Go Back
–+ servings
Serving up freshly marinated grilled chicken breasts for the family cookout.
Print

Marinated Grilled Chicken Breast

Incredibly tender, juicy, and incredibly delicious grilled chicken marinated in an easy, no-fuss, flavor-packed marinade. Get ready for your new go-to marinade for all your summer grilling recipes!
Course Main
Cuisine American, Fusion
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 226kcal
Author Imma

Ingredients

  • ¼ cup (60ml) olive oil (canola oil also works)
  • ¼ cup (60ml) soy sauce
  • 2 teaspoons (10g) minced garlic
  • 3 tablespoons (45g) Worcestershire sauce
  • 1 tablespoon (15g) freshly squeezed lemon juice
  • ¼ cup (80g) honey
  • 1-2 tablespoons (15-30g) Dijon mustard
  • ½-1 teaspoon (1g) cayenne pepper
  • 1-2 teaspoons (4-8g) Creole seasoning
  • 1 teaspoon (3g) ground white pepper (or black pepper)
  • 2 tablespoons (8g) chopped parsley
  • 1-2 green onions, diced
  • 4 boneless, skinless chicken breasts

Instructions

  • In a medium bowl, whisk the olive oil, soy sauce, garlic, Worcestershire sauce, lemon juice, honey, Dijon mustard, cayenne, Creole seasoning, white pepper, parsley, and green onions.
  • Put the chicken breasts in a non-reactive bowl or freezer zip-lock bag and pour the marinade over them. Stir to evenly coat the breasts, seal, and refrigerate for around 2 hours or overnight.
  • Take the chicken out of the marinade and discard the excess, or simmer it for 5 minutes to kill the bacteria, and serve it on the side.
  • Preheat the grill or grill pan on medium-high heat.
  • Place the chicken on the grill and grill for 4-5 minutes on each side, or until they have a nice char. Feel free to flip the chicken occasionally until it is cooked all the way through. Please be careful not to overcook the chicken, as it will be painfully dry.
  • Remove from the grill or grill pan, let it rest for 5 minutes, then serve immediately.

Notes

  • This marinade is enough for 4 chicken breasts. If you’re cooking for a crowd, double or triple the marinade, depending on how much chicken you’re marinating.
  • The honey adds flavor and creates caramelization for a crispy exterior. But you can leave it out if you're doing keto.
  • Chicken breasts cook fast, so be careful not to overcook them. You might want to take them off the grill as soon as they reach 160℉ (71℃), and let them rest for 10 minutes. The residual heat will finish them off and bring the temperature up to the recommended 165℉ (74℃).
  • Please remember that the nutritional data is a rough estimate and can vary significantly depending on the ingredients used in the recipe.

Nutrition

Serving: 1breast | Calories: 226kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 580mg | Potassium: 583mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1463IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg