Grilled chicken is one of those dinners I make all summer long. It’s easy, it feeds my whole family, and cleanup is a breeze. But the real secret to great grilled chicken isn’t the grilling itself—it’s what you do before it hits the grill.

A good marinade makes all the difference. It keeps the chicken juicy and packs in so much flavor that even my picky eaters go back for seconds. This marinade has become my go-to because it hits all the right notes—a little sweet from the brown sugar, tangy from the balsamic and lemon, and savory from the soy sauce and Worcestershire.

I usually mix this up in the morning and let the chicken sit in it all day. By dinner time, it’s ready to throw on the grill. No last-minute stress, just good food that tastes like you put in way more effort than you actually did.

Why You’ll Love This Grilled Chicken Marinade

Perfect balance of flavors – The combination of tangy balsamic vinegar, savory soy sauce, and sweet brown sugar creates a marinade that hits all the right notes without being too complicated.
Pantry-friendly ingredients – You probably already have most of these staples in your kitchen, so no special shopping trip required.
Works for any occasion – Whether you’re meal prepping for the week or hosting a backyard barbecue, this marinade delivers juicy, flavorful chicken every time.
Minimal effort, maximum flavor – Just mix everything together, let the chicken soak up all that goodness, and throw it on the grill. The marinade does most of the work for you.

What Kind of Chicken Should I Use?

This marinade works great with just about any cut of chicken you have on hand. Boneless, skinless chicken breasts are the most popular choice since they cook quickly and evenly on the grill, but chicken thighs are another excellent option if you prefer darker meat with a bit more flavor. You can even use bone-in pieces like drumsticks or split breasts – just keep in mind they’ll need a longer cooking time. If you’re using frozen chicken, make sure to thaw it completely in the refrigerator before marinating so the flavors can really soak in.

Options for Substitutions

This marinade is pretty forgiving, so feel free to make these swaps based on what you have in your pantry:

Balsamic vinegar: Red wine vinegar, apple cider vinegar, or white wine vinegar all work well here. Each will give you a slightly different flavor profile, but they’ll all add that tangy kick the marinade needs.
Soy sauce: Tamari is a great substitute if you need gluten-free, or you can use coconut aminos for a soy-free option. Just note that coconut aminos are slightly sweeter, so you might want to reduce the brown sugar by a tablespoon or two.
Brown sugar: White sugar, honey, or maple syrup work in place of brown sugar. If using honey or maple syrup, start with ½ cup and adjust to taste since they’re a bit sweeter.
Dijon mustard: Yellow mustard or whole grain mustard can step in if you don’t have Dijon. The flavor will be slightly different but still delicious.
Dried rosemary: Fresh rosemary is great if you have it – use about 2 tablespoons chopped. You can also swap in other dried herbs like thyme or Italian seasoning.
Chicken breasts: This marinade works beautifully with chicken thighs, drumsticks, or even pork chops. Just adjust cooking time based on the thickness of your protein.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling marinated chicken is not patting the chicken dry before placing it on the grill, which prevents those beautiful grill marks and can cause flare-ups from dripping marinade – use paper towels to remove excess marinade first.

Another common error is flipping the chicken too often or pressing down on it with your spatula, which releases all those flavorful juices and dries out the meat, so flip only once and resist the urge to press.

Since chicken breasts are a lean cut, once they reach the safe temperature of 165°F they’re already on the way to overcooking and drying out, so it’s best to remove them from the grill when your instant-read thermometer hits 160°F in the thickest part.

The residual heat will continue to cook the chicken during the resting period, bringing it up to temperature while keeping it moist and tender.

What to Serve With Grilled Chicken?

Grilled chicken is one of those dishes that goes with just about anything, so you really can’t go wrong here. I love serving it alongside a simple Caesar salad and some roasted potatoes or sweet potato wedges for a complete meal. If you’re firing up the grill anyway, throw on some corn on the cob and zucchini to keep everything cooked in one place. For a lighter option, try pairing it with a quinoa salad or some steamed rice and grilled vegetables like bell peppers and asparagus.

Storage Instructions

Marinate: You can mix up this marinade ahead of time and keep it in a jar in the fridge for up to a week. When you’re ready to use it, just add your chicken and let it marinate for at least 2 hours, or overnight for the best flavor.

Store: Once your chicken is grilled, let it cool down and store it in an airtight container in the fridge for up to 4 days. It’s great for meal prep and tastes delicious cold in salads or warmed up for dinner.

Freeze: Grilled chicken freezes really well for up to 3 months. I like to slice it up first and freeze it in portions, so I can grab just what I need. You can also freeze the raw chicken right in the marinade in a freezer bag, then thaw and grill it later.

Reheat: Warm up your leftover grilled chicken in the microwave for about a minute, or heat it in a skillet over medium heat with a splash of water or chicken broth to keep it from drying out.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy
Servings	6 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2400-2600
Protein: 390-440 g
Fat: 90-100 g
Carbohydrates: 110-130 g

Ingredients

For the marinade:

2 tsp garlic powder
1/4 cup soy sauce
2 tbsp Dijon mustard (I prefer Grey Poupon)
2 fl oz lemon juice (freshly squeezed preferred)
1.5 tsp salt
3/4 cup brown sugar (packed)
1/2 cup balsamic vinegar
1/2 cup olive oil (I use extra virgin for best flavor)
2 tsp dried rosemary
1/4 cup Worcestershire sauce
1 tsp ground black pepper (freshly ground for more flavor)

For the chicken:

6 chicken breasts (about 3.5 lb total, pounded to even thickness)

Step 1: Prepare the Marinade and Reserve Basting Liquid

1/4 cup soy sauce
2 tbsp Dijon mustard
2 fl oz lemon juice
1/4 cup Worcestershire sauce
1/2 cup balsamic vinegar
1/2 cup olive oil
3/4 cup brown sugar
2 tsp garlic powder
2 tsp dried rosemary
1.5 tsp salt
1 tsp ground black pepper

In a large bowl, whisk together the soy sauce, Dijon mustard, lemon juice, Worcestershire sauce, balsamic vinegar, and olive oil until well combined.

Add the brown sugar, garlic powder, dried rosemary, salt, and black pepper, stirring until the sugar dissolves completely and all ingredients are fully incorporated.

Before adding the chicken, carefully measure out 1/2 cup of this marinade into a separate small bowl and set it aside in the refrigerator—this reserved portion will be used for basting later and ensures you have raw marinade for brushing without cross-contamination concerns.

I prefer to reserve the basting liquid before the chicken touches the marinade, which gives me peace of mind about food safety.

Step 2: Marinate the Chicken

6 chicken breasts
marinade from Step 1

Place the pounded chicken breasts into a large resealable plastic bag or shallow dish.

Pour the marinade (minus the reserved portion) over the chicken, ensuring all pieces are evenly coated.

Seal the bag or cover the dish, then refrigerate for at least 30 minutes, though ideally 4-8 hours or up to 24 hours for deeper flavor development.

The longer marination time allows the acidic ingredients to tenderize the chicken while the spices penetrate the meat.

Step 3: Preheat the Grill and Prepare for Cooking

About 10-15 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 375-400°F if using a gas grill, or prepare charcoal for similar temperature).

Once the grill is hot, lightly oil the grates using a folded paper towel dipped in oil and held with tongs—this prevents the chicken from sticking and helps create attractive grill marks.

Remove the chicken from the refrigerator and let it sit at room temperature for about 5 minutes while the grill finishes heating; this ensures more even cooking throughout the meat.

Step 4: Grill the Chicken with Basting

marinated chicken from Step 2
reserved basting marinade from Step 1

Remove the chicken breasts from the marinade, allowing excess liquid to drip back into the bag (discard this marinade).

Place the chicken on the hot grill and cook for 5-6 minutes without moving them, which allows proper browning and grill marks to develop.

Flip the chicken, then cook the second side for another 5-6 minutes, basting with the reserved marinade from Step 1 every minute or two during this final phase.

I like to baste frequently during the last few minutes of cooking as it caramelizes beautifully and adds an extra layer of flavor, but be careful not to brush with raw marinade that touched the raw chicken.

Step 5: Finish Cooking and Rest

cooked chicken from Step 4

Continue grilling until the chicken reaches an internal temperature of 165°F when measured at the thickest part with an instant-read thermometer.

Transfer the cooked chicken to a clean plate and loosely tent it with aluminum foil, then let it rest for 5 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, ensuring tender, moist chicken rather than one that’s dry from losing all its internal moisture immediately.