This grilled chicken marinade gives you the most tender and juicy chicken on the grill, or any way you cook it, every time, with big flavor and zing!
Grilled Chicken Marinade Recipe
Are you looking for the best chicken marinade ever? You found it! This simple chicken marinade lets you make tender, juicy chicken that's huge on flavor every single time.
Marinating your chicken before grilling it up is a smart way to ensure a juicy, tender and flavorful meal. There are many options for marinating, but this spicy bbq chicken marinade that will REALLY spice it up for you.
This is my favorite way to marinate chicken and it has never failed me.
It's great for any cut of chicken, so if you're looking for a chicken breast marinade, chicken thigh marinade, chicken wing marinade, it doesn't matter.
This recipe is everything you need when grilling up chicken.
Ingredients in Spicy BBQ Chicken Marinade
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil.
- Vinegar. Use apple cider vinegar, or try malt vinegar or red wine vinegar for a nice spin.
- Worcestershire Sauce.
- Hot Sauce. I am using a spicy homemade habanero hot sauce, but you can use your favorite based on taste and heat level preferences.
- Spices. Dried basil, cayenne pepper, smoked paprika, onion powder, garlic powder, salt and pepper.
- Chicken. Use any of your favorite cuts.
Heat Factor
Mild-Medium. The heat will depend on your choice of chili powder. Cayenne will give a nice touch of heat, but if you're looking for extra heat and spice, use ghost peppers or a good ghost powder.
However! If you'd like to go even HOTTER, either include more of the ghost pepper powder, or go with a superhot chili powder. I LOVE my batch of homemade 7-Pot Chili Powder. I use my dehydrator to dry chilies from my garden and grind into my own powders for these sorts of recipes.
See - How to Dehydrate Chili Peppers and Make Homemade Chili Powders and Spice Blends.
How to Make Grilled Chicken Marinade
Whisk the Ingredients. Here comes the hard part, my friends. Add everything to a medium bowl and whisk until combined. Easy, right? Look at all those spices. This is going to make some awesome chicken right here, let me tell you.
Marinate the Chicken. When the marinade is ready, just add the chicken to the marinade and cover it. A plastic bag also works well.
Cover and Refrigerate. Cover it and refrigerate it for at least 2 hours, or overnight for the most flavorful chicken.
Boom! Done! This is my favorite chicken marinade for grilling, and I know you're going to love it. It's also great for baked chicken, or anyway you prefer to cook your chicken.
Recipe Tips & Notes
- Use any cut of chicken. You can use this marinade for any cut of chicken, with or without the bone. I tend to use this for chicken breasts, though it's great for chicken thighs, legs and wings, bone-in or boneless chicken. I love it with boneless skinless chicken breasts.
- Adjust the ingredients. You can easily adjust the amounts of liquids and spices used to achieve your own desired heat level and consistency. I tend to like a bit more oil, as I find that translates to juicier chicken when cooking.
- Add other ingredients. You can squeeze in a bit of lemon juice or lime juice if you'd like a pop of citrus. Some other flavorful additions include dijon mustard, brown sugar or maple syrup (for a touch of sweetness), soy sauce, and/or balsamic vinegar.
Storage
Chicken marinade can be made several days ahead of time and kept in the refrigerator until ready to use. Store it in an airtight container.
You can also marinate your chicken then freeze it with the marinade for simple meal prep. Then, when ready to cook, simply thaw the marinated chicken and fire up the grill.
Try Some of My Other Popular Marinade Recipes
If you enjoy my easy chicken marinade recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Grilled Chicken Marinade Recipe
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar (or try malt vinegar)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons habanero hot sauce (or use your favorite)
- 1 tablespoon dried basil
- 1 tablespoon cayenne pepper (use ghost chili powder for some EXTRA HEAT)
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pounds chicken approximately
Instructions
- Whisk all of the ingredients together until well combined.
- Marinate your chicken in a baggie or large bowl, sealed, at least 2 hours in the refrigerator, or overnight for even more flavor.
- Cook your chicken however you'd like. Discard the marinade before using. Be sure to cook the chicken until it reaches an internal temperature of 165 degrees F (74 C) when measured with a meat thermometer.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/31/24 to include new information, photos, and video. It was originally published on 8/20/18.
Charles Betancourt says
DUDE... Amazing chicken recipe. Seriously, I'm a Cuban with a low threshold for bland food. 10/10 *bows in thanks* My wife loved it as well. It's our current favorite grilled chicken.
Mike H. says
Happy to hear it, Charles. Thanks!
Debbie Elders says
Hi Mike, quick question..I am wondering when it says discard marinade, is it referring to wipe the meat or wash the marinade off. I am not sure how to do this as I have never used marinade but decided food might need it. I really like your recipes. One of my favorite is "Texas Chili" I have changed it up a bit to my liking and it is perfect chili. Its my go to. And of course I am a TEXAS girl..ha ha
Mike Hultquist says
Thanks, Debbie. "Discard the marinade" refers to any leftover liquid in the bag or bowl that you're using. You can leave it on the meat - no need to wash or rub it off. Just any excess liquid can be discarded. I hope this helps! Glad you're enjoying "Debbie's Perfect Chili", haha! I love it. Cheers! Go Texas. =)
Maria says
This was great. Used homemade Tabasco sauce instead of habanero sauce and cut back the cayenne pepper.
Very moist and flavorful.
Mike H. says
Awesome. Thank you, Maria!
Josh Dugan says
This sounds like it would be good on salmon too!
Mike Hultquist says
I agree!
Mike Davenport says
Brother your Habanero hot sauce is so great……it would make cardboard taste good……thanks for wonderfully crafted recipes
Mike Hultquist says
Thanks, Mike! I do love a good hot sauce!
Matt says
Reads like a good marinade, will try it over the weekend here in the south east of the UK.
I dehidrate chillies on a baking tray in my car! takes a few days in the sun, then into the nutribullet for a fine gring! I grow mainly thin walled less hot as the growing season isn't that long here.
Mike H. says
Sounds like a plan. Let me know how it goes, Matt!
Tracy Fernandes says
This recipe was tasty. I did change the amount of cayenne pepper. I only put in 1/8 tsp as I was only looking for a bit of spice.
Mike Hultquist says
Glad you enjoyed it, Tracy! Yes, best to adjust to your own preferred heat level.
Terri says
This is a fantastic marinade! Chicken breasts came off the grill with lots of juicy flavor. Making sandwiches with the leftovers. Thanks.
Mike Hultquist says
Thanks, Terri! I love this recipe! I appreciate it.