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Marinade for Grilled Chicken Recipe

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★★★★★

4.8 from 101 reviews

This flavorful marinade for grilled chicken infuses your poultry with a delicious blend of balsamic vinegar, olive oil, steak seasoning, and a hint of brown sugar and lemon juice. Perfect for thighs or any chicken cut, this recipe ensures juicy, tender meat with a beautifully caramelized exterior from the grill, enhanced by a reduced marinade sauce.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds chicken, any cut (thighs recommended)
  • 2 tablespoons steak seasoning
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice

For Sauce Reduction

  • 2 tablespoons brown sugar (to boil with marinade)

Instructions

  1. Season the Chicken: Place the chicken in a large gallon-size ziplock bag. Sprinkle the steak seasoning over the chicken and use your hands to rub it in gently, ensuring the meat is evenly coated with flavor.
  2. Add Marinade Ingredients: To the bag, pour in balsamic vinegar, olive oil, 1/4 cup brown sugar, and lemon juice. This combination will tenderize and flavor the chicken deeply.
  3. Seal and Shake: Zip the bag closed and shake it gently to mix the marinade well and coat the chicken thoroughly.
  4. Marinate: Refrigerate the chicken for a minimum of 4 hours, ideally up to 48 hours for maximum flavor. Even a short 30-minute marination will impart good taste.
  5. Prepare for Grilling: Strain the chicken from the marinade using a colander over a small saucepan to catch the marinade. Set aside the marinade and transfer the chicken to a plate or cutting board.
  6. Preheat Grill: Heat your grill to high. If using charcoal or wood, arrange coals so one area has fewer coals for indirect cooking after searing.
  7. Sear the Chicken: Once the grill is very hot, oil the grates to prevent sticking and place chicken pieces over direct heat. Close the lid and grill for 2-3 minutes until the surface is crispy and browned.
  8. Move to Indirect Heat: Flip the chicken using tongs and place it over the low-heat section of the grill. On a gas grill, turn off one burner to create this area. Lower the temperature on the hot side to medium-low (250-275°F).
  9. Cook Through: Cover the grill and cook the chicken for 30-50 minutes, depending on thickness. Brush the chicken with reserved marinade once or twice during this time to enhance moisture and flavor.
  10. Check Doneness: The chicken is done when its internal temperature hits 165°F or when juices run clear without any pink.
  11. Optional Final Sear: For extra crispiness, quickly sear the opposite side of the chicken over direct high heat before serving.
  12. Reduce Reserved Marinade: Place the saucepan with the reserved marinade and 2 tablespoons brown sugar on medium-high heat. Bring to a boil, then reduce to simmer and cook for 5-10 minutes until sauce slightly thickens. Serve the reduced sauce over the grilled chicken for added flavor.

Notes

  • The lemon juice adds a pleasant tang; however, if unavailable, you may omit it without significantly affecting the overall taste.
  • Marinating longer increases flavor penetration and tenderness, so plan ahead if time allows.
  • Oiling the grill grates before grilling prevents the chicken from sticking and helps achieve a good sear.
  • Using indirect heat ensures the chicken cooks evenly without burning the exterior.

Keywords: grilled chicken marinade, balsamic grilled chicken, easy chicken marinade, summer grilling recipe, juicy grilled chicken, chicken marinade with brown sugar

Find it online: https://mjrecipe.com/marinade-for-grilled-chicken-recipe/