The best quick and easy chicken marinade with olive oil, balsamic vinegar, Dijon mustard, garlic and spices. This savory marinade results in tender and juicy chicken!
For more mouthwatering chicken recipes try this grilled chicken breast, chicken kabobs or grilled BBQ chicken!
Table of Contents
The Best Chicken Marinade Recipe
This quick and easy chicken marinade is my absolute favorite! It’s a simple chicken marinade that delivers big flavor and can be whipped up using fridge and pantry staples.
The flavor is a bit tangy from the balsamic and the Dijon gives it the perfect kick. It makes the chicken so moist and juicy, with a deliciously charred and caramelized exterior from the grill. It will quickly become your absolute favorite chicken marinade recipe ever!
Quick and Easy Chicken Marinade Ingredients
For this grilled chicken marinade recipe you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt and pepper. I often add some fresh lemon juice to the olive oil chicken marinade.
Why Marinate your Chicken?
Whether you’re making grilled chicken breast, chicken kabobs, grilled chicken thighs or tenders, I’d definitely recommend marinating the meat beforehand. The marinade helps break down the fibers in the chicken, which tenderizes the meat and allows the flavors to penetrate through. With this simple step, you’ll have perfectly tender and juicy chicken that’s loaded with flavor in every bite!
How Long Should I Marinate the Chicken?
The longer it marinates, the more flavor it will have. Ideally you should aim for about 2 to 8 hours, so that the marinade has time to work its magic. If you’re short on time, then make sure it marinates for at least 30 minutes. I usually prepare the marinade in the morning or early afternoon, so that the meat has time to marinate all afternoon until dinner.
Tips for Making and Using this Marinade
- Pat chicken dry. Pat the meat dry with a paper towel before placing in marinade to allow it to absorb more flavor.
- Meat thickness. If the breasts are thick, I like to pound the chicken down with a rolling pin once they are in the bag. You can also use a meat mallet, however I’d recommending pounding the meat before you add it to the bag.
- Brush on extra marinade. To cook chicken, lift out of the bag with tongs and place directly on the grill (no need to wipe off marinade). You can brush on any extra marinade within the first few minutes to add more flavor.
- Use a meat thermometer. Always cook chicken to at least 160°F, but check as it gets close so you don’t overcook and dry it out.
- Let rest. Make sure to let the chicken rest for a few minutes before serving to retain the juices. Five minutes is usually enough time.
- Marinade variations. Feel free to swap balsamic vinegar for low sodium soy sauce or even skip the Dijon if it’s not your favorite. You can also add extra spices like Italian seasoning or red pepper flakes for a little bit of heat.
- Make extras. I always make extra chicken to have on hand for an easy lunch or dinner. We love it served over a big chopped salad or in a buffalo chicken wrap!
More Delicious Marinade Recipes
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Easy Chicken Marinade
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup balsamic vinegar , or lite soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- juice from lemon , optional
Instructions
- Thaw and trim chicken breasts. Pat down with paper towels and then place in a zip top bag or a large bowl.
- Then mix together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic salt and pepper in a small bowl (you could also add to the big bowl).
- Pour the marinade over the chicken. Then place into the refrigerator for at least 30 minutes (up to 12 hours).
- Preheat grill to medium high heat. Place chicken on the grill for 5 to 6 minutes per side (or until a thermometer reads 160°F to 165°F and then center is no longer pink). Let meat rest for about 5 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Chicken, Dairy-Free, Dinner, Gluten-Free, Grilling, Grilling, Nut-Free, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It’s a keeper-
Chicken was fabulous! Great flavors- simple ingredients
Win win
I’m so glad to hear you enjoyed it! Thanks for leaving a comment!
Really great flavor & moist chicken! I used low sodium soy vs the balsamic because I prefer savory over sweet. Loved it and so did my eight year old! Oh, I did not use fresh lemon juice – I was lazy and used the unfresh kind lol.
I’m so glad you enjoyed it! Thanks for sharing your substitutions!
This marinade is easy and gives wonderful flavor with out taking over. Whether or not its chicken or beef . I have even used it on pork..thank you for sharing
Thanks for your comment! I’m so glad you enjoyed it!
The chicken tasted amazing! Very juicy and good.
I’m so glad you enjoyed it! :)
The chicken is so moist and flavorful. Every bite that you take is savory and juicy. This is one marinade that you can use anytime.
I’m so glad you enjoyed it!
This is my go-to marinade every time!!! Love it!!! I use it for pork chops as well. 5 STARS all the way!! Thank you for sharing!!
I’m so happy to hear you love it! Glad to hear it works great with pork chops too.
We made this last week. It was amazing!
I adore dijon mustard in marinades! It adds such depth of flavor. I’ll be cooking up this recipe stat! Your pictures are making me so hungry!
Hope you enjoy! :)
This is the perfect way to add such amazing flavor! Looks fantastic!
This sounds amazing! I want to dive into my screen! I love this! looks so good!
I need to try this recipe out!
Thank you so much for this recipe, it looks so good!
Hi! Is it better with the balsamic or the soy?
Hi Lisa! It really depends on which flavor you prefer more, both are delicious! I tend to make the soy sauce chicken more often. :)
This is the best chicken marinade that I have ever tasted. I use it with leg quarters also in the oven when I don’t grill breasts. My wife loves it too, it messed her up once when she saw me making it… she hates dijon mustard! She said “don’t put that in there!” I told her her that she had been eating it all along! Crickets.
I’m so glad you love this marinade! :)
Jamileyn ,
We just finished your chicken marinade dinner . It was the best , simply the best . Thank you . It will now be our go to marinade .
I’m so glad you enjoyed it! :)
What is the best way to cook the chicken if you don’t
have access to an outdoor grill?
I would recommend baking in the oven! :)
How long would you cook for and at what temp?
Preheat grill to medium high heat. Place chicken on the grill for 5 to 6 minutes per side (or until a thermometer reads 160° to 165°F and then center is no longer pink).
Can you make this under the broiler in your oven if you don’t own a grill?
Definitely! :)
When I click on the seven layer dip this chicken recipe comes up..so where is the seven layer dip recipe?
Hi Sherry! Here’s the recipe: https://www.iheartnaptime.net/7-layer-dip-recipe/