If you’re searching for a guaranteed crowd-pleaser that’s bursting with flavor, you’ll fall head over heels for this Marinated Grilled Chicken. Succulent, juicy, and perfectly charred, this dish combines tender chicken with a vibrant, zesty marinade that’s equal parts tangy, savory, and a little bit sweet. Whether you’re a seasoned grill master or firing it up for the first time, you’ll love how easy it is to make a restaurant-worthy meal that tastes like summer sunshine any day of the year.
Ingredients You’ll Need
The beauty of Marinated Grilled Chicken is in its simplicity: each ingredient has a special role, from building flavor and keeping every bite tender, to giving that gorgeous golden color. Here’s what you’ll need—and why you wouldn’t want to skip a single thing!
- Chicken (2 lbs boneless, skinless breasts or thighs): The juicy canvas for all the amazing marinade flavors; choose thighs for extra richness or breasts for leaner results.
- Olive oil (1/4 cup): Helps infuse flavor and keeps the chicken moist while grilling.
- Soy sauce or tamari (3 tablespoons): Adds savory depth and umami, and helps the chicken brown beautifully on the grill.
- Lemon juice (2 tablespoons): Brightens the marinade and tenderizes the meat with just the right tanginess.
- Honey or maple syrup (2 tablespoons): Balances the flavors with a touch of sweetness and caramelizes as the chicken grills.
- Garlic, minced (3 cloves): Packs aromatic punch that infuses every bite.
- Dried oregano (1 teaspoon): Enhances the herbaceous notes and gives a Mediterranean flair.
- Smoked paprika (1/2 teaspoon): Contributes a gentle smokiness and an appealing color.
- Black pepper (1/2 teaspoon): Lends gentle heat without overwhelming the other flavors.
- Salt (1/2 teaspoon): Pulls all the seasonings together and enhances the savory elements.
How to Make Marinated Grilled Chicken
Step 1: Mix Up the Marinade
In a medium bowl (or straight into a sturdy zip-top bag if you want less cleaning), whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, dried oregano, smoked paprika, salt, and pepper. This is the moment where the magic starts! Each component plays off the others: the oil provides richness, lemon and honey balance the savoriness of the soy and herbs, while the garlic and oregano layer in unmistakable aroma.
Step 2: Marinate the Chicken
Add the chicken pieces directly into your marinade and toss to make sure every nook and cranny is coated well. Seal the bag or cover the bowl and pop it in the fridge for at least an hour. The longer you let those flavors mingle (up to 8 hours), the more tender and intensely tasty your Marinated Grilled Chicken will be.
Step 3: Preheat the Grill
When you’re almost ready to cook, fire up your grill to medium-high heat. If you’re using a gas grill, let it preheat for about 10-15 minutes. For a charcoal grill, make sure those coals are glowing and covered with white ash. This step is key for getting that irresistible char and beautiful grill marks.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any extra drip off—no one wants flare-ups! Arrange the chicken on the grill grates and let it sizzle undisturbed for 5 to 7 minutes per side. Thicker pieces may need a little longer. You’ll know your Marinated Grilled Chicken is cooked when it reaches an internal temperature of 165°F (75°C), and the outside has those classic, mouthwatering grill lines.
Step 5: Rest and Serve
Once off the grill, let your chicken rest for about 5 minutes. This crucial pause locks in juices and keeps every slice tender. After resting, carve or slice as desired and get ready to enjoy the flavors you worked so hard to build!
How to Serve Marinated Grilled Chicken
Garnishes
Finishing touches go a long way! I like to shower sliced Marinated Grilled Chicken with a handful of chopped fresh herbs (like parsley or cilantro) and a squeeze of extra lemon for a pop of color and freshness. You can even reserve a spoonful of marinade (set aside before adding chicken) and drizzle it lightly to boost the flavor right before serving.
Side Dishes
This chicken is so versatile that it pairs beautifully with almost anything. Serve it with fluffy rice, crisp salads, classic potato salad, or grilled veggies for a wholesome meal. It’s equally dreamy alongside flatbreads or tucked into wraps for handheld feasts.
Creative Ways to Present
Think beyond the classic plated dinner: try slicing the Marinated Grilled Chicken atop a vibrant chopped salad, stuffing it into pita pockets, or piling it onto a platter as part of a build-your-own rice bowl spread. The flavor is so robust that it shines in meal prep lunches, picnics, or summer barbecue buffets.
Make Ahead and Storage
Storing Leftovers
Leftover Marinated Grilled Chicken stores like a dream! Cool down any extra pieces, then stash them in an airtight container in the refrigerator for up to 4 days. They stay juicy and flavorful, perfect for quick meals throughout the week.
Freezing
If you want to stock up, freeze fully cooked and cooled chicken pieces, individually wrapped or layered between parchment, in a freezer bag for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
To reheat, gently warm the chicken in a covered skillet with a splash of water or broth, or wrap it in foil and bake at 325°F until heated through. Avoid the microwave if possible, which can make grilled meats tough.
FAQs
Can I use chicken thighs instead of breasts for Marinated Grilled Chicken?
Absolutely! Chicken thighs are an excellent choice and tend to stay even juicier and more flavorful on the grill. Just adjust the cooking time slightly, as thighs can sometimes take a minute or two extra to cook through.
What if I don’t have a grill? Will this recipe still work?
You bet! Marinated Grilled Chicken turns out beautifully on a grill pan indoors or even under the broiler. Both methods will give you that delicious char and incredible flavor, just keep a close watch to prevent overcooking.
Can the chicken marinade overnight?
Marinating overnight is perfectly safe and will actually yield extra savory, tender results. Just pop it in the fridge for up to 8 hours, but going much longer can start to break down the texture and should be avoided.
How do I know when the chicken is fully cooked?
The safest way to check is by using an instant-read thermometer—you’re aiming for 165°F (75°C) at the thickest part. If you don’t have a thermometer, slice into the thickest section to check that the juices run clear and there’s no visible pinkness.
Can I make extra marinade for basting or serving?
Absolutely—just be sure to set aside a portion of the marinade before it touches raw chicken. You can simmer it in a small pot to thicken and use it as a delicious drizzle for your finished Marinated Grilled Chicken.
Final Thoughts
I can’t wait for you to make this Marinated Grilled Chicken and see just how easy and rewarding homemade grilling can be. Every bite is a testament to how a handful of thoughtfully chosen ingredients and simple techniques can make you the star of your next dinner. Fire up your grill, gather your favorite people, and give this a try—you’ll love every juicy, flavorful bite!
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Marinated Grilled Chicken Recipe
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Marinated Grilled Chicken recipe is a perfect choice for a flavorful and easy-to-make dish. The chicken is marinated in a delicious blend of olive oil, soy sauce, lemon juice, honey, and spices, then grilled to juicy perfection. Serve it with your favorite sides for a satisfying meal.
Ingredients
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts or thighs
Marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- 2 tablespoons honey or maple syrup
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Marinate the Chicken: In a medium bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, oregano, paprika, salt, and pepper. Add the chicken, coat evenly, seal, and refrigerate for at least 1 hour or up to 8 hours.
- Grill the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade, grill for 5–7 minutes per side until fully cooked (internal temperature reaches 165°F). Let rest for 5 minutes before slicing.
- Serve: Enjoy with your favorite sides, salads, rice, or wraps.
Notes
- For extra flavor, reserve a small amount of the marinade to drizzle on the cooked chicken.
- This recipe also works well in a grill pan or under the broiler.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 290
- Sugar: 5g
- Sodium: 530mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 95mg
