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.
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This is my all time favorite marinade for chicken breasts! I have been making this weekly at my house. Thank you for sharing. 🙂
Can I bake these?
Yes, absolutely.
This was absolutely delicious. I am going to try it tonight with drumsticks and thighs, probably oven-baked due to bad weather here. May not work but I am willing to risk it!
Let me know how it turns out! 🙂
How can you reserve 1/4 cup of the marinade when the recipe only calls for a 1/4 cup of balsamic vinegar? Seems I am missing something
The marinade also includes additional liquid from the juice of a lemon.
Any one tried this with fetuccini alfredo?
If a marinade recipe seems like it will trip my trigger I usually make a double recipe & freeze the second batch for later. I will with this one without even trying it, the ingredients sing & just reading it makes my taste buds tingle, I can tell it will definitely be a keeper!
I do have a marinade that I keep in the freezer in a plastic container that I use only for basting while the meat is cooking and I do save & re-use it, it’s simply 2 sticks of butter, with lemon juice, & liquid smoke, I use it on Red Snapper & other fish that I smoke on the grill.
My daughter is a professional chef & she taught me to always set aside a portion to baste with and never to re-use
a marinade once I’ve marinated any meat in it. The reason she said is that whether you realize it or not some of the blood is in that marinade even if it’s not a enough for you see. You do not want to marinate a piece of beef in a marinade previously used for chicken or vice versa…cross contamination…
Chungah, you always seem to outdo yourself! Thank you for your love of cooking and your recipes, when you’ve been cooking for 70 some odd years your taste buds are really ready for new experiences and tastes. I tend to want to save the recipes from family traditions for family reunions, I love trying & experiencing new tastes. There is nothing like the younger generation to provide this! I always find something superlative here! I have not tried this one but will be doing so today. It sounds great. I always find new, tasty, healthy & interesting recipes here! BTW you have a beautiful smile! Have a blessed day everybody!
Tried to make this on my outdoor grill — (Weber propane grill) and it was good — but it made a horrible mess on the grates, with the marinade caramelizing and then sticking. I imagine it would do the same in a cast-iron grill pan. Any thoughts on preventing this?
I’m so sorry to hear about the mess! You can always line the grill with aluminum foil for easy clean-up.
cooked these over lump charcoal, delicious…I used an Italian blend seasoning instead of the thyme, oregano, rosemary…marinated over night is the way to go, tender, juicy, the salt and sugar create a brine if you let it go all night. cooked about 5 min on each side over a hot fire.
Another winner! Thanks so much!
This recipe is absolutely delicious! I always take my marinades and boil for a few minutes then use as a sauce on the side even over mashed potatoes:) Thanks for the new recipe I get ti add to my cook book!
Winner
Do you recommend using a lodge grill?
Yes!
It really is the best! Nice balance of flavors. Thank you so much!
Just made the marinade and I could drink the bowl it is so tasty.
I made a few changes; I used both balsamic & apple cider vinegar only because of the health benefits (mostly balsamic). Did not have dried thyme so used Italian herb mix. The rest was exactly like the recipe…can’t wait to grill the chicken tonight, I’m sure it’s going to be delicious.
I used this marinade last night for grilled chicken and vegetable kabobs and it was perfect! The chicken was so tender and flavorful and the veggies were crisp and delicious! I cut the chicken into one inch pieces and marinated for 2 hours. I set some aside and brushed it on the kabobs once they went on the grill. I turned the kabobs every few minutes, cooking for a total time of 12-15 minutes. Absolutely delish! Kids and husband loved. Wonderful summer meal. Thank you!
I made this today and it was fantastic! We love all of your recipes! Thank so much!
Just made this recipe. It was terrific. Thanks very much!
Used this marinade on boneless, skinless chicken thighs, and it was scrumptious!
This was an awesome marinade! My home of picky eaters loved it!
Youre right! This is the only grilled chicken recipe needed! I used thin cut breasts and it came
out fab!! All three kids had clean plates afterwards!!
Thanks for another great recipe!!