Description
A super-flavorful and easy chicken marinade that balances sweet, savory, and tangy flavors to transform chicken into moist, juicy perfection—great for grilling, baking, or stovetop cooking.
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)
Instructions
- In a large mixing bowl or zip-top bag, combine all marinade ingredients and whisk or mix well.
- Reserve ½ cup of marinade for basting later.
- Add chicken to the bag or bowl, seal or cover, and massage the marinade into the meat.
- Refrigerate for at least 30 minutes and up to 24 hours (ideal time is 4–6 hours).
- To Grill: Preheat grill to medium-high, oil grates, grill chicken 5–6 minutes per side while basting, cook until internal temperature reaches 165°F, rest 5 minutes before slicing.
- To Bake: Preheat oven to 400°F, place chicken on baking sheet, bake 18–22 minutes (or 15–18 minutes at 450°F), baste occasionally, check for 165°F internal temp, rest 5 minutes.
- To Cook on Stovetop: Preheat skillet with oil over medium-high, cook chicken 8–10 minutes per side until 165°F internal temperature is reached, rest 5 minutes before serving.
Notes
- Do not reuse marinade that’s touched raw chicken unless boiled for 5 minutes.
- Store cooked chicken in an airtight container in the fridge for up to 3 days or freeze for up to 6 months.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 365
- Sugar: 12g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
