A good grilled chicken marinade is like a secret weapon for transforming ordinary chicken into a mouthwatering masterpiece. When the chicken soaks in a flavorful marinade, it absorbs a symphony of bold, savory, and aromatic tastes that infuse every bite with depth and complexity. As the marinade works its magic, it tenderizes the meat, ensuring each piece remains juicy and succulent once grilled. The grilling process adds a smoky char, perfectly complementing the vibrant flavors of the marinade. Whether you’re preparing for a summer barbecue, a casual weeknight dinner, or a special gathering, a well-seasoned grilled chicken marinade elevates the dish to something truly unforgettable. It’s the perfect balance of tang, spice, and richness, offering a satisfying culinary experience that keeps you coming back for more.
Grilled Chicken Marinade
Ingredients
- ¼ cup red wine vinegar
- ¼ cup reduced-sodium soy sauce
- ¼ cup olive oil
- 1½ teaspoons dried parsley flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 5 skinless, boneless chicken breasts, thinly sliced
Instructions
- Collect all the ingredients.
- In a bowl, whisk together the vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper. Whisking the ingredients together ensures that they are thoroughly combined, allowing the flavors to meld and create a smooth, evenly mixed marinade. The vinegar and soy sauce form the base, while the herbs and spices add depth and complexity to the flavor profile.
- Pour the marinade into a resealable plastic bag, add the chicken, ensuring it is fully coated. Squeeze out any excess air and seal the bag. Refrigerate and marinate for at least 4 hours. Placing the chicken in a resealable bag ensures that the marinade evenly coats the meat, allowing the flavors to penetrate more effectively. Marinating in the refrigerator helps the chicken absorb the flavors over time, while sealing the bag keeps the marinade from spilling and maintains freshness. The longer the chicken marinates, the more flavorful it becomes.
- Preheat the grill to medium-low heat and lightly oil the grate. Remove the chicken from the marinade and discard the excess. Preheating the grill ensures the chicken cooks evenly, while oiling the grate prevents sticking and helps achieve a crisp, golden exterior. Discarding the used marinade is important to avoid cross-contamination, as it has been in contact with raw chicken.
- Grill the chicken on the preheated grill for 4 to 5 minutes per side, or until it is no longer pink in the center. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C). Grilling the chicken for 4 to 5 minutes per side ensures it cooks through without drying out, achieving a perfect balance of tenderness and char. The thermometer provides a reliable check for doneness, guaranteeing that the chicken is fully cooked and safe to eat, with no pinkness remaining in the center.
