The Perfect Grilled Chicken Marinade

We love to make this melt in your mouth marinade for Sabbath dinner, or to pop in the freezer as an easy postpartum meal!

Flavorful, Juicy . . . need we say more?

This chicken marinade is my go - to when company is coming over. It is also delightful in BLT sandwiches, alongside any pasta (basil, macaroni, or Alfredo), and if you can’t grill it on the barbecue, the stovetop will work just fine. Heck, I’ve even made it in a crockpot.

Recipe

3.5 lbs chicken (breast, tenders, or thighs)
1/3 C. extra virgin olive oil
3 T. fresh lemon juice
3 T. soy sauce
2 T. balsamic vinegar
¼ C. brown sugar
1 T. worcestershire sauce
3 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 ½ tsp. salt
1 tsp. pepper

To Make

Begin by, piercing your chicken with a tenderizer or fork. Place in a large Ziploc bag. Mix up all the remaining ingredients in a bowl and pour over the chicken. Allow it to marinate for at least 30 minutes. 4 - 5 hours is ideal. Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.

To Meal Prep

Make the marinade in a reusable ziplock bag and store in the fridge. Any time over the next week, thaw your chicken overnight and pop it in the bag for an easy meal 2-6 hours later.

To freeze, put pre-frozen chicken in the marinade and place back in the freezer. When you take it out of the freezer (best used within a month or so), the meat will marinate as it thaws!

Pair With

Homemade Sourdough and Basil Quinoa Salad are our favorite pairings for this chicken year round. However, we’ve also enjoyed it alongside pasta, baked potatoes, grilled or roasted veggies, and in sandwiches as well!