4.6 from 132 votes
The Best Grilled Chicken Marinade
This marinade blends olive oil, reduced-sodium soy sauce, red wine vinegar, Worcestershire sauce, Dijon mustard, dark brown sugar, garlic, fresh thyme, and hot sauce for a balanced mix of tangy, savory, and slightly sweet flavors. It tenderizes and flavors various chicken cuts evenly, from breasts to drumsticks. Marinating between 30 minutes and 8 hours gives the chicken time to absorb the marinade, enhancing taste and juiciness before grilling.
Prep Time
5 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings:
6
Course:
Main Course
Ingredients
- ¼ cup olive oil
- ¼ cup soy sauce reduced-sodium
- ¼ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 2 cloves garlic minced or grated
- ½ teaspoon thyme fresh
- hot sauce dash, your favorite
- salt to taste
- black pepper to taste
Instructions
- Combine all ingredients into a bowl and whisk together well combined. Taste and adjust salt and pepper as desired.
- Pour the marinade over 2 pounds of chicken (see note) in a zip-top bag, removing as much air as possible.
- Place in the refrigerator for at least 30 minutes or up to 8 hours.
- When ready to grill, remove the chicken from the marinade. If desired, reserve some of the marinade for basting the chicken while grilling, making sure to let any basted marinade cook thoroughly.
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Notes
- Use reduced sodium soy sauce to better control saltiness in the marinade.
- You may use any chicken cut including breasts, thighs, tenders, or drumsticks, bone-in or boneless.
- Poke the chicken with a fork before marinating to help the flavors penetrate.
- Grill times vary substantially by cut; cook until internal temperature reaches 165°F.
- If using marinade for basting, reserve separately and cook thoroughly before applying.