken and marinade in a freezer bag, seal, and freeze for up to 3 months. When you’re ready to use it, thaw in the refrigerator overnight and cook as directed.
Not without cooking it first. Any marinade that’s touched raw chicken needs to be brought to a rolling boil (212°F) to kill any bacteria. Let it boil for at least 3 to 5 minutes, stirring occasionally, until it has slightly thickened and reduced. Once it’s been boiled, it’s completely safe to use as a basting sauce or to drizzle over the cooked chicken.
What to Serve with Grilled Chicken
This flavorful grilled chicken pairs with just about anything — from fresh summer sides to hearty comfort dishes. Here are some of my favorite ways to serve it:
Fresh & Light Sides:
- A crisp garden salad with Catalina dressing or balsamic vinaigrette
- Grilled or roasted vegetables like broccoli, zucchini, or corn on the cob
- Fresh fruit salad or watermelon wedges for a cool, sweet bite
Comforting Classics:
- Creamy mashed potatoes or baked potatoes with a dollop of butter
- Macaroni and cheese (homemade or your favorite shortcut version, like this Instant Pot Creamy Mac and Cheese)
- Southern-style green beans or skillet corn
Easy Cookout Favorites:
- Pasta salad, potato salad, or coleslaw — always a hit for gatherings
- Garlic bread or buttery rolls for soaking up that extra sauce
- Rice pilaf or French onion rice both make a flavorful, hearty side that pairs perfectly with the grilled chicken
Serving Ideas:
Slice the chicken and serve it over rice or salads, tuck it into wraps or sandwiches, or pair it with your favorite sides for an easy weeknight dinner.
Tip: This recipe is great for meal prep — grill extra chicken and store it in the fridge for quick lunches or busy weeknights. It also doubles easily if you’re feeding a crowd or want leftovers for later in the week.
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Simple Chicken Marinade for Grilling
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Ingredients
- 6 chicken breasts - (about 3.5 pounds)
- ½ cup olive oil
- ½ cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- ¼ cup soy sauce
- 1 lime - juiced
- ¼ cup honey
- 2 tsp parsley
- 2 tbsp stone ground Dijon mustard
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
Instructions
- In a large mixing bowl, whisk together all the marinade ingredients until well combined. Remove about ½ cup of the marinade and set it aside for basting later.
- Place chicken breasts in a large resealable plastic bag and pour the remaining marinade over top. Seal the bag tightly and gently massage the chicken to make sure it’s evenly coated.Tip: If you are short on time, gently pierce the chicken with a fork to allow the marinade to infuse more quickly.
- Refrigerate and marinate for at least 30 minutes and up to 24 hours. For the best flavor, at least 4 to 6 hours.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Remove chicken from the marinade, letting the extra drip off. Grill for 5 to 8 minutes per side, or until the internal temperature reaches 165°F. While grilling, brush occasionally with the reserved marinade for extra flavor.
- Once cooked through, remove chicken from the grill and tent it loosely with foil. Let rest for about 5 minutes before serving to lock in those juices.
- If you’d like a sauce, bring the reserved marinade to a boil in a small saucepan and let it simmer until slightly reduced. It makes a delicious sauce to drizzle over the grilled chicken!
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Let us know how it was!This post was originally published on April 6, 2018.
I truly enjoy seeing these delicious recipes by Nikki. I am single and a terrible cook but most of these recipes seem easy to follow. I have said it before and now again-That I wish I were a close neighbor of Nikki and her family 😄.. I would certainly become friends and would pay for anything she or her family would cook. I would constantly texting each day, saying, what’s for supper 😃 I would then order a plate then go back home to enjoy! 😊 Greetings from Kentucky and I truly enjoy seeing your daily recipes ☺️ Thank You!
Thank you, Jim! I guess we are just virtual neighbors for now. I so appreciate your kind words!! I do have a friend that gets to taste what I am cooking and of course always having the kiddos over or sending them plates.
I just made this tonight and it came out soooooooo good! I was looking for a quick recipe. I only marinated the chicken for 45 minutes. Next time, I’ll marinate them overnight. I can’t wait to try it again. Thank you for sharing!
Thank you so much Melanie! I am glad you enjoyed them! It is really great on pork chops or a pork roast too!