The BEST Grilled Chicken – SO good!! We made this twice in one week! We just couldn’t get enough of it!!! Chicken marinated in olive oil, onion powder, cider vinegar, sugar, chili powder, salt, Worcestershire, pepper, ground mustard, hot sauce, and garlic. Leftovers are great on top of salads or in wraps. This is the most tender and juicy chicken we’ve ever made. SO much amazing flavor!!
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Pin This RecipeThe Best Chicken Marinade
This is the BEST Grilled Chicken! We both took one bite and were blown away. Chicken marinated in cider vinegar, sugar, and spices. I was worried that the chicken would taste too vinegary, but it didn’t. The spices really shine in this chicken marinade. SO tender and juicy! We’ve made this several times over the past few weeks and just can’t seem to get enough of it.
How to Make The BEST Grilled Chicken
This marinade is super simple to make. Whisk together olive oil, onion powder, cider vinegar, sugar, chili powder, salt, Worcestershire, pepper, ground mustard, hot sauce, and garlic. Place the chicken in a ziplock bag. Pour the marinade over the chicken and refrigerate at least an hour up to overnight. When ready to cook, remove the chicken from the marinade and discard the marinade. Cook the chicken on the grill until it reaches an internal temperature of 165ºF.
- You can use this marinade on any cut of chicken – breasts, thighs, tenders, or legs.
- Can use boneless or bone-in chicken. Use a meat thermometer to check for an internal temperature of 165ºF.
- I used Frank’s Hot Sauce for the hot sauce in this recipe.
- I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
- No grill? No problem! You can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, or until it reaches an internal temperature of 165ºF.
What to Serve with Grilled Chicken
This really is the BEST Grilled Chicken. Everyone we’ve made this for agrees! It is so tender and juicy and packed full of great flavor. We usually double the recipe so we have chicken for later in the week. Leftovers are great on top of salads and in wraps!
Here are a few of our favorite side dishes from the blog that go great with this yummy chicken:
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The BEST Grilled Chicken
Ingredients:
- ⅔ cup olive oil
- 6 Tbsp cider vinegar
- 4 tsp sugar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 2 tsp salt
- 1½ tsp black pepper
- 1½ tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp hot sauce
- 6 boneless skinless chicken breasts
Instructions:
- Combine olive oil, vinegar, sugar, Worcestershire, chili powder, salt, black pepper, ground mustard, onion powder, garlic powder and hot sauce.
- Place chicken in ziplock bag. Pound chicken breasts to an even thickness. Pour marinade over chicken.
- Refrigerate for at least an hour to overnight.
- Remove chicken from marinade.
- Prepare grill. Cook chicken until done – approximately 12 to 15 minutes.
Notes:
- You can use this marinade on any cut of chicken – breasts, thighs, tenders, or legs.
- Can use boneless or bone-in chicken. Use a meat thermometer to check for an internal temperature of 165ºF.
- I used Frank’s Hot Sauce for the hot sauce in this recipe.
- I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- You will want to marinate the chicken for at least an hour. We almost always let our chicken marinate overnight. I mix up the marinade before bed and let it hang out in the refrigerator until we are ready to grill.
- No grill? No problem! You can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, or until it reaches an internal temperature of 165ºF.
Steph
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I made this recipe for dinner last night and we absolutely loved it. I used Louisianna Hot Sauce since that is all I had and I added a pinch of Cayenne Pepper. It had a bit of a kick to it but delicious. I served it with Spanish Rice and cottage cheese; both perfect sides.
I will be making this over and over.