Simple Chicken Marinade

simple chicken marinate marinated grilled chickenIf you love to cook, you’re inevitably looking for ways to jazz up chicken.  Chicken is awesome in that it’s so versatile, but it’s also easy to get into a flavorless chicken rut.  I am always looking for easy ways to flavor chicken while still keeping it healthy.  After all, being a low fat, high protein option is one of the big perks of chicken.

While I use a lot of dry rubs, I also love a good liquid marinade, especially if I’m grilling.  I find that dry rubs tend to get a little “crispy” on the grill, and I’m not a huge fan of that.  What I do love is anything that can be thrown together with my pantry and fridge staples.  The ingredients in this marinade are things that I always have on hand.  Bonus, I can quickly mix this up while I’m cleaning up tonight’s dinner mess, toss it and my chicken in the fridge and I’ll be ready to go when I get home tomorrow.

Just slice some fresh veggies, toss those on the grill with the marinaded chicken and dinner is done.  No hot house, no pile of dishes to clean up.  Just a quick, low-stress, low-fat, filling meal.

Simple Chicken Marinade

Simple Chicken Marinade


  • 4 chicken breasts, boneless, skinless
  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 1 Tablespoon dijon mustard
  • 2 Tablespoons honey
  • 2 teaspoons minced garlic
  • Parsley, optional garnish


  1. Place chicken in a bag or dish with cover.
  2. Mix together all marinade ingredients and pour over the chicken. Let marinate in the fridge for at least 2 hours or overnight.
  3. When ready, preheat the grill until hot.
  4. Add the chicken directly to the grill to get those beautiful grill marks.
  5. Cook for about 7 minutes on each side, until the chicken turns nicely (it shouldn't stick to the grill).
  6. Cook until the chicken reaches an internal temperature of 165F
  7. Serve with an optional garnish of parsley, or a smear of Dijon mustard or drizzle of honey.
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