Name: The Best Chicken Marinade
Prep time: 5 min
Cook time: 10 min
Total time: PT-487257H26M7S
Cuisine: American
Ingredients: ½ cup extra virgin olive oil; ½ cup balsamic vinegar (or another vinegar); ¼ cup soy sauce (low sodium preferred); ¼ cup Worcestershire sauce; ⅛ cup lemon juice; ¾ cup brown sugar; 2 teaspoons dried rosemary; 2 tablespoons Dijon mustard (or spicy brown); 1½ teaspoons salt; 1 teaspoon ground black pepper; 2 teaspoons garlic powder; 6 chicken breasts (about 3.5 lb)

A super-flavorful and easy marinade that turns ordinary chicken into moist, juicy perfection every time. The Best Chicken Marinade

Why I’ll Love This Recipe

I love how this marinade balances sweet, savory, and tangy flavors with simple pantry ingredients. It makes chicken deeply flavorful, keeps it moist, and works with grilling, baking, or stovetop cooking. I find it incredibly versatile—great just as is or adapted to so many dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup extra virgin olive oil
½ cup balsamic vinegar (or another vinegar)
¼ cup soy sauce (low sodium preferred)
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard (or spicy brown)
1½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
6 chicken breasts (about 3.5 lb)

directions

I whisk together all the marinade ingredients in a large mixing bowl—or I dump everything straight into a jumbo zip-top bag for easy marinating. Then I remove half a cup of the marinade and set it aside for basting later. I add the chicken, close the bag, gently massage the marinade over the meat, and refrigerate.

Chicken needs a minimum of 30 minutes to marinate, and up to 24 hours. I’ve discovered that 4 to 6 hours gives the best flavor without risking toughness from over-marinating.

To Grill:
I preheat my grill to medium-high and oil the grates. I remove the chicken letting excess drip off, then grill for 5–6 minutes per side, occasionally basting with the reserved marinade. Once it reaches 165°F internally, I tent it with foil and let it rest for at least 5 minutes before slicing.

To Bake:
I preheat the oven to 400°F and place the marinated chicken on a baking sheet. I bake for 18–22 minutes (or 15–18 minutes at 450°F), occasionally basting with the reserved marinade. Chicken is done at 165°F, then I let it rest 5 minutes before serving.

On the Stovetop:
I preheat a skillet over medium-high with a little oil. I cook the chicken for 8–10 minutes per side until it reaches 165°F, then tent and rest 5 minutes. A grill pan gives nice sear marks if I want them.

Servings and timing

This recipe makes about 6 servings, using approximately 3.5 lb of chicken breasts. Prep time is around 5 minutes, cook time about 10 minutes, and total time ranges from 55 minutes (with a 30-minute marinade) up to 24 hours if I marinate longer.

Variations

I switch the vinegar to red wine vinegar or apple cider vinegar for a slight twist.
Sometimes I add a pinch of crushed red pepper flakes for heat.
I swap rosemary for thyme or Italian seasoning when I want a different herbal flavor.
I use honey instead of brown sugar when I prefer a lighter sweetness.
For a citrusy punch, I replace lemon juice with orange juice.

storage/reheating

I store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 6 months. Before freezing, I cool it completely and place it in a freezer-safe bag. To reheat, I thaw overnight and warm it gently in the oven or stovetop until heated through. I avoid reusing raw marinade unless it’s been boiled first.

FAQs

What kind of chicken can I use?

I’ve used breasts, thighs, drumsticks, and tenders—skin on or off, bone-in or boneless—with great results. I just adjust cooking time as needed.

How long should I marinate?

I marinate for a minimum of 30 minutes and up to 24 hours. In my experience, 4 to 6 hours is the sweet spot for the best flavor and texture.

Can I freeze marinated chicken?

Yes! I freeze the seasoned chicken in a freezer-safe bag for up to 6 months. I thaw it overnight in the fridge and cook it fresh.

Is it safe to reuse the used marinade?

I only reuse marinade that I reserved before adding raw chicken. I never reuse the one that touched raw chicken unless I boil it first.

Can I adapt the marinade for other proteins?

Absolutely. This marinade works great on beef, and even vegetables. It’s a versatile mix that suits many different dishes.

Conclusion

I absolutely love how this marinade transforms simple chicken into something flavorful, moist, and versatile. It’s effortless yet impressive—perfect for weeknight dinners, meal prep, or grilling season. I use it often, and it never fails to deliver juicy, satisfying results.