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Grilled Marinated Chicken Breast Recipe

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4 from 2 reviews

This Grilled Chicken Breast Recipe features tender, marinated chicken breasts cooked to perfection over a hot grill. The marinade combines savory soy sauce, tangy rice vinegar, and a hint of sweetness from maple syrup or brown sugar, enhanced with garlic, paprika, and mustard for a deliciously balanced flavor. Perfectly charred with grill marks and juicy inside, this dish is ideal for quick dinners or weekend barbecues.

  • Total Time: 26 minutes plus marinating time
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 1.5 to 2 lbs boneless skinless chicken breasts (cut into thin filets)
  • 5 Tbsp avocado oil
  • 4 Tbsp liquid aminos or soy sauce
  • 2 Tbsp rice vinegar or lemon juice
  • 2 Tbsp pure maple syrup or brown sugar (optional)
  • 1 Tbsp dijon mustard (optional)
  • 2 cloves garlic (minced, or 2 tsp garlic powder)
  • 2 tsp onion powder
  • 1 tsp paprika
  • ¼ tsp sea salt (to taste)
  • ½ tsp black pepper

Instructions

  1. Prepare the Marinade: Transfer all of the ingredients for the chicken marinade to a small blender or a small bowl and blend until the ingredients are well combined.
  2. Marinate the Chicken: Place the raw chicken breasts in a large ziplock bag along with all of the marinade. Seal the bag and move it around so that all of the chicken is coated in marinade.
  3. Refrigerate: Refrigerate for at least 2 hours, ideally 4 to 12 hours to allow the flavors to penetrate the chicken.
  4. Preheat the Grill: Bring the marinated chicken out of the refrigerator. Scrape any food particles off of the grill grates using a wire grill brush. Preheat your gas grill to medium-high heat (about 450°F). For charcoal, prepare coals in a chimney and arrange them for direct and indirect heat zones.
  5. Grill the Chicken: Place chicken breasts directly over the hot grill grates (direct heat). Grill for 3 to 4 minutes per side until substantial grill marks form. Flip if the chicken starts getting too dark.
  6. Finish Cooking Indirectly: After grill marks form, move the chicken to indirect heat to finish cooking, about 2 to 4 minutes per side. Use an instant-read thermometer; the internal temperature should reach 165°F. You may remove at 160°F and let rest as it will continue cooking.
  7. Rest and Serve: Transfer the grilled chicken to a platter or cutting board and let it rest for 10 minutes before slicing and serving. This helps redistribute the juices for a tender result.

Notes

  • Marinating the chicken for longer than 2 hours improves flavor and tenderness—ideally 4 to 12 hours.
  • You can substitute soy sauce with gluten-free tamari or liquid aminos for a gluten-free option.
  • Using an instant-read thermometer ensures perfectly cooked chicken, avoiding dryness or undercooking.
  • If you don’t have a grill, this chicken can be cooked under a broiler or on a stovetop grill pan with similar timing.
  • The optional maple syrup or brown sugar adds a touch of sweetness which enhances caramelization on the grill.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/grilled-marinated-chicken-breast-recipe/