About once a year, my family heads down to Florida for a few weeks of vacation. 

One of the surprising things that I look forward to most during these trips is heading to the local Publix (a store we don’t have in Ohio) and grabbing the cranberry chicken salad from the deli.

Every year, I text Stephie that we need to remake it for the blog because I cannot get enough of it. This year, we finally made it happen.

Because the beauty of making things at home is that you can tweak them to exactly your liking, I made a couple of changes to the version I get at Publix. But I’m every bit as obsessed with this version – and even better, I don’t have to wait a whole year until our next Florida trip to enjoy it!

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We love one-pot dinners around here. There’s nothing better than minimal cleanup and having a meal that my family will happily gobble up.

One-pot spaghetti and one-pot beef stroganoff are big hits around here. I wanted to add to my list of one-pot dinners with something around chicken and orzo (one of my favorite little pasta shapes) and this one-pot lemon chicken and orzo was born.

Between the chicken, the orzo, and the spinach and tomatoes, this is truly a full meal in one pan. Talk about a weeknight dinner win!

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It’s slider time!

Our family is a BIG fan of sliders. The love affair started with ham and cheese sliders, and since then we’ve only gotten more obsessed as we’ve added cheeseburger sliders, roast beef sliders, and more to our dinner rotation.

They’re easy to make, which makes me happy, and my family will gladly eat them. Which makes me even happier.

Chicken parmesan sliders are our latest favorite. They’re crispy, cheesy, and easy enough to make on a weeknight.

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Soup is one of my go-to comfort foods. From loaded baked potato soup to stuffed pepper soup to chicken and wild rice soup, I love it all.

One of my new favorite soup recipes is this creamy chicken and gnocchi soup. Not only is it delicious, but it’s quick to make so it’s a great weeknight go-to dinner recipe.

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This is the time of year when planning dinners gets really hard. 

Maybe it’s because I’m still a little burnt out from all of the holiday cooking, maybe it’s because I’m getting tired of winter produce. Maybe it’s just me.

But when I start to feel like this, casseroles are a good way for me to do a dinner reset. They’re easy, can usually be prepped ahead of time, and almost everybody enjoys them.

If you feel the same way, this chicken broccoli rice casserole is a great one to add to your dinner rotation. With protein, starch, and veggies all in one dish, it’s a one-pan meal that even picky eaters enjoy.

And as a mom, that’s a total win.

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It’s grilling season! It’s time to load up the grill with burgers, brats, and chicken and make batch after batch of easy potato salad, Italian pasta salad, and creamy grape salad.

It’s also time to trade in our air fryer chicken tenders and easy chicken chili for summery grilled chicken.

But we’ve probably all had bad grilled chicken, right? You know what I’m talking about: chicken that is super dry and kind of flavorless, aside from a few grill marks. 

This year, we’re avoiding all of that by turning to the best grilled chicken marinade. This stuff is simple to make and results in tender, juicy, flavorful chicken.

All of your cookout guests are going to be asking for this recipe! 

WHY MARINATE CHICKEN?

A marinade is a flavorful – often acidic – liquid that is used to soak meats before cooking them.

Most marinades are made with either an acid, such as vinegar or citrus juice, or an enzyme, such as pineapple or yogurt. These ingredients are combined with herbs and spices for tons of flavor. 

As the meat soaks in the marinade, the acid actually breaks down some of the tissues in the meat. This allows the moisture to be absorbed, which in turns makes the final product juicier and more flavorful.

Chicken is a very popular meat to marinade. Because chicken must be cooked all the way through and does not contain much fat, it can easily become dry. Using a marinade helps keep the chicken moist and juicy and delicious.

This recipe is for a super simple but super flavorful grilled chicken marinade. The sugars in the marinade get nice and caramelized during grilling, and the meat ends up with tons of flavor. In fact, I think it’s just about the best grilled chicken marinade you could make! 

HOW TO MAKE AND USE THE BEST GRILLED CHICKEN MARINADE

One of the things that makes this the best grilled chicken marinade is that it uses really straightforward ingredients that you probably already have in your kitchen. But there is so much depth of flavor, no one would guess the ingredient list was so simple! 

Marinade ingredients

To make this grilled chicken marinade, you will need:

• ¼ cup olive oil
• ¼ cup low-sodium soy sauce
• ¼ cup red wine vinegar 
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dijon mustard 
• 2 tablespoons dark brown sugar 
• 2 cloves garlic, minced or grated
• ½ teaspoon fresh thyme 
• Dash of your favorite hot sauce
• Salt/pepper to taste

In the case of this recipe, soy sauce and red wine vinegar make up the majority of the acidic component. Worcestershire sauce and dijon mustard are also acidic and really round out the flavor of the marinade.

Brown sugar adds a bit of sweetness and helps create a beautiful caramelization on the grilled chicken. Garlic, thyme, and hot sauce all add lots of flavor. 

I recommend using low-sodium soy sauce so that you can control the final amount of salt in the recipe. Trust me, low-sodium soy sauce is still plenty salty! 

If you don’t like hot sauce, feel free to leave it out. Or add a few dashes if you like a spicier marinade! 

Making this recipe

Whisk together all of the marinade ingredients in a bowl. Before using the marinade, give it a taste and add salt and pepper as desired.

This recipe makes enough marinade for 2 pounds of chicken. You can use any cuts of chicken you like; I like to poke my chicken all over with a fork before adding the marinade.

Pour the marinade over your desired cuts of chicken in a zip-top bag. Close it up, removing as much of the air as possible.

Let the chicken rest in the refrigerator for a minimum of 30 minutes or up to 8 hours. The longer it marinates, the more flavorful the chicken will be.

When it’s time to grill, take the chicken out of the marinade and grill until cooked through. 

If you’d like, you can reserve some of the marinade for basting the chicken while grilling, but make sure any of the basted marinade cooks thoroughly since it previously touched raw meat.

GRILLING TIMES FOR CHICKEN

A great thing about using the best grilled chicken marinade is that you can use any cuts of chicken that you like, such as breasts or thighs, tenders, or drumsticks. You can even choose between bone-in or boneless/skinless chicken breasts or thighs.

Grill cuts of chicken over medium-high to high heat. How long it takes to cook the chicken to the correct internal temperature (165°F at the thickest part of the meat) varies depending on the cut, though.

In general, here are some time ranges to keep in mind:

Don’t forget that many things can affect the exact amount of time it can take to grill your chicken, especially if you are grilling outside where the weather is an added factor.

Use more direct heat for boneless chicken and more indirect heat for bone-in pieces or really meaty pieces.

The best way to know when your chicken is done is to use an instant-read thermometer. The chicken is done when the thickest part of the meat reads 165°F.

Whether you prefer drumsticks or boneless chicken breasts, use this recipe for the best grilled chicken marinade to ensure your grilled chicken is perfectly delicious every single time. Serve it up alongside your favorite grilling sides or with a strawberry spinach salad or greek orzo salad for one satisfying meal.

Print

The Best Grilled Chicken Marinade

Want to up your grilling game? Use this recipe for the best grilled chicken marinade to make your grilled chicken super juicy and flavorful and wait for the compliments to roll in!

Course Entrees

Keyword chicken, grilling, summer recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 6

Calories 112kcal

Author Jamie

Equipment

• Instant-read Thermometer

Ingredients

• ¼ cup olive oil
• ¼ cup reduced-sodium soy sauce
• ¼ cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dijon mustard
• 2 tablespoons dark brown sugar
• 2 cloves garlic minced or grated
• ½ teaspoon fresh thyme
• Dash of your favorite hot sauce
• Salt/pepper to taste

US Customary – Metric

Instructions

• Combine all ingredients into a bowl and whisk together well combined. Taste and adjust salt and pepper as desired.
• Pour the marinade over 2 pounds of chicken (see note) in a zip-top bag, removing as much air as possible.
• Place in the refrigerator for at least 30 minutes or up to 8 hours.
• When ready to grill, remove the chicken from the marinade. If desired, reserve some of the marinade for basting the chicken while grilling, making sure to let any basted marinade cook thoroughly.

Video

Notes

I recommend using reduced sodium soy sauce to allow you to better control the salt content of the marinade.

You may use your favorite cut of chicken with this marinade: breasts or thighs (bone-in or boneless, skinless or skin-on), tenders, or drumsticks.

To get the most out of your marinade, try poking the meat all over with a fork before placing in the marinade.

Grilling times will vary depending on the cut of chicken you are using, anywhere from 6-8 minutes per side for boneless breasts to 10-15 minutes per side for bone-in breasts or thighs. Make sure all cuts are cooked to an internal temperature of 165°F at the thickest part of the meat.

Nutrition

Calories: 112kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 513mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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If you saw my post from earlier this week, you know that I’ve been getting bombarded with TikTok videos about the new quesadilla “hack” at Chipotle. 

Some of the videos are of people trying the quesadilla and raving about how good it is, but other videos are of people saying that their local Chipotle restaurants are refusing to make the quesadillas.

Plus, all of the videos have made a lot of Chipotles run out of their signature Chipotle honey vinaigrette.

If you’ve been wanting to try the quesadillas but haven’t been able to (or you’re just wondering what everyone is talking about), don’t stress. We’re going to learn how to make a copycat version at home!

This is one recipe that is definitely going into my “TikTok hall of fame” along with cinnamon rolls with heavy cream and the TikTok grinder sandwich.

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It’s winter, which means that I am back on my soup nonsense.

This fall, I was especially obsessed with Panera’s creamy chicken and wild rice soup. I could not stop eating it. It’s so thick and creamy and GOOOOD, you guys.

I know that frequenting my local Panera Bread does add up in the long run, though, so it seemed like it was time to come up with my own recipe.

Since I love how thick and rich Panera’s version is, I had to make sure mine was the same way. It’s super creamy, has tons of flavor from just the right amount of vegetables and herbs, and is just a little bit nutty from the wild rice.

Add all of the ingredients for this chicken and wild rice soup to your grocery list immediately. You’re gonna want to gobble it right up!

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Easy dinners are the only thing I’m capable of making right now.

Life is busy, Christmas is coming up, and I don’t have the time or energy to do anything complicated right now. Unfortunately, we still have to eat dinner every night. So it’s easy recipes to the rescue.

This air fryer rotisserie chicken is saving me these days. I can throw it in the air fryer and it’ll give us a couple of day’s worth of meals. You know that saying: Cook once, eat twice.

If you love rotisserie-style chicken with its crispy skin and juicy meat, don’t have a home rotisserie (who really does?) but do have an air fryer, this is the recipe for you! 

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I heart soup in a serious way…it makes me all warm and fuzzy inside. As the weather turns chilly, there is nothing more comforting than a big bowl of piping hot soup.

From loaded baked potato soup to broccoli cheese soup to zuppa toscana to sausage and lentil soup…I seriously love it all.

This corn chowder recipe is creamy with just a little kick of spice to please your palate and warm your heart and soul.

This recipe makes a big pot of soup, so it’s perfect for big family gatherings, sharing with neighbors, or freezing for later.

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