Easy Grilled Chicken — Damn Delicious

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Easy Grilled Chicken

The best and easiest marinade ever – no-fuss and packed with so much flavor! You’ll never need another grilled chicken recipe again!

We are two days into summer so if you haven’t dusted off those grills, that really needs to change immediately so you can whip up the easiest grilled chicken recipe of all time.

Seriously. It doesn’t get any easier than this recipe. And it’s practically fool-proof.

All you need to do is marinate boneless, skinless chicken breasts in a Ziploc bag, let it sit in all that balsamic-lemon-herb goodness and well, that’s pretty much it.

You just throw the chicken right onto the grill, basting as needed. And if you don’t have an outdoor grill, you can easily use a grill pan.

When ready to serve, you can serve this with your choice of salad or any of these side dishes.

Either way, these would be perfect for your summer gatherings or backyard BBQs since you can easily double or even triple the recipe.

Didn’t I tell you it was easy?

Easy Grilled Chicken

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

The best and easiest marinade ever – no-fuss and packed with so much flavor! You’ll never need another grilled chicken recipe again!

Ingredients:

  • 1/4 cup balsamic vinegar
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  4. Serve immediately, garnished with parsley, if desired.

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137 comments

I always have a concern when using lemon in a marinade for a long period as it cooks the meat. Also I do not like to reuse the marinade that the meat has sat in as a base. May I have your opinion on these two concerns? Thank You!

You can omit the lemon in its entirety to suit your preferences.

I used this marinade last night at my husband’s birthday party and it was awesome! Thanks

Will this recipe work with dark chicken cutlets?
If so, what’s the recommended grill time?
Thank You!

Yes, absolutely. Cooking time will vary depending on the size and thickness of the chicken. As always, please use your best judgment.

Mix the ingredients for the marinade, reserve 1/3 cup, then put in the chicken in the remaining marinade. The reserved amount had never come in contact with the chicken until it is basting the chicken on the grill.

I agree that reusing marinade is not a good idea. I’ve always just set aside a small amount for basting prior to marinading the meat. I’ve also read that if you put it in a sauce pan and boil for one minute that should kill anything that could make you sick.

If the reserved marinade bothers you to use, I suggest to cook them for a few minutes in a pot and use it the cooked one in basting the grilled chicken.

Just my 2 cents!

If you don’t want to use the reserved marinade to baste with then you will have to reserve it BEFORE marinating the chicken. That seems like a no brainer.

You reserve the 1/4 c. of marinade before you put the chicken in, so you are not reusing it.

What’s a marinade?

A marinade refers to the action of soaking food in a flavorful liquid. You can read more about it here:

hell NO its not a joke, and if you’ve never tried it, you have been eating some tasteless meat since you were a we lad. It. Will. Change. Your. LIFE!!

he meant the “is this a marinade” comment – obviously

Jeanette, if you read the directions correctly, they say to use the reserved marinade to baste the chicken. That means the 1/4 cup that you were supposed to take out of the whisked marinade before you marinade the chicken.

Since you aren’t leaving the chicken in the marinade for an extended period, you only get the flavor of the lemon, not the cooking. Also with the marinade, I’ve always reserved it and just boil it to reduce by 1/2 and use it as a basting liquid. Boiling the marinade kills any bacteria and by reducing maximizes flavor

The recipe dictates to reserve some marinade before adding the chicken to it, not to reuse after meat has been in it.

You are perfectly using the marinade to baste the chicken- just keep in fridge till using it. The meat pieces in the marinade are the same age etc that the chicken was when you put on the grill. You should never reuse marinade for another batch of meat like a week later or something. It will be rancid

I made this as stated in the recipe and grilled the beast for 20 minutes. They were delicious!

Wow this looks amazing, I am definately going to give this a try this week. Thankyou for sharing 🙂

I think the marinade sounds delicious as is. Just reserve some marinade before placing the chicken in the bag. Use that for basting.

These chicken breasts look perfect…look at those grill marks! Fantastic job 🙂

I am always up for a good chicken recipe. Especially if it’s easy 🙂

Please read Chungah’s recipe more closely. She writes: “Reserve 1/4 cup [marinade] and set aside.” Further in the recipe she instructs to baste the chicken with the reserved marinade. She is instructing the cook to use marinade that never came in contact with the meat, thus safe to use.

I am pinning my way through all your recipes… 🙂

This looks fantastic! Will be trying it this weekend! 🙂

I was literally searching through “marinated grilled chicken” recipes on Pinterest right before stumbling upon this gem of a post! Whipping up this marinade to use on the lonely chicken breasts currently in my fridge 🙂

This Recipe “sounds” Wonderful, and I will be trying it out very soon!! Please note that the first paragraph of the Recipe actually says to “Reserve 1/4 cup of the marinade, and Set Aside”. And, if you’re worried about using lemon juice in the actual marinade, I would suggest waiting to squeeze the fresh lemon juice over the chicken just before Serving.

This easy simple marinade for chicken breast is self explain if you read it right .
The picture looks very appealing & beautiful done .

Hi !! This looks great. . …my ONLY problem is that I constantly overcook chicken when I BBQ it. when you write “medium heat” in the recipe, what temp are you thinking? 350 on the BBQ?

Yes, 350 degrees F should work just fine.

Cook the chicken with indirect heat, not directly over the heat source.

We had this over the weekend and its now our go-to marinade recipe and we are looking forward to trying it on game meat. In response to Eddie, my husband put this on the upper rack on our grill and it worked perfect. Super juice and not overdone on the outside.

Made this tonight, my husband grilled it up and it was fantastic!! Thanks for the recipe 🙂

Made this last night, and followed recipe exactly, except I used 1/2 tsp fresh rosemary (didn’t have any dried). SOOOOO good! Grilled for 6 min each side. My husband is not a fan of chicken, but he LOVED this!! LOT of flavor. Served with some homegrown corn on cob and a spring greens salad mixed with sliced peaches, mango, blackberries, toasted almonds and gorgonzola cheese, all mixed with a champagne viniagrette!! A restaurant-quality meal 🙂

Loved this recipe!! I didn’t change a thing and my pickiest eater said it was delicious.

This is a pretty aggressive marinade. I did read the ingredients first and tasted. Tasty but might be better suited for s robust red meat.

Great recipe for grilled chicken! I don’t have a barbecue (condo rules) and since you cannot use balsamic dressing on a cast iron grill pan that isn’t enameled, I just cooked it a DeVault non-stick pan. I didn’t have dried rosemary and it was still great without. I chopped it up and mixed with Trader Joe’s herb salad mix, 1/2 avocado, and bragg’s salad dressing. Delicious!

I was looking for a different marinade and found yours…I tried it; everyone loved it; it was a hit! Thank you!

Can anyone tell me if I could use this marinade to pour over chicken before freezing? I love those dump style recipes and think this would be a great one to add. Thanks!

Yes. I’ve done that with other recipes that have lemon and/or vinegar in them. I’ve actually had better results than marinating without freezing!

Is there a substitute for the balsamic vinegar??

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

I have substituted red wine vinegar multiple times with great success. It is delicious.

Hi Chungah. This looks great! I am hoping to use this recipe tonight. I had one quick question regarding the typical weight of the chicken breasts you use. I am actually going to be using chicken tenders which is what I have in the fridge instead, so I want to make sure I don’t need to modify how much I use.

Would you say the weight of the chicken breasts equals around 2 pounds typically?

I would estimate about 8 ounces for each half boneless, skinless chicken breast. Hope that helps!

In addition to chicken, I could imagine using this on beef and pork. I will definitely be giving this a try!

This marinade is perfect! My go-to for chicken from now on. Thank you!

As a grandma I’ve been cooking for decades. Admittedly, my old fail-safes are still good but a little tired and dated. I subscribed to your site some time ago and find myself back again and again. Your recipes and suggestions are REALLY great and keep my family enjoying fresh ideas for dinner. Thank you so much!

Chungah, can I just tell you how obsessed I have become with your collection of recipes in the past couple of months?! EVERYTHING I have made from here have came out absolutely delicious! I’ve directed so many friends who are beginners in the kitchen, to your website, and they have loved your recipes as well. Thank you , thank you, thank you!!

Has anyone tried making this a freezer recipe? Just wondering if it turned out well. Looks delicious!

Youre right! This is the only grilled chicken recipe needed! I used thin cut breasts and it came
out fab!! All three kids had clean plates afterwards!!
Thanks for another great recipe!!

This was an awesome marinade! My home of picky eaters loved it!

Used this marinade on boneless, skinless chicken thighs, and it was scrumptious!

Just made this recipe. It was terrific. Thanks very much!

I made this today and it was fantastic! We love all of your recipes! Thank so much!

I used this marinade last night for grilled chicken and vegetable kabobs and it was perfect! The chicken was so tender and flavorful and the veggies were crisp and delicious! I cut the chicken into one inch pieces and marinated for 2 hours. I set some aside and brushed it on the kabobs once they went on the grill. I turned the kabobs every few minutes, cooking for a total time of 12-15 minutes. Absolutely delish! Kids and husband loved. Wonderful summer meal. Thank you!

Just made the marinade and I could drink the bowl it is so tasty.

I made a few changes; I used both balsamic & apple cider vinegar only because of the health benefits (mostly balsamic). Did not have dried thyme so used Italian herb mix. The rest was exactly like the recipe…can’t wait to grill the chicken tonight, I’m sure it’s going to be delicious.

It really is the best! Nice balance of flavors. Thank you so much!

Do you recommend using a lodge grill?

This recipe is absolutely delicious! I always take my marinades and boil for a few minutes then use as a sauce on the side even over mashed potatoes:) Thanks for the new recipe I get ti add to my cook book!

Another winner! Thanks so much!

cooked these over lump charcoal, delicious…I used an Italian blend seasoning instead of the thyme, oregano, rosemary…marinated over night is the way to go, tender, juicy, the salt and sugar create a brine if you let it go all night. cooked about 5 min on each side over a hot fire.

Tried to make this on my outdoor grill — (Weber propane grill) and it was good — but it made a horrible mess on the grates, with the marinade caramelizing and then sticking. I imagine it would do the same in a cast-iron grill pan. Any thoughts on preventing this?

I’m so sorry to hear about the mess! You can always line the grill with aluminum foil for easy clean-up.

If a marinade recipe seems like it will trip my trigger I usually make a double recipe & freeze the second batch for later. I will with this one without even trying it, the ingredients sing & just reading it makes my taste buds tingle, I can tell it will definitely be a keeper!

I do have a marinade that I keep in the freezer in a plastic container that I use only for basting while the meat is cooking and I do save & re-use it, it’s simply 2 sticks of butter, with lemon juice, & liquid smoke, I use it on Red Snapper & other fish that I smoke on the grill.

My daughter is a professional chef & she taught me to always set aside a portion to baste with and never to re-use
a marinade once I’ve marinated any meat in it. The reason she said is that whether you realize it or not some of the blood is in that marinade even if it’s not a enough for you see. You do not want to marinate a piece of beef in a marinade previously used for chicken or vice versa…cross contamination…

Chungah, you always seem to outdo yourself! Thank you for your love of cooking and your recipes, when you’ve been cooking for 70 some odd years your taste buds are really ready for new experiences and tastes. I tend to want to save the recipes from family traditions for family reunions, I love trying & experiencing new tastes. There is nothing like the younger generation to provide this! I always find something superlative here! I have not tried this one but will be doing so today. It sounds great. I always find new, tasty, healthy & interesting recipes here! BTW you have a beautiful smile! Have a blessed day everybody!

Any one tried this with fetuccini alfredo?

How can you reserve 1/4 cup of the marinade when the recipe only calls for a 1/4 cup of balsamic vinegar? Seems I am missing something

The marinade also includes additional liquid from the juice of a lemon.

This was absolutely delicious. I am going to try it tonight with drumsticks and thighs, probably oven-baked due to bad weather here. May not work but I am willing to risk it!

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