The BEST Grilled Chicken

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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The 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:

Crunchy Romaine Toss

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grilled chicken on a plate

The BEST Grilled Chicken

Yield: 6 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
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!!

Ingredients:

  • cup olive oil
  • 6 Tbsp cider vinegar
  • 4 tsp sugar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chili powder
  • 2 tsp salt
  • tsp black pepper
  • 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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Comments

  1. So freaking good!!! This is literally the best grilled chicken I ever made! Paired it with some grilled asparagus!

  2. By far, this is truly the best grilled chicken recipe I’ve ever tried! The family requests this recipe at least once a week, and I’m happy to oblige! I know if the recipe comes from Plain Chicken, it’s going to be delicious.

  3. Delicious! Definitely a keeper! Everyone loved it including the little ones.
    Don’t let the hot sauce scare you, it just adds to the flavor!

  4. This is by far the BEST grilled chicken! This is the only recipe I have been using for months. Thanks so much for sharing!

  5. Love this recipe, and It’s the only one we use to grill chicken these days. The chicken reminds me of the large barbecue fundraisers that the firemen put on in the community.

    1. Delicious! I used a hot mustard sauce in the marinade. It’s sometime hard to keep chicken breast moist but this marinade truly takes care of that. It was SO good!

  6. You mention to marinate the chicken but I don't see the ingredients, salt or chili powder listed with their amounts. Thanks.

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