Grilled Chicken Marinade for Juicy, Glossy Results
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
This Grilled Chicken Marinade recipe enhances the flavor and appearance of grilled chicken. The marinade gives grilled chicken a glossy, light-brown surface. Ingredients in the marinade, including olive oil, lemon juice, and honey, help give the chicken a better appearance. This recipe is ideal for outdoor barbecuing of chicken. Grill marks on the chicken will be diagonal. This recipe is also a good addition to any meal.
Ingredients
- •1 ½ lbs boneless skinless chicken breasts
- •½ cup extra virgin olive oil (120ml)
- •3 tbsp fresh lemon juice (45ml)
- •2 tbsp honey or brown sugar (30g)
- •1 tbsp Dijon mustard (15g)
- •1 tsp garlic powder (5g)
- •1 tsp kosher salt (6g)
- •½ tsp freshly cracked black pepper (2g)
- •2 tbsp fresh Italian parsley (8g, finely chopped)
Instructions
- 1
In a medium glass bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until emulsified.
- 2
Stir in the garlic powder, salt, and half of the cracked black pepper.
- 3
Place the prepared chicken breasts into a large resealable bag and pour in the marinade, massaging the bag to coat the meat.
- 4
Refrigerate for at least 30 minutes, but no more than 4 hours.
- 5
Preheat your grill to medium-high heat (about 400°F / 200°C) and clean the grates.
- 6
Place the chicken breasts on the grill at a 45-degree angle and sear for 3-4 minutes.
- 7
Rotate the chicken 45 degrees in the opposite direction and sear for another 3 minutes.
- 8
Flip the chicken and continue cooking until the internal temperature reaches 160°F (71°C).
- 9
During the last 2 minutes of cooking, brush any remaining marinade or extra honey over the top.
- 10
Remove the chicken from the grill and let it rest on a warm plate for at least 5 minutes before serving.
- 11
Slice the chicken on a bias and sprinkle with the remaining chopped parsley and cracked black pepper just before serving.
Nutrition (per serving)
310
Calories
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