Marinade: Your Basic Grilled Chicken

Looking for a basic grilled chicken recipe that goes with only about anything?

I’ve got you. However this “basic” marinade is anything but basic. It’s a go-to recipe for those days you need a chicken marinade that’s from-scratch, without any artificial ingredients or additives, that’s not only straightforward but is also be customizable – which is only a few reasons why Worth keeping this method.

Dependable served as is, and for adding protein to your go-to salad or tucking into a wrap or stacking a sandwich.

To Make Your Basic Grilled Chicken Marinade Set out:

• fresh garlic – Adds distinct punchy flavor!
• kosher salt – Enhances the flavors of this marinade.
• thyme (dried) – Lends a sharp and earthy flavor.
• garlic powder – Gives a boost of garlic flavor that’s sweeter yet milder than the fresh garlic.
• oregano (dried) – Adds earthy and slightly bitter flavor.
• parsley (dried) – Lends bright and herbaceous flavor that will enhance the other ingredients in the marinade.
• onion powder – For bold oniony flavor.
• freshly ground black pepper – Adds some subtle bite and flavor.
• red pepper flakes – For flavor and adds a slight kick, but is optional.
• avocado oil – Adds moisture and helps to carry the flavors of the spices throughout the marinade and keeps the chicken from sticking to the grill.
• boneless skinless chicken breasts – Pounding thin will help the chicken cook evenly.

In a large mixing bowl, measure and add; 4 cloves grated fresh garlic (about 1 tablespoon), 1 teaspoon kosher salt, 3/4 teaspoon dried thyme, 1/2 teaspoon each dried oregano, dried parsley and freshly ground black pepper, 3/4 teaspoon garlic powder and 1/2 teaspoon onion powder. Lastly, measure and add in 1/4 teaspoon red pepper flakes – if using.

Pour in 6 tablespoons avocado oil.

Whisk…

…until combined. Then set off to the side.

Working in batches, place 2 chicken breasts in a large resealable bag and use the flat side of a meat tenderizer to pound the thickest part until the chicken is an even thickness. Remove and repeat with remaining 2 chicken breasts.

Transfer the pounded chicken breasts into the bowl with the marinade.

Toss to coat, cover tightly with plastic wrap and refrigerate for 30 minutes or overnight.

Remove the marinating chicken and set out while the grill preheats (about 15 to 20 minutes) to take some of the chill off. Once your grill is hot, lay the chicken breasts smooth-side facing down onto the grill grates, close the lid and grill 4 to 5 minutes. Turn and repeat until fully cooked and no longer pink. Using a instant read thermometer is a great way to check doneness – the internal temperature of chicken should be 165°.

Remove and transfer chicken to a cutting board. Cover loosely with foil and let rest for 5 to 8 minutes so the juices can redistribute.

Serve as is next to your regular side dishes or slice for topping salads or use in sandwiches or wraps!

• Make it lemony by adding the zest of 1 small lemon to the marinade.
• Make it lime-y by adding the zest of 1 lime to the marinade.
• Make it Mexican by swapping the thyme, oregano and parsley for chipotle powder, cumin and dried cilantro (and add lime zest!).

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Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!