Chickens for dinner are always a hit and miss on Drummond ranch never the less grill marinade wins this time! Oh, you’ll need to spend a bit more time making the marinade, but it would be worth it as all flavors are harmonized in the end.

Before grilling, what do you think will happen if chicken is marinated? It will maintain its tenderness and juiciness.

Already have all ingredients in your pantry for this marinade. With just one bite, you’ll know that it isn’t just simple chicken but one of the best grilling recipes to try out during summer barbeques and those busy weekdays too.

A great grilled chicken marinade should have some fat, salt, something sweet and acid taste found in lemon juice or vinegar.

Below are things needed

Fat: Olive oil possesses its own fruity buttery herbaceous flavor which serves well when marinating chicken.

Salt: Soy sauce is our seasoning of choice because besides contributing saltiness to the marinade, it has a slight sweetness together with rich umami flavor.

Sweetness: The brown sugar also acts as a counterbalance for both soy sauce’s salinity and acidity from lemon juice while slightly caramelizing chicken. If necessary though one may use honey or molasses instead.

Brightness: Lemon juice combined with Dijon mustard provides a tanginess which makes marinades better. Plus fresh herbs add an element of brightness so that no two meats cooked this way can ever be too much same!

Customize Marinade

It’s easy to customize this into your home. Also feel free to use vegetable oil or neutral oil such as canola; if there’s not soy sauce then try Worcestershire sauce.

For lemon juice any other vinegar can be used instead like lime juice or equal amount of white wine vinegar/apple cider vinegar. You can also change herbs such as rosemary, oregano or parsley to your preference.

Best chickens parts for grilling

While any chicken cut can be grilled, bone-in with the skin is delicious. But no worries if you don’t have that; a good alternative is boneless and skinless chicken breasts.

It still stays nice and juicy because of it’s protective skin and bones when grilling on high heat unlike drumsticks, thighs and leg quarters.

How to Marinate Chicken the Easy Way

A zip-top bag works best for marinating chicken in—this method not only makes marinating easier but also simplifies cleaning – just throw away the bag after use.

Put the bag in a casserole dish or other container with sides so that there will not be leakage.

After sealing the used bag tightly dispose of it properly by throwing into waste bin as this could lead to bacterial contamination.

When should you marinate chicken before grilling?

It even takes about 30 minutes to marinate your chicken for some flavoring especially if you are running out of time. However, if one has more time at disposal, four hours would be perfect to make tastier marinades.

Don’t forget not to over-marinate since keeping it for over twelve hours may lead to unpalatable results.

What happens if you marinate chicken for a long time?

The meat’s texture is destroyed by over-marinating chicken because this can make it look like strands of a messy and mushy piece.

Should I rinse off the marinade from the chicken before grilling?

Rinsing the marinated chicken in water is not necessary. Instead, dab it dry with paper towels before putting it on grill. This helps eliminate excess sauce left to prevent drips on the grill grates that may cause flare-ups.

What’s the best way to oil grill grates?

A good way to oil hot grill grates is using an old kitchen towel. Fold up the towel, put some vegetable or canola oil, slide your tongs into position then rub across the grill grates.

Remember to clean them with soapy water first before applying oil.

Can I baste my chicken with marinade while grilling?

It is advisable not to use marinade that has touched raw poultry for basting during cooking. There is still a risk even though fire from barbeque can kill bacteria.

Before adding the chicken, keep aside some marinade to use as basting or better still prepare additional marinade only meant for basting purposes.

Do I need to use a marinade?

Using one can enhance its taste and juiciness in as little as 30 minutes although you can do without a grilled chicken marinade.

Marinades are quick and easy and may be prepared ahead of time; they could be placed inside sealed containers inside refrigerator for up to four days hence ensuring pre-marinated chickens readily available all week long.

YIELDS: 6 – 8 servings
PREP TIME: 30 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour 10 minutes

Ingredients: FOR THE MARINADE:

• 1/2 cup extra-virgin olive oil
• 1/4 cup soy sauce
• 3 garlic cloves, chopped
• 1 tablespoon brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

FOR THE GRILLED CHICKEN:

• 4 pounds bone-in chicken pieces, such as drumsticks, thighs, or leg quarters
• 1 cup marinade
• Oil, as needed

Directions:

1. In a jar put olive oil, garlic, soy sauce, lemon juice, brown sugar, salt, pepper and mustard thyme. Shake well to combine.
2. Put the chicken in a zip-top gallon bag and add all of the marinade; seal bag and refrigerate for 30 minutes (or up to 4 hours).
3. Meanwhile preheat one side of grill to medium heat (around 350°F) and leave the other side unlit.   Oil the grill grates well.
4. Take chicken out of marinade and pat dry with paper towels. Discard remaining marinade. Place chicken skin-side down over lit side of grill; cover and cook until grill marks appear and chicken easily releases when lifted with tongs (6 to 8 minutes).
5. Switch the chicken and take it to the unburned part of your fire kitchen. Put on a lid and cook until an internal temperature is 165 degrees Fahrenheit or even above, according to different sizes of chicken pieces, for 35 to 45 minutes more. Allow it to relax for five minutes before eating it hotly on your plates.

FAQs

Is boneless chicken okay?

Bone-in chicken is recommended for grilling because it holds moisture and flavor better, but if you prefer, you can use the boneless kind; however, adjust your cooking time accordingly due to the fact that boneless chicken cooks faster.

Can I marinate the chicken for longer than 4 hours?

Generally, marinating the chicken for more than 4 hours is not advisable since lemon juice’s acidic nature can tenderize the meat to a point of sogginess; stick to the suggested time to yield good results.

Can I use the marinade as a sauce for the grilled chicken?

No, using marinade which has had a contact with raw meat as a sauce isn’t safe; instead you can set aside some before adding meat, cook it separately and use it as a serving sauce.

How do I know when the chicken is done grilling?

The temperature inside should read 165°F (75°C) if tested with an internal thermometer, this will be enough indication that she has done grilling one should remember inserting this device in its thickest part.

Can I grill the chicken indoors if I don’t have an outdoor grill?

Surely yes, instead of outdoors one may employ indoor grills like panini or stovetop one; just preheat your grill pan over medium heat and follow similar guidelines adjusting temperatures so as not to burn them.

Can I freeze the marinated chicken for later use?

Yes; even at some point you might need it frozen in order to save time once ready to cook again store it together with its marinade in freezer-safe plastic bag or container pushing out air as much as possible after zipping tightly then thaw in refrigerator before cooking on firewood.

Can I use dried thyme instead of fresh thyme?

Yes, dried thyme can be used in place of fresh thyme in the marinade; however, use about one-third as much as you would use for fresh sprigs because dried herbs have more flavor strength.

Can I grill the chicken over direct heat instead of using a two-zone fire?

While grilling over direct heat will trigger nice grill marks on your chicken, it also bears a huge chance of burning due to the sugar content in marinades; a two zone fire is best as it allows for control and minimizes flare-ups.