Let’s be honest for a second — plain grilled chicken can be a bit… meh. Dry, bland, borderline depressing if you don’t dress it up properly. I spent years pretending to like it, chewing dutifully while my brain cried out for something saucy. And then I stumbled into this. A marinade so flavour-packed and foolproof it honestly feels like cheating.
It started with a rushed Thursday night fridge sweep — balsamic, mustard, soy, brown sugar. Threw it all in a bowl and hoped for the best. The smell alone had me grinning. And when that first bite came off the grill? Juicy, tangy, sweet, rich — proper restaurant flavour, but no apron stress. This one’s stayed in my back pocket ever since.
Why You’ll Love It
- Turns plain chicken into something crave-worthy (finally)
- Great for grilling, baking, or even stovetop — use what you’ve got
- Works in just 30 minutes, but gets even better with time
- Leftovers? Amazing sliced cold on sandwiches or salad
- Easy to scale — double it, batch it, freeze it
- That sweet-tangy-savory combo is weirdly addictive
Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar (or any vinegar you like, really)
- ¼ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice (about half a lemon)
- ¾ cup brown sugar
- 2 tsp dried rosemary
- 2 tbsp Dijon or spicy brown mustard
- 1½ tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 6 chicken breasts (or about 3.5 lbs of whatever cut you like)
How to Make It
Whisk it all together first:
In a big bowl (go bigger than you think you need), whisk all the marinade ingredients until the sugar dissolves and everything looks smooth and glossy.
Save some for later:
Scoop out about ½ cup of the marinade and set it aside — this is for basting or drizzling over at the end. Trust me, don’t skip this part.
Get the chicken in there:
Pop your chicken into a large resealable bag or a container. Pour the rest of the marinade over it, seal it up, and give it a good squish to coat everything.
Let it chill (literally):
Marinate in the fridge for at least 30 minutes, but 4–6 hours is where the magic really happens. Overnight? Even better. If you’re in a rush, poke some holes in the chicken with a fork to help it soak up flavour faster.
Ready, set, grill (or not):
Preheat your grill to medium-high. Oil the grates if they’re prone to sticking. Grill the chicken for about 5–6 minutes per side, basting occasionally with the reserved marinade, until it hits 165°F internally.
Let it rest before you dive in:
Once it’s cooked, take it off the grill and tent it with foil. Let it rest for at least 5 minutes. This step matters more than we all want to admit — it keeps everything juicy.
Bonus sauce moment (optional but fab):
Bring the reserved marinade to a boil in a small pan, then simmer for 3–5 minutes until slightly thickened. Pour over the chicken just before serving if you want that extra hit of sticky, glossy goodness.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it. Use a thermometer if you can — 165°F is your sweet spot. And let it rest!
Can I just marinate for 10 minutes?
Technically yes… but it won’t be nearly as flavourful. Even 30 minutes makes a big difference.
Why does my chicken taste too salty?
You may have used regular soy sauce instead of low-sodium. Also, be careful adding extra salt on top later — the marinade’s already punchy.
Can I reuse the marinade?
Only if you boil it. Raw chicken juice = bacteria. Bring it to a proper boil if you want to use it as a sauce.
Storage and Reheating
- Fridge: Cooked chicken will last up to 3 days, covered.
- Freezer (uncooked): Marinated raw chicken freezes well. Thaw in the fridge overnight before cooking.
- Freezer (cooked): Slice it and freeze in portions for easy meal prep.
- Reheating: Microwave works, but pan-frying keeps it juicier. Slice it first for quicker, more even reheating.
Frequently Asked Questions
Can I use chicken thighs or drumsticks instead?
Absolutely. They actually stay even juicier — just adjust your cooking time.
Is it okay to bake this instead of grilling?
Yes. 400°F for 20 minutes works great. Or 450°F for 15 if you’re impatient.
Does this marinade work for other meats?
Totally. Try it with pork chops, tofu, or even roasted veg — it’s surprisingly flexible.
How long can I keep the marinade in the fridge?
The leftover unused marinade will keep up to 5 days. Once it’s touched raw chicken though, it’s either cook it or bin it.
Nutrition Facts (Per Serving)
- Calories: 115
- Fat: 7g
- Carbs: 12g
- Protein: 6g
- Sodium: 1040mg
- Sugar: 10g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Marinade
Description
A sweet-savory-tangy marinade that transforms plain chicken into something juicy, sticky, and utterly craveable — no boring bites allowed.
Ingredients
Instructions
- Whisk all marinade ingredients in a bowl. Reserve ½ cup for later.
- Add chicken to a bag or container and pour marinade over. Seal and mix.
- Marinate 30 mins to 24 hrs in the fridge.
- Grill or bake chicken until it reaches 165°F, basting with reserved marinade.
- Rest for 5 mins before slicing. Optional: simmer reserved marinade into sauce
Notes
- Always let the chicken rest after cooking for max juiciness.
- Don’t skip the reserved marinade — it makes a great finishing drizzle.
- If baking, line your tray for easier cleanup.
- This works beautifully with tofu or halloumi too — just adjust the time.