Easy Grilled Chicken
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The best marinade ever! No-fuss and packed with so much flavor. You won’t need another grilled chicken recipe again!
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We are two days into summer so if you haven’t dusted off those grills, that really needs to change immediately so you can whip up the easiest, most tender grilled chicken recipe of all time. Really, it doesn’t get any easier (and flavorful) than this right here. Say goodbye to dry grilled chicken!
reasons to make easy grilled chicken
- Perfect for summer gatherings. Whether it’s a backyard BBQ, picnic, baby shower or big family gathering, this is the most perfect recipe to fire up that grill this summer for those favorited smoky, charred flavors. And this recipe can conveniently be doubled or tripled as needed, prepped and marinating ahead of time for the easiest entertaining.
- Flexible, versatile recipe. Use boneless, skinless chicken breasts, chicken thighs or even tenderloins, depending on personal preference or what you have on hand. Too cold to use the grill? Use a cast iron grill pan or large cast iron skillet.
- Leftovers are even better. Leftover grilled chicken can be repurposed for salads, enchiladas, pizzas and so much more. The possibilities are endless (and so convenient and welcomed for those super busy weeknights between laundry, soccer pick up and homework).
how to make the easiest grilled chicken
- Marinate the chicken and let it sit in all that balsamic-lemony-herb goodness
- Preheat the grill
- Cook the chicken, get those lovely grill marks and baste as needed (or use a cast iron grill pan)
- Rest, slice and serve
- Keep leftovers for salads the next day
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor. These can also be baked at 400°F for 15-20 minutes, brushing with the reserved marinade during the last few minutes of cook time.
- Preheat the grill. Ensure that the grill is properly cleaned (to prevent sticking) and preheated prior to grilling. This will allow for a better sear for those grill marks and evenly cooked chicken.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Use similar size chicken. Chicken breasts come in a variety of sizes – try to use similar-sized chicken breasts, pounding out the chicken as needed into flat, even pieces for even cooking and grilling.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with easy grilled chicken
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Easy Grilled Chicken: Frequently Asked Questions
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
Yes! The chicken can be marinated overnight and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Grilled Chicken
Ingredients
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine chicken and balsamic vinegar mixture; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat.
- Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, reaching an internal temperature of 165 degrees F, about 5-6 minutes per side.
- Serve immediately, garnished with parsley, if desired.
Video
Did you make this recipe?
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This was a great marinade! I was only able to marinate my chicken for 1.5 hours and it was still incredibly flavorful. Keeper.
Fantastic!!
This was a real hit in my house. The combination of balsamic, lemon, olive oil, Dijon , brown sugar and Worcestershire is rich, sweet and savory with just enough acid to brighten it up. The only I changed was adding a little cardamom (because I had it on hand, ground for another recipe) and I used fresh rosemary from my garden. The cardamom was a great add, I’ll stick with that. Great job on this recipe, I is fantastic on chicken
Fantastic went great on a salad. Taste was amazing.
Thanks
I hate my food allergies. Citric acid (no lemon, lime, pineapple etc) and vinegar. That looks amazing though!
Do you cook with the lid open or closed on a gas grill?
Sounds great and will be making this for us soon. However I am also cooking for a diabetic. Can you let me know how many carbs and total sugar is in here. Thanks, MJ
This will be my go-to marinade for chicken forever, it was really good. I meal prepped this for my lunches today, making 4 breasts. I pounded my 4-6 oz breasts thin, marinaded for about 3 hours, cooked in my grill pan on stove. I used the reserved marinade as a sauce, after I thickened it up by heating up for a few minutes in saucepan, then I had to water it down, as it was a bit too intense for me. Very easy marinade to put together.
Excellent, will make it again. The chicken had great flavor and was very tender and juicy.
Best chicken marinade! Chicken was very flavorful will be making this recipe again!
Super good!
Love it! ❤️
This is a really nice change from the usual soy sauce based marinades. We marinated it over night and the chicken was very flavourful and moist. We will be making this again.
Could these chicken breasts be baked in a 400 degree oven for 20-30 min to 165 temp with digital thermometer?
What is the best way to cook the chicken if I don’t have a grill or cast iron pan?
Would love to know what kind of indoor grill you are using for this recipe in the video 🙂
A cast iron grill pan is being used. 🙂
Oh I can’t thank you enough for this recipe!!!
It is the best!
Can I also use this marinade for salmon???
I make this recipe all the time. It really is Damn Delicious!
This is so good.
This recipe is absolutely delicious!
I make this all the time now I don’t add worchestershire or lemon juice and it is still delicious!