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If you want juicy, flavorful grilled chicken without a lot of fuss, this easy chicken marinade is exactly what you need. It’s been my go-to recipe for busy days when I just want a simple but flavorful option. Mixes up in 5 minutes using soy, honey, and garlic, and it works with both chicken breasts and thighs.
On repeat this summer.
If it’s a summer evening and I have a pack of chicken in the fridge, you can bet that I’ll be tossing it in a marinade and throwing it on the grill. It’s just the quintessential summer meal and I’m always done for it.
This is my go-to chicken marinade. Not only is it super easy and use basic ingredienst that I’ve always got in my kitchen, it also packs in good flavor while keeping things versatile.
The chicken is delicious on it’s own, it’s great sliced on a salad, you can dice it up and use it in tacos, you can use it for wraps.
It’s just a really good, really simple basic chicken marinade that I come back to again and again.
♥ What We Love About This Recipe:
🧄 It’s genuinely simple. Seven ingredients, one bag or dish, and a whisk. That’s it.
🍯 Savory and just a little sweet. The honey balances out the soy and Worcestershire without tipping into teriyaki territory. Though if you want more of a teriyaki vibe, you totally can. More on that below.
🔥 Built for the grill, but flexible. This marinade shines on an outdoor grill, but it works just as well on a stovetop grill pan or cooked in the air fryer when the weather doesn’t cooperate.
Ingredients, Swaps, & Tips:
Chicken breasts vs. thighs: Both work great. Thighs are a little more forgiving if they accidentally cook a minute or two longer, which makes them a solid pick for beginner grillers. I personally prefer the texture and flavor of white meat, so we usually go for breasts.
Vinegar: The recipe calls for plain white vinegar, which works perfectly here. Apple cider vinegar is a great swap if that’s what you have on hand.
Honey: The base recipe is savory-forward. If you want it sweeter or closer to a teriyaki style, bump the honey up to ¼ cup. It’s flexible.
Garlic: We smash the cloves of garlic to help release the flavors into the marinade without leaving minced garlic all over the chicken to burn on the grill. Flavor without the burnt bits!
Marinating time: One hour will get the job done in a pinch, but 4 to 8 hours is the sweet spot for the best flavor. Don’t push past 8 hours with chicken. The acid in the marinade can start to break down the texture and you’ll end up with mushy chicken, which nobody wants.
Make it ahead: Pop everything in a freezer safe bag, freeze for up to 3 months, and then thaw in the fridge before grilling.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add all of the marinade ingredients to a ziptop bag or large, shallow dish. Whisk to combine.
Pop the chicken into the bag and make sure it’s all coated in the marinade.
Seal and refrigerate for at least 30 minutes and up to 8 hours before draining off the marinade and grilling the chicken.
How to Cook the Marinated Chicken:
Once your chicken is done marinating, you’ve got options.
Grill: This is my go-to method. Cook over medium-high heat for about 6 minutes per side, or until the internal temperature hits 165°F. You’ll get great char and a little smokiness that really works with this marinade.
Stovetop grill pan: No outdoor grill? No problem. A cast iron grill pan over medium-high heat gets you similar results. Same timing applies, about 6 minutes per side depending on thickness.
Baked in the oven: Preheat to 425°F and bake on a rimmed sheet pan for 20 to 25 minutes, or until cooked through. Not quite the same char, but still really good.
Air fryer: Lay the chicken in a single layer and cook at 380°F for 12 minutes. Thighs do especially well in the air fryer. If you’re an air fryer fan, check out airfried.com for more ideas.
Quick tip for all methods: Let the chicken rest for 5 minutes before slicing. It makes a difference.
Helpful Tip!
Storage & Freezing:
Fridge: Leftover cooked chicken keeps in an airtight container for up to 4 days.
Freezer: Freeze the raw chicken directly in the marinade. Add everything to a zip-top bag, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge before grilling.
Leftover marinade: Discard any marinade that has had raw chicken in it. Don’t reuse it.
Serving Ideas
This chicken goes with just about everything. A few of my favorite ways to use it:
- Pair it with grilled corn and a cold pasta salad for a classic cookout spread
- Slice it over a big green salad with my easy garlic dressing
- Serve it alongside rice pilaf and roasted vegetables for a simple weeknight plate
- Chop it up for grain bowls or wraps throughout the week
More Grilling Favorites
My Go-To Easy Chicken Marinade
Ingredients
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 1 tablespoon honey more to taste
- 4 cloves garlic smashed
- 1 ½ pounds boneless, skinless chicken breasts or thighs pounded to an even thickness
Instructions
- Add the soy sauce, Worcestershire sauce, oil, vinegar, and honey to a shallow dish or ziptop bag and whisk to combine. Toss in the smashed garlic cloves and stir a bit to make sure they’re coated in the liquid.
- Add the chicken to the marinade, turning to coat. Cover the dish or seal the bag, and place in the refrigerator for at least an hour, preferably 8 hours.
- Remove the chicken from the marinade and drain the excess liquid.
- Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.
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