The BEST Grilled Chicken is marinated in a bright, tangy red wine vinegar sauce, then grilled until juicy and tender. This easy recipe requires only about 10 minutes of prep and is perfect for backyard cookouts or a quick, healthy summer dinner.
Looking for more grilled chicken ideas? Try the Grilled Asian Chicken or Grilled Chicken Caprese variations for different flavor profiles.
This grilled chicken is a summer go-to: quick to prepare, packed with flavor, and made from pantry-friendly ingredients. To make it, combine the marinade ingredients in a large zip-top bag with the chicken, seal, and toss to coat. Marinate for at least an hour—overnight is best for maximum tenderness. On grilling day, preheat the grill, remove the chicken from the marinade, and cook until done. For average-thickness breasts, grill about 4–5 minutes per side.
Allowing the chicken to marinate helps tenderize the meat and keeps it moist when cooked. The result is juicy, well-flavored chicken that works great for weeknight dinners, meal prep, or feeding a crowd.
This recipe was delicious. I used thighs instead of breasts and swapped apple cider vinegar for red wine vinegar (I used about 2 tablespoons). They were a hit with my guests! – Bethany
Ingredients for Grilled Chicken Marinade
This marinade balances sweet and tangy flavors and gives the chicken a bright, savory finish. It’s simple to make and works well with breasts, thighs, wings, or drumsticks—just adjust cooking times accordingly.
- Chicken: Boneless skinless breasts are used here, but thighs work well too. Cook to an internal temperature of 165°F.
- Vegetable oil: Use canola, avocado, or olive oil to help the marinade coat the chicken and keep it moist.
- Red wine vinegar: Adds bright acidity and depth to the marinade.
- Garlic powder & onion powder: Convenient and flavorful alternatives to fresh garlic and onion.
- Honey: A touch of sweetness helps balance the acidity and enhances caramelization on the grill.
- Lemon: Both lemon juice and zest add fresh citrus notes.
- Dijon mustard: Adds a subtle heat and tang that rounds out the sauce.
How to make The BEST Grilled Chicken
- Marinate chicken: Combine all marinade ingredients in a large zip-top bag with the chicken and seal.
- Toss the bag to coat the chicken evenly, then refrigerate for at least 1 hour or up to overnight for best results.
- Grill: Preheat a grill to medium-high and lightly oil or spray the grates to prevent sticking.
- Cook the marinated chicken, flipping once, until fully cooked—about 8–10 minutes total depending on thickness. Use a thermometer to confirm 165°F internal temperature.
- Serve: Serve immediately with an extra squeeze of lemon and a sprinkle of chopped parsley. This chicken also cubes nicely for salads or pasta dishes.
Tips
- Pound the chicken: Flattening breasts ensures even cooking and reduces total grill time.
- Let it rest: Rest for 5–10 minutes after grilling so juices redistribute and the meat stays moist.
- Add herbs: Fresh rosemary, thyme, or parsley can be added to the marinade or sprinkled on after cooking.
- Use what you have: This marinade works for thighs, drumsticks, or wings—adjust cooking times accordingly (thighs may need a couple extra minutes per side; wings/drumsticks require longer and indirect heat).
- Spice it up: Add crushed red pepper flakes or a dash of hot sauce to the marinade for heat.
- Make ahead: Marinade can be prepared 2–3 days in advance and stored refrigerated for convenience.
What to serve with Grilled Chicken
- Pasta or a light fettuccine Alfredo
- Risotto or creamy mashed potatoes
- Chimichurri sauce or a fresh salsa for topping
- Roasted or grilled vegetables such as Brussels sprouts or asparagus
- Confetti corn, Caesar pasta salad, or grilled sweet potato wedges
Frequently Asked Questions
How long do you usually grill chicken?
For average boneless breasts, grill 4–5 minutes per side over medium-high heat. Thinner pieces cook faster; thicker pieces will need more time. Always check with a meat thermometer—165°F is safe and ideal.
How do you grill chicken without drying it out?
Monitor the internal temperature and remove the chicken when it reaches 165°F; then let it rest for 5–10 minutes. Marinades with oil and acid help keep meat moist. Thighs are more forgiving if you tend to overcook breasts.
Is eating grilled chicken healthy?
Yes. Grilled chicken is a lean, high-protein option. Its healthfulness depends on preparation—choose marinades without excessive sugar or processed additives for a healthier meal.
Here are more delicious chicken recipes to try!
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Grilled Chicken Cobb Salad
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
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The BEST Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts, about 1 1/2 pounds
- The BEST Grilled Chicken Marinade:
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Instructions
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Add all marinade ingredients to a large zip-top bag, add the chicken, seal the bag, and toss to coat evenly.
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Refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
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Preheat the grill to medium-high and oil the grates. Cook the chicken, flipping once, until it reaches 165°F—about 8–10 minutes total depending on thickness.
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Serve immediately with lemon and fresh parsley if desired.
Nutrition Information
Carbohydrates: 11 g
Protein: 24 g
Fat: 30 g
Sodium: 294 mg
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