I can’t wait to share with you what I genuinely think is the best grilled chicken recipe out there. It’s one of those go-to meals that never fails to please, whether you’re firing up the grill for a casual weeknight dinner or a weekend cookout with friends. The balance of balsamic vinegar’s tang, a touch of sweetness from brown sugar, and the hint of herbs makes this chicken juicy and full of flavor every single time.

What truly sets this best grilled chicken recipe apart is how easy it is to throw together and how adaptable it is for your taste or pantry. You’ll get beautiful grill marks, smoky char, and tender meat without much fuss—perfect if you’re looking for delicious results without spending hours cooking. Trust me, once you try this, it’ll become your new favorite way to grill chicken!

💚

Why This Recipe Works

Balanced Marinade: The mix of balsamic vinegar, brown sugar, and soy sauce creates a perfect sweet-and-savory flavor that tenderizes the chicken beautifully.
Quick Prep with Big Results: Just 30 minutes of marinating infuses enough flavor to make your chicken juicy and delicious without waiting all day.
Flexibility: Works great with chicken breasts or thighs, grilled outside or on a pan, making it ideal for any kitchen setup.
Simple Yet Impressive: Minimal ingredients but maximum taste, so you’ll impress guests while keeping it straightforward for yourself.

Three grilled chicken pieces with dark grill marks are placed side by side inside a black round grill pan. Each chicken piece is glazed with a shiny, reddish-brown sauce and topped with a small sprig of green herb. The pan rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this best grilled chicken recipe is chosen to enhance flavor and keep the chicken moist. Plus, you’ll probably already have most of these staples in your kitchen, which makes this recipe a no-brainer for busy days.

Chicken breasts or thighs: Chicken breasts are lean and cook evenly, but thighs are more forgiving if you want juicier, more flavorful meat.
Olive oil: Helps keep the chicken moist and prevents sticking on the grill, plus it adds a subtle fruitiness.
Balsamic vinegar: Adds a tangy depth that complements the sweet and savory notes in the marinade.
Brown sugar or honey: A touch of sweetness balances the acidity of the vinegar and creates a lovely caramelized crust when grilled.
Soy sauce: Provides a mild umami boost without overpowering the other flavors.
Minced garlic: Fresh garlic gives a punch of aromatic flavor that enhances the overall profile.
Italian blend herbs (or Herbs de Provence): Adds an herby fragrance that pairs perfectly with grilled chicken.
Red pepper flakes (optional): Just a pinch for a subtle kick, but feel free to skip if you’re not into spice.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this best grilled chicken recipe is totally customizable. You can swap out herbs, dial up the sweetness or spice, or even swap chicken cuts based on what you have or want to try. Making it your own keeps it exciting every time you grill.

Variation: When I’m craving something smoky, I add a little smoked paprika to the marinade—it adds a delicious depth that’s like summer in a bite.
Dietary modifications: Use tamari instead of soy sauce for gluten-free, or swap brown sugar with maple syrup for a different kind of sweetness.
Seasonal tweaks: Toss in fresh herbs like thyme or rosemary when in season for extra freshness that brightens the dish.

Step-by-Step: How I Make Best Grilled Chicken Recipe

Step 1: Whip Up the Perfect Marinade

Mix olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, Italian herbs, and optional red pepper flakes in a bowl until everything is well combined. This marinade is where the magic begins. I usually give it a good whisk so the sugar dissolves and all the flavors marry beautifully.

Step 2: Marinate Your Chicken

Pop the chicken breasts or thighs into a large ziplock bag and pour the marinade over them. Press out the air and seal the bag tightly, then give it a good massage to coat every piece in the marinade. I always let it chill in the fridge for at least 30 minutes, but if you have time to spare, overnight marinating amps up the flavors wonderfully.

Step 3: Grill Like a Pro

Heat your grill or grill pan to medium heat—too hot and the outside chars before the inside cooks, too low and you miss that signature grilled flavor. Use tongs to transfer the chicken to the grill, discarding any leftover marinade. Grill each side for about 6 to 10 minutes, depending on thickness, until the juices run clear and the internal temperature hits 165°F (75°C). I find using a meat thermometer really takes the guesswork out and guarantees tender, perfectly cooked chicken every time.

💡

Tips from My Kitchen

Use a Meat Thermometer: This tool saved me from overcooked, dry chicken so many times. Aim for 165°F inside for juicy results.
Don’t Skip Marinating: Even 30 minutes helps, but if you have time, overnight gives you that deep, crave-worthy flavor.
Let It Rest: After grilling, allow your chicken to rest for 5 minutes. This lets the juices redistribute and keeps each bite moist.
Avoid Flipping Too Often: Trust the grill and flip only once halfway through cooking to get those beautiful grill marks and perfect cook.

How to Serve Best Grilled Chicken Recipe

The image shows six slices of cooked chicken placed in a slightly overlapping row inside a white plate with a smooth surface. Each slice has a browned, slightly crispy outer layer with a caramelized texture, contrasting the moist, pale white inside of the chicken. Small green herb leaves are scattered on top of and around the chicken slices, adding color and freshness. A fork with a wooden handle is placed on the right side of the plate, beneath the chicken slices, resting on the white plate. The background features a white marbled texture, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle fresh chopped parsley or basil over the grilled chicken to add a pop of color and freshness right before serving. A squeeze of lemon juice also brightens the flavors and adds a little zing that complements the marinade perfectly.

Side Dishes

My go-tos are grilled asparagus or corn on the cob to keep things light and summery. Sometimes, I pair it with a creamy potato salad or a fresh quinoa tabbouleh for a heartier meal that still feels balanced.

Creative Ways to Present

For special occasions, I like to slice the grilled chicken and arrange it over a bed of mixed greens with cherry tomatoes and avocado slices for a vibrant, restaurant-style salad. You can also skewer the chicken before grilling for a fun picnic or party presentation.

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken keeps beautifully in an airtight container in the fridge for up to 3 days. I slice it before storing for easy use in salads, sandwiches, or wraps.

Freezing

If you want to freeze the cooked chicken, wrap it tightly in foil or place it in a freezer-safe bag. Frozen grilled chicken lasts for about 2 to 3 months without losing its flavor or texture much.

Reheating

To keep that delicious juiciness when reheating, I cut the chicken into pieces and microwave it covered with a damp paper towel or an inverted container to trap steam. This little trick keeps the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts in this best grilled chicken recipe?

Absolutely! Chicken thighs work wonderfully here—they tend to stay juicier and more forgiving on the grill. Just adjust your grilling time slightly, as thighs may take a bit longer to cook through than breasts.
How long should I marinate the chicken for the best flavor?

While 30 minutes is enough to infuse the chicken with flavor, I recommend marinating for up to 8 hours or overnight if you have the time. The longer soak lets the flavors penetrate deeper, making each bite tastier.
What’s the best way to tell if my grilled chicken is done?

The safest way is to use a meat thermometer—look for an internal temperature of 165°F (75°C). Alternatively, you can cut into the thickest part to check that juices run clear, with no pink remaining.
Can I prepare the marinade ahead of time?

Yes! You can mix the marinade a day ahead and store it in the fridge to save time. Just combine with chicken right before marinating to keep flavors fresh and vibrant.

Final Thoughts

This best grilled chicken recipe has become a staple in my kitchen because it’s simple, flavorful, and just plain reliable. I hope you give it a try, whether you’re grilling for the family or hosting friends. I promise it’s one of those dishes you’ll find yourself coming back to again and again, impressed by how easy it is to nail perfect, juicy grilled chicken every time.