The absolute best Grilled Chicken Marinade recipe! This easy-to-whip-together marinade will become a summer staple. This marinade creates ridiculously great-flavored chicken and keeps it super moist.
4tablespoonsfreshly squeezed lemon juice + 1 teaspoon zest(~2 large lemons)
1/2tablespoonblack pepper(use 1 teaspoon if sensitive)
2teaspoonsItalian flat-leaf parsley,finely minced
3tablespoonsprepared yellow mustard
1-2teaspoonsminced garlic
1tablespoonhoney
Optional honey lemon sauce
3tablespoonsbutter
3tablespoons lemon juice + 1-2 teaspoons lemon zest
3tablespoonsolive oil
3tablespoonshoney
Instructions
MARINADE: Combine 3/4 cup vegetableoil, 1/4 cup + 2 tablespoons soysauce, 3 tablespoons Worcestershiresauce, 1/4 cup redwinevinegar, about 3-4 tablespoons lemonjuice, 1 teaspoon lemonzest, 1/2 tablespoon blackpepper, 2 teaspoons mincedparsley, 3 tablespoons yellowmustard, 1-2 teaspoons mincedgarlic (for a more intense flavor use 2), and 1 tablespoon honey in a large bowl.
RESERVE: Set aside 1/3 cup of the marinade and save it for basting later.
PREPCHICKEN: Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) If breasts are very thick, cut them in half to get them 1 inch thick. Prepping the chicken like this will ensure even grilling and make sure more chicken gets all those great marinade flavors.
MARINATE: Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 4-6 hours. Too much longer and it tends to get salty/cooked by the vinegar and lemon.
PREPGRILL: Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate. Grease, once the grill has been preheated to about 375-450 degrees F. Don't go hotter than 450 to avoid drying out the chicken.
GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side depending on the heat of the grill and thickness) Chicken should register 160 degrees F at its thickest part (carry-over heat will bring it to 165 degrees). For 1-inch-thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side.
BASTE: Generously brush chicken with the reserved marinade mix as it grills. Keep grill closed as much as possible though.
OPTIONAL: For a quick lemon-butter sauce to serve over the chicken, combine 3 tablespoons meltedbutter, 3 tablespoons lemonjuice, 1-2 teaspoons lemonzest, 3 tablespoons oliveoil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.