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!

Sliced grilled chicken on cutting board.

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Quick and Easy 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. Olive oil 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!

Ingredient Notes

Chicken marinade ingredients in bowl.

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 I Love to Marinate 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.

Grilled chicken on baking sheet.

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 this easy chopped salad.
Sliced grilled chicken on plate with vegetables.

We love to use this chicken marinade recipe with grilled chicken skewers in the summer and baked chicken breast all year long!

More Delicious Marinade Recipes

sliced grilled chicken on a plate with veggies

Easy Chicken Marinade

4.95 from 35 votes
Recipe by: Jamielyn Nye
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 6
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!
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: If the breasts are thick, I like to pound the chicken down with a rolling pin once they are in the bag.

Nutrition

Calories: 221kcal, Carbohydrates: 2g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 73mg, Sodium: 735mg, Potassium: 431mg, Fiber: 1g, Sugar: 2g, Vitamin A: 34IU, Vitamin C: 2mg, Calcium: 10mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.