This chicken marinade is one of my most trusted recipes because it transforms simple chicken into something incredibly flavorful, tender, and juicy every single time. I love how easy it is to prepare and how dependable it feels whether I am cooking for my family or planning meals ahead for the week.
Why You’ll Love This Recipe
I like this recipe because it uses everyday ingredients yet delivers bold, well-balanced flavor. I enjoy how flexible it is, since I can grill, bake, or cook the chicken on the stovetop without changing the marinade. I also appreciate how it keeps the chicken moist and flavorful, even after reheating.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup extra virgin olive oil
½ cup balsamic vinegar
¼ cup low-sodium soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
1½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
6 chicken breasts or about 3½ pounds of chicken pieces
Directions
I begin by adding all the marinade ingredients to a large bowl and whisking until everything is fully combined. I then remove ½ cup of the marinade and set it aside for basting during cooking.
Next, I place the chicken into a large resealable bag and pour the remaining marinade over it. I seal the bag and gently massage the chicken so every piece is evenly coated. I refrigerate the chicken for at least 30 minutes, though I usually prefer marinating it for 4 to 6 hours for the best flavor. I avoid going beyond 24 hours to keep the chicken tender.
When I am ready to cook, I choose one of the following methods:
For grilling, I preheat the grill to medium-high heat and lightly oil the grates. I grill the chicken for about 5 to 6 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F.
For baking, I preheat the oven to 400°F and place the chicken on a baking sheet. I bake it for 18 to 22 minutes, basting when possible, until fully cooked.
For stovetop cooking, I heat a lightly greased skillet over medium-high heat and cook the chicken for 8 to 10 minutes per side until done.
I always let the chicken rest for at least 5 minutes before serving.
Servings And Timing
This recipe makes about 6 servings.
Prep time: 5 minutes
Marinating time: 30 minutes to 24 hours
Cook time: 10 to 22 minutes depending on cooking method
Total active time: about 15 to 30 minutes, plus marinating
Variations
I sometimes replace the balsamic vinegar with red wine vinegar for a slightly sharper flavor. When I want a hint of heat, I add a small pinch of red pepper flakes. I also like mixing in dried thyme or oregano alongside the rosemary for a more herb-forward version.
Storage/Reheating
I store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming it gently in a skillet or oven to prevent it from drying out. I also enjoy using leftovers cold in salads or wraps.
FAQs
What cuts of chicken work best with this marinade?
I use this marinade with chicken breasts, thighs, drumsticks, or tenders. I simply adjust the cooking time depending on the cut.
How long should I marinate the chicken?
I marinate the chicken for at least 30 minutes, but I find that 4 to 6 hours gives the best balance of flavor and texture.
Can I freeze chicken in the marinade?
I often freeze raw chicken directly in the marinade using a freezer-safe bag. I keep it frozen for up to 6 months and thaw it overnight in the refrigerator before cooking.
Is this marinade suitable for baking and grilling?
I use this marinade for both baking and grilling, and it performs beautifully with either method.
Do I need to baste the chicken while cooking?
I like basting with the reserved marinade for extra flavor, but the chicken still turns out delicious even if I skip this step.
Conclusion
This chicken marinade is a staple in my kitchen because it is simple, flavorful, and incredibly reliable. I love how it elevates everyday chicken into a meal that feels satisfying and well-rounded, no matter how I choose to cook it.
This easy and flavorful chicken marinade infuses your chicken with rich, savory notes using simple pantry ingredients. Perfect for grilling, baking, or stovetop cooking, it guarantees juicy, tender chicken every time.
Ingredients
½ cup extra virgin olive oil
½ cup balsamic vinegar
¼ cup low-sodium soy sauce
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon mustard
1½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
6 chicken breasts or about 3½ pounds of chicken pieces
Instructions
In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, Dijon mustard, salt, pepper, and garlic powder.
Reserve ½ cup of the marinade for basting and set aside.
Place chicken in a large resealable bag and pour remaining marinade over it. Seal and massage to coat the chicken evenly.
Refrigerate and marinate for at least 30 minutes, preferably 4 to 6 hours. Do not exceed 24 hours.
To cook, choose one of the following methods:
Grill: Preheat to medium-high and oil the grates. Grill chicken for 5–6 minutes per side, basting occasionally, until internal temp reaches 165°F (74°C).
Oven: Preheat to 400°F (200°C). Place chicken on a baking sheet and bake for 18–22 minutes, basting if desired.
Stovetop: Heat a greased skillet over medium-high heat and cook chicken for 8–10 minutes per side until cooked through.
Let the chicken rest for 5 minutes before serving.
Notes
Swap balsamic for red wine vinegar for a sharper taste.
Add red pepper flakes for heat.
Use chicken thighs, drumsticks, or tenders—adjust cooking time accordingly.
Freeze raw chicken in marinade for up to 6 months; thaw in fridge before cooking.
Leftover cooked chicken is great in salads, wraps, or sandwiches.
