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The Best Ever Grilled Chicken Marinade

This best marinade turns plain chicken into juicy, tender bites with a balanced mix of olive oil, soy sauce, lemon juice, and Dijon. Marinate for hours, then grill until the internal temperature reaches 165°F for consistent, foolproof results.
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Prep Time 10 minutes
Cook Time 25 minutes
4 hours marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 lb chicken (any cut)
marinade
  • 0.33 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 combined, with no sugar streaks left. Visual cue: the mixture should look smooth and uniform.
  2. Place chicken in a large zip-top bag and pour the marinade over it, ensuring the chicken is coated. Visual cue: you should see marinade covering all surfaces.
  3. Marinate in the refrigerator for 4-24 hours. Visual cue: the chicken will take on a deeper, lightly opaque color as it sits.
Grill the chicken
  1. Preheat the grill to medium-high heat. Visual cue: the grates should be hot enough to create immediate sizzle when chicken is placed on them.
  2. Grill chicken until the internal temperature reaches 165°F, timing varying by cut. Visual cue: you’ll see clear grill marks and the surface will look browned and set.
  3. Let the chicken rest for 5-10 minutes before serving. Visual cue: juices should redistribute and the meat should look more settled rather than actively steaming.

Notes

Pro tip: for even cooking, try to use chicken pieces with similar thickness and keep the lid closed as much as possible. Store leftovers in the refrigerator up to 3 days in a sealed container; freeze cooked chicken up to 2 months (thaw in the fridge). If you want a gluten-free option, choose a gluten-free soy sauce and keep everything else the same.