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!
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 grilled chicken recipe of all time.
Really, it doesn’t get any easier than this recipe, and it’s practically fool-proof.
All you need to do is marinate boneless, skinless chicken breasts (or thighs) in a Ziploc bag, let it sit in all that balsamic-lemony-herb goodness and well, that’s pretty much it.
You just throw the chicken right onto the grill, basting as needed. And if you don’t have an outdoor grill, you can easily use a cast iron grill pan.
When ready to serve, you can serve this with your choice of salad or any of these lovely side dishes along with some crusty bread.
Either way, these would be perfect for all your summer gatherings or backyard BBQs since you can easily double or even triple the recipe as needed.
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!
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.
Did you make this recipe?
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I absolutely love this marinade. I used it once on my Griddler before sharing it with my in laws on the outdoor grill. Everyone loved it. I was thinking I might experiment with 1/2 orange or lime juice for a slightly different flavor.
Is six hours too long to marinate?
Not at all! 🙂
I’ve used this on boneless, skinless chicken thighs and it’s amazing! Marinating some more right now for tonight’s dinner. It’s an easy recipe to throw together the morning you’re going to make it. This will easily be my go-to grilled chicken marinade. Out of laziness I used a teaspoon of garlic powder instead of the fresh garlic.
If I were to bake the chicken instead what would be your recommended baking time and temp?
Depending on the size of the chicken breasts, you can bake at 400 degrees F for 20-25 minutes, flipping halfway.
In your recipe you included kosher salt and freshly ground black pepper, to taste. Would you please give me an average starting point to use for measuring these two ingredients?
Thank you, Joe
I would start with 1/2 tsp and go from there. Hope that helps!
Used this marinade for grilled chicken kabobs and it was amazing! My Dad said it was the best grilled chicken he ever had! Damn Delicious 🙂
I’m so happy to hear that!
I made this tonight, but unfortunately won’t be able to eat this. I marinated the chicken for six hours (directions say it can be marinated even overnight), and the lemon COOKED the chicken!! We are on a very tight budget right now, and had to throw out the chicken. So upsetting and disappointing. I won’t be trying this again, but for those who still want to make this, either marinate for 1 to 2 hours max, or add the lemon during the last hour of marinating.
Trying out this recipe but not sure what to serve it with, any recommendations? This looks sooo good, can’t wait to try it!
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Made this and enjoyed it marinated for three hours I can only imagine the flavor when I marinate over night thanks
What is the difference between dried and leaves in store bought herbs? I have oregano and rosemary leaves as well as grouned oregano.
These are dried herbs.
Hey, it says to use skinless chicken breasts. Can i use a whole chicken which comes with skin? And then bake it?
Yes, of course.
Hi!
was curious if i can make this minus the Worcestershire sauce and Dijon mustard. Or can i use whole grain Dijon instead? thanks!
Yes!
I see a nutritional value chart for this recipe, was wondering how large the chicken was in this serving size. I am making this marinade tonight to grill tomorrow, really looking forward to trying it!
The nutritional information is based on an average sized chicken breast, about 8 ounces.
Delish!!!
Thank you for sharing!
Can I use this for baking? Lkm. Thx
Yes, absolutely.
Is there any substitute for brown sugar? Also this recipe wont taste sweet right? Because i want it to be tasty and not sweet
You can omit the brown sugar if you wish. And no, the recipe will not be “sweet”. The purpose of the brown sugar is to counterbalance the other ingredients/flavors.
Hi! Happened into your site and I have to say, amazing recipes! I’m trying your slow cooker cream of corn as we speak and would love to try this chicken recipe. Is there a substitute to the Worcestershire sauce?
Here is a list of possible substitutes. Hope that helps!
https://www.reference.com/food/good-substitute-worcestershire-sauce-81d025fea27a0340
I’m marinating chicken breasts as I type this. Im making dinner at my Mothers tonight my only problem…no grill. I am going to use a skillet on the stovetop. I hope it turns out.
EASY ? 12 ingredients ??? Most rushed working people don’t have time to put this together much less having them in the pantry or refrigerator. If people who don’t have these ingredients on hand aren’t “real” cooks, you’re right. They’re regular rushed people.
WANT REAL EZ ? Marinate the chicken in your favorite Italian or balsamic salad dressing with a coating of pepper and Kosher salt. Grill
WANT Easiest ? Go out to eat. Sorry, your recipe may be tasty, but it’s not practical for most people these days.
” Not practical for most people these days”….. yet you are the only one complaining and I wonder why.
If you think mixing these common pantry ingredients is too much work for you, then you don’t have to try it. Nobody is condemning you for not trying. I think you have two much time on your hand to type this kind of complaint. Most rushed people wouldn’t.
2 minutes to mix ingredients. Easy. Throw together for the next night’s meal, even easier. And it beats going out, where you might run into someone with your attitude. Plus you can proud of the meal you created.
You can mix all the marinade ingredients right in the ziptop bag, most of the ingredients are pantry staples, it took me about 3 minutes to make the marinade, another minute to salt & pepper the chicken, then in the fridge, all while having my first cuppa for the day.
Literally I think making a pb&j takes exactly the same amount of time.
This is my all time favorite marinade for chicken breasts! I have been making this weekly at my house. Thank you for sharing. 🙂