This grilled tangy chicken delivers a bright punch of flavor; the marinade is full of tasty ingredients. It’s ideal for busy evenings or when you need dinner fast and is a summertime favorite at our house.
Life has felt hectic lately in the best ways. First, apologies for being away — our new baby turns six weeks tomorrow. We’ve been juggling newborn care and a minor post-baby procedure earlier this week; everything went well and I’m already feeling better. On top of that, we’re balancing school runs, dance classes, and soccer practices, so quick, reliable meals have become essential.
That’s why I love marinades: I can mix everything the night before, refrigerate the chicken, and simply grill it the next day. This tangy grilled chicken tastes like summer — bold, balanced, and straightforward to prepare. The marinade combines savory, acidic, and aromatic ingredients that meld beautifully while the chicken rests, so the end result is juicy and full of flavor.
If your days are full or you just want an easy, flavorful dinner idea, this recipe is a great choice.
- 6 boneless, skinless chicken breasts
- 1/2 cup vegetable oil
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry mustard
- 2 1/2 teaspoons salt
- 1 tablespoon black pepper
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons dried parsley flakes
- 1 teaspoon minced garlic
- 1/4 cup lemon juice
- Combine all marinade ingredients in a large glass or nonreactive dish and mix well.
- Add the chicken, turning to coat thoroughly. Marinate in the refrigerator at least 4 hours, or overnight for more flavor.
- Preheat the grill to low-medium heat. Grill the chicken until cooked through, turning once halfway through; internal temperature should reach 165°F (74°C).
Enjoy!