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All-Star Grilled Chicken

classic grilled chicken made with an easy marinade for juicy, well-seasoned results. Grill until the chicken reaches 165°F for reliable doneness and balanced flavor from olive oil, soy sauce, lemon juice, and Dijon.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Marinade and chicken
  • 2.5 lb chicken pieces Use a mix of bone-in or boneless pieces; adjust grilling time as needed for thickness.
  • 0.3333 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 3 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 garlic, minced
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp paprika

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and paprika together until evenly combined and glossy.
  2. Pour the marinade over the chicken pieces, turning to coat thoroughly, then cover.
Marinate
  1. Refrigerate the covered chicken for 2-8 hours so the flavor penetrates; the longer time gives deeper seasoning.
Grill the chicken
  1. Preheat the grill to medium-high heat, aiming for a steady sizzle when the chicken hits the grates.
  2. Place chicken on the grill and cook, turning occasionally, until the internal temperature reaches 165°F, about 25 minutes depending on piece thickness.
  3. Watch for clear grill marks and juices to run lightly as the chicken finishes, indicating the exterior is properly seared.
Rest and serve
  1. Transfer chicken to a plate and let rest for 5 minutes before serving so the juices reabsorb for a moist bite.

Notes

Pro tip: pat the chicken lightly dry before grilling for stronger grill marks and better browning. Refrigerate marinated chicken for up to 2 days (2-8 hours is best); discard leftover marinade that touched raw chicken. Freezing is yes—freeze cooked chicken up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce and keep everything else the same.