12 Delicious Marinated Grilled Chicken Recipes

Are you ready to transform your grill into the star of your backyard with flavors that dance on your palate? Our roundup of 12 Delicious Marinated Grilled Chicken Recipes is here to inspire your next cookout with a mix of quick dinners, seasonal favorites, and comfort food that promises to delight. Dive in and discover your next go-to recipe that will have everyone asking for seconds!

Lemon Herb Marinated Grilled Chicken

Brighten up your dinner with this zesty and aromatic grilled chicken, perfect for summer evenings.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup fresh lemon juice (from about 2 large lemons)
• 1/3 cup rich extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, whisk together fresh lemon juice, rich extra virgin olive oil, finely minced garlic, finely chopped rosemary, fresh thyme leaves, kosher salt, and finely ground black pepper.
2. Add boneless, skinless chicken breasts to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F to 400°F). Tip: Clean the grill grates thoroughly to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard the remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to ensure juicy, evenly cooked meat.
6. Transfer grilled chicken to a plate and let rest for 5 minutes before slicing. Tip: Resting allows juices to redistribute, keeping the chicken moist.

Ultimate in flavor and texture, this chicken boasts a crispy exterior with a tender, juicy interior. Serve atop a fresh arugula salad or alongside grilled vegetables for a complete meal.

Garlic Butter Marinated Grilled Chicken

Butter makes everything better, and this Garlic Butter Marinated Grilled Chicken is no exception. Perfectly charred with a juicy interior, it’s a weeknight hero.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), uniform in size for even cooking
• 1/2 cup unsalted butter, melted and slightly cooled
• 4 cloves garlic, minced to a fine paste
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 1/2 tsp smoked paprika, for a hint of depth

Instructions

1. In a medium bowl, whisk together the melted butter, minced garlic, lemon juice, salt, black pepper, and smoked paprika until fully combined.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Clean the grates well and lightly oil them to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping more than once to get a good sear.
6. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This keeps the juices inside.

Every bite of this chicken is bursting with garlicky, buttery goodness, with a slight smokiness from the paprika. Serve it sliced over a crisp salad or alongside grilled vegetables for a complete meal.

Spicy BBQ Marinated Grilled Chicken

Outstanding for summer grilling, this Spicy BBQ Marinated Grilled Chicken packs a punch with its bold flavors and juicy tenderness. Perfect for those who love a bit of heat with their sweet.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (preferably organic, free-range)
– 1 cup smoky BBQ sauce (thick, rich variety)
– 2 tbsp hot sauce (vinegar-based for tang)
– 1 tbsp smoked paprika (deep, earthy flavor)
– 1 tsp garlic powder (finely ground)
– 1 tsp onion powder (finely ground)
– 1/2 cup apple cider vinegar (bright and tangy)
– 2 tbsp brown sugar (dark, for molasses depth)
– 1 tbsp olive oil (extra virgin, for richness)
– 1 tsp salt (coarse sea salt for texture)
– 1/2 tsp black pepper (freshly cracked)

Instructions

1. In a large bowl, whisk together 1 cup smoky BBQ sauce, 2 tbsp hot sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Add 1.5 lbs boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off, and place on the grill. Discard remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F, flipping only once to ensure good grill marks.
6. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Crispy on the outside with a sticky, spicy-sweet glaze, this chicken is irresistibly juicy inside. Serve atop a crisp green salad or with grilled corn for a complete summer feast.

Honey Mustard Marinated Grilled Chicken

Kick off your summer grilling with this honey mustard marinated grilled chicken, a perfect blend of sweet and tangy flavors that’s sure to impress.

Ingredients

• 1/2 cup smooth Dijon mustard
• 1/4 cup raw, unfiltered honey
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 4 boneless, skinless chicken breasts, about 6 oz each
• 1 tsp coarse sea salt

Instructions

1. In a medium bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, smoked paprika, and black pepper until fully combined.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. Clean the grates and lightly oil them to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Season both sides of the chicken breasts with coarse sea salt.
6. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely charred.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.

Outcome is a juicy, flavorful chicken with a caramelized crust. Serve it sliced over a fresh salad or alongside grilled vegetables for a complete meal.

Teriyaki Marinated Grilled Chicken

Nothing beats the smoky, sweet allure of teriyaki marinated grilled chicken on a summer evening. Perfectly charred edges meet juicy, flavorful meat in this crowd-pleaser.

Ingredients

• 1/2 cup rich, thick teriyaki sauce
• 2 tbsp smooth, golden honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 4 boneless, skinless chicken breasts, evenly thick
• 1 tbsp toasted sesame oil
• 1/2 tsp coarse sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. In a medium bowl, whisk together teriyaki sauce, honey, ginger, and garlic until smooth.
2. Place chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag, pressing out excess air. Tip: Massage the bag gently to ensure each piece is evenly coated.
3. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Preheat grill to medium-high heat (375°F to 400°F). Tip: Clean the grill grates thoroughly to prevent sticking.
5. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
6. Brush chicken lightly with sesame oil and season with salt and pepper.
7. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to get perfect grill marks.
8. Let chicken rest for 5 minutes before slicing.

Lusciously glazed and slightly sticky, this chicken boasts a perfect balance of sweet and savory. Serve over steamed rice or slice for a vibrant salad topping.

Balsamic Glazed Marinated Grilled Chicken

Delight your taste buds with this succulent balsamic glazed marinated grilled chicken, perfect for summer barbecues or a quick weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), evenly thick
• 1/2 cup rich extra virgin olive oil
• 1/3 cup aged balsamic vinegar, thick and syrupy
• 2 tbsp raw honey, sweet and floral
• 3 cloves garlic, freshly minced
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. In a large mixing bowl, whisk together olive oil, balsamic vinegar, honey, garlic, salt, pepper, and rosemary until fully combined.
2. Add chicken breasts to the bowl, ensuring each piece is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Clean and oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Reserve marinade for basting.
5. Grill chicken for 6-7 minutes per side, basting with reserved marinade during the last few minutes, until internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before slicing to retain juices.

Caramelized edges and a glossy glaze make this chicken irresistibly juicy. Serve over a bed of arugula with shaved parmesan for a refreshing contrast.

Maple Soy Marinated Grilled Chicken

Kickstart your grilling game with this Maple Soy Marinated Grilled Chicken, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 1/2 cup pure maple syrup
• 1/4 cup low-sodium soy sauce
• 2 tbsp freshly minced garlic
• 1 tbsp grated ginger
• 1/4 cup rich extra virgin olive oil
• 4 boneless, skinless chicken breasts
• 1 tsp finely ground black pepper

Instructions

1. In a large bowl, whisk together 1/2 cup pure maple syrup, 1/4 cup low-sodium soy sauce, 2 tbsp freshly minced garlic, 1 tbsp grated ginger, and 1/4 cup rich extra virgin olive oil until well combined.
2. Add 4 boneless, skinless chicken breasts to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove chicken from marinade, letting excess drip off, and season both sides with 1 tsp finely ground black pepper.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let chicken rest for 5 minutes before slicing to retain juices.

Caramelized edges give way to juicy, flavorful meat with a perfect balance of sweetness and umami. Serve atop a crisp salad or alongside grilled vegetables for a complete meal.

Jamaican Jerk Marinated Grilled Chicken

Every bite of this Jamaican Jerk Marinated Grilled Chicken packs a punch of bold flavors and spices, perfect for summer grilling.

Ingredients

• 2 lbs boneless, skinless chicken thighs (preferably organic, free-range)
• 1/4 cup fresh lime juice (bright and zesty)
• 2 tbsp soy sauce (rich and umami-packed)
• 2 tbsp brown sugar (deep, molasses-like sweetness)
• 2 tbsp olive oil (extra virgin, fruity and robust)
• 2 tbsp fresh thyme leaves (earthy and aromatic)
• 1 tbsp ground allspice (warm and pungent)
• 1 tbsp garlic powder (savory and intense)
• 1 tsp cayenne pepper (fiery and vibrant)
• 1 tsp ground cinnamon (sweet and woody)
• 1/2 tsp ground nutmeg (nutty and warm)
• 1/2 tsp salt (coarse and sea-sourced)
• 1/2 tsp black pepper (freshly cracked)

Instructions

1. In a large bowl, whisk together lime juice, soy sauce, brown sugar, olive oil, thyme, allspice, garlic powder, cayenne, cinnamon, nutmeg, salt, and black pepper until well combined.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (375°F to 400°F). Clean and oil the grates to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and char marks appear.
6. Let chicken rest for 5 minutes before slicing to retain juices.

Charred edges give way to juicy, tender meat infused with a smoky-sweet heat. Serve alongside a cool mango salsa or atop a bed of coconut rice for a Caribbean-inspired feast.

Chili Lime Marinated Grilled Chicken

Bold flavors meet simplicity in this chili lime marinated grilled chicken. Perfect for summer grilling, it’s a dish that promises juicy, flavorful results with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, evenly thick
• 1/4 cup fresh lime juice, zesty and bright
• 2 tbsp olive oil, rich and smooth
• 2 cloves garlic, finely minced
• 1 tbsp chili powder, smoky and vibrant
• 1 tsp ground cumin, earthy and warm
• 1/2 tsp salt, coarse and sea-kissed
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium bowl, whisk together lime juice, olive oil, garlic, chili powder, cumin, salt, and black pepper until well combined.
2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Marinate in refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat, about 375°F to 400°F. Clean grates and lightly oil to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Avoid flipping more than once to get perfect grill marks.
6. Transfer chicken to a plate. Let rest for 5 minutes before slicing to retain juices.

Lusciously tender with a smoky, tangy kick, this chicken shines in tacos, salads, or alongside grilled veggies. The marinade’s acidity tenderizes the meat, ensuring every bite is moist and packed with flavor.

Pesto Marinated Grilled Chicken

Craving a dish that’s both vibrant and satisfying? This pesto marinated grilled chicken is a surefire way to elevate your weeknight dinner with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup fresh basil pesto
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large bowl, combine 1/2 cup fresh basil pesto, 2 tbsp rich extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1 tsp finely ground black pepper, and 1/2 tsp sea salt.
2. Add 1.5 lbs boneless, skinless chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, score the chicken breasts lightly before marinating.
3. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results. Tip: Marinating in a sealed plastic bag can save space and ensure even coverage.
4. Preheat your grill to medium-high heat (about 375°F to 400°F).
5. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get perfect grill marks.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.

Juicy and packed with herby flavors, this chicken pairs wonderfully with a crisp salad or over a bed of al dente pasta. The pesto creates a beautifully charred crust that’s irresistible.

Orange Ginger Marinated Grilled Chicken

Make this Orange Ginger Marinated Grilled Chicken for a burst of flavor that’s both tangy and spicy. Perfect for summer grilling, it’s a crowd-pleaser.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (thick, juicy cuts)
• 1/2 cup fresh orange juice (bright, citrusy)
• 2 tbsp grated ginger (spicy, aromatic)
• 3 cloves garlic (minced, pungent)
• 2 tbsp honey (sweet, sticky)
• 1 tbsp soy sauce (rich, umami)
• 1 tbsp olive oil (smooth, extra virgin)
• 1 tsp salt (coarse, sea salt)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. In a bowl, whisk together orange juice, ginger, garlic, honey, soy sauce, olive oil, salt, and pepper until well combined.
2. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, removing as much air as possible. Tip: Massage the bag to ensure the chicken is evenly coated.
3. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Preheat grill to medium-high heat (375°F to 400°F). Tip: Clean the grill grates thoroughly to prevent sticking.
5. Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
6. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to get perfect grill marks.
7. Transfer to a plate and let rest for 5 minutes before slicing.

The chicken emerges juicy with a caramelized exterior, infused with zesty orange and warm ginger. Try serving over a crisp salad or alongside grilled vegetables for a complete meal.

Smoky Paprika Marinated Grilled Chicken

Here’s a straightforward way to elevate your grilling game with minimal fuss. Smoky paprika brings depth to this juicy chicken.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (preferably organic)
• 2 tbsp smoked paprika (high-quality, for robust flavor)
• 3 cloves garlic (freshly minced)
• 1/4 cup rich extra virgin olive oil
• 1 tbsp honey (pure, for a subtle sweetness)
• 1 tsp sea salt (fine, for even seasoning)
• 1/2 tsp finely ground black pepper
• 2 tbsp apple cider vinegar (unfiltered, for tang)

Instructions

1. In a large bowl, whisk together smoked paprika, minced garlic, olive oil, honey, sea salt, black pepper, and apple cider vinegar until fully combined.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Clean grates well to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Avoid flipping more than once to get perfect grill marks.
6. Let chicken rest for 5 minutes before slicing. This keeps juices locked in.

Unbelievably tender with a charred exterior, this chicken pairs wonderfully with a crisp salad or atop fluffy rice. The smoky sweetness shines through in every bite.

Conclusion

Feast your eyes on these 12 mouthwatering marinated grilled chicken recipes that promise to spice up your mealtime! Whether you’re craving something sweet, spicy, or savory, this roundup has a dish for every palate. We’d love to hear which recipe becomes your go-to—drop a comment below and don’t forget to share your favorites on Pinterest. Happy grilling!