Sweet and Tangy Marinade for the Best Grilled Chicken
This Sweet and Tangy Marinade for the Best Grilled Chicken is made with pantry staple ingredients and produces grilled chicken that is incredibly moist and deliciously flavourful.
Ingredients
- 1/4 cup grapeseed oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- 2 Tbsp soy sauce
- 3 Tbsp brown sugar, packed
- 1 Tbsp Dijon mustard
- 2 tsp dried onion powder
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- freshly ground black pepper to taste
- 6 boneless, skinless chicken breasts
Instructions
- Add all ingredients except the chicken to a large, non reactive bowl, and whisk to combine. Place the chicken breasts, one at a time, into a resealable plastic bag, then squeeze out the air and seal the bag. Place the bag on a cutting board, and pound the chicken to an even thickness. Add the pounded chicken breasts to the bowl with the marinade, turning to coat. Cover the bowl and refrigerate for at least 2 hours and up to overnight.
- Remove the chicken from the fridge and allow to sit in the marinade at room temperature while you preheat the grill to medium high (about 20 minutes). Remove the chicken breasts from the marinade one by one, allowing the excess marinade to drip back into the bowl, and add them to the grill. Discard the extra marinade. Close the lid and grill the chicken for 5-8 minutes per side, until cooked through. You'll know that the chicken is ready to turn once grill marks appear on the bottom and the chicken releases easily from the grill. The internal temperature of the chicken should reach 165F. Remove the cooked chicken from the grill and allow to reast for 5-7 minutes before serving.
Notes
- Marinated chicken can also be baked in the oven, instead of grilled. To bake the chicken, preheat the oven to 425F. Remove the chicken from the marinade and allow excess marinade to drip back into the bowl. Place the chicken breasts on a parchment paper lined rimmed baking sheet and bake for 15-20 minutes, or until chicken reaches an internal temperature of 165F. Allow the chicken to rest for 5-7 minutes before serving.