Easy Chicken Marinade

This easy chicken marinade takes just 10 minutes to throw together and produces the most flavorful, juicy chicken every single time. Made with pantry staples like balsamic vinegar, soy sauce, and Dijon mustard, it works on the stovetop, grill, or in the oven.

The only chicken marinade you’ll ever need.

• This marinade comes together in one bowl with ingredients you already have on hand — no special trip to the store required.
• The combination of balsamic vinegar, Worcestershire sauce, brown sugar, and Dijon creates this deep, savory-sweet flavor that will have your family asking for seconds!

Here’s what you’ll need.

Here’s how it all comes together.

MAKE MARINADE. Combine olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, salt, and pepper in a large shallow bowl. Mix until well combined.

MARINATE. Add thinly sliced chicken and stir to coat. Nestle the chicken into the marinade so it is as submerged as possible. Cover with plastic wrap and marinate in the fridge for at least 1 hour, and up to 8 hours.

COOK CHICKEN. Cook chicken in a large saute pan over medium-high heat for about 2–3 minutes per side or until cooked through.

SERVE + ENJOY. Serve chicken with rice and my air fryer green beans, and enjoy!

You can cook this chicken anyway you like.

• GRILL chicken over medium-high heat (375–400 degrees) for 3–4 minutes per side or until the internal temperature reaches 165 degrees.
• BAKE chicken on a large baking sheet at 400 degrees for 13–15 minutes or until the internal temperature reaches 165 degrees.

Things I learned while testing this recipe.

• If you can’t find thinly sliced chicken breast, just buy regular chicken breast and thinly slice it lengthwise to create thinner pieces of chicken. This helps keep the chicken super tender and juicy and allows maximum surface area for that delicious dark golden-brown crust to form.
• The longer you let this marinade do its thing, the better. An hour is the minimum, but 8 hours is ideal. You’ll notice a real difference in flavor and tenderness after the full 8 hours. However, anything more than 8 hours and the texture of the chicken may be compromised (AKA rubbery), so don’t let it go too long!
• Don’t skip the rest after cooking. Let the chicken rest for a full 5 minutes so the juices can redistribute, and it stays moist and tender.

Prep it in the morning.

• My favorite hack for getting a homemade dinner on the table in the evening is to prep as much as I can in the morning.
• Make the marinade and get the chicken going in the AM, and by 5 o’clock it’s ready to throw on the grill!
• My air fryer green beans take just minutes to throw together while the chicken is cooking, and then dinner is done!

Here’s what I’d serve with this.

• herby roasted potatoes
• kale Caesar pasta salad
• easy loaded potato salad
• air fryer asparagus
• garlic Parmesan sauce

Just in case you have leftovers.

• STORING: Transfer cooled chicken to an airtight container and store in the refrigerator for up to 3–4 days. It’s great sliced cold over salads or tucked into wraps straight from the fridge.
• FREEZING: Let the chicken cool completely, then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• REHEATING: Reheat gently in a skillet over low heat with a splash of water or broth to keep it from drying out, or microwave covered in 30-second intervals until warmed through. You can also reheat in a 350-degree oven for about 10 minutes, covered with foil.

More easy chicken recipes for your eating pleasure.