Grilled Chicken Marinade

Photo from The
Country Cook

It’s been hot and smoky here in the PNW, which means the oven doesn’t need to be turned on. Ever. This is exactly the kind of weather that calls for firing up the grill and making a good chicken marinade.

This is a really solid marinade. Everything in it is something most people probably already have in their pantry, so it comes together quickly and easily. And, more importantly, it’s delicious. The Dijon mustard really adds a nice depth of flavor that I especially liked.

I marinated the chicken for about 4 hours this time. I got it started later than I had planned, but honestly, 4 hours was plenty of time. The chicken had plenty of flavor, and the marinade definitely had time to do its thing.

Easy, flavorful, and no need to turn on the oven. That’s a win during a PNW heat wave.

Grilled Chicken Marinade

Recipe from The Country Cook

Serves 4

1 cup olive oil

¾ cup soy sauce

¼ cup lemon juice

¼ cup mustard (Dijon or yellow)

¼ cup Worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoons freshly ground black pepper

2 pounds chicken tenderloins

Combine 1 cup olive oil, ¾ cup soy sauce, 1/4 cup lemon juice, ¼ cup mustard, ¼ cup Worcestershire sauce, 2 teaspoons minced garlic and 1-½ teaspoons freshly ground black pepper and whisk together well.

Put 2 pounds chicken tenderloins into a lidded container or ziptop bag and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid or zip the top closed.

Pop it into the refrigerator for at least 4 hours or overnight.

When chicken is ready, soak 6-8 wooden meat skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat (about 350F). Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don't try flipping using the skewer itself.

Allow to cool for a couple of minutes before serving.