Description
This flavorful marinade recipe is perfect for grilling chicken, infusing it with a tangy and slightly sweet taste thanks to balsamic vinegar, lemon juice, and brown sugar. Marinating the chicken tenderizes it while adding deep, rich flavors that shine through with a perfect char and juicy interior from grilling.
Ingredients
Scale
Marinade Ingredients
- 2 pounds chicken, any cut (preferably thighs)
- 2 tablespoons steak seasoning
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 2 tablespoons lemon juice (optional)
For Sauce Reduction
- 2 tablespoons brown sugar (for boiling with marinade)
Instructions
- Season the Chicken: In a large gallon-size ziplock bag, add the chicken pieces. Sprinkle with steak seasoning and use your hands to distribute the seasoning evenly across the chicken.
- Prepare the Marinade: Add the balsamic vinegar, olive oil, 1/4 cup brown sugar, and lemon juice into the bag with the chicken. Seal the bag and shake gently to ensure all chicken pieces are fully coated in the marinade.
- Marinate: Refrigerate the chicken for a minimum of 4 hours, but up to 48 hours for maximum flavor. While 30 minutes is the bare minimum, longer marination enhances tenderness and taste.
- Strain the Marinade: After marination, strain the chicken using a colander to separate it from the marinade. Collect the marinade in a small saucepan and set aside. Place the chicken on a plate or cutting board.
- Preheat the Grill: Heat your grill to high. If using charcoal or wood, prepare zones by having more coals on one side and fewer on the other to create direct and indirect heat zones.
- Sear the Chicken: Oil the grill grates to prevent sticking. Place the chicken directly over high heat, close the lid, and cook for 2-3 minutes until the exterior is nicely crisp and browned.
- Move to Indirect Heat: Flip the chicken using tongs and move it to the cooler side of the grill (indirect heat). On a gas grill, this means turning off one burner and reducing the other half to medium-low heat (250-275°F).
- Slow Cook on Grill: Cover the grill and cook the chicken for 30-50 minutes depending on thickness. Occasionally brush the chicken with the reserved marinade to keep it moist and flavorful.
- Check for Doneness: The chicken is done when it hits an internal temperature of 165°F or when juices run clear upon cutting (no pink).
- Optional Final Sear: For extra texture, quickly sear the chicken again over direct high heat just before serving.
- Make the Sauce: Place the reserved marinade in the saucepan on medium-high heat. Add 2 tablespoons of brown sugar, bring to a boil, then lower to a simmer and cook for 5-10 minutes until the sauce thickens slightly.
- Serve: Drizzle the reduced sauce over the grilled chicken and serve immediately for a perfect finishing touch.
Notes
- Lemon juice adds a nice tang, but if unavailable, omit it without compromising flavor.
- Marinating longer (up to 48 hours) will result in more tender, flavorful chicken.
- Ensure the grill is well-oiled before searing to prevent sticking.
- Use a meat thermometer to confirm the chicken reaches a safe internal temperature of 165°F.
- The reduced marinade sauce is sweet and tangy, complementing the grilled chicken perfectly.
Keywords: grilled chicken marinade, grilled chicken recipe, balsamic chicken, summer grilling, easy chicken marinade, backyard BBQ chicken