Best Marinated Grilled Chicken Ever Recipes

A GREAT CHICKEN MARINADE (GREAT GRILLED OR PAN SEARED!)

Steps:

• Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
• Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
• Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
• Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
• Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEST MARINATED GRILLED CHICKEN

Steps:

• In a large shallow dish, combine water, wine, sesame oil, soy sauce, mustard, brown sugar and liquid smoke. Stir in Italian dressing mix, orange zest, ginger, paprika and fines herbs. Place chicken in the dish, and turn to coat. Cover, and refrigerate overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Discard marinade. Grill chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavor to chicken.

THE BEST EVER GRILLED CHICKEN MARINADE

Steps:

• Combine all ingredients in a large ziplock bag.
• Add chicken to the bag and place the closed ziplock bag in a large bowl and put in the fridge. (The bowl will keep it from making a huge mess in case the bag leaks)
• Marinade for at least 8 hours or overnight and grill! Enjoy!
• (I do not add any extra salt to my chicken marinade because salt will dry the chicken out. ALWAYS salt the chicken AFTER you grill it to ensure. It will need a good bit of salt after it is done)

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BEST CHICKEN MARINADE

Steps:

• Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
• Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).