Your Basic Grilled Chicken Marinade is a staple, must make recipe. A simple marinade that calls for basic pantry ingredients like balsamic vinegar, dijon, dried spices and fresh rosemary. The perfect balance of savory with just a touch of sweetness. Serves 4 but can easily be doubled.

Moist chicken using Your Basic Grilled Chicken Marinade

Sick of boring old grilled chicken? I’ve got you.

Because this is my go-to recipe for perfectly moist and flavorful grilled chicken. And it’s filed under the “Your Basic Recipe” section of this blog because everyone needs a basic grilled chicken recipe amiright?

The recipe itself is so simple to throw together and I usually always have these ingredients on hand. Especially in the summer months when I grow rosemary in my garden. I love that I can step outside on my porch to snip off a sprig or two.

close up of cooked Your Basic grilled chicken marinade chicken breast sliced

So the second the weather is about 50° I start grilling. And I make this chicken all. the time. For dinner, for meal prep, for life. It’s saucy, moist and unbelievably delicious. 

Your Basic Grilled Chicken Marinade

To Make Your Basic Grilled Chicken Marinade You Will Need:

  • dark brown sugar
  • rosemary
  • garlic powder
  • ground black pepper
  • paprika
  • balsamic vinegar
  • extra light olive oil
  • light soy sauce or tamari if gluten free
  • worcestershire sauce
  • dijon mustard
  • chicken (boneless skinless breast or thighs)

sugar, rosemary and spices in a glass liquid measuring cup

In a bowl or liquid measuring cup, measure and add; 2 tablespoons dark brown sugar, 1 tablespoon minced fresh rosemary (1-1/2 teaspoon if using dried rosemary), 3/4 teaspoon garlic powder, 1/2 teaspoon both ground black pepper and paprika.

add in the remaining ingredients

Next, measure and pour in 1/4 cup balsamic vinegar, 2 tablespoons extra light olive oil, 2 tablespoons light soy sauce (or tamari if gluten free), 2 tablespoons worcestershire sauce (store-bought or homemade) and 1 tablespoon dijon mustard.

Because soy sauce is salty, you do not need to season the chicken nor add any salt to the marinade.

whisk to thoroughly combine

Whisk well to combine.

place chicken breasts into resealable bag or a glass bowl.

Lastly, place 1-1/4 to 1-1/2 pounds chicken breasts (I cut 2 large breasts in half horizontally) and place them into a gallon size resealable bag.

pour marinade over top.

Pour the marinade over top.

get as much air out of the bag as possible, seal and refrigerate.

Toss the chicken in the marinade. Press or squeeze as much air out of the bag as possible, seal and let marinade for 2 to 6 hours. I like to place the bag on a tray just to make sure there aren’t any leaks.

pull chicken out while preheating your outdoor grill.

Remove the chicken from the fridge. Use paper towel dipped in a bowl of a little extra light olive oil and wipe your grill grates.

Preheat your outdoor grill to 500-550°.

grill

Once hot, place the chicken onto the hot grates, cover and grill for 3 to 4 minutes. Of course the timing will depend on how thick your chicken breasts or thighs are.

grilled chicken

To be honest, this chicken really likes to stick to the grill (even when oiled), so be patient and use the tongs to really scrape and get under the chicken. Turn and continue to grill for 3 to 4 more minutes OR until the internal temperature is 165°. An instant read thermometer is great for this! 

straight off the grill, Your Basic Grilled Chicken Marinade chicken breasts

Transfer the grilled chicken breast to a carving board and allow it to rest for a few minutes before serving.

This ultra moist chicken is delicious as is, served with corn on the cob and roasted potatoes. But I also like to make a batch, and enjoy it in my salads all week long.

Sliced chicken using Your Basic Grilled Chicken Marinade

Enjoy! And if you give Your Basic Grilled Chicken Marinade recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

sliced Your Basic Grilled Chicken Marinade chicken breast

Your Basic Grilled Chicken Marinade
Print Recipe Pin Recipe
4.67 from 6 ratings
Leave a Review »
Yield: 4 servings

Your Basic Grilled Chicken Marinade

Your Basic Grilled Chicken Marinade is a staple, must have and must make recipe. A simple marinade that calls for basic pantry ingredients like balsamic vinegar, dijon, dried spices and fresh rosemary. The perfect balance of savory with just a touch of sweetness. Serves 4 but can easily be doubled.

Ingredients

  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh rosemary, minced
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon paprika
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil, extra light, plus more for grill grates
  • 2 tablespoons light soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • pounds boneless skinless chicken, breasts or thighs

Instructions 

  • In a bowl or large liquid measuring cup, measure and add in the sugar, rosemary, garlic powder, black pepper, paprika, balsamic vinegar, olive oil, soy sauce, worcestershire and dijon. Whisk well to combine.
  • Place chicken breasts (I cut 2 large breasts in half horizontally) into a resealable bag. Pour the marinade over top.
  • Toss the chicken in the marinade. Press or squeeze as much air out of the bag as possible, seal and let marinade for 2 to 6 hours. I like to place the bag on a tray just to make sure there aren’t any leaks.
  • Once you're ready to grill, remove the chicken from the fridge so it can come up to room temperature. Use paper towel dipped in a bowl of a little extra light olive oil and wipe your grill grates.
  • Close the lid and preheat your grill to 500-550°.
  • Once preheated, remove the chicken from the marinade and place the chicken onto the hot grates, cover and grill for 3 to 4 minutes. Discard teh marinade. You may need to adjust the heat to avoid burning.
  • Turn and continue to grill for 3 to 4 more minutes OR until the internal temperature is 165°. This chicken really likes to stick to the grill (even when oiled), so be patient and use the tongs to really scrape and get under the chicken. An instant read thermometer is great for this!
  • Of course the timing will depend on how thick your chicken breasts or thighs are.
  • Let the chicken rest for a few before serving.
Serving: 1g, Calories: 220kcal, Carbohydrates: 11g, Protein: 17g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Cholesterol: 50mg, Sodium: 784mg, Fiber: 1g, Sugar: 9g