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The Only Grilled Chicken Marinade You'll Ever Need (4 Ingredients)
Tarek Rakhiess

Juicy grilled Chicken Marinade: Fast & 4 ingredients

A simple, bold marinade for grilled chicken made with Dijon mustard, tamari, maple syrup, and garlic powder. Produces tender, juicy chicken thighs every time with minimal prep
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Grill (gas, propane, or pellet), meat thermometer, large bowl or zip-lock bag, basting brush
  • 1/4 cup Dijon mustard
  • 2 tablespoons tamari or soy sauce
  • 3 tablespoons maple syrup or honey, or brown sugar
  • 1 teaspoon garlic powder or 2 fresh garlic cloves, pressed
  • 8 boneless skinless chicken thighs
  • Chicken breasts work but cook faster and are more prone to drying out. Pull at 165°F.
  • Marinating overnight intensifies the mustard flavor.
  • A pellet grill adds light smokiness that pairs well with this marinade.
  • Leftover marinade can be brushed on during grilling but must fully cook — never serve it raw.

Equipment

  • Grill (gas, propane, or pellet)
  • Meat thermometer
  • large bowl or zip-lock bag,
  • basting brush

Method
 

  1. Whisk together Dijon mustard, tamari, maple syrup, and garlic powder in a large bowl.
  2. Add chicken thighs and coat evenly. Transfer to a zip-lock bag if preferred.
  3. Refrigerate and marinate for 2–3 hours.
  4. Preheat grill to 400–450°F.
  5. Grill thighs 4–5 minutes per side, brushing leftover marinade on during the second flip.
  6. Cook until internal temperature reaches 175°F.
  7. Rest for 5 minutes before serving.

Notes

  • Chicken breasts work but cook faster and are more prone to drying out. Pull at 165°F.
  • Marinating overnight intensifies the mustard flavor.
  • A pellet grill adds light smokiness that pairs well with this marinade.
  • Leftover marinade can be brushed on during grilling but must fully cook — never serve it raw.