This show-stopping chicken recipe couldn't be any easier

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Nothing beats grilled chicken for an easy meal with wide appeal. This is a simple recipe that you can master easily. Once you do, you’ll have a go-to recipe you can pull out any time you need a crowd-pleasing dish.
One of the best things about this recipe is that it uses simple ingredients you probably have in your pantry right now, like Dijon mustard, balsamic vinegar and soy sauce. The other thing to love is that the chicken always comes out perfectly succulent and delicious. And, of course, there’s the fact that kids will munch it up!
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Cooktop Cove
Best grilled chicken with marinade
8
5 minutes, plus 1 hour to marinate and 5 minutes to rest
10 minutes
1 hour and 25 minutes
2 pounds boneless, skinless chicken thighs or breast
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoons salt
½ teaspoon freshly ground black pepper
Place the chicken in a large, resealable plastic bag. Add the remaining ingredients and seal the bag. Squish everything around to mix the marinade ingredients and coat the chicken.
Refrigerate for at least 1 hour. Note: You can marinate the chicken for up to 24 hours if you like.
Heat a grill to medium heat. Cook the chicken for about 5 minutes per side, until browned on the outside and cooked through.
Remove the chicken from the grill and tent loosely with foil. Let it rest for at least 5 minutes before serving.
Serve immediately.
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These are exactly what they claim to be (sticky, spicy, oven-baked), but they’re also incredibly tasty and far easier than they have any right to be. Seriously, you might make them every night from now on. They’re that good!
April 8   ·  
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April 8   ·  
This easy dish is perfect for your next party.
April 7   ·  
A true dump and go chicken dinner that the whole family will love? This is it.
March 14   ·  
How do you go about achieving that balance of taste and low-effort?
April 2   ·  
March 16   ·