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This chicken marinade TRANSFORMS your humble chicken into a juicy, flavorful masterpiece that will have everyone asking for your secret. Whether you have 30 minutes or 12 hours to marinate, this recipe will take your chicken from drab to fab!

This Basic Chicken Marinade is actually anything BUT basic!

If there’s one thing I’ve learned over countless grilling hours and kitchen experiments, it’s that a truly fantastic grilled chicken starts with a truly fantastic marinade. I’m not talking about those watery, flavorless concoctions that barely penetrate the surface. I’m talking about a marinade that TRANSFORMS your humble chicken into a juicy, flavorful masterpiece that will have everyone asking for your secret.

Trust me on this one. I’ve grilled more chicken than I can count, and this marinade has become my absolute go-to for a reason. It’s not overly complicated, it uses ingredients you likely already have in your pantry, and most importantly, it infuses the chicken with a depth of flavor and moisture that store-bought marinades can only dream of achieving. So, ditch the guesswork and let’s get into the recipe that will elevate your grilling game to a whole new level!

Homemade Marinade for Chicken ingredients:

• Extra Virgin Olive Oil: Good quality olive oil is essential. It’s the backbone of your marinade, carries the flavor, and keeps the chicken moist!
• Balsamic vinegar: Adds a sweet and tangy flavor. It brings a complexity of fruit and sometimes woody notes, and gives the chicken an overall richer and more satisfying taste!
• Lemon Juice: Brightens the flavor and helps tenderize the chicken. Freshly squeezed is key!
• Low sodium soy sauce: Adds a savory umami depth. I prefer using low-sodium to control the saltiness, but you can use “unleaded” if you prefer!
• Honey: A little sweetness to round out the flavors.
• Dijon mustard: Adds a bit more tang.
• Seasonings & Spices: garlic powder, onion powder, salt, Italian seasoning, dried oregano, dried thyme, paprika, black pepper, and optional red pepper flakes.

For the chicken:

You’ll need 1-2 pounds of chicken.

The beauty of this marinade is it works for all your chicken pieces! Breast, thigh, drumstick, tenderloin…try it all! I typically grill boneless chicken, just because it takes less time. But if bone-in if your style…go for it! I also prefer using chicken tenderloin when I grill.

Helpful tools for making Chicken Tenderloin Marinade:

• Hand juicer: when I got married, this was near the very “top” of our registry list. I cannot tell you how often we use it and how WONDERFUL it is! I feel like freshly squeezed citrus juice INSTANTLY elevate so many dishes!
• Mason jar, salad dressing bottle, or glass measuring cup: I typically just reuse glass bottles and jars as they pass through my kitchen. I bought these for a baby shower several years ago and quite like them, too!

How to make the Best Chicken Marinade:

1. Whisk (or shake) it up: In a medium bowl, whisk together all the marinade ingredients until well combined. Alternatively, you can add all the ingredients to a mason jar, tightly screw on the lid, then give it a good shake. That is my preferred method!

2. Marinate the Chicken: Place your chicken pieces in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage onto the chicken to ensure each piece is fully coated. Marinate for 30 minutes at room temperature OR refrigerate up to 12 hours. The longer it marinates, the more flavorful and juicy your chicken will be.

Grilled Chicken Tenders Recipe

3. Cooking prep: When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking. Fire up your grill to medium heat!
4. Grill to Perfection: Place the chicken on the grill, evenly spacing it out. Turn occasionally until it’s cooked through and the internal temperature reaches 165°F (74°C). The exact grilling time will depend on the cut, size, and thickness of your chicken pieces. Discard the marinade (no reusing!).
5. Rest and Enjoy: Once cooked, cover the chicken with foil and let rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful chicken.

Chicken Marinade for Oven

You can 100% cook this chicken in the oven!

1. Preheat the oven to 425°F. Lightly grease a baking dish with cooking spray or line with foil.
2. Place chicken pieces into prepared baking dish; dispose of marinade. Bake the chicken uncovered for 15-20 minutes, or until internal temperature reaches 165°F (74°C).

Quick Marinade for Chicken:

If you are pinched for time, you can marinate the chicken at room temperature for 30 minutes while the chicken rests before grilling.

Can you make this Basic Chicken Marinade ahead of time?

Yes! As previously mentioned, I prefer making this marinade in a mason jar. I have made it ahead of time, then use when needed. You can make it up to 2 weeks ahead of time! Just keep in the fridge until ready to use. However, I don’t recommend marinating the chicken much longer than 12 hours. The marinade can start to break down the proteins, resulting in mushy chicken…definitely NOT what we want to have!

Balsamic Grilled Chicken variations

Feel free to add a pinch of red pepper flakes for a little heat or a splash of Worcestershire sauce for extra depth!

How to use Soy Sauce Marinade Chicken

Ohhhh the options!

• Toss with your favorite spinach salad.
• Serve over avocado toast.
• Use in a grain/rice bowl.
• Serve on a grilled panini.
• Toss with cooked pasta, mozzarella pearls, cherry tomatoes, chopped onion, and a bit of olive oil/balsamic vinegar for a bright Caprese-inspired pasta salad.
• Eat plain Jane, served with your favorite sides.

Side Dishes for Grilled Chicken

• Fresh fruit
• Grilled veggies or a nice green salad
• Corn on the cob
• Pasta salad, mac salad, or potato salad

Chicken Tenderloin Marinade storage

You can make this marinade up to 2 weeks ahead of time! Just make sure you keep it in an air tight container in the fridge.

You can also FREEZE the chicken in the marinade! Marinate for up to 12 hours, then just pop it into the freezer. When you are ready to cook the chicken, just thaw it then cook immediately. Don’t further marinate it or it can become mushy.

Trust me, once you try this grilled chicken marinade, you’ll wonder how you ever grilled chicken without it. It’s the secret weapon you need for consistently delicious and crowd-pleasing results. So fire up that grill, get your chicken marinating, and prepare for some serious flavor!

More Favorites from Sweetly Petite:

RECIPE: Easy Grilled Chicken Marinade

• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• Juice of 1 lemon (about 3 tablespoons)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

1. In a medium bowl, whisk together all the marinade ingredients until well combined. Alternatively, you can add all the ingredients to a mason jar, tightly screw on the lid, then give it a good shake.
2. Place your chicken pieces in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage onto the chicken to ensure each piece is fully coated. Marinate for 30 minutes at room temperature OR refrigerate up to 12 hours.
3. When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.
4. Grill: Preheat the grill to medium heat. Place the chicken on the preheated grill, evenly spacing it out. Turn occasionally until it’s cooked through and the internal temperature reaches 165°F (74°C). Discard the marinade (no reusing!).
5. Oven: Preheat the oven to 425°F. Lightly grease a baking dish with cooking spray or line with foil. Place the chicken into prepared baking dish and dispose of marinade. Bake the chicken uncovered for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
6. Once cooked, cover the chicken with foil and let rest for 5-10 minutes before serving.