Go Back
+ servings
Closeup of grilled chicken thighs with grill marks on them.
Print Recipe
5 from 6 votes

Grilled Chicken Thigh Marinade

The Best Grilled Chicken Marinade - chicken marinated in a mixture of balsamic vinegar, mustard, and brown sugar. Sweet and tangy in every bite!
Prep Time5 minutes
Cook Time15 minutes
marinade time2 hours
Total Time2 hours 20 minutes
Course: dinner
Cuisine: American
Servings: 6 chicken thighs
Calories: 230kcal
Author: Rachel

Ingredients

  • cup Vegetable Oil
  • ½ cup Balsamic Vinegar
  • cup Soy Sauce reduced sodium
  • 1 tablespoon Lemon Juice
  • 1 cup Brown Sugar I use light, but dark brown sugar works too
  • 1 tablespoon Fresh Basil 2 teaspoon if using dried
  • 2 tablespoon Yellow Mustard If using dijon, use 1 tablespoon less
  • 1 teaspoon Black Pepper
  • 1 tablespoon Minced Garlic (about 3 cloves)
  • 2.5 lbs Skinless Chicken Thighs boneless or bone-in is fine

Instructions

  • Whisk together all marinade ingredients.
  • Make sure chicken is all relatively the same thickness. Pound out with a meat mallet if necessary.
  • Place chicken in a gallon Ziplock bag or a bowl. Pour the marinade over chicken and toss to fully coat chicken.
  • Seal bag or bowl and marinade 2 hours or in the refrigerator overnight. In a pinch, the minimum I would recommend marinating is 30 minutes.
  • Grill over medium to medium high heat until done, 8 to 10 minutes, turning half way through. Let the chicken breasts rest for 5 minutes before serving.

Notes

Grilling Tips
  • Make sure your chicken is mostly even in thickness. I lay the pieces out flat before marinating and, if there is a particularly thick lump (over 1.5 inches), I press it a little flatter.
  • Marinade for at least 2 hours or overnight in the refrigerator (you can do less time but it won't brine or seep as well into the chicken).
  • Cook chicken on medium to medium high heat for 4-5 minutes on each side.
Storage Suggestions
Serve: You can keep cooked chicken at room temperature for up to 2 hours before it should be refrigerated.
Refrigerate: Cooked chicken should be stored in the refrigerator, wrapped tightly in aluminum foil or in an airtight container, for up to 4 days. Don't cut up the meat until ready to reheat.
Freeze: You can freeze with the marinade or after cooking. Cool your chicken to room temperature, and place in a freezer or foodsaver bag to minimize freezer burn. Freeze for up to 4 months. You can pre-cut this for salads and sandwiches to reduce thaw time. 
 

Nutrition

Calories: 230kcal