Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (2024)

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Having a great grilled chicken marinade in your back pocket is essential for summer grilling. This delicious chicken marinade packs a flavor punch without being overpowering, and it’s great with any kind of chicken, especially these grilled chicken thighs!

Food just tastes better when it’s been cooked outside. You can throw just about anything on the grill, from steak and potatoes to veggies and even bread. How about turning this chicken marinade into a delicious Grilled Chicken Sandwich?

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (1)

GRILLED CHICKEN MARINADE RECIPE

Grilling season is in full swing and I am always looking for something new to throw on the grill. However there are some things that are just meant for the grill and just scream summer, like the perfect Grilled Chicken Marinade.

I have tried different flavor combinations for grilling chicken over the years, but this is the one that’s stuck. It’s uncomplicated and unpretentious, super simple to whip up and tastes absolutely amazing on grilled chicken thighs, chicken breast, drums…even pork!

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (2)

HOW TO MAKE THE BEST GRILLED CHICKEN MARINADE

A good marinade can be what takes your chicken from ho-hum to OMG in a 30 minutes. So what is a good seasoning for grilled chicken? The key to a good chicken marinade is to have a combination of ingredients:

  1. Salt – salt has flavor, as we all know. Just don’t get too heavy handed with the salt as it can actually dry out the meat.
  2. Acid – Acids, like lemon juice, vinegar and mustard, help to tenderize the meat. Leave them on too long though, and they can break down the meats and dry them out, similar to salt.
  3. Fat – Fats, like olive oil and canola oil carry flavor and help to infuse the marinade into the meat.
  4. Flavor – This may be the most important of all! Add flavor to your grilled chicken marinade with potent, high-flavor ingredients like garlic, herbs and spices to really pack a punch to your chicken.
Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (3)

HOW LONG DO YOU MARINATE CHICKEN FOR?

Once the marinade is combined, place the chicken in the marinade for at least 1 hour. If you plan to marinate for longer than 2 hours, wait to add the acids (in our case, the lemon juice and balsamic vinegar) until the last hour or so.

PRO TIP: Don not reuse leftover marinade. If you’d like to baste the chicken in the marinade as it cooks (not always necessary, but can add flavor and juiciness), be sure to reserve some of the marinating liquid BEFORE adding the meat. Any marinade that is leftover from the meat should be discarded.

HOW LONG DO YOU COOK CHICKEN ON THE GRILL?

The answer to this question actually depends on the type of chicken, and the thickness. One thing to remember with any type of chicken is just like a good steak, you want to set the chicken on the grill, then leave it to cook and get those beautiful grill marks. Chicken breasts should register 165 degrees F on a meat thermometer, and chicken thighs and drumsticks should be at 180 degrees.

  1. Boneless grilled chicken thighs or breasts take about 4-5 minutes per side.
  2. Bone-in grilled chicken thighs or drumsticks take at least double the time as boneless. Watch for flare-ups, and move the chicken off of the direct heat to finish cooking if necessary.

PRO TIP: If your grill has a thermometer gauge, use it. You want your grill to be between 350-400 degrees F when closed (and you need to keep it closed when cooking!). Don’t just rely on the knobs for low-medium-high temps. My grill run pretty hot, so those settings are pretty much useless.

Looking for a great grilling utensils set? Try this grilling set that includes tongs, a spatula and a basting brush! (aff).

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (4)

WHAT IS A GOOD SIDE DISH FOR CHICKEN?

The great thing about chicken is that it is complimented by so many different sides. We love a good Homemade Mac and Cheese or Macaroni Salad. But my favorites side dishes to grill with are things that actually go on the grill with the chicken! Current faves are Grilled Zucchini and Grilled Potatoes. So much flavor!

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (5)

Want some more delicious Grilled Chicken recipes and more for the grill? Try these:

  • Easy Grilled Jerk Chicken
  • Grilled Chicken Leg Quarters
  • Sriracha Grilled Chicken Thighs
  • Grilled Zucchini Recipe
  • Grilled Corn
  • Spice Rubbed Grilled Tri Tip
  • Grilled Shrimp Pasta Salad

Grilled Chicken Thighs Recipe:

Recipe

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (6)

Grilled Chicken Marinade

4.79 from 32 votes

Kristin Maxwell

Having a great grilled chicken marinade in your back pocket is essential for summer grilling. This delicious marinade packs a flavor punch without being overpowering, and it’s great with any kind of chicken!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8 servings

Print RecipeReview Recipe

Ingredients

  • 4 pounds boneless skinless chicken thighs or breast
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  • Combine all ingredients in a large ziploc bag. Press as much air out of the bag as possible when you seal it. *Tip – if using breasts, lightly pound them out to an even thickness for even cooking.

  • Marinate in the refrigerator for at least 1 hour or up to overnight. (If marinating longer than 2 hours, wait to add the lemon juice during the last hour or so).

  • To cook: Heat grill to medium heat (about 350-400 degrees). Cook chicken for 4-6 minutes per side or until cooked through. Internal temperature should reach 165 degrees F. (Time will depend on the thickness of the chicken).

  • Transfer to a plate and tent with foil. Let chicken rest 5 minutes before serving.

  • If desired, garnish with fresh chopped parsley before serving.

Notes

I’ve used both chicken breasts and thighs for this marinade, and both are tasty. My family definitely prefers thighs.

Nutrition

Calories: 373kcalCarbohydrates: 10gProtein: 45gFat: 16gSaturated Fat: 3gCholesterol: 215mgSodium: 1235mgPotassium: 603mgFiber: 1gSugar: 8gVitamin A: 54IUVitamin C: 1mgCalcium: 32mgIron: 2mg

Keyword grilled chicken, grilled chicken marinade

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad

Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (8)
Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (9)
Grilled Chicken Marinade Recipe | Grilled Chicken Thighs (2024)

FAQs

What is the formula for chicken marinade? ›

Marinades are an easy way to add extra flavour to your chicken, but a good marinade will help prevent the meat from drying out. Making a chicken marinade at home is fast and simple. Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt.

What is the maximum time to marinate chicken thighs? ›

The USDA recommends not keeping poultry in marinade for longer than two days, as it's possible that the marinade will start breaking down the meat's fibers and cause it to become mushy. A good rule of thumb is to keep marinating time under 24 hours.

How long does it take to grill chicken thighs? ›

Preheat the grill to medium-high heat (between 400-450 degrees F). Grill hot and fast. Place chicken thighs on grill grates, and grill them for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.

Is 30 minutes long enough to marinate chicken? ›

As a rule of thumb, you can marinate chicken anywhere from 15 minutes to 12 hours for bone-in chicken or 2 hours for boneless. Past 12 hours, you risk the ingredients of the marinade (such as sugar, acid, and salt) breaking down the muscle fibers in the meat, causing it to go overly soft or mushy.

What are the 3 main ingredients when marinating? ›

Marinades vary from recipe to recipe but they generally contain three basic components – oils, acids and seasonings.
  • Oils. The oil content in a marinade locks in the natural flavour of the food and prevents it drying out. ...
  • Acids. ...
  • Seasonings.

What is the key ingredient in marinade? ›

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

Can you over marinate chicken thighs? ›

Avoid over-marinating

While you can cook and eat chicken that has been marinating for more than 24 hours, you're risking exposing yourself to some strange textures. Chicken can get both mushy and tough when it's been left to marinate too long. If it's been more than 48 hours, the USDA recommends throwing it out.

Do you season chicken after marinating? ›

The marinade is to make the chicken juicy. Seasoning is to add flavor to the chicken. I always season chicken after marinating, same as pork chops, and anything else I marinate.

Is marinating chicken worth it? ›

Even on smaller pieces of meat, marinades really don't have much of an effect. Though marinating may be familiar and satisfying—you're getting ahead on prep and looking forward to a flavorful entrée to come—with just a few exceptions, the mixture won't do much more than coat the surface of the meat.

Can chicken thighs be a little pink? ›

Safely cooked poultry can vary in color from white to pink to tan. All poultry should reach a safe minimum internal temperature of 165 °F (73.9°C) as measured with a food thermometer. For whole poultry, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Should you wash chicken thighs before grilling? ›

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.

How do you not burn chicken thighs on the grill? ›

Sear the chicken thighs over direct heat, and then switch to indirect heat, says Matijevich. Continue to cook thighs over indirect medium heat, between 350 and 400 degrees Fahrenheit to an internal temperature of 165 degrees.

What should you not marinate chicken in? ›

Don'ts of Marinating

Don't add too much salt. Too much salt drains moisture from the meat, causing the meat to dry out and preventing flavors from absorbing. Don't re-use marinades or use them as a sauce. Marinades are in contact with raw ingredients; therefore, the marinade could contain harmful bacteria.

What to add while marinating chicken? ›

Lime juice and honey combine with vegetable oil and spices - chili powder, garlic powder, paprika, and black pepper. Marinate strips of skinless chicken breast in a large resealable plastic bag before hitting the grill.

What is the basic marinade ratio? ›

The marinade ratio we suggest is three parts fat, one part acid and one part seasonings. "None of the seasonings are supposed to overpower—they're supposed to work in harmony," says Killeen.

What is the formula for marinade sauce? ›

Honey garlic lime marinade

Juice from 1 lime. 1 TBSP olive oil. 2 TBSP Honey (or agave, maple syrup) 1 clove minced garlic (or garlic powder)

What is the ratio of oil to acid in chicken marinade? ›

The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid. For example, you would mix 1 cup oil (olive, canola, or vegetable) and ⅓ cup acid such as a vinegar, lemon or lime juice or other citrus, or wine.

What is the ratio of ingredients in a marinade? ›

For a solid, all-purpose marinade, Driskill suggests using 1 part neutral-flavored oil, like canola, to one part extra-virgin olive oil. In terms of where you go from here, you'll want your marinade ratio to consist of roughly 3 parts oil to 1 part acid.

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