The Only Chicken Marinade I Use

Sharing the grilled chicken marinade that I have been making for years! I use four simple ingredients for the marinade, and it completely delivers on flavor while being very easy to prepare. 🙂

Special notes: I recommend cooking the chicken thighs until 175°F in the thickest part of the meat. You can remove them at 170°F, and while they rest, they’ll rise in temperature. If you decide to use chicken breasts, cook them until they reach an internal temperature of 165°F.

Hope you enjoy this one!

RECIPE: https://asimplepalate.com/blog/grilled-honey-mustard-glazed-chicken-and-quinoa/

INGREDIENTS:
8 boneless, skinless chicken thighs
3 Tablespoons Maple syrup, honey or brown sugar also works
1/4 cup Dijon mustard
2 Tablespoons tamari or soy sauce
1 teaspoon garlic powder, or 2 fresh garlic cloves minced

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Hey everyone, welcome to my kitchen. I’m Bethany and today’s recipe I’m going to be showing you my favorite grilled chicken marinade. I’ve been making this marinade for years. It is seriously the only way that I make grilled chicken and it’s made with just four ingredients which just makes it so easy to throw together and most of the time I have these ingredients on hand and it is delicious. So, let’s get right into it. [Music] All right. So, here is our four ingredient marinade for the grilled chicken. So, the first ingredient is going to be 1/4 cup of Dijon mustard. And I’m using a big bowl for this. I’m going to put the chicken in that. You can also just do a ziploc bag if you want. Then for a little bit of some salty flavor and a little bit of umami, we’re going to use 2 tablebspoon of tamari or soy sauce, whatever you like to use. Then to balance out the salty flavor and add a little bit of sweetness, we’re going to do 3 tablebspoon of maple syrup. You can also use honey, too, or brown sugar. Really, any sweetener works. I just always like to use natural sweeteners. Then one teaspoon of garlic powder. You can also use fresh garlic, but when I’m throwing this together, I very rarely want to deal with fresh garlic cloves. So, I just whip out the garlic powder. It’s a lot easier. But you can just do two garlic cloves pressed into here if you want to use fresh garlic. And then that’s it. We’re just going to mix this together. [Music] All right. Then to our marinade, we’re going to add eight chicken thighs. I’m doing boneless, skinless chicken thighs. You can do chicken breasts if you’d like. I just don’t really love chicken breasts, especially with grilling. They always turn out really dry. So, I find the chicken thighs are just a lot more forgiving and very tender and juicy and they just work really nicely with this marinade. So, we’re going to them all into the marinade. Make sure everything is nicely coated. So, we’re going to let this chill and marinade for about 2 to three hours, and then we’ll grill it. [Music] All right, so we are out by the grill and I have our grill preheated to 450°. For chicken thighs, you want to have it between 400 to 450. So, if you have a gas grill or propane, uh, your chicken thighs will cook a lot quicker. So, probably about 10 to 15 minutes. This one is going to take a little bit longer with the pellet grill, but they taste delicious with the wood flavor. So, we’ll get our chicken thighs on that have been marinating. [Music] So, then we also have our marinade that’s left over in the bowl. I’m going to brush that on. Since the chicken was in this, we want that to cook off. We don’t want that to go to waste. [Music] All right. So, now we’re going to close our grill and we’ll check on these for our grill in about 10 minutes. If you have a propane or gas grill, it’ll probably be about 4 to 5 minutes until you want to flip them. [Music] Now, we’re going to let our chicken continue to cook. This is the second flip. And we’re going to cook it until the internal temperature is actually 175. Typically, you would hear 165, which is fully cooked. But for chicken thighs, which is darker meat, you actually want it to be about 175 because the tendons of the meat will actually break down at that temperature and it’ll become a little bit more tender. So, we’ll check on this in just a few more minutes. [Music] All right, so our chicken is done. We let it rest. That’s super important. You want those juices to go back into the chicken and that will make it nice and juicy. It is so good. This is seriously my favorite grilled marinade. As I said in the beginning of this video, I have tried making other ones, but I always come back to this one and I literally make it all year long. I mean, I can’t tell you how many people I’ve served this to, and they’re always like, “M, this chicken is so good.” So, it’s definitely one that everyone loves. Um, and I’m serious when I say we literally make it all the time. And I’ve made it for years. It was kind of one of those throw together type marinades. So, I hope you guys try this one. Especially, it is still grilling season. It is September, but I did this video for a reason this month because the weather is gorgeous outside and I wasn’t going to be grilling this in 100 plus degree humid East Coast heat. So, I was waiting till September, but we’re probably going to be grilling all year long into the winter and such. So, I hope you guys try this and I hope you enjoy it. And I did just want to comment on one thing. So, as of late, I’ve had a lot of people commenting on our channel letting me know that my videos don’t come up for them anymore on the algorithm. I don’t know what YouTube does, and I don’t know how all the algorithm stuff works, but the best way to make sure that our videos are showing up for you in your homepage of YouTube is to engage with our videos. So, watching them helps of course, but liking them, making sure you’re subscribed and heck, even commenting on them, that will definitely um make sure that you know YouTube sees that you’re enjoying this channel and it will continue to recommend them cuz it doesn’t always recommend stuff that you’re subscribed to. I don’t know why, but I did just want to share that because I’ve had a lot of people commenting lately. So, make sure you’re liking the video um if you want and subscribe if you’re enjoying the recipes and enjoying what we’re doing. Uh, as always, we’re so grateful. I’m so thankful week after week to be able to continue to do this and just all the comments we’ve been getting lately. They just are such a blessing and we love doing this. So, I’m really grateful for the support, but we wouldn’t be here and continue to do this without your support and without the comments. So, I’m really grateful and uh yeah, just keep engaging with the videos and that should help them pop up in the algorithm. But yeah, that’s everything for today. So, as always, I’ll catch you in the next recipe and I’ll see you in the comments. [Music]