Marinade for Chicken on the Grill
Ingredients
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard (helps emulsify)
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
Instructions
- Make the marinade: Whisk all ingredients together in a bowl until fully combined. Pro tip: Set aside about 1/2 cup of the fresh marinade in a separate bowl to baste the chicken on the grill later.[1, 2]
- Marinate: Place the chicken in a large resealable bag or a covered glass container, pour the rest of the marinade over it, and coat evenly. Refrigerate for at least 30 minutes, or up to 24 hours (4 to 6 hours is ideal).
- Grill: Preheat your grill to medium-high heat (about 350°F to 400°F) and oil the grates. Place the chicken on the grill and cook for 5 to 6 minutes per side. Baste occasionally with the reserved marinade during cooking.
- Rest: The chicken is done when an instant-read thermometer reads 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
If you are looking for a few variations or want to see exactly how to emulsify and prepare a marinade step-by-step:
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