All-Star Grilled Chicken

classic grilled chicken made with an easy marinade for juicy, evenly seasoned results. Grill over medium-high heat until the interior reaches 165°F, then rest briefly for clean slices and bold BBQ-style flavor.

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Prep Time 15

Cook Time 25

marinating 2

Total Time 2 40

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chicken marinade

2.5 lb chicken pieces Use a mix of thighs, drumsticks, or breasts for best grill texture.
0.3333333333 cup olive oil
0.25 cup soy sauce
0.25 cup lemon juice
3 tbsp Worcestershire sauce
2 tbsp Dijon mustard
4 garlic, minced
2 tbsp brown sugar
1 tsp black pepper
1 tsp paprika

Equipment

1 grill

Method

Make the marinade

Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and paprika until the mixture looks evenly combined and glossy.
Transfer the marinade to a container large enough to fit the chicken so each piece can be coated.

Marinate the chicken

Add chicken pieces to the marinade and turn to coat; cover and refrigerate for 2-8 hours so the surface looks well stained and fragrant.

Grill the chicken

Preheat your grill to medium-high heat, then lightly oil the grates so you get defined grill marks without sticking.
Place chicken on the grill and grill, turning occasionally, until the thickest piece reaches an internal temperature of 165°F with clear juices and cooked-through centers.

Rest and serve

Remove chicken from the grill and let it rest for 5 minutes, during which the juices redistribute and the surface stays tender instead of steaming dry.

Notes

For deeper flavor, marinate closer to 8 hours (not over 24). Refrigerate leftovers in a covered container for up to 4 days; freeze cooked chicken for up to 2 months. To reduce sodium, use low-sodium soy sauce while keeping the same marinade ratios.