Grilled Chicken Marinade
Try this Grilled Chicken Marinade recipe, or contribute your own.
Try this Grilled Chicken Marinade recipe, or contribute your own.
- Carbohydrate 32.3902900499363 g
- Cholesterol 0 mg
- Fat 6.7500000086008 g
- Fiber 0 g
- Protein 0.188820000489905 g
- Saturated Fat 0.932040001187598 g
- Serving Size 1 1 Serving (293g)
- Sodium 15.1490000310051 mg
- Sugar 32.3902900499363 g
- Trans Fat 0.18279000023291 g
- Calories 192 calories
Step-by-step
- In a large gallon size ziplock bag, add the chicken.
- Sprinkle with steak seasoning and use your hands to work it into the chicken a little bit.
- Add the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice.
- Zip it up and shake it a little to make sure everything is coated.
- Marinate in the fridge for 4 hours, or up to 48 hours. (You can even do as little as 30 minutes, but the longer you marinate the tastier it will be!)
- Strain the chicken through a colander with a small saucepan underneath to catch the marinade.
- Set the marinade aside and place the chicken on a plate or cutting board.
- Preheat your grill to high heat.
- If you are using wood or coals, make sure you leave an area of the grill with fewer coals.
- After the initial sear you will be cooking the chicken over indirect heat.
- When it's very hot (wait several minutes), place the chicken pieces over direct heat.
- Be sure to oil the grill so that it doesn't stick.
- Close the lid and grill for 2-3 minutes, or until the outside is as crisp and brown as you want it.
- Use tongs to flip the chicken and place over the low-heat part of the grill.
- I have a gas grill, so I just turn off one of the burners. (The chicken should cover the half of the grill that is turned off).
- Reduce the heat on the other half of the grill to medium-low heat, between 250-275 degrees F.
- Cover and cook for 30-50 minutes, depending on the thickness of your chicken.
- Brush with marinade once or twice while cooking.
- The chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer.
- Or you can cut it to see if the juices run clear (not pink).
- If you want, you can quickly sear the other side of the chicken over direct high heat before serving.
- Meanwhile, place the saucepan of remaining marinade on the stove over medium high heat.
- Add 2 tablespoons brown sugar.
- Bring to a boil, then reduce heat to a simmer.
- Simmer for 5-10 minutes until the sauce has reduced and thickened somewhat.
- Serve the sauce over the grilled chicken.
My Go-To Grilled Chicken Marinade: A Weeknight Staple
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But I've discovered a secret weapon in my kitchen arsenal that transforms even the simplest chicken into a flavor explosion: my go-to grilled chicken marinade. It's incredibly versatile, requires minimal prep time, and consistently delivers mouthwatering results, even on those crazy evenings when time seems to vanish faster than a toddler's ice cream cone. I've perfected this recipe over years of experimenting, refining it to fit my hectic lifestyle, and it has become a reliable weeknight staple.
This marinade is more than just a flavor booster; it's a time-saver. The magic lies in its ability to tenderize the chicken while infusing it with an irresistible blend of sweet, savory, and tangy notes. I often marinate the chicken overnight, allowing the flavors to penetrate deeply, resulting in juicy, succulent chicken that's practically guaranteed to win over even the pickiest eaters. The best part? It's easy to adapt. I often adjust the ingredients based on what's available in my pantry. Sometimes I add a dash of garlic powder or a pinch of red pepper flakes for an extra kick. The possibilities are endless!
Beyond the Weeknight Wonders
The beauty of this grilled chicken marinade is its versatility. It's not just for weeknight dinners. I’ve used it to prepare chicken for everything from casual backyard barbecues to more elaborate gatherings with friends. It's a fantastic base for chicken salads, tacos, or even simple wraps. The leftover marinade can be transformed into a luscious sauce, further maximizing its value and minimizing food waste—a must for any budget-conscious cook like myself.
Tips and Tricks from My Kitchen
Over the years, I've collected a few tips and tricks that elevate this marinade to the next level. First, don't be afraid to experiment with different cuts of chicken. I often use chicken breasts, but thighs and drumsticks work beautifully, too. Just adjust the grilling time accordingly. Second, the quality of your ingredients matters. I always opt for good quality olive oil and balsamic vinegar – it really makes a difference. Third, marinating for longer periods yields better results. If you can, plan ahead and marinate your chicken for at least four hours, or even overnight. Finally, don’t forget the importance of properly preheating your grill. This ensures even cooking and those gorgeous grill marks we all crave.
More Than Just a Recipe, It's a Lifestyle
This marinade is more than just a recipe; it’s a testament to the power of simple ingredients and efficient cooking methods. It allows me to balance my demanding work schedule with my desire to provide healthy, delicious meals for my family. This marinade isn’t just about convenience; it’s about creating moments around the table, savoring the taste of a well-cooked meal, and enjoying the simple pleasures of life, one delicious bite at a time. It's about showing my loved ones that even on the busiest of days, I can create something extraordinary, with a little bit of planning and a whole lot of love.
Ingredients List:
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 1/2 cup balsamic vinegar
- 2 tablespoons steak seasoning
- 2 pounds chicken any cut (I love thighs!)
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar (for boiling with marinade)
