Description
A versatile, restaurant-quality chicken marinade blending tangy, umami, and sweet notes. Coat, marinate, and cook for juicy, flavorful results.
Ingredients
1/2 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1/4 cup soy sauce (low-sodium preferred)
1/4 cup Worcestershire sauce
1/3 cup brown sugar
2 teaspoons dried Italian seasoning
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2–3 pounds boneless, skinless chicken breasts
Instructions
Combine olive oil, lemon juice, garlic, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, Italian seasoning, Dijon mustard, salt, and pepper in a resealable bag or bowl.
Add chicken breasts and toss to coat evenly.
Marinate for 30 minutes to 1 hour in the refrigerator.
Cook using your preferred method (grill, bake, or pan-sear) until chicken is fully cooked and reaches 165°F (74°C).
Notes
Use a heat-resistant bag for large batches to avoid spills.
Adjust salt if regular soy sauce is used instead of low-sodium.
Marinate up to 24 hours for deeper flavor, but avoid sogginess.
Works for all cooking methods—adjust heat as needed per appliance.
- Prep Time: 5
- Cook Time: 30
- Category: Dinner
- Method: Marinate and Cook
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg