Easiest Chicken Marinade for Grilling

Grilled chicken has never been so easy or so juicy with this simple marinade for grilled chicken recipe. Whether you need chicken to top a salad, add to pasta or use as an entrée, you have to try this Easiest Grilled Chicken Ever. With four ingredients, this is a quick way to get supper on the table AND have extra chicken to use later.

Simple Marinade for Grilled Chicken

Grilled chicken breasts are one of those dishes that seems simple yet can be so complicated. If you’ve ever had dry grilled chicken, then you know what I’m talking about.

The answer to this predicament is in one simple ingredient, and that ingredient is buttermilk.

Buttermilk is the key to getting juicy grilled chicken because it is high in acid which breaks down the meat fibers during the marinating step. Aside from the buttermilk, you can finish the grilled chicken with any spice rub your have on hand. Use the buttermilk as your base for juicy chicken, and then season accordingly.

If you don’t have buttermilk in the refrigerator, try this simple recipe from our friend Heather over at Three Pigs and Lots of Pigs. You just need vinegar and milk (and five minutes to wait for it to “sour”).

Easiest Grilled Chicken Ever

Barbara loves to make a big batch of this Easiest Grilled Chicken Ever on the weekend and use it in recipes all week long. It’s great diced up to top salads or added as the main ingredient in a hearty chicken casserole.

I love how easy prepping this grilled chicken marinade. It’s one of those recipes that doesn’t take too much thought. Go ahead and double or triple the recipe. Eat it once for dinner, and then the leftovers will save you time the rest of the week.

Chicken Marinade Ingredients

• Buttermilk
• Salt
• Black Pepper
• Boneless, skinless Chicken Breast or Chicken Thighs

How to marinate chicken for grilling?

Step by Step Instructions

1. In a large container or ziplock bag, add chicken and buttermilk.
2. Let raw chicken marinate in the refrigerator for 2 to 3 hours.
3. Remove chicken from marinade, and pat dry moisture from the chicken with paper towels.
4. Season generously with salt and black pepper (or sprinkle with your favorite dry rub or spice blend.)
5. Grill chicken until it reaches an internal temperature of 165 degrees F.
6. Before serving, tent the chicken under foil for 5 minutes so that the juices reabsorb.

Storage Instructions

Let leftovers cool to room temperature. Place in an airtight container, and store in the refrigerator for 3 to 5 days.

For the full ingredient amounts and recipe steps for simple marinade for grilled chicken, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• If you don’t keep buttermilk on hand, make your own using milk and vinegar (or lemon juice or lime juice).
• There’s no need to marinate the meat more than 2 to 3 hours max. If you marinate longer, the texture goes from tender to stringy.
• Use your favorite cut of chicken. This would even work for chicken drumsticks.
• This chicken marinade recipe can be used as a base. Add more ingredients to your liking. Check out the recipe variations section.
• Be sure to let the chicken breasts marinate in the buttermilk for at least an hour and up to two hours.
• After the chicken breasts have marinated and you have patted them dry, do not be afraid to season them heavily with salt and pepper.
• When grilling chicken, be sure you have a meat thermometer on hand to check the internal temperature of the chicken reaches 165 degrees F. Our friend Marybeth over at My Fearless Kitchen gives some tips on how to use a meat thermometer.
• This is the perfect base for juicy chicken. Season to your tastes with a spice blend, if desired.
• Use this to make these Chicken Bacon Ranch Sandwiches!

Recipe Variations

• Add a teaspoon of mustard such as yellow mustard or Dijon mustard.
• Fresh herbs or dried herbs add a ton of flavor. Try oregano, rosemary, thyme, etc.
• Minced garlic cloves and/or diced onion both add great flavor. Or use garlic powder or onion powder instead.
• For a hint of sweetness, add brown sugar, maple syrup or honey.
• For even more flavor, add a splash of coconut aminos, soy sauce or Worcestershire sauce.

Uses for Leftover Grilled Chicken

Barbara always makes extra chicken on the grill so that she can use it in various recipes throughout the week, including:

• Chicken Ranch Vegetable Pizza
• Mom’s Wild Rice and Broccoli Soup
• Chicken Bow Tie Pasta Salad
• Prep Ahead Salad Jars

Kitchen Utensils and Pantry Staples

• Marinade Container or Zip-Lock Bags
• White Vinegar
• Tongs
• Celtic Sea Salt
• Black Pepper

Is it necessary to marinate chicken before grilling?

No, marinating meat if not necessary; however, it does make for a juicier and more flavorful protein. With even as little as 30 minutes, you can take ordinary meat and transform it to tasty.

Do you wipe off marinade before grilling chicken?

Yes, wiping off the excess marinade before grilling is a recommended step. This will help get more flavor and color on the outside of your chicken during grilling.

Our Favorite Chicken Casserole Recipes

Chicken Crunch Casserole

Chicken Ole

Grandma’s Chicken and Rice Casserole

Referral links are used in this post.