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All-Star Grilled Chicken

Classic grilled chicken made with an easy marinade for juicy, balanced flavor. Marinate ahead, grill over medium-high heat, and cook to 165°F for consistent results.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating (2 hours min) 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 3 lb chicken pieces Use a mix of bone-in or boneless pieces for even grilling.
Marinade
  • 0.333 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 3 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 clove garlic, minced
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp paprika

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and paprika until smooth, dark, and well combined. Visual cue: the mixture should look evenly streak-free with no sugar clumps.
Marinate the chicken
  1. Place the chicken pieces in a nonreactive container and pour the marinade over them, turning to coat thoroughly. Visual cue: all surfaces should have a light, glossy coating before the fridge.
  2. Cover and refrigerate for 2-8 hours. Visual cue: the chicken should look slightly darker and more opaque after marinating.
Grill the chicken
  1. Preheat the grill to medium-high heat. Visual cue: you should get clear grill marks and steady heat when you hold your hand near the grate for about 3-4 seconds.
  2. Grill chicken, turning occasionally, until the internal temperature reaches 165°F. Visual cue: the surface should be browned with distinct grill marks and the juices should run clear when pierced.
  3. Let the grilled chicken rest for 5 minutes before serving. Visual cue: the chicken looks slightly more set and juicy as steam settles.

Notes

Pro tip: use an instant-read thermometer and check the thickest piece for 165°F so the smaller pieces don’t dry out. Refrigerate leftover chicken in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2-3 months. For a lower-sodium option, use reduced-sodium soy sauce while keeping the rest of the marinade the same.