If there’s one thing you need in your wheelhouse for grilling season, it’s a great grilled chicken. Something easy, but delicious; flavorful, but versatile.
Luckily, I’ve got you covered. This grilled chicken is the best.
This easy marinade is a mix of sweet and savory and can be mixed up in less than 5 minutes. You can let it marinade for as little as an hour, but letting it sit overnight is my favorite.
Looking for an easy freezer meal? Add the chicken and the marinade to a large freezer bag and freeze. When you’re ready to cook, thaw in the freezer – it will marinate as it thaws.
But, my favorite thing about this chicken is it’s so darn versatile. It is delicious on it’s own – we usually make it a meal – but it’s also awesome over salads, in sandwiches, in quesadillas, tossed with veggies and rice as an Asian-style bowl … pretty much any way you want to use this, it works.
Spend a few minutes whipping up a double batch and you’ll eat happy all week!
The Best Grilled Chicken
2 lbs. grilled chicken
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
6 Tbsp. brown sugar
1 Tbsp. fresh rosemary
1 Tbsp. Dijon mustard
1/2 tsp. ground black pepper
1 tsp. garlic powder
Pound the chicken out until 1/2″ thick. If you’d like, cut into portion-sized pieces. Place the chicken in large bowl or a baking dish – I like to use me 9×13″ glass baking dish.
Whisk together the remaining ingredients. Pour over the chicken and turn to coat. Refrigerate for several hours – overnight is best!
Remove chicken from the marinade and grill on medium-high heat for 7-10 minutes, turning halfway, until chicken is cooked through.
adapted from Aunt Bee’s Recipes