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All-Star Grilled Chicken

All-star grilled chicken uses an easy marinade with olive oil, soy sauce, lemon juice, and Dijon for balanced flavor and juicy results. Grill over medium-high heat until the inside reaches 165°F, then rest briefly for clean, flavorful slices.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 2.5 lb chicken pieces Use a mix of bone-in or boneless pieces for best grill coverage.
Marinade
  • 0.333 cup olive oil
  • 0.25 cup soy sauce
  • 0.25 cup lemon juice
  • 3 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 4 garlic, minced
  • 2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp paprika

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and paprika until evenly combined and glossy.
Marinate
  1. Marinate the chicken pieces in the refrigerator for 2-8 hours, turning once halfway so every piece is coated.
Grill the chicken
  1. Preheat the grill to medium-high heat and set up for direct grilling so the grates are hot before the first piece hits.
  2. Grill the chicken, turning occasionally, until the internal temperature reaches 165°F at the thickest part, leaving clear grill marks as it cooks.
Rest and serve
  1. Let the grilled chicken rest for 5 minutes before serving so the juices redistribute and the texture stays tender.

Notes

Pro tip: If your pieces vary in thickness, group them by size and pull the thinner pieces first so everything hits 165°F at the same time. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months. For a gluten-free option, use gluten-free soy sauce and gluten-free Worcestershire sauce.