Description

This is the best chicken marinade for grilling, baking, or pan-searing and works for every cut of chicken. It is an ultimate marinade for chicken, a deeply flavorful blend of balsamic vinegar, honey, lime juice, soy sauce, Dijon mustard, and garlic that keeps every cut of chicken incredibly juicy.

Ingredients

Scale

1/2 cup avocado oil (or canola, or vegetable oil)
1/4 cup balsamic vinegar
1/3 cup honey
1 lime, juice only (about 2 Tbsp.)
3 tbsp Worcestershire sauce
3 tbsp low sodium soy sauce
1 tbsp Dijon mustard
4 garlic cloves
2 tsp salt
1 tsp black pepper
2 tbsp minced fresh parsley
3–4 lbs chicken

Instructions

Step: Whisk all ingredients for the sauce in a mixing bowl until thoroughly combined.
Step: Place chicken inside a durable zip-top bag and pour the marinade into the bag with chicken. Get air out of the bag and zip it closed.
Step: Lay the bag on its side inside a rimmed baking dish or another container and place it in the refrigerator. Let it marinate for 4-6 hours or overnight.
Step: Cooking chicken on the grill: Clean and set up the grill for two temperature zones. Preheat the grill first for about 10 minutes over medium heat. Take the chicken out of the marinade and spray it with some cooking spray on all sides. Place chicken over direct heat. Let it cook for a few minutes on both sides and then move it over to the cooler side to finish cooking if needed.
Step: Baking chicken in the oven: Preheat the oven to 450°F if cooking chicken breast or 425°F if cooking bone-in chicken. Cover a heavy rimmed baking sheet with aluminum foil and lightly grease it. Take chicken out of the marinade and place it on the prepared baking sheet.
Step: Cooking chicken in a pan: Preheat a cooking pan over medium heat until hot and add a couple of tablespoons of oil. Take chicken out of the marinade and add it to the hot pan. Cook to the desired internal temperature (165°F for breast, 170-175°F for leg and thigh meat).
Step: To Make Sauce Out of Leftover Marinade: Pour the marinade into a sauce pot and simmer it over medium to medium-low heat for 15-20 minutes.

Notes

Balsamic vinegar is hard to substitute because of its specific flavor. If you need a gluten-free option for the soy sauce, use gluten-free soy sauce, tamari, or coconut aminos. Ensure you use Dijon mustard, do not substitute with yellow mustard.

Prep Time: PT5M
Cook Time: PT20M
Category: Main Course
Method: Grill, Oven, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 767 kcal
Sugar: 27 g
Sodium: 2486 mg
Fat: 37 g
Saturated Fat: 4 g
Unsaturated Fat: 31 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 74 g
Cholesterol: 218 mg

Keywords: chicken marinade, best chicken marinade, grilling marinade, easy chicken recipe