Description

This flavorful marinade recipe for grilled chicken combines balsamic vinegar, olive oil, brown sugar, lemon juice, and steak seasoning to create tender, juicy chicken with a crispy, caramelized exterior. Perfect for grilling any cut of chicken, this marinade enhances the meat with a balanced sweet and tangy taste, finished with a reduced glaze made from the reserved marinade for an irresistible dish ideal for summer cookouts or family dinners.

Ingredients

Scale

Chicken

2 pounds chicken (any cut, thighs recommended)

Marinade

2 tablespoons steak seasoning
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup brown sugar
2 tablespoons lemon juice

For Sauce Reduction

2 tablespoons brown sugar (to boil with reserved marinade)

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Instructions

Season Chicken: Place the chicken in a large gallon-size ziplock bag. Sprinkle the steak seasoning evenly over the chicken and massage it gently using your hands to coat the pieces well.
Add Marinade: Pour in the balsamic vinegar, olive oil, 1/4 cup brown sugar, and lemon juice into the bag with the chicken.
Combine Ingredients: Seal the bag and shake it gently to ensure all the chicken pieces are thoroughly coated with the marinade mixture.
Marinate: Refrigerate the bag for at least 4 hours or up to 48 hours. If short on time, a minimum of 30 minutes will still impart good flavor, but longer marination improves taste and tenderness.
Prepare Chicken for Grilling: When ready to cook, strain the chicken through a colander set over a small saucepan to collect the marinade. Set the marinade aside and place the chicken on a plate or cutting board.
Preheat Grill: Heat the grill to high. If using wood or charcoal, prepare zones with direct high heat and a cooler indirect heat area by arranging fewer coals on one side. Oil the grill grates to prevent sticking.
Sear Chicken: Place the chicken pieces over direct high heat. Close the grill lid and cook for 2-3 minutes until the exterior is nicely browned and crisp.
Move to Indirect Heat: Flip the chicken using tongs and transfer it to the cooler, indirect heat side of the grill. Lower the direct heat side to medium-low, maintaining around 250-275°F (121-135°C).
Grill through: Cover and cook the chicken for 30-50 minutes, depending on thickness. Occasionally brush with the reserved marinade to enhance flavor and moisture.
Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), or cut into the thickest piece to confirm juices run clear without pink.
Optional Final Sear: For extra crispiness, quickly sear the chicken again over direct high heat on both sides just before serving.
Reduce Marinade Sauce: While grilling or after removing chicken, place the reserved marinade and collected juices into the saucepan. Add 2 tablespoons brown sugar and bring to a boil over medium-high heat. Reduce to a simmer and cook for 5-10 minutes until the sauce thickens. Serve this glaze drizzled over the grilled chicken for added sweetness and flavor.

Notes

Marinating time impacts flavor intensity—longer marinating yields tastier, juicier chicken.
Use a meat thermometer for best results to avoid undercooked poultry.
Adjust sugar quantity for a less sweet marinade if desired.
Can substitute lemon juice with lime juice or orange juice for a citrus variation.
Grilling over indirect heat prevents burning while allowing the chicken to cook evenly.
Reserve the marinade and boil thoroughly before using as a sauce to ensure safety.