This simple chicken marinade for grilling uses pantry staples you probably already have: olive oil, balsamic vinegar, lemon juice, Dijon mustard, a little brown sugar and dried herbs. Whisk it together in a minute, let two chicken breasts soak it up in the fridge, and grill them until juicy and browned at the edges. It is sized for two, so there is no big bag of leftover chicken, and the marinade works just as well for an easy weeknight dinner as for a backyard cookout.
Why you will like it
- Ten pantry ingredients whisked in one bowl.
- Tangy, savory and a little sweet.
- Juicy grilled chicken for two.
- Marinate in the morning or just before dinner.
What makes it work
A balanced marinade. Oil carries the flavor, balsamic and lemon add tang, Dijon helps everything blend, and a little brown sugar helps the chicken brown.
Even thickness. Pounding the thick end of each breast flat means the whole piece is done at the same time, with no dry edges.
Enough time. Half an hour adds flavor; a few hours or overnight adds more.
A short rest. Resting under foil keeps the juices in the chicken when you slice it.
Why this marinade is sized for two
Most marinade recipes are written for a family pack of chicken and make far more than two breasts need. The extra usually goes down the drain, because marinade that has touched raw chicken cannot be reused. This version makes just enough to coat two chicken breasts in a zip-top bag, so nothing is wasted and there are no big bottles of dressing to finish.
Two breasts also fit easily on any grill or grill pan with room to spare, which makes it simple to cook them evenly. It is an easy dinner for a warm evening: the marinating happens while you get on with your day, and the grilling itself takes only a few minutes before you sit down to eat together.
Ingredients for a simple chicken marinade
The marinade is all pantry ingredients.
- Olive oil: the base of the marinade.
- Balsamic vinegar and lemon juice: for tang.
- Dijon mustard: adds flavor and holds the marinade together.
- Brown sugar: just a little, for browning.
- Seasonings: fine salt, garlic powder, dried basil, paprika and black pepper.
- Chicken: two boneless, skinless breasts, about 1 pound in total.
Each ingredient has a job. Olive oil keeps the chicken moist on the grill and carries the flavor of the herbs and garlic. Balsamic vinegar and lemon juice bring tang and balance the richness. Dijon mustard helps the oil and vinegar blend so the marinade clings to the chicken instead of separating. The small amount of brown sugar encourages browning, and the dried basil, paprika and garlic powder add flavor without any chopping.
How to make grilled chicken with this marinade
- Whisk the marinade.
- Pound the chicken to an even thickness.
- Marinate in the fridge for at least 30 minutes.
- Grill over medium-high heat for 5 to 6 minutes per side, until 165°F.
- Rest for 5 minutes, then slice.
Grilling chicken with this simple chicken marinade
Even out the chicken. Chicken breasts are thick at one end and thin at the other. Pounding the thick end between two sheets of plastic wrap evens them out, so the whole breast cooks in the same time and the thin end does not dry out.
Marinate in the fridge. Seal the chicken and marinade in a zip-top bag, turn it to coat, and refrigerate for at least 30 minutes and up to 24 hours. A few hours is a good middle ground if you are planning ahead. If you only have the minimum time, poking the chicken a few times with a fork helps the marinade reach further in. Never marinate on the counter.
Prepare the grill. Heat the grill to medium-high and oil the grates so the chicken releases cleanly. Lift the chicken out of the bag, let the extra marinade drip off, and throw the used marinade away.
Grill and check. Grill for 5 to 6 minutes per side without moving the chicken too much, so it gets good grill marks. It is done when an instant-read thermometer in the thickest part reads 165°F. Rest it for 5 minutes under loose foil, then slice.
What done looks like. Well-grilled chicken has defined brown grill marks, feels firm but springy when pressed, and releases easily from the grates when it is ready to flip. The inside should be white all the way through with clear juices. The thermometer is still the surest check, especially on a grill where the heat can vary from one spot to another.
Tips for juicy grilled chicken
- Oil the grill grates so the chicken releases easily.
- Let the extra marinade drip off before grilling so the sugar does not burn.
- Leave the chicken alone until it releases from the grates before flipping.
- Check the thickest part with a thermometer rather than cutting into it.
Common mistakes to avoid
- Grilling uneven breasts. The thin end dries out before the thick end is done. Pound them to an even thickness first.
- Reusing the marinade. Marinade that touched raw chicken is not safe to brush on later. Throw it away.
- Leaving too much marinade on the chicken. The sugar can burn on the grates. Let the excess drip off.
- Skipping the thermometer. Cutting into the chicken to check lets juices escape. Check for 165°F instead.
- Slicing right away. The juices run onto the board. Rest the chicken for a few minutes first.
Easy swaps
- Chicken thighs instead of breasts.
- Dried oregano or Italian seasoning instead of basil.
- Honey instead of brown sugar.
- A grill pan on the stove instead of an outdoor grill.
Serving ideas
Slice the grilled chicken and serve it with a simple salad, rice or grilled vegetables for an easy dinner. It is also good tucked into wraps or piled onto a green salad for lunch. A squeeze of lemon over the sliced chicken just before serving brightens the balsamic and herbs. Because the chicken is simply seasoned, it goes with almost any side you have on hand.
Storing leftovers
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Sliced grilled chicken is great cold in salads and wraps, or reheat it until hot all the way through, to 165°F. If you expect leftovers, keep one breast whole rather than slicing it; it stays juicier in the fridge. Reheat it gently, covered, so it does not dry out, and store it in an airtight container.
Whisk the marinade before work, and grilled chicken for two is ready in minutes when you get home.
Frequently asked questions
Should you marinate chicken before you grill it?
It is not required, but a marinade adds flavor and seasoning all the way through. For this recipe, 30 minutes in the fridge makes a difference, and up to 24 hours gives the most flavor.
What is a quick marinade for chicken?
A basic mix of oil, an acid such as vinegar or lemon juice, mustard and dried seasonings, like this one. It takes a minute to whisk together and flavors the chicken in 30 minutes.
What is a good 3-ingredient chicken marinade for grilling?
A simple starting point is oil, an acid such as lemon juice or balsamic vinegar, and salt. This recipe builds on that with Dijon mustard, a little brown sugar and dried herbs.
How long should chicken marinate?
At least 30 minutes and up to 24 hours in the refrigerator. Even half an hour adds flavor, and a longer rest gives the most.
Can I cook this chicken without a grill?
Yes. Cook it in a grill pan on the stove over medium-high heat for about the same time, and check that the thickest part reaches 165°F.
Print
Simple Grilled Chicken Marinade for Two
- Total Time: 57 minutes
- Yield: 2 chicken breasts
Description
A simple pantry marinade of olive oil, balsamic, lemon, Dijon and dried herbs for two chicken breasts, grilled until juicy and browned.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons brown sugar
- ¾ teaspoon fine salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 boneless, skinless chicken breasts (about 1 pound total)
Instructions
- Whisk the oil, vinegar, lemon juice, mustard, brown sugar, salt, garlic powder, basil, paprika and pepper in a small bowl.
- Put the chicken between two sheets of plastic wrap and pound the thick end to an even thickness of about ¾ inch.
- Put the chicken in a zip-top bag, pour in the marinade, seal and turn to coat. Refrigerate for at least 30 minutes and up to 24 hours.
- Heat the grill to medium-high and oil the grates. Lift the chicken out of the marinade and let the extra drip off. Throw away the used marinade.
- Grill the chicken for 5 to 6 minutes per side, until an instant-read thermometer in the thickest part reads 165°F.
- Move the chicken to a plate, cover loosely with foil and rest for 5 minutes before slicing.
Notes
Equipment: grill, zip-top bag, small bowl, meat mallet or rolling pin, instant-read thermometer
- Marinate in the refrigerator, never on the counter.
- Boneless, skinless chicken thighs work too; grill them to 165°F.
- Dried oregano or Italian seasoning can replace the basil.
- Honey can replace the brown sugar.
- No grill? Cook the chicken in a grill pan over medium-high heat for about the same time, checking with a thermometer.
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Serve cold in salads or wraps, or reheat until hot all the way through (165°F).
- Throw away marinade that has touched raw chicken.
- Cook the chicken to 165°F.
- Wash hands and surfaces after handling raw chicken.
- Prep Time: 10 minutes
- Marinate Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
