Easy Chicken Marinade for Juicy Chicken and Veggies
This easy chicken marinade is packed with olive oil, garlic, lemon juice, soy sauce, honey, and herbs to make tender, flavorful chicken every time. Perfect for kabobs, sheet pan dinners, or meal prep—this recipe works year-round and can even be used for vegetables!
Ingredients
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 3 tsp minced garlic or 2 tsp garlic powder
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp fresh parsley or cilantro optional
Instructions
- In a medium bowl, whisk together olive oil, soy sauce, honey, lemon juice, balsamic vinegar, garlic, Dijon mustard, and all the spices. Stir in the parsley or cilantro last.
- Cut chicken breasts or thighs how you'd like. Chop vegetables such as bell peppers, red onion, zucchini, mushrooms, and cherry tomatoes into bite-sized chunks.
- Place chicken and vegetables into two separate ziploc bags or containers with lids. Pour marinade over each, toss to coat evenly, cover, and refrigerate for at least 2 hours (up to 12 hours for maximum flavor).
- Grill: Cook over medium-high heat for 10–12 minutes, turning occasionally, until chicken reaches 165°F. Place veggies in a grilling basket or tray, until they are slightly charred.Oven: Spread chicken and veggies on a parchment-lined baking sheet. Roast at 425°F for 20–25 minutes, flipping halfway through.Stovetop: Sear chicken in a hot skillet for 5–8 minutes per side until cooked through.
- Drizzle with fresh lemon juice and sprinkle with extra parsley before serving.