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–+ servings

The Ultimate Grilled Chicken Marinade for Juicy, Flavorful Breasts

This sweet and tangy grilled chicken marinade uses balsamic vinegar, soy sauce, and brown sugar to create a deeply flavorful, tender chicken perfect for California grilling.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, dinner, Grilling, Quick Meals
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice from a Meyer lemon if available
  • 3/4 cup packed brown sugar
  • 2 tablespoons fresh rosemary leaves finely chopped
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
Chicken
  • 6 boneless skinless chicken breasts about 3.5 pounds total

Method
 

Marinate
  1. In a large resealable plastic bag, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, Dijon mustard, black pepper, and garlic powder. Seal the bag and shake well to dissolve the sugar.
  2. Add the chicken breasts to the bag, seal it, and massage the marinade into the chicken. Place the bag in a large bowl (to catch any leaks) and refrigerate for at least 8 hours or overnight for best flavor.
Grill
  1. Preheat your grill to medium-high heat, about 375-400°F. Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
  2. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest for 5 minutes before serving. Season with salt after grilling to keep the meat juicy.

Nutrition

Calories: 385kcalCarbohydrates: 35gProtein: 35gFat: 13gSaturated Fat: 2gCholesterol: 100mgSodium: 750mgSugar: 32g

Notes

For extra tenderness, pound chicken breasts to even thickness before marinating.
This marinade also works beautifully with chicken thighs or drumsticks—adjust grilling time accordingly.
Leftover cooked chicken keeps in the fridge for up to 4 days; reheat gently to avoid drying.
Do not add salt to the marinade—salt draws out moisture and can make the chicken tough.
If you don't have fresh rosemary, use 1 tablespoon dried, but fresh is far superior.
Serve with grilled vegetables or a simple green salad for a complete California-style meal.
For a spicier kick, add 1/2 teaspoon red pepper flakes to the marinade.

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