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–+ servings

Best Grilled Chicken Marinade for Juicy California-Style Chicken

This sweet and tangy grilled chicken marinade uses balsamic vinegar, soy sauce, and brown sugar for incredible flavor. Perfect for California cookouts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Dinner, Grilling, Marinades
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1/2 cup California olive oil (or other mild oil)
  • 1/2 cup balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons freshly squeezed Meyer lemon juice from about 1 lemon
  • 3/4 cup packed brown sugar
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder
Chicken
  • 6 boneless skinless chicken breasts (about 3.5 pounds total) or 3.5 lb bone-in pieces

Method
 

Marinate
  1. In a large resealable plastic bag, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, Dijon mustard, pepper, and garlic powder. Seal the bag and shake well to dissolve the sugar and blend the marinade.
  2. Add the chicken breasts to the bag, seal it shut, and place the bag in a large bowl (to catch any leaks). Refrigerate for at least 8 hours, or overnight for best flavor.
Grill
  1. Preheat your grill to medium-high heat, about 400°F. Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
  2. Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest for 5 minutes before serving.
  3. Season the grilled chicken with a generous pinch of flaky sea salt right before serving. Do not salt the marinade—salt after grilling keeps the meat tender and juicy.

Nutrition

Calories: 485kcalCarbohydrates: 34gProtein: 48gFat: 16gSaturated Fat: 3gCholesterol: 145mgSodium: 820mgSugar: 31g

Notes

For a smoky twist, add 1 teaspoon smoked paprika to the marinade. This marinade also works great with chicken thighs or drumsticks. Store leftover cooked chicken in an airtight container in the fridge for up to 4 days. Avoid over-marinating beyond 24 hours, as the acid can start to break down the chicken. Serve with grilled vegetables or a fresh green salad for a complete California-style meal.

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