This is the best chicken marinade recipe with southwestern flavors. It makes your grilled chicken juicy and flavorful without any heat.
We joined a pool this year for the first time ever. It's a magnificent pool with a large green space, lots of pavilions with gas grills, three pools, and a splash pad with a large water slide.
We have spent many a summer day at the pool this year and, thanks to all those gas grills, we have eaten many grilled chicken breasts and hamburgers and hot dogs.
I personally prefer grilled chicken because it has the least calories and the most protein, but grilled chicken day after day was getting a little (or a lot) boring.
I don't eat BBQ sauce in general because of its sugar content, so we came up with some marinades that would make the chicken more flavorful and interesting.
The first marinade we used was Gazebo Room's Original Greek Salad Dressing which was wonderful. Gazebo Room is a local company that makes the best Greek salad dressing you can buy, and it makes a wonderful marinade. If you live in the Harrisburg area, you MUST look for it at the grocery store. You will not regret it. If you are not in the Harrisburg area, you can get it on Amazon.
But, day after day and week after week of Greek marinated chicken got a little old, too. So we made something new.
I was dubious about this Southwestern Marinade when I heard the ingredients. Since when does balsamic vinegar participate in southwestern flavors?!
It was amazing. I ate my southwestern chicken with half an avocado and some grilled zucchini, and I was pretty much in heaven. I could eat that a lot before getting tired of it. Actually, it's been a couple of months, and I still haven't gotten sick of it, so I think we're in the clear.
Alternating southwestern chicken with Greek chicken has proven very helpful, and I still love them both. So, if you are looking for a marinade to make your grilled (or even pan fried) chicken more flavorful, look no further. You have found it.
This is one of the best chicken recipes you'll ever find. I promise!
What you'll need to make the best southwest chicken marinade for grilling
Equipment
This recipe requires minimal equipment. You'll need a plastic zippered bag, measuring spoons, a small bowl, and a whisk. I recommend a garlic press, but if you had to, you could mince the garlic with a sharp knife. Just make the pieces as small as you possibly can for maximum flavor.
Chicken Marinade Ingredients
See the recipe card at the bottom of the page for amounts.
- Balsamic vinegar - This acidic liquid breaks the chicken fibers down to make it tender and allow it to absorb the flavor of the marinade.
- Olive oil - This keeps the chicken juicy and plump.
- Fresh garlic, minced in a garlic press - You can substitute 2 teaspoons of garlic powder, but the flavor will be different. There is no real equivalent substitute for fresh garlic.
- Oregano - Dried is fine.
- Paprika - I use sweet paprika (which is labeled simply "paprika" in most stores), but you could use smoky paprika for a slightly different flavor.
- Cumin
- Salt & black pepper to taste
- Raw chicken - I use boneless, skinless chicken breasts, but you could also use chicken thighs or even wings or drumsticks.
Can you use fresh herbs in this marinade?
Paprika and cumin are not available fresh, but you can use fresh oregano. Triple the amount in the recipe.
How to prepare the best grilled chicken marinade
- Measure all ingredients into a small bowl.
- Whisk to combine.
How to marinate chicken for grilling
- Place raw chicken into a zippered plastic bag or airtight container.
- Pour the marinade over top and seal the bag or container.
- Squish the chicken around to coat.
- Place the bag in the refrigerator for 2 hours to overnight. We prefer overnight, but you could do less time and still have it turn out nicely.
- Use tongs to pull the chicken out of the bag to cook; discard excess marinade.
- Grill chicken over medium high heat on a grill pan, electric grill, or on the grill grates of an outdoor grill. (See additional instructions below.) If you want to use the marinade to baste the chicken while grilling, you will have to make a second batch. It's not safe to use the marinade that the raw chicken was in.
How long should I let the chicken marinate?
The ideal marinating time for maximum flavor is 6-7 hours, but as little as 30 minutes will give you a hint of flavor and as much as 24 hours will give you a robust flavor.
Less than 30 minutes is not recommended because the flavor won't have time to soak in.
More than 24 hours is not recommended because the chicken may get tough.
How to grill marinated chicken
I've been asked for additional instructions on grilling the chicken, so here goes:
- Preheat the grill before adding the chicken.
- Brush the grill grates with canola oil. (You can use olive oil, but it has a lower smoke point and will likely smoke on the grill. You can avoid smoking with canola or another oil with a higher smoke point.)
- Cook whole breasts for 5-6 minutes, basting once or twice with additional marinade (not the stuff that was in the bag with the raw chicken!) then flip over and cook an additional 5-6 minutes more, basting one more time. Use a meat thermometer to test for doneness. Remove chicken when it reaches a temperature of 160ºF. (Chicken needs to be 165ºF to be safe to eat, but the temperature will rise after it's off the grill.)
- Allow meat to rest for 5-10 minutes before serving. If you don't let it rest, the meat will not be as tender and juicy as it could be.
How to bake marinated chicken
You can also bake this chicken if you don't have a grill or it's not convenient.
- Preheat your oven to 400ºF.
- Remove chicken breasts from marinade and place on a sheet pan or shallow baking dish.
- Bake chicken for 18 to 22 minutes, basting at least twice with additional marinade (not the stuff that was in the bag with the raw chicken!) or until chicken reaches an internal temperature of 160ºF. (Chicken needs to be 165ºF to be safe to eat, but the temperature will rise after it's off the grill.)
- Allow meat to rest for 5-10 minutes before serving. If you don't let it rest, the meat will not be as tender and juicy as it could be.
How to cook marinated chicken on the stovetop
- Heat a grill pan or cast iron skillet over medium heat.
- Add a little olive oil to the pan.
- Add chicken breasts to the hot oil and cook for 8-10 minutes per side, or until chicken reaches an internal temperature of 160ºF. (Chicken needs to be 165ºF to be safe to eat, but the temperature will rise after it's off the grill.)
- Allow meat to rest for 5-10 minutes before serving. If you don't let it rest, the meat will not be as tender and juicy as it could be.
Tips for the best marinated grilled chicken
Cut the chicken in half if it's thick. The ideal thickness is about ½-inch. If it's just a little bit more, you can pound it a bit to make it thinner. If it's a lot too thick, cut it in half.
Flip the bag and/or squish the chicken around a few times during the marinating. This ensures all the chicken is equally flavorful.
Always always always marinate raw chicken in the refrigerator. Don't let it sit out on the counter. However, it is best to cook the chicken when it's room temperature (as opposed to chilled). Allow the chicken to sit on the counter for 20-30 minutes before cooking. No longer than 30 minutes!
Always discard the marinade that was in the bag with the raw chicken. It is not safe to eat. If you want to baste the chicken while it's cooking (and you will), make a second batch of marinade or double it the first time and save half in a jar.
The smaller and thinner the pieces of chicken, the more quickly they will cook. Chicken tenders will cook much more quickly than whole breasts, for example.
Use a meat thermometer and remove the chicken from the grill when it reaches an internal temperature of 160ºF. It is safe to eat at 165ºF, but the temperature will continue to rise after you remove it from the grill. If you wait until 165ºF to remove it, it will overcook and be slightly dry.
No matter who you're cooking the chicken, let it sit for 5 solid minutes before turning with tongs. Any less, and you won't get nice grill marks nor that nice caramelized crust.
Can this southwest marinade be used on meats besides chicken?
Yes! This makes a great marinade for shrimp and also a great steak marinade. For steak, use the instructions above. For shrimp, marinate for a maximum of 30 minutes, then remove and grill.
Variations on this chicken marinade
I have experimented with a variety of flavors in this marinade. I prefer it as written below, but I've also added the following with good results. If you think it's missing something, you could add one or more and see if you prefer that.
Lemon juice - Add 1½ tablespoons of lemon juice to for its additional tenderizing properties.
Soy sauce - Add 1½ tablespoons of soy sauce for an additional salty note to the marinade.
Worcestershire Sauce - Add 2 teaspoons of Worcestershire sauce for another source of salty flavor.
Honey - Add 2 tablespoons of honey for a sweeter flavor.
You can also get creative with the seasonings. Try swapping out the herbs for 2 tablespoons of cajun seasoning, taco seasoning, BBQ seasoning, or fajita seasoning.
Can you make chicken marinade ahead?
Yes, you can, as long as you don't mix it with the chicken. Store marinade in an airtight jar in the refrigerator for up to 5 days. When you're ready, pour on your chicken, squish, and place the bag in the fridge for a few hours.
How to store leftover grilled chicken
Place leftover grilled chicken in an airtight container or fresh zippered bag (not the same one the raw chicken was in!!!). Keep in the fridge for up to 3 days.
I think chicken reheated in the microwave is weird and unpleasant, so I always heat it in a skillet for a few minutes, until warm through, or in the oven at 350ºF for 10 minutes.
Can I freeze marinated chicken?
Yes! This is one of my favorite shortcuts.
Add the marinade and raw chicken to a freezer bag. Squeeze out the excess air and place in the freezer for up to 6 months. Thaw overnight in the refrigerator then cook as desired.
You can also freeze the grilled chicken after it's cooked. Wrap each breast in plastic wrap, then drop into a plastic freezer bag or container. Squeeze out the excess air and store in the freezer for up to 3 months. Thaw in the fridge overnight and heat in a skillet for a few minutes, until warm through, or in the oven at 350ºF for 10 minutes.
Here are a few recipes to pair with grilled chicken:
- Corn on the Cob - Click through for silk-free cooking instructions!
- Cucumber Pasta Salad
- Grilled Zucchini Squash
- Spinach Pasta with Creamy Red Sauce
- No Crunch Macaroni Salad
- No Crunch Potato Salad
- Air Fryer Potato Chips
- Mexican Black Bean, Corn, & Avocado Salsa
The Best Ever Chicken Marinade
Equipment
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 3 cloves garlic minced in a garlic press, or else use 2 teaspoons garlic powder
- ½ teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt & pepper to taste
- 1-1½ pounds boneless skinless chicken breast raw
Instructions
- Whisk all ingredients together in a small bowl.
- Place raw chicken into a zip-top plastic bag. Pour the marinade over top and squish it around to coat.
- Place the bag in the refrigerator for 2 hours to overnight. We prefer overnight, but you could do less time and still have it turn out nicely.
- Pull chicken out of the bag to cook; discard marinade.
- Grill chicken. If you want to use the sauce to baste the chicken while grilling, you will have to make a second batch. It's not safe to use the marinade that the raw chicken was in.
Notes
This southwestern marinade is my new favorite way to grill chicken, and I'm sure you're going to love it too. Give it a try today!
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