Best Marinated Grilled Chicken
If you've ever struggled with dry, bland chicken, this juicy and flavorful marinated grilled chicken recipe is about to change your grilling game for good!
Servings: 12 servings
Calories: 187kcal
Ingredients
- 4 lb chicken tenderloins or breasts (1792g)
- 6 frozen garlic cubes or fresh minced cloves
- 3 Tbsp red wine vinegar (45g)
- 2 Tbsp grainy Dijon mustard (30g)
- 2 Tbsp worcestershire sauce (30g)
- 2 Tbsp brown sugar (30g)
- 1 Tbsp olive oil (15g)
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tsp kosher salt
- ¼ cup fresh parsley (20g)
- ¼ cup fresh cilantro (20g)
- Kosher salt and pepper to taste (right before grilling)
Instructions
- Trim 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!)
- Combine all of the marinade ingredients (everything but the extra salt and pepper at the end). Pour the marinade over the chicken and let it marinate for at least 20 minutes on the counter, or for several hours in the fridge.
- Remove 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. Sprinkle chicken with an extra pinch of salt and pepper just before cooking.
- Grill chicken tenderloins for about 2 minutes per side. If using breasts, pound the thick side of your breasts 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. Tent with foil and let it rest for five minutes before serving.
Notes
GF/DF: You’ll need to skip the worcestershire or find a gluten-free option!
Nutrition
Serving: 112g | Calories: 187kcal | Carbohydrates: 2.8g | Protein: 34.7g | Fat: 3.5g