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The Best Ever Grilled Chicken Marinade

The best marinade for grilled chicken: a classic mix of olive oil, soy sauce, lemon juice, and Dijon that keeps chicken juicy and tender. Learn a foolproof grilling method with marinating for balanced flavor and grill marks.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 lb chicken (any cut) Use any cut; adjust grill time until fully cooked.
marinade
  • 0.333 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 garlic, minced
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried herbs (thyme, oregano, or Italian seasoning)

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and dried herbs in a bowl until smooth.
  2. Place chicken (any cut) in a large zip-top bag and pour the marinade over the chicken, then seal the bag.
Marinate
  1. Refrigerate the sealed bag for 4-24 hours so the flavors penetrate; turn the bag once halfway if possible.
Grill the chicken
  1. Preheat the grill to medium-high heat.
  2. Grill chicken until the internal temperature reaches 165°F, with timing that varies by cut.
  3. Remove chicken from the grill and let it rest for 5-10 minutes before serving.

Notes

Pro tip: For the juiciest results, marinate in the refrigerator (4 hours minimum, up to 24) and cook until the thickest part hits 165°F, not by time alone. Store leftovers in an airtight container in the fridge for 3-4 days; freeze cooked chicken for up to 2 months. For a lighter option, use low-sodium soy sauce and reduce the brown sugar to 1 tablespoon.