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The Best Ever Grilled Chicken Marinade

The best marinade for juicy chicken: a classic olive oil, soy sauce, lemon juice, and Dijon blend that tenderizes while building balanced flavor. Grill using medium-high heat until each cut hits 165°F for reliable, foolproof grilling.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken Use any cut; total weight 2–3 lb.
Marinade
  • 0.33 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 garlic Minced.
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried herbs (thyme, oregano, or Italian seasoning)

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and dried herbs until the mixture looks evenly combined.
  2. Add the chicken to a large zip-top bag and pour the marinade over it, squeezing out excess air so the surface is coated.
Marinate
  1. Refrigerate the chicken for 4–24 hours so the flavors penetrate and the meat stays tender.
Grill the chicken
  1. Preheat the grill to medium-high heat, aiming for a steady temperature that produces clear grill marks when the chicken hits the grates.
  2. Grill the chicken until it reaches an internal temperature of 165°F; timing varies by cut, and flip as needed for even browning.
  3. After grilling, let the chicken rest for 5–10 minutes before serving to keep the juices from running out.

Notes

For best results, keep the chicken fully submerged in marinade inside the zip-top bag and turn the bag once during the marinating window. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months. If you want a lower-sodium option, use reduced-sodium soy sauce and keep the rest of the marinade the same for the same flavor balance.