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Grilled Chicken Marinade with Honey Lemon Sauce Recipe

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4.2 from 9 reviews

This flavorful grilled chicken marinade recipe combines a zesty blend of soy sauce, Worcestershire sauce, lemon, garlic, and mustard to create tender, juicy chicken breasts perfect for outdoor grilling. Marinate the chicken for the ideal 4-6 hours, then grill to perfection and optionally serve with a quick honey lemon butter sauce for an extra touch of tangy sweetness.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours 27 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Ingredients

For the Marinade

  • 1-1/2 pounds boneless, skinless chicken breasts
  • 3/4 cup vegetable oil
  • 1/4 cup + 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup red wine vinegar
  • Zest of 1 teaspoon lemon (about 1 lemon)
  • 3-4 tablespoons lemon juice (from 2 large lemons)
  • 1/2 tablespoon black pepper (or 1 teaspoon if sensitive)
  • 2 teaspoons fresh flat-leaf parsley, finely minced
  • 3 tablespoons yellow mustard
  • 1 to 2 teaspoons minced garlic
  • 1 tablespoon honey

For Basting and Grilling

  • Reserved 1/3 cup marinade for basting
  • Vegetable oil for greasing grill grates

Optional Honey Lemon Sauce

  • 3 tablespoons butter, melted
  • 1-2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Black pepper, to taste
  • Fresh parsley, to taste

Instructions

  1. Make Marinade: In a large bowl, combine the vegetable oil, reduced-sodium soy sauce, Worcestershire sauce, red wine vinegar, lemon zest, lemon juice, black pepper, minced flat-leaf parsley, yellow mustard, minced garlic (use 1 teaspoon for mild flavor or 2 teaspoons for a stronger garlic presence), and honey. Mix well until thoroughly blended.
  2. Reserve Marinade: Set aside 1/3 cup of this marinade in a separate bowl to use later for basting the chicken during grilling.
  3. Prep Chicken: Trim any fat from the chicken breasts. To ensure even cooking, pound the chicken breasts to an even thickness of about 1 inch. If any breast is particularly thick, slice it in half horizontally to reach desired thickness, which helps the chicken better absorb the marinade flavors and ensures uniform grilling.
  4. Marinate Chicken: Place the prepared chicken breasts into the large bowl with the marinade. Cover and refrigerate for at least 30 minutes, but preferably 4 to 6 hours for the best flavor and tenderness. Avoid marinating longer than 6 hours to prevent the chicken from becoming too salty or partially cooked by the vinegar and lemon juice.
  5. Prep Grill: Clean your grill grates thoroughly. Once the grill is preheated to approximately 375–450°F, grease the grates by dipping a paper towel in vegetable oil and, using tongs, rubbing it evenly over the grates. Be careful not to exceed 450°F to keep the chicken moist.
  6. Grill Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken breasts on the grill and cook for about 4 to 6 minutes per side, depending on thickness and grill heat. For 1-inch-thick breasts grilled at 400°F, cook for roughly 5 minutes on the first side and 4 minutes on the second side. Check for doneness with a meat thermometer; the internal temperature should reach 160°F, accounting for carry-over heat bringing it to the USDA recommended 165°F.
  7. Baste While Grilling: Generously brush the chicken breasts with the reserved marinade throughout grilling to enhance flavor and moisture. Keep the grill lid closed as much as possible to maintain consistent heat.
  8. Optional Honey Lemon Sauce: To prepare a quick, flavorful sauce, whisk together melted butter, 1 to 2 teaspoons lemon zest, 3 tablespoons lemon juice, olive oil, and honey in a small bowl. Season with pepper and parsley as desired. Drizzle this sauce over the grilled chicken before serving for a citrusy and slightly sweet finish.

Notes

  • Marinate chicken for at least 30 minutes, but 4 to 6 hours is optimal for flavor and tenderness.
  • Do not marinate longer than 6 hours to avoid overpowering saltiness and partial cooking from acids.
  • Pound chicken breasts to an even thickness (about 1 inch) to ensure even cooking and flavor absorption.
  • Grease grill grates carefully after preheating to prevent sticking.
  • Grill temperature should be kept between 375°F and 450°F to avoid drying out chicken.
  • Use a meat thermometer to confirm chicken reaches an internal temperature of 160°F; carry-over heat will raise to 165°F.
  • The reserved marinade used for basting should not be consumed raw unless boiled first to kill bacteria.
  • Optional honey lemon sauce adds an extra tangy-sweet flavor and moisture to the grilled chicken.

Find it online: https://cheftinaskitchen.com/grilled-chicken-marinade-with-honey-lemon-sauce-recipe/