I’m sharing a grilled chicken marinade recipe. It’s lightly garlicky with a hint of sweetness. All you need is a bit of time or planning ahead to let the chicken marinate in the marinade. Then it’s off to the grill and winner, winner chicken dinner in no time flat.
Do you love grilled recipes as much as we do? I hope so! Optionally, this chicken marinade can be used for cooking off the grill too. We share a few tips for cooking chicken with marinade on the stove or in the oven.
What’s new in the kitchen? We finally unboxed and tried our new indoor grill. Between the rain and challenges with grocery shopping or stock on hand, I know cooking isn’t always a breeze right now. Which made the perfect storm for grilling chicken indoors, but if you have good weather get outside it’s my favorite way to grill while enjoying the backyard.
Grilled Chicken Marinade Recipe
This is a low ingredient recipe and although I made it for the grill. You can cook the chicken on the stove (after marinating the chicken) or even in the oven by adapting it. The key is to let the flavors meld with the chicken, then remove the chicken from the marinade, pre-spray your cooking utensil (grill, indoor grill, skillet, stainless steel pan or baking dish) and cook it until the internal temperature is reached. (165 degrees for chicken)
The best temperature for cooking chicken on the stove is a medium-high temperature. (resource)
For cooking the chicken breast in the oven, use 450-degree heat for 15-20 minutes. (resource)
For the grill -Preheat your grill to 350 degrees to start, up to 400 degrees (for a gas grill or indoor grill) Adjust the temperature as needed. (resource my indoor grill cooking manual).
Chicken Marinade Recipe
- Chicken breasts boneless, skinless
- 1/2 cup Olive Oil
- 1/4 cup Soy Sauce
- 1 tablespoon Worcestershire Sauce
- Rice Vinegar
- 1 Lemon
- 4 large Garlic (cloves) or (garlic powder) or (garlic in a jar)
- Salt and Pepper
- White Onion (half) *optional
- Green Onion (1/2 cup)
- Honey (organic wild orange blossom honey) or what you have on hand.
Trust me this looks better in person, I took these photos at night and don’t have a good set up for taking evening photos.
How to marinate chicken
- Measure, wash and chop as needed then add the ingredients to the baking dish or a gallon-size plastic bag. (Add half the garlic and green onion. Save the honey for step #4.)
- Place your chicken in the baking dish or plastic bag.
- Add the minced garlic (or other garlic) and chopped green onions to the top of the chicken and into the sauce.
- Next, add 1/4 to 1/2 tsp. of honey per chicken piece. (I used 1/4 we don’t like ours overly sweet)
- Let the chicken marinate in the sauce, after covering your dish or sealing the plastic bag.
- Place in the refrigerator.
- Do this for at least 30 minutes! Or up to overnight in the refrigerator.
- Take out the marinated chicken from the fridge, let it rest slightly, before adding to the grill.
- Precoat your grill with olive oil or Pam cooking spray.
- Preheat your grill to 350 degrees to start, up to 400 degrees (for a gas grill or indoor grill) Adjust the temperature as needed.
- Grill on each side 5-8 minutes depending on grill temperature and thickness of the chicken. (Turn the chicken just as it gets white halfway through)
- Finish cooking until the internal temperature is reached (165 degrees internal temperature).
When your chicken is done, take it off the grill. Then let the chicken rest a few minutes and cut it on a cutting board to serve.
We serve about half a breast per person. But, you can adjust that to suit yourself and your needs.
Variations and How to Adapt the Recipe for cooking on the stovetop or in the oven
We used 3 large chicken breasts and had leftovers (serving 3). You can use any type of chicken (or amount of chicken) for this recipe as long as it’s cut for cooking. The amount can vary as needed for your family. The key is having chicken ready to cook and making enough of the marinade to let the chicken rest in and turning the chicken in the marinade to let the flavors meld.
You can adapt this chicken marinade recipe for cooking the stovetop to cook it in a skillet or for cooking in the oven. Remove marinated chicken meat add to your method of choice, pre-coat the pan lightly with oil or nonstick spray. Cook halfway, turn and finish cooking until the chicken has reached the proper internal temperature! (165 degrees)
See printable recipe’s notes for all the cooking tips!
You can see from the ingredient list it has an Asian flair to the recipe. This chicken dinner is perfect served with rice and vegetables. You can easily use what you have on hand, from fresh to frozen vegetables. And if you don’t have rice potatoes or even frozen potstickers or french fries.
PRINT THE RECIPE
I’ll be sharing more easy meal planning recipes with low ingredients to make life easier and get dinner on the table for you and the family.
Oh, how do we like our new indoor grill? I am loving it. It has two cooking plates one for grilling and one griddle. Perfect for rainy days or when having our big family over for visits. I found it easy to use right after unboxing, cleaning and reading the owner’s manual.
Do you have an indoor grill yet? Girls and guys this is one great SMOKELESS Indoor Grill! I love it. And the grilled chicken dinner was a hit with the family! Winner, winner chicken dinner.
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