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Chicken Marinade

This American chicken marinade makes golden, herb-and-lemon grilled chicken with caramelized char marks. Whisk-toss-marinate, then grill until the inside hits 165°F for juicy results.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts or thighs Use 4–6 pieces depending on thickness and desired serving size.
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 fresh herbs and lemon wedges for serving For plating and brightness after grilling.

Method
 

Make and marinate
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, Worcestershire sauce, Dijon mustard, honey, dried oregano, smoked paprika, salt, black pepper, and red pepper flakes until well combined and glossy.
  2. Add boneless chicken breasts or thighs and toss to coat completely so the surface is evenly coated.
  3. Marinate at least 2 hours or up to 24 hours in the refrigerator, covered, until the chicken looks more seasoned and slightly opaque.
Grill, check, and serve
  1. Grill chicken over medium-high heat until grill marks form, about 6-7 minutes per side for thighs or 5-6 minutes per side for breasts.
  2. Continue grilling as needed until internal temperature reaches 165F in the thickest part of the chicken, with juices running clear.
  3. Rest the chicken 5 minutes before serving so the juices settle, then plate with fresh herbs and lemon wedges.

Notes

Pro tip: marinate in a single layer and turn the chicken once halfway through for even coating. Refrigerate leftover cooked chicken in an airtight container up to 3–4 days; freezing cooked chicken works well up to 2–3 months. For a lower-sugar option, replace honey with an equal amount of maple syrup or omit the honey and add an extra 1/2 tbsp olive oil to keep the marinade balanced.