marinated chicken

Use our chicken breast guide to learn how to grill it perfectly while keeping it juicy! We answer all your questions, including how long to keep it on the grill, how to marinade it with balsamic, brown sugar, and dried thyme and what you should serve it with.

Best Grilled Chicken Breast

c. balsamic vinegar

olive oil

brown sugar

garlic,

thyme

rosemary

chicken breasts

Kosher salt

black pepper

parsley,

I’m 17 and I just made for myself and I’m in awe. I paired it with a homemade aioli on toasted Italian 5 grain bread. Best thing i’ve ever made.

Can this recipe be used on chicken drumsticks?

This was excellent! Very happy to have come across this recipe! I made rice and added some canned carrots, then used some of the reserved marinade to flavor the rice. Will be making this again!

Easy and delicious! I didn't have any brown sugar, so substituted 2 tablespoons of organic honey. Also didn't have dried rosemary, so used a tablespoon of finely chopped fresh rosemary from the garden. I'll be making this again on a regular basis.

This was the best barbecued chicken ever!  My family loved it and any leftovers are perfect in a salad.  I did slightly pound the chicken, so it was super tender but only cooked it for about 4 minutes a side.

Tried this recipe for the first time, and I am hooked !  My sons usually grill for us, but I was on my own and looking for something quick and easy.  It was both, and tasted delicious !  Chicken was juicy and tender, and came out perfectly !  Will definitely be making this again !!

Fantastic! I added smoked mozzarella about 4 minutes before I took it off the grill. Then topped with tomato and avocado, and paired with roasted yellow squash. Will 100% make again, thanks Delish!

Easy to make. But wasn’t a fan. They weren’t that delicious I thought. Maybe just me.

Ahhhhhhmazing!!  I used Splenda Brown Sugar - 1 Tablespoon only - and fresh rosemary as my plant is going crazy.  By far the best marinade I have ever used on chicken. Will be what I do from now on! Super easy and delish!!  Thanks!!

Grilling newbie here! This is the first recipe I've made on the grill and it was delicious!

This was probably the best grilled chicken I've ever made! Just perfect, we couldn't stop eating it. I did make one change based on past experience - I grilled it on indirect heat for about 30 minutes, then put it in the fire for a few minutes per side. Extreme juiciness and flavor! I also didn't reserve liquid - not enough would be left for a good marinating, and basting isn't really necessary on indirect heat. For people worried about them cooking at different speeds...always use a meat thermometer!

These chicken breast are easy and delicious. I added some hot pepper flakes to give then a little kick. I grilled them 15 minutes a side, on a gas grill, with indirect heat and they turned out perfect. 5 stars for great taste and simplicity!

So good!!! I’ve been looking for ways to change up our chicken while in quarantine (it seems like we eat the same thing every day) and this did the trick! I couldn’t believe how flavorful it was. Definitely saving to make again!

So delicious....really brings chicken to life.  Will definitely keep this recipe...thank you!

our chicken came out SO juicy, and very flavourful. Bookmarking this recipe for next time :)

Too much rosemary and thyme for my taste.

Surprisingly easy and delicious! 
I had some chicken breasts that I needed to cook, and found this recipe... I love Balsamic vinegar so I knew I was going to like the recipe... but I didn’t just like it, I LOVED it... the marinade is delicious and the chicken was so tender. Can’t wait to make this again! 👌🏼🤤😍

https://streaming.hearstdigitalstudios.com/7ea54c8a-b01b-4bcf-bb58-0f6beb598e43/video_rover_16x9_1080p_hd_1529619427_11574.mp4

This Is The Ultimate Way To Grill Chicken

8 Easy Healthy Chicken Marinade Recipes (Whole30 Paleo Keto) - Simple, flavorful ingredients come together in these healthy chicken marinade recipes. Also perfect for freezing and make ahead meals! Paleo, Keto, and Whole30 friendly.

8 Easy Healthy Chicken Marinade Recipes

coconut aminos

dijon mustard

garlic

lemon juice

Real Lemon

avocado oil

lime juice

homemade taco fajita seasoning

sesame oil

ginger

salt

oregano

basil

Homemade Blackened Seasoning

red wine vinegar

Homemade Mediterranean Seasoning

honey

For each marinade recipe, combine all ingredients together in a bowl or glass measuring cup. Whisk well. Pour marinade over 1-1/5 lbs chicken breast.

Refrigerate and marinate for at least 30 minutes.

If using immediately, discard marinade and cook chicken until done (no longer pink.)

For freezing, add chicken and marinade to a freezer safe bag. Squeeze all air out of the bag. Label and lay flat in freezer. Remove and thaw when ready to use or cook from frozen in the air fryer according to directions above.

A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!

Chicken Shawarma Bowls

olive oil (I like extra virgin)

lemon,

garlic cloves,

cumin

smoked paprika

turmeric powder

curry powder

cinnamon

red pepper flakes

pepper,

recipe Easy Garlic Yogurt Sauce

Couscous, rice pilaf, brown rice

Diced or sliced English cucumber

Diced or halved grape or cherry tomatoes

artichoke hearts,

Feta Cheese (crumble on top)

Garnish with chopped, fresh, flat leaf parsley (optional)

Lemon wedge (squeeze over entire ingredients when serving)

Red Onions

olives

Slice chicken breasts in half, lengthwise. Place chicken...

Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.

In a medium bowl, combine your olive oil,...

In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.

Once chicken has marinated and you are ready...

Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.

Grill chicken for 3-4 minutes (4-5 for thigh...

Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil;  allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.

Hawaiian Huli-Huli Chicken With Teriyaki Sauce Recipe

Huli-Huli Sauce

chicken

This tangy and garlicky Yogurt Marinated Chicken is full of warm spices and can be served several different ways!

Yogurt Marinated Chicken

plain yogurt (0.34)

garlic, minced (0.16)

Tbsp lemon juice (0.05)

cinnamon (0.05)

tsp dried oregano (0.05)

salt (0.02)

tsp ground nutmeg (0.02)

cloves

boneless, skinless chicken breasts (about 1.3 lbs.)* (6.54)

Tbsp cooking oil (0.04)

Combine the yogurt, minced garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a bowl.

Slice the chicken breasts into two thinner pieces so they cook quickly and evenly in the skillet. If slicing is too difficult, you can cover the chicken breasts with plastic and use a rolling pin or mallet to pound the chicken into an even thickness (1/2-3/4 inch thick), then slice the breast across into two smaller portions.

Place the chicken in a shallow dish or zip-top bag and pour the yogurt marinade over top. Make sure all sides of the chicken are coated in yogurt, then refrigerate for at least 30 minutes or up to 24 hours.

When you&#039;re ready to cook, heat ½ Tbsp cooking oil in a large skillet (preferably some sort of non-stick surface) over medium heat. Once hot, add two pieces of chicken and cook on each side until deeply browned. Transfer the cooked chicken to a clean cutting board and repeat with the rest of the cooking oil and second two pieces of chicken.

Let the chicken rest for five minutes, then slice and serve!

This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.

Chicken Veronique

chicken breast

garlic clove, thinly sliced

milliliters (1/4 cup) dry white wine

crimson seedless grapes,

milliliters (1/2 cup) Massel chicken style liquid stock

milliliters (1/4 cup) thickened cream

Crusty bread, to serve

Crimson seedless grapes

A serious flavor upgrade for chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that&#039;s brimming with earthy spices, and a fresh lemon-herb flavor.

whole milk Greek yogurt

Tbsp lemon juice (+ 1 tsp lemon zest)

Tbsp minced garlic

Tbsp ginger

tsp cumin

tsp coriander

paprika

cayenne pepper

salt (and black pepper

(plus

In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.

Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.

Seal bag while pressing excess air out. Rub marinade evenly over chicken.

Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).

Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).

Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.

This lemon chicken recipe will bring a zing to meal time!

Lemon and Oregano Grilled Chicken

1 (3 1/2 to 4 pounds) whole chicken or chicken pieces

extra virgin olive oil

balsamic vinegar

lemon

fresh oregano, chopped

fresh thyme, chopped

kosher salt and pepper

fresh basil for, serving

1. If using a whole chicken, remove the chicken giblets. Pat the outside dry. Place&nbsp;the chicken on a cutting board, breast side down, so that the chicken's back is facing up.&nbsp;Using a pair of sharp kitchen scissors, cut closely along either side of the backbone.&nbsp;Remove the bone and discard. Turn the chicken over so the breast is now facing up and&nbsp;press down firmly on the breast and flatten the chicken.&nbsp;Place the chicken in a resealable bag.&nbsp;3. In small bowl, whisk together the olive oil, balsamic vinegar, lemon zest + juice, oregano, thyme, garlic, and crushed red pepper flakes. Pour the marinade over chicken, rubbing the marinade all over the chickens skin. Seal the bag and place in the fridge for 1-2 hours or preferably over night.&nbsp;4. Preheat an outdoor grill or large grill pan to medium high.&nbsp;5. Season the chicken generously with salt and pepper. Grill, breast side down, covered for 10-15 minutes, or until the chicken has a nice char, flip and grill another 10-15 minutes. Flip once more and grill until cooked through and the chicken registers 160 degrees F on a thermometer. Let rest 10 minutes.&nbsp;6. Serve the chicken with fresh melon, basil and oregano. Enjoy!

This chicken marinade is a blend of garlic, herbs, olive oil, soy sauce, brown sugar and Dijon mustard. It produces perfect marinated chicken every time, and you can use your chicken marinade for baked, broiled, grilled or sauteed chicken.

Chicken Marinade

lemon juice (freshly squeezed)

garlic (minced)

soy sauce

Worcestershire sauce

Italian seasoning

Dijon mustard

Place all the ingredients in a large bowl or resealable gallon sized bag.

If using a bowl, whisk to combine the ingredients. If using a bag, seal the bag and shake to combine the ingredients.

Add 2-3 pounds of chicken, then marinate for at least 1 hour, or up to 12 hours.

Proceed with cooking method of your choice.

https://content.jwplatform.com/videos/6Lodp8ZX.mp4

When we&#039;re craving a grilled chicken feast, we turn to these ☞ SPICED GRILLED BONELESS CHICKEN THIGHS. They&#039;re outstanding, particularly when served with warm pitas, homemade pickled red onions, fresh herbs, and garlic yogurt sauce.

6 Grilled Chicken Thigh Recipes

white vinegar

water

sugar

onions

garlic (peeled)

plain whole-milk yogurt

lemons (divided)

mild vegetable oil (plus more for the grill)

sweet smoked paprika

(about 6 small thighs) boneless, skinless chicken thighs

store-bought pitas (for serving)

mint cilantro

Simmer

In a small saucepan over medium heat, combine the white vinegar, water, sugar, and salt, stirring often to dissolve. Once the mixture comes to a simmer, remove from the heat and immediately add the onions. Let cool to room temperature. (The onions can be made up to several days in advance; they only get better with time.)

Make the pickled red onions

Finely grate 1 garlic clove into a small bowl and stir in the yogurt. Season to taste with salt.

Make the garlic yogurt

Combine

Grate the garlic cloves into a large bowl. Add the yogurt, the juice of 1 lemon, and the vegetable oil and stir to combine. Sprinkle in the smoked paprika, cumin, cinnamon, and cayenne pepper and season the mixture with 2 1/2 teaspoons salt. Whisk well to combine.

Marinade

Add the chicken thighs to the marinade and turn to coat. Let sit at room temperature for at least 30 minutes while you prepare a grill for medium heat, or heat a cast-iron grill pan over medium heat. (If you’re going to marinate them longer - which you should; they only improve with time, cover and keep chilled in the refrigerator for up to 6 hours and pull them out 30 minutes before cooking.)

Preheat

Once the grill is preheated to medium (you should be able to hold your hand over the grate for about 5 seconds before it gets too hot), lightly oil the grill grates.

Grill

Using tongs, remove the chicken from the marinade, letting any excess drip back into the bowl, and transfer it to the grill. Cook, undisturbed, until it’s nicely charred underneath and naturally releases from the grates, 5 to 6 minutes.

Rest

Flip the thighs and cook until just cooked through, 4 to 7 minutes more. (An instant-read thermometer should register 165°F (74°C) in the thickest part of the thigh.) Let the chicken thighs rest on a plate while you grill the pitas.

Warm

Warm the pitas on the grill while the chicken rests, about 1 minute per side.

Prepare

Cut the remaining lemon into 4 wedges and pick the leaves from 1 bunch of mint or cilantro.

Serve

Slice the chicken against the grain into 1/2-inch thick (12 mm) strips and serve on a big platter alongside the pitas, pickled onions, garlic yogurt, lemon wedges, and mint or cilantro for a build-your-own kinda sitch.

Make the grilled chicken thighs

This flavorful and easy chicken marinade will take your grilled chicken game to the next level! Perfect for chicken thighs, breasts, or any cut you prefer, this recipe is packed with simple ingredients that deliver layers of flavor!

Best Chicken Marinade Recipe

chicken breasts (or thighs (or other meat

garlic, (minced)

In a large bowl, combine the olive oil, brown sugar, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, minced garlic, smoked paprika, kosher salt, and black pepper. Whisk well to combine all the ingredients. The marinade can be stored in the fridge for up to 1 week before use.

Place the chicken and the marinade in a large resealable ziplock bag. Ensure all the chicken pieces are well-coated. Seal the bag, removing as much air as possible, and marinate for at least 30 minutes, preferably 4-6 hours, or even overnight in the refrigerator.

Preheat your grill to medium heat, about 350-400 degrees F. Grill the chicken for 4-6 minutes per side, until the internal temperature reaches 165 degrees F. Remove the chicken from the grill and let it rest for at least 5 minutes before serving to allow the juices to redistribute.

Ok, this is now my go-to marinade! It yielded an incredibly tender and juicy chicken! So good!

I love marinating chicken. It adds flavor and makes it so juicy. We used this recipe on some boneless chicken breasts and they had great flavor!

Top 14 marinated chicken recipes from across the web

The most viewed marinated chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Grilled Chicken Breast

8 Easy Healthy Chicken Marinade Rec...

Chicken Shawarma Bowls

Hawaiian Huli-Huli Chicken With Ter...

Yogurt Marinated Chicken

Chicken Veronique

Yogurt Marinated Chicken

Lemon and Oregano Grilled Chicken

Chicken Marinade

6 Grilled Chicken Thigh Recipes

Best Chicken Marinade Recipe

Popeyes Fried Chicken Copycat

Grilled Chicken Thighs with Chimich...

Orange rosemary chicken

Top 14 marinated chicken recipes from across the web

The most viewed marinated chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Grilled Chicken Breast

8 Easy Healthy Chicken Marinade Rec...

Chicken Shawarma Bowls

Hawaiian Huli-Huli Chicken With Ter...

Yogurt Marinated Chicken

Chicken Veronique

Yogurt Marinated Chicken

Lemon and Oregano Grilled Chicken

Chicken Marinade

6 Grilled Chicken Thigh Recipes

Best Chicken Marinade Recipe

Popeyes Fried Chicken Copycat

Grilled Chicken Thighs with Chimich...

Orange rosemary chicken

The most viewed marinated chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine