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Marinated grilled chicken
Succulent grilled chicken with the savory taste of Worcestershire sauce and the sweet taste of brown sugar. Hard not to reach for more pieces.That's just what happens at our house; they are gone in no time!
We don’t know about you, but we are always looking for a quick meal during the week and these are just easy peasy. Just make a quick marinade out of a few ingredients that you probably have in your pantry, then all that is left is to marinate the chicken pieces for several hours. If you don’t have the time, 15 minutes will work. We know, because we have done it already. The marinade does most of the work to incorporate great flavor into those bland chicken pieces.
When you are ready to eat, just fire up the grill and throw them on. We usually spray the grates with some simple cooking spray made for the barbecue, but letting the grates get good and hot also always you to turn the chicken pieces without sticking. Now barbecue those chickens for a great flavor.
Marinade:
In a bowl, mix together the Extra Virgin olive oil, Garlic Infused olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, and salt.
Ingredients for chicken marinade
With a whisk, mix all of the ingredients until they are all incorporated and the sauce becomes slightly thick. This is the way that you want it, it sticks better to the chicken pieces. When it is right, take out about ⅓ cup of the marinade to be used on the grill.
Marinade ingredients mixed together
Reserved marinade mixture
Now, pour the marinade over the chicken (we used breast meat for this recipe, but boneless skinless chicken thighs work as well) in a large bowl and mix the chicken well with the marinade. You could also put the chicken in a zip lock bag and pour the marinade over it, turning every so often. Now, place the chicken into the refrigerator for about 2 hours or less time if that is all you have.
Marinade poured over chicken
When the time is up, just take the chicken pieces out of the marinade and put onto a hot grill; we preheat it to medium-high heat for about 5 minutes. Place the chicken pieces on the grill, over direct heat, and grill for about 4-5 minutes. After that, turn the chicken and grill for another 4-5 minutes and use the reserved marinade to baste the chicken pieces every so often.
Marinated chicken on the grill
These chicken breasts make a wonderful sandwich or just a few pieces on your plate. We served ours with sliced baked potatoes seasoned just right.
We hope you try this chicken recipe, it is a household favorite!
Grilled Chicken
Grilled Marinated Chicken
- Prep Time: 8 minutes + 2 hours marinate
- Cook Time: 10 minutes
- Total Time: 2hrs. 18 minutes
- Category: chicken
- Method: grilling
Ingredients
- 2 lbs. boneless, skinless chicken breast, cut into thin strips*
- ½ cup extra virgin olive oil
- 2 tablespoons. garlic infused olive oil
- ⅓ cup brown sugar
- 1 teaspoon. salt
- 1 tablespoon. pure maple syrup
- 1 tablespoon. Worcestershire sauce
- 1 tablespoon. balsamic vinegar
- 3 ½ tablespoons. soy sauce
Instructions
- Cut and clean 2 lbs. boneless, skinless chicken breasts into thin strips.
- In a medium size bowl, mix together all of the ingredients for the marinade with a whisk until it becomes completely blended and a little thick.
- Set aside ⅓ cup of the marinade for later and refrigerate.
- In a bowl or zip lock bag, place the chicken breasts and cover with the remaining marinade.
- Refrigerate the chicken for about 2 hours.
- Get the grill ready by spraying your grill with oil, then preheat your grill at medium high heat for about 5 minutes; the chicken doesn't seem to stick when it is ready to be turned if it is hot enough.
- Put the chicken on the grill, over direct heat, and grill for 4-5 minutes per side. When the pieces are cooked on both sides, spread some of the reserved marinade onto the chicken pieces, flipping every so often.
- Place chicken on a large serving plate and serve in a sandwich or as an entree with sides.
Notes
*If you like boneless, skinless chicken thighs, this recipe works just as well.
Looks like a great recipe. Too bad I couldn't print just the instructions and ingredients. I'm not using 8 pieces of paper for that.
Sorry Arno, Will check on the print feature. I didn't realize that it didn't just print the recipe. The chicken is very good my family likes it very much.
Are you using direct or indirect heat?
Hello J.R. Russell,
Sorry we didn't specify. It is over direct heat.