The best quick and easy chicken marinade with olive oil, balsamic vinegar, Dijon mustard, garlic and spices. This savory marinade results in tender and juicy chicken!
For more mouthwatering chicken recipes try this grilled chicken breast, chicken kabobs or grilled BBQ chicken!
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The Best Chicken Marinade Recipe
This quick and easy chicken marinade is my absolute favorite! It’s a simple chicken marinade that delivers big flavor and can be whipped up using fridge and pantry staples.
The flavor is a bit tangy from the balsamic and the Dijon gives it the perfect kick. It makes the chicken so moist and juicy, with a deliciously charred and caramelized exterior from the grill. It will quickly become your absolute favorite chicken marinade recipe ever!
Quick and Easy Chicken Marinade Ingredients
For this grilled chicken marinade recipe you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt and pepper. I often add some fresh lemon juice to the olive oil chicken marinade.
Why Marinate your Chicken?
Whether you’re making grilled chicken breast, chicken kabobs, grilled chicken thighs or tenders, I’d definitely recommend marinating the meat beforehand. The marinade helps break down the fibers in the chicken, which tenderizes the meat and allows the flavors to penetrate through. With this simple step, you’ll have perfectly tender and juicy chicken that’s loaded with flavor in every bite!
How Long Should I Marinate the Chicken?
The longer it marinates, the more flavor it will have. Ideally you should aim for about 2 to 8 hours, so that the marinade has time to work its magic. If you’re short on time, then make sure it marinates for at least 30 minutes. I usually prepare the marinade in the morning or early afternoon, so that the meat has time to marinate all afternoon until dinner.
Tips for Making and Using this Marinade
- Pat chicken dry. Pat the meat dry with a paper towel before placing in marinade to allow it to absorb more flavor.
- Meat thickness. If the breasts are thick, I like to pound the chicken down with a rolling pin once they are in the bag. You can also use a meat mallet, however I’d recommending pounding the meat before you add it to the bag.
- Brush on extra marinade. To cook chicken, lift out of the bag with tongs and place directly on the grill (no need to wipe off marinade). You can brush on any extra marinade within the first few minutes to add more flavor.
- Use a meat thermometer. Always cook chicken to at least 160°F, but check as it gets close so you don’t overcook and dry it out.
- Let rest. Make sure to let the chicken rest for a few minutes before serving to retain the juices. Five minutes is usually enough time.
- Marinade variations. Feel free to swap balsamic vinegar for low sodium soy sauce or even skip the Dijon if it’s not your favorite. You can also add extra spices like Italian seasoning or red pepper flakes for a little bit of heat.
- Make extras. I always make extra chicken to have on hand for an easy lunch or dinner. We love it served over a big chopped salad or in a buffalo chicken wrap!
More Delicious Marinade Recipes
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Easy Chicken Marinade
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- ¼ cup balsamic vinegar , or lite soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 1 ½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- juice from lemon , optional
Instructions
- Thaw and trim chicken breasts. Pat down with paper towels and then place in a zip top bag or a large bowl.
- Then mix together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic salt and pepper in a small bowl (you could also add to the big bowl).
- Pour the marinade over the chicken. Then place into the refrigerator for at least 30 minutes (up to 12 hours).
- Preheat grill to medium high heat. Place chicken on the grill for 5 to 6 minutes per side (or until a thermometer reads 160°F to 165°F and then center is no longer pink). Let meat rest for about 5 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Chicken, Dairy-Free, Dinner, Gluten-Free, Grilling, Grilling, Nut-Free, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I’ve used this recipe a few times and it’s always a hit!
This is always a crowd pleaser at this house. We love it with veggies and potatoes!
Love the combination of balsamic and Dijon. There’s so much flavor in this marinade!
Great. Made it for my roomates and they all loved it
I’m so glad to hear it was a hit!
I made the recipe exactly, except I used .75 tsp of table salt instead of kosher, and I used yellow mustard instead of Dijon mustard. The outcome was more tart and mustardy than I liked (probably because I used a diff. mustard), so I would recommend using less balsamic vinegar and mustard if you substitute with yellow mustard. Also, once the chicken was mostly cooked on both sides I added a dollop of BBQ sauce and honey to each slice and spread it.
One of my favorite!! Thankyou for sharing this blog.
Chicken is our go-to for dinner and this marinade gives it so much flavor!
This is awesome!! A new favorite marinade at my kitchen!
This turned out so flavorful. So easy and we loved it.
Made this recipe. So good!
Thank you :)
I’m so glad you enjoyed it!
Made this today. Left for several hours before grilling in the BBQ. Served with steamed vegetables and corn cob. Delicious, will definitely keep this as a regular family dinner
I’m so glad you enjoyed it! Veggies and corn on the cob are the perfect sides with this recipe!
So easy to make …tender, juicy, and full of flavor!
Glad to hear you enjoyed it! :)
This was delicious and sooo easy! Definitely a keeper! Thank you for sharing!
So glad you enjoyed it!