Juicy grilled chicken that actually tastes good. Not dry, not bland, not "chicken you tolerate because it's protein." This grilled chicken breast marinade takes 5 minutes to whisk together, needs only 30 minutes of marinating, and turns plain chicken breasts into juicy perfection in just minutes. You need a few basic ingredients, some herbs and you've got moist chicken you're family won't complain about.
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The secret is the combo I landed on after testing this all summer is soy sauce and rice vinegar do the tenderizing fast, while honey and ketchup caramelize on the grill for those sticky, glossy grill marks. I tried a version with brown sugar instead of honey and it burned before the chicken cooked through. Honey and ketchup together? Chef's kiss, almost zero burning.
My boys loves chicken breasts, the only thing they don't love is when it's dry. This marinade is like an Asian barbecue sauce, perfectly balanced and lick your fingers delicious.
This is the perfect weeknight dinner and your Sunday meal prep hero. It's also the chicken you bring to a backyard barbecue when you want people asking for the recipe, and the one I make when the boys have friends over and I need dinner that pleases everyone without a fight.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Coat the chicken in the marinade, cover, and marinate in the fridge for 30 minutes (4 hours max).
- Step 2: Grill 7 minutes per side or until you reach 165 degrees internally. You can also, pan fry or air fry at 400 degrees, for 20 minutes, flipping halfway.
- Step 3: Rest for 2 minutes.
- Step 4: Enjoy!
What to serve
- Serve with Cilantro Lime Rice - it is so good with this!
- Asian Cabbage Salad, crunchy and fresh next to the sweet savory chicken
- Crispy Rice Salad, instead of salmon, slice the chicken over the top for a full meal
- Asian Chicken Salad, my favorite way to use the leftovers
- Steamed jasmine rice and grilled corn if you're keeping it simple
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Grilled Chicken Breast Marinade
Ingredients
Equipment
Method
- In a bowl, whisk together the soy sauce, rice vinegar, honey, ketchup, black pepper, minced garlic, and chopped cilantro until the honey fully dissolves.¼ cup soy sauce, ¼ cup rice vinegar, 3 tablespoons honey, 2 tablespoons ketchup, ½ tablespoon black pepper, 2 garlic cloves, 1 handful fresh cilantro (optional)
- Optional: set aside 2 to 3 tablespoons of marinade before it touches raw chicken, for brushing after grilling.
- Add the chicken to the marinade and toss to coat. Cover and marinate in the fridge for 30 minutes, up to 4 hours max.4 boneless skinless chicken breasts
- Preheat the grill to medium high, about 400°F, and oil the grates well.
- Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
- Grill 7 minutes per side with the lid closed, until the internal temperature reaches 165°F.
- Rest 5 minutes, brush with the reserved marinade if using, and slice.
Notes
- Do not marinate past 4 hours or the rice vinegar will turn the texture mealy. Keep the grill at medium high, about 400°F, so the honey caramelizes instead of burning. Cooked chicken keeps 4 days in the fridge.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Grilled Chicken Breast Marinade
How long should you marinate chicken breasts for grilling? Marinate chicken breasts for at least 30 minutes and no more than 4 hours. This marinade uses soy sauce and rice vinegar, which work quickly, so 30 minutes gives you real flavor. Past 4 hours the acid starts breaking down the meat and the texture turns gross.
Can I marinate this chicken overnight? No, this marinade is not meant for overnight marinating. The rice vinegar will break down the chicken and make it mushy after about 4 hours. If you want to prep ahead, freeze the raw chicken in the marinade instead and let it marinate as it thaws overnight in the fridge.
Can I use chicken thighs instead of chicken breasts? Yes, boneless skinless chicken thighs work great and are more forgiving on the grill. Grill them for 5 to 6 minutes per side and check that the internal temperature hits 165°F. Thighs can handle the full 4 hours of marinating without any texture issues.
Can I cook this chicken without a grill? Yes, this marinade works in a grill pan, cast iron skillet, oven, or air fryer. For the stovetop, cook over medium high heat for 5 to 6 minutes per side. For the air fryer, cook at 380°F for 10 to 12 minutes, flipping halfway. Either way, pull the chicken at 165°F internal temperature.
Why did my grilled chicken burn? The honey in the marinade burns if the grill is too hot. Keep the grill at medium high, about 400°F, oil the grates, and flip once at 5 to 6 minutes per side. If you see the outside darkening too fast, move the chicken to a cooler part of the grill to finish.
Can I bake this marinated chicken in the oven? Yes, bake the marinated chicken at 425°F for 18 to 20 minutes, until the internal temperature reaches 165°F. Place the breasts on a lined sheet pan with space between them and rest for 5 minutes before slicing.
Can I reuse the leftover marinade? No, never reuse marinade that touched raw chicken unless you boil it first for at least 1 minute. The safer and easier move is to set aside 2 to 3 tablespoons of fresh marinade before adding the chicken, then brush that on after grilling.
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