Best Marinated Grilled Chicken

Chicken can easily be dry and bland, but today I’m sharing how I make the BEST Marinated Grilled Chicken. It’s juicy, flavorful, and guaranteed to make any meal more delicious. Salads, sandwiches, sides… you name it! The marinade does all the hard work for ya, with layers of sweet, savory, and herby flavor that caramelizes into pure deliciousness on the grill.

About This Recipe

Let me tell you, chicken and I have been through it on the grill. It took plenty of not-so-great results before I finally figured out how to make juicy, flavorful chicken that didn’t require drowning in sauce just to be edible.

And to me, this is the best marinated grilled chicken because it reflects everything I’ve learned and perfected since I started grilling. One thing I learned? Is that to really get that chicken tasting good, you’ve gotta nail the marinade. A good marinade has three things: fat, acid, and seasoning.

For fat, I went with olive oil, brown sugar, and Dijon mustard. These guys keep the chicken nice and moist while giving it that crispy, caramelized crust we all love. Then for acid, red wine vinegar and Worcestershire sauce break down the meat to make it super tender and balance out all those rich flavors. And for seasoning, we’re loading it up with garlic, spices, and fresh herbs to really take things up a notch!

The rest? Just flipping that chicken on the grill and knowing when to take it off. Just follow the step-by-step, and you’ll be in good hands.

Ingredients and Substitutions

• Chicken tenderloins: I love using tenderloins for this because they cook up so fast and stay juicy, but chicken breasts work great too. Just slice them up or pound them thin!
• Frozen garlic cubes: These are my go-to for convenience. I always have them stocked in my freezer, but fresh minced cloves work just as well. Either way, you’re getting that bold garlic flavor we need here.
• Red wine vinegar: This is our acid, and it’s key to breaking down the meat for that super-tender bite. If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar both work great as substitutes!
• Grainy Dijon mustard: This adds a subtle tang and helps emulsify the marinade so everything coats the chicken evenly. I love the little texture the grainy kind brings!
• Worcestershire sauce: Another layer of acid and umami that takes the depth of flavor to the next level.
• Brown sugar: A touch of sweetness to balance out the tang and help get that gorgeous caramelized char on the grill.
• Seasoning: Chili powder, onion powder, kosher salt, and pepper. Simple but mighty. This combo is what gives the chicken that smoky, well-rounded flavor.
• Fresh herbs: Fresh parsley and cilantro brighten everything up and make it feel so fresh. Don’t skip these… they really finish the dish!

Dietary Adaptations 

GF/DF: Worcestershire sauce typically contains malt vinegar, which is not gluten-free. To keep this recipe gluten-free, swap it out for a certified gluten-free worcestershire sauce (several brands offer this!) or substitute with a splash of coconut aminos for a similar depth of flavor.

How to Make

1. Trim your tenderloins of any unwanted parts. (I don’t use any tricks to remove the tendon, I just chop a little triangle out of each piece to get out the most substantial part of the tendon, and that’s plenty!)
2. Next, combine all of the chicken marinade ingredients (everything but the extra salt and pepper at the end). Then pour the marinade over the chicken and marinate for at least 20 minutes on the counter, or several hours in the fridge. 
3. Remove your chicken from the fridge at least 30 minutes before cooking to let it come to room temp. Heat an outdoor grill (or a grill pan) to medium-high heat, about 400°F. Then sprinkle the chicken with an extra pinch of salt and pepper just before cooking.
4. Grill your chicken tenderloins for about 2 minutes per side. If using breasts, pound the thick side to level them out a bit for more even cooking. Grill for about 5-7 minutes per side, using a thermometer to pull off at 165°F. Then tent with foil and let it rest for five minutes before serving.

How To Store

Once your grilled chicken has cooled down completely, place it into an airtight container and store it in the fridge for up to 3 to 4 days. If you want to freeze it, seal it in a freezer-safe bag or container, squeezing out as much air as you can, and freeze it for up to 4 months.

Helpful Tips

• Pat the chicken dry first: I always blot the tenderloins with a paper towel before marinating. It helps the marinade actually stick instead of sliding right off.
• Don’t marinate too long: Since there’s acid in this one, I try not to go past 8 hours or so. Any longer and the texture can start getting a little mushy instead of tender.
• Oil your grill grates: Nothing ruins a good piece of chicken like watching half the crust rip off because it stuck! A quick wipe with an oiled paper towel before grilling saves you the heartbreak.
• Let your grill fully preheat: I learned this the hard way. If the grates aren’t hot enough, you lose that nice sear and end up steaming the chicken instead.
• Use a meat thermometer, no guessing: I used to eyeball doneness and either overcooked it or risked undercooking. Now I always pull it right at 165°F, and it’s perfect every time.

Serving Suggestions

You can create so many healthy summer dinners using my best marinated grilled chicken. One of my favorite ways to use it is as a topping for salads like this Summer Peach, Corn, and Goat Cheese Salad or My Favorite Simple House Salad. You could also serve it alongside veggies like my 10-Minute Air Fryer Asparagus or even over pasta! My Sheet Pan Gnocchi Dinner would be sooooo good.