Best Grilled Chicken Marinade

4 from 2 votes

This Best Grilled Chicken Marinade recipe and it's the perfect weeknight meal. The chicken is tender, juicy and super flavorful.

Prep Time10

Cook Time50

Course: Main Course

Cuisine: American

Keyword: easy chicken recipe, grilled chicken thighs, chicken marinade

Servings: People

In a large bowl, add orange juice, brown sugar, soy sauce, balsamic vinegar, Worcestershire sauce, olive oil, some minced garlic and a mix of all purpose and sweet BBQ rubs. Mix the ingredients together making sure everything is blended well.
Pour 1/2 cup of the marinade into another container and set aside for later.
Clean up the chicken thighs cutting off any loose fatty or skin pieces. Keep the skin on or remove depending on preference.
Place the prepped chicken thighs into the marinade and store it in the fridge for at least 30 minutes or ideally overnight.
Preheat the charcoal grill to a medium to high heat and set for dual zone grilling.
Start by placing the marinated chicken thighs skin side up on the indirect side first. Cook for 20 minutes.
Flip the chicken skin side down and cook until the internal temperature of the thighs reach 175 degrees.
Move the grilled chicken thighs to the direct heat side of the grill, skin side up. Take the reserve marinade and brush the chicken. Let it cook for 1-2 minutes, flip and repeat the process. Continue to do so until the skin has built a nice char all around. This can take 3- 4 flips to get the ideal finish.
Remove the grilled chicken thighs from the grill and let them rest 5-10 minutes.
Brush more of the Best Grilled chicken marinade while it rests. Enjoy!

Instead of carton orange juice, use freshly squeezed orange juice to a strong zesty flavor. Also, add lime and or lemon to increase the acidity levels.
When using a charcoal grill, place the lid over the grill with the vents directly above where the chicken. This will allow the hot air to circulate and exit over the chicken.
Resting protein not only slows down the cooking process and brings the final temperature of the meat to a safe range, but allows the juices within the meat to redistribute through making every bite juicy.