Marinating chicken before grilling is one of the best ways to lock in flavor and moisture. This all-purpose grilled chicken marinade uses balsamic vinegar, Worcestershire sauce, lemon, Dijon mustard, honey and garlic to create a balanced, savory-sweet glaze that soaks into the meat and keeps it juicy on the grill. The recipe below makes enough to marinate about 1.5–2 lb of chicken, but you can easily double or triple it to suit larger batches.
What You Need for this Grilled Chicken Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1.5 tablespoons minced garlic
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5–2 lbs boneless, skinless chicken (breast, thighs, legs or wings)
How long should I marinate chicken?
For best results marinate chicken for 12–18 hours in the refrigerator. If you’re short on time, marinate at least 2 hours. The longer the chicken sits in the marinade, the more flavor it will absorb.
Can I over-marinate chicken? Avoid marinating more than 24 hours if your marinade contains acidic ingredients like vinegar or citrus. Prolonged exposure to acid can begin to change the texture and make the meat firmer or mealy.
How to Prep this Chicken Marinade for Grilling
- Combine: In a medium bowl, whisk together the balsamic vinegar, olive oil, Worcestershire, honey, Dijon, lemon juice, lemon zest, minced garlic, red pepper flakes, salt and pepper until evenly combined.
- Transfer: Pour the marinade into a large baking dish or a gallon-size resealable plastic bag. Add the chicken and make sure each piece is submerged and well coated.
- Chill: Seal and refrigerate for 12–18 hours for best flavor, but no less than 2 hours if necessary.
Can I marinate other cuts of chicken?
Yes. This marinade works well with most chicken cuts. Use about 2 lbs of any of the following:
- Chicken breasts
- Chicken thighs
- Chicken legs
- Chicken wings
Quick Instructions for Grilling Marinated Chicken
After marinating, grill the chicken to develop color and finish cooking. These guidelines work for boneless chicken breasts around 6 oz each; adjust times for larger or bone-in pieces.
- Pat dry: Remove the chicken from the marinade and blot excess moisture with paper towels. Drying the surface helps the chicken sear and form grill marks.
- Preheat: Preheat your grill (gas or charcoal) to around 400°F. This temperature is hot enough for good searing but moderate enough to prevent drying out.
- Grill: Place chicken over direct heat. For 6 oz boneless breasts grill about 7–8 minutes on the first side, flip, then cook another 8–10 minutes. Thinner cuts or thighs will require less time; thicker or bone-in pieces may require more.
- Check temperature: Cook to an internal temperature of 165°F. Use a meat thermometer inserted into the thickest part of the piece to confirm doneness.
- Rest: Let the chicken rest 5 minutes after removing from the grill. Resting allows juices to redistribute and the residual heat brings the meat to its final temperature.
Can you freeze marinated chicken?
Yes. Pour the marinade into a resealable freezer bag with the chicken, seal and freeze flat. When you’re ready to cook, thaw the bag overnight in the refrigerator and grill as directed. This is a convenient way to prep grab-and-grill meals ahead of time.
Tips & Notes
- Adjust the honey and Dijon to taste to make the marinade sweeter or tangier.
- If you prefer less acid, reduce the balsamic or lemon juice slightly and extend marinating time for milder penetration.
- This marinade is suitable for use with vegetables when reduced to a dressing or baste—taste and adjust seasoning before using on produce.
- Nutrition information provided below refers to the marinade alone and should be considered approximate.
Recipe: Juicy Grilled Chicken Marinade
This marinade yields juicy, flavorful grilled chicken and pairs well with simple sides like a green salad, roasted vegetables, or grilled corn.
Ingredients
- 1.5–2 lbs boneless, skinless chicken (any cut)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1.5 tablespoons minced garlic
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all marinade ingredients in a medium bowl and whisk until homogenous.
- Place marinade in a large baking dish or gallon-size bag. Add chicken and turn to coat—submerge pieces so they’re fully covered.
- Refrigerate 12–18 hours for best flavor; at minimum 2 hours.
- When ready to cook, remove chicken, blot excess marinade, then grill to an internal temperature of 165°F. Let rest for 5 minutes before serving.
Nutrition (approximate per serving)
Calories: 77 kcal · Carbohydrates: 8 g · Protein: 0 g · Fat: 5 g · Fiber: 0 g · Sugar: 8 g
Nutrition values are estimates for the marinade only and should be used as a guideline.
Serving Suggestions
Serve grilled chicken sliced over salads, tucked into sandwiches, or alongside rice and steamed vegetables. Leftovers store well in the refrigerator for up to 3 days and can be reheated or enjoyed cold in wraps.
Photography credit: The Wooden Skillet