The Secret to Juicy Grilled Chicken? This Seriously Good Marinade
On the Drummond ranch, chicken for dinner is always a winner, but after a quick soak in a tasty marinade, this grilled chicken takes the top prize! Marinade recipes may take a little extra time, but the flavorful results are well worth it, especially when the recipe is this easy. A marinade infuses the chicken with flavor prior to cooking and makes sure it stays extra juicy and tender (never dry). And odds are, you likely already have the ingredients for this one in your pantry! Take one bite and you'll see how it transforms simple chicken into one of the best grilling recipes out there for summer cookouts and easy weeknight dinners.
What are the components of a good marinade?
A good grilled chicken marinade includes all the flavors you would want in the finished dish: a little fat, a dash of salt, something sweet, and a bit of brightness. Here's what you'll need:
Fat: Olive oil has its own fruity, buttery, herbaceous flavors that work well when marinating chicken.
Salt: Soy sauce is our "seasoning" of choice. Along with adding saltiness, it has a slight sweetness and rich umami flavor.
Sweetness: Brown sugar in the marinade not only balances out the saltiness from the soy sauce and the acidity from the lemon juice, but it also brings a hint of caramelized flavor to the chicken. You could also substitute honey or molasses, if needed.
Brightness: Lemon juice and dijon mustard act as flavor enhancers by giving the marinade the acidity it needs. Plus, fresh herbs bring a bright element that ensures the chicken is never boring!
How can I make this marinade my own?
It's easy to customize this marinade with what is available in your pantry. Feel free to use a neutral oil such as canola or vegetable oil. No soy sauce? Try Worcestershire sauce. Instead of lemon juice, try lime juice or an equal amount of your favorite vinegar, such as white wine vinegar or apple cider vinegar. You can also switch up the herbs to your liking. Rosemary, oregano, or parsley would be delicious!
What cuts of chicken are best grilled?
You can grill most any cut of chicken, but bone-in, skin-on chicken is the tastiest. Sure, you can grill boneless, skinless chicken breasts, but they tend to dry out quickly. Bone-in, skin-on chicken, such as drumsticks, thighs, and leg quarters, however, hold up to high heat and remain juicy and full of flavor thanks to the chicken skin and bone that protects the meat.
What's the easiest way to marinate chicken?
Once you gather your ingredients, all you need to marinate chicken is a zip-top bag. This method makes cleanup easy—simply discard the bag when you're finished. That way, you don't have to worry about any icky bacteria. Place the bag in a casserole dish or any dish with sides before you pop it in the fridge to catch any potential leaks. To dispose of the marinade when you're done, be sure to seal the discarded bag, toss it in the trash, and move on to the grill.
How long should you marinate chicken before grilling?
If you're in a rush, you can marinate chicken in just 30 minutes, but if you have a little extra time, marinate it for up to four hours to really infuse it with flavor. Be careful not to over-marinate—12 hours would be the max!
What happens if you marinate chicken for too long?
You never want to marinate chicken for too long due to the acid (in this case, lemon juice) in the marinade. If it sits for too long, the marinade can cause the chicken to begin to break down resulting in a mushy, stringy, and all around unpleasant texture.
Should I rinse the marinade off the chicken before grilling?
There's no need to rinse the marinated chicken under water, but you do need to pat it dry before transferring it to the grill. This will prevent the excess marinade from dripping and causing flareups.
What's the best way to oil grill grates?
There are several ways to oil hot grill grates but an easy one is to use an old kitchen towel. Just fold the towel up and pour a bit of oil onto one side of it. You want to use an oil with a high smoke point like vegetable oil or canola oil. Then, using tongs, grab the towel and rub it across your grill grates. Make sure your grill grates are clean before you start!
Can I baste chicken with the marinade during grilling?
It's safest to avoid using any marinade that has been in contact with the raw chicken. While theoretically the flames from the grill could kill any bacteria, that's not 100% safe. If you want to baste the chicken, reserve some of the marinade before adding the chicken, or increase the marinade recipe and set some aside for basting purposes.
Do I need to use a marinade?
You can grill chicken without a marinade, but a marinade can work in as little as 30 minutes to give your chicken a ton of flavor and juiciness. In fact, putting together a marinade is so easy, you can even do it in advance by making the marinade in a mason jar up to 4 days ahead. Store it in your fridge in the beginning of the week so you can have grilled chicken marinade all weekend long.
Yields: 6-8 servings
Prep Time: 30 mins
Process Time: 40 mins
Total Time: 1 hour 10 mins
Ingredients
For the Marinade:
1/2 c.
extra-virgin olive oil
1/4 c.
soy sauce
3
garlic cloves, chopped
1 tbsp.
brown sugar
2 tbsp.
lemon juice
1 tbsp.
dijon mustard
1 tsp.
fresh thyme leaves, chopped
1 tsp.
kosher salt
1/2 tsp.
ground black pepper
For the Grilled Chicken:
4 lb.
bone-in chicken pieces, such as drumsticks, thighs, or leg quarters
1 c.
marinade
Oil, as needed
Directions
For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
For the grilled chicken: Place the chicken in a zip-top gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
Meanwhile, preheat 1 side of the grill to medium heat, around 350°F, and leave the other side unlit. Oil the grill grates well.
Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165°F, 35 to 45 minutes more, depending on the size of your chicken pieces. Let rest for 5 minutes, then serve immediately.
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