If there is one marinade you need for summer, it’s this one.
When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all the work of flavoring your main course while you go about your day. Without fail, someone always asks “what’s in this marinade?”
The best part is that it goes just as well with steak, pork, or salmon as it does chicken and has yet to fail me. I’ve even used it with portabello mushrooms that I’ve grilled up and served as meatless burgers and it was divine.
This, along with my Miso Teriyaki Chicken, are two favorite summer go-tos you will find at my table all season long.
“what else can I use?”
This marinade is incredibly versatile, as I noted earlier, so I encourage you to experiment using it on all sorts of proteins and vegetables.
Coconut aminos are called for, but soy sauce is easily substituted and one I often use as well.
- No oranges? No problem. Use some lemon or lime juice and a teaspoon of maple syrup or honey instead.
- Red wine, white wine, or balsamic vinegar can be used in place of the apple cider vinegar.
If you make this Ultimate Grilled Chicken Marinade, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
The Ultimate Grilled Chicken Marinade
- Gas or charcoal grill
- 1.5 lbs chicken breasts
- 1/4 cup olive oil
- 1 orange, juiced
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 2 tsp Kosher salt
- 1 tsp freshly cracked black pepper
- Cut chicken in half horizontally and open like a book, slicing in the middle to create two breast halves.
- Season chicken breasts with salt and set aside.
- Whisk all marinade ingredients in a large bowl and add chicken breast halves.
- Toss chicken to coat fully and submerge as much as possible in the marinade.
- Cover the bowl with plastic wrap and refrigerate for 4-6 hours, tossing halfway through to evenly marinate the chicken.
- Remove chicken from the refrigerator 30 minutes before you plan to cook.
- When ready to cook, preheat the grill and oil the grates.
- Grill chicken on medium high for 4-6 minutes per side or until cooked through.
- Let rest for 15 minutes, and serve.