My Grilled Chicken Marinade
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 40 minutes
My Grilled Chicken Marinade is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1½ to 2 pounds boneless skinless chicken breasts or thighs
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 3 cloves garlic, minced
- 1½ teaspoons fine sea salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon honey
Method
Prep the chicken. If using chicken breasts, pound them to an even thickness (about ¾-inch thick) for more even cooking. Blot the chicken dry with paper towels.
Make the marinade. In a medium bowl or jar, whisk together the olive oil, lemon juice, soy sauce, garlic, salt, pepper, smoked paprika, onion powder, and honey until well combined.
Marinate. Tip in the chicken to a large bowl or zip-top bag and pour the marinade over it. Turn until the chicken is evenly coated. Lid and refrigerate for 30 minutes to 2 hours.
Warm a grill or grill pan to medium-a hot burner. Lightly oil the grates to prevent sticking.
Grill the chicken. Lift the chicken from the marinade, letting any excess drip off. Set on the grill and cook for 5–7 minutes per side, flipping once, until lightly charred and the internal temperature reaches 165°F.
Rest. Move the chicken to a clean plate and let it rest for 5 minutes before slicing to keep it juicy.
Plate Slice and serve warm with your favorite sides, or use in salads, bowls, wraps, tacos, and more.
