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The Best Ever Grilled Chicken Marinade

The best ever grilled chicken marinade delivers juicy, tender chicken with a balanced blend of olive oil, soy sauce, lemon juice, and Dijon for classic grilling flavor. Marinate for hours, then grill until the inside reaches 165°F for reliable doneness and great grill marks.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 4 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2.5 lb chicken (any cut)
marinade base
  • 0.3333333333 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 garlic, minced
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried herbs (thyme, oregano, or Italian seasoning)

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and dried herbs until evenly blended; the mixture should look smooth and glossy.
  2. Place the chicken in a large zip-top bag and pour in the marinade, then seal the bag so the chicken is coated on all sides.
  3. Marinate in the refrigerator for 4 to 24 hours, turning the bag once halfway through for best coverage.
Grill the chicken
  1. Preheat the grill to medium-high heat until hot, aiming for clear sizzle when the chicken is placed on the grates.
  2. Grill the chicken until the internal temperature reaches 165°F, timing varies by cut, and look for browned surfaces and visible grill marks.
  3. Let the chicken rest for 5 to 10 minutes before serving so juices redistribute, then slice and plate.

Notes

For the most even flavor, spread the chicken in the bag so it lies as flat as possible; flip once at the halfway mark during the 4–24 hour chill. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months (thaw in the fridge). To make it lower-sodium, use low-sodium soy sauce and reduce the added pepper slightly if desired.