Our Family LOVES Grilled Chicken!
This marinade recipe with garlic, lemon and honey makes juicy, delicious, healthy grilled chicken (that you can marinate overnight!)
I’ve been grilling chicken for years and marinating too, but it took me a while to write down what I actually put in the marinade – I used to just open the fridge and start pouring dressings, sauces and flavorings into my zip-top bag – and the results were great sometimes and other times not-so-much.
The purpose of a wet marinade is to tenderize, add flavor and moisture to your protein. Most marinades have oil, flavorings and an acid. This marinade combines:
Marinade Ingredients: (see recipe box below for measurements and full recipe)
- Salt & Pepper
- Italian Seasoning
- Lemon Juice – tenderizes
- Red Wine Vinegar – tenderizes
- Soy Sauce – umami (flavor)
- Worcestershire Sauce – umami (flavor)
- honey – helps chicken brown
Best Way to Mix a Marinade:
You can just stir everything together or you can mix it in a chopper, blender or food processor. The benefit of blending – is that it emulsifies (rather than having the oil and vinegar separate) the mixture, makes it a little thicker and seems to coat the chicken better.
How Long to Marinate Chicken?
The longer the better (to an extent). You want to marinate at least an hour. I usually go for 5-6 hours myself, making the marinade in the morning and grilling by dinner time. You don’t want to go much past 12 – hours, the acid in the marinade will start negatively affecting the texture of the chicken (ie: mushy, stringy.)
10 Grilling Tips for GREAT Grilled Chicken:
- Gently pound the thick end of the chicken breast to even it out a bit.
- Marinate chicken 1-12 hours – (see section above)
- Heat grill to medium heat.
- Clean and oil grill grates to help prevent sticking.
- Wipe excess marinade off chicken before grilling – helps prevent flare-ups.
- Don’t press or squeeze chicken with spatula. Flip it once and let it be.
- Generally, the chicken will release when it’s ready to flip.
- Use an instant read thermometer to help prevent overcooking – I usually take mine off right before they reach 165 degrees. Remember they’ll continue to cook for a couple minutes when they come off the grill. Just tent them with foil.
- Try to avoid cutting into the chicken to see if it’s done – lets the juices run out.
- Let chicken rest at least 5-10 minutes after grilling – helps keep it juicy!
Grilled Chicken Recipe Idea?
Try my Creamy Parmesan Pasta with Broccoli and Chicken! Family Favorite!