Description
This Marinade for Grilled Chicken combines tangy balsamic vinegar, savory steak seasoning, and a touch of sweetness from brown sugar to create a deliciously flavorful and tender grilled chicken. Perfect for any cut of chicken, this marinade enhances the meat with a balanced blend of acidity, sweetness, and spice, ideal for outdoor grilling and summer cookouts.
Ingredients
Scale
Chicken
- 2 pounds chicken, any cut (preferably thighs)
Marinade
- 2 tablespoons steak seasoning
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons lemon juice (optional)
Sauce
- 2 tablespoons brown sugar (for boiling with marinade)
Instructions
- Season the chicken: In a large gallon-size ziplock bag, add the chicken pieces. Sprinkle the steak seasoning over the chicken and use your hands to gently rub the seasoning into each piece, ensuring even coverage.
- Add marinade ingredients: Pour in the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice (if using). Seal the bag securely.
- Combine marinade: Shake the bag gently to thoroughly coat the chicken with the marinade mixture.
- Marinate: Refrigerate the chicken for a minimum of 4 hours, or up to 48 hours for maximum flavor absorption. You can marinate as little as 30 minutes, but longer marinating develops better flavor.
- Prepare for grilling: Remove the chicken from the marinade using a colander placed over a small saucepan to catch the excess marinade. Set the marinade aside, then arrange the chicken on a plate or cutting board while you prepare the grill.
- Preheat grill: Heat your grill to high heat. If using charcoal or wood, arrange coals so that there is an area with fewer coals to allow for indirect cooking later.
- Sear the chicken: When the grill is very hot, oil the grill grates to prevent sticking. Place the chicken pieces directly over the high heat and close the lid. Grill for 2-3 minutes until the outside becomes crisp and nicely browned.
- Move to indirect heat: Flip the chicken using tongs and move the pieces to the cooler side of the grill (indirect heat). For a gas grill, turn off one burner so the chicken cooks over the unlit zone. Reduce the heat on the other side to medium-low (250-275°F).
- Continue cooking: Cover the grill and cook the chicken for 30-50 minutes, depending on thickness. Brush the chicken one or two times with the reserved marinade during cooking to maintain moisture and flavor.
- Check doneness: The chicken is cooked when the internal temperature reaches 165°F, measured with a meat thermometer. Alternatively, cut into the chicken to ensure juices run clear with no pinkness.
- Optional sear: For extra crispness, quickly sear the chicken over direct high heat on the other side before serving.
- Make the sauce: While the chicken cooks, pour the leftover marinade into a saucepan. Add 2 tablespoons of brown sugar and bring to a boil over medium-high heat. Then reduce to simmer and cook for 5-10 minutes until the sauce thickens slightly.
- Serve: Drizzle the reduced marinade sauce over the grilled chicken and enjoy.
Notes
- The lemon juice adds a bright tangy flavor but can be omitted if unavailable; the marinade will still taste delicious.
- Use any chicken cuts you prefer, but bone-in thighs work best for juicy, flavorful results.
- Marinating longer (up to 48 hours) intensifies the flavor and tenderness.
- Always ensure chicken reaches a safe internal temperature of 165°F.
- For a smoky flavor, use wood chips or charcoal in your grill setup.
Keywords: grilled chicken marinade, balsamic grilled chicken, easy chicken marinade, summer grilling recipe, tender grilled chicken, chicken marinade recipe