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Close-up of appetizing glazed grilled Marinated Chicken Breasts garnished with fresh rosemary on a white platter.

Ultimate Marinated Chicken Breasts: Juicy & Flavorful Recipe

Tender, flavorful marinated chicken breasts infused with a sweet, savory, and tangy blend — perfect for grilling or baking. An easy, juicy go-to for any meal!
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Course: Dinner, Main
Cuisine: American, Fusion
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 2 tbsp Dijon mustard
  • 3/4 cup brown sugar, packed
  • 2 tsp dried rosemary
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 boneless, skinless chicken breasts (about 3.5 lbs)

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring Cups and Spoons
  • Resealable bag or marinating dish
  • Grill or baking sheet with foil
  • meat thermometer

Method
 

  1. In a large bowl, whisk together olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, and Dijon mustard.
  2. Add brown sugar, rosemary, salt, pepper, and garlic powder. Whisk until sugar is dissolved.
  3. Reserve 1/2 cup of the marinade in a separate container for basting later.
  4. Place chicken breasts in a large resealable bag or shallow dish. Pour remaining marinade over the chicken and coat well.
  5. Seal and refrigerate for at least 30 minutes (4–6 hours ideal, max 24 hours).
  6. Grilling method: Preheat grill to 375–400°F. Oil grates lightly.
  7. Remove chicken from marinade and grill 5–7 minutes per side until cooked through. Discard used marinade.
  8. Baste with reserved marinade during final minutes of cooking. Use meat thermometer to check 165°F internal temp.
  9. Transfer to a clean plate and rest 5–10 minutes before serving.
  10. Oven method: Preheat oven to 400°F. Line a baking sheet with foil or parchment.
  11. Arrange chicken on sheet and bake for 20–25 minutes. Brush with reserved marinade halfway through.
  12. Ensure internal temp reaches 165°F. Rest under foil 5–10 minutes before serving.

Notes

You can substitute brown sugar with honey or maple syrup. Balsamic vinegar can be swapped for apple cider or red wine vinegar. Marinate 4–6 hours for optimal flavor, but don’t exceed 24 hours. Never reuse marinade that touched raw chicken.