Linda's Best Marinated Chicken Recipe
Linda's Best Marinated Chicken Recipe photo by Taste of Home

Linda's Best Marinated Chicken Recipe

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I have been using this grilled chicken recipe since I was 12 years old. That's 40-plus years! It is so moist and delicious, it will melt in your mouth. —Linda Pace, Lees Summit, MO
TOTAL TIME: Prep: 15 min. + marinating Grill: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 40 min.
MAKES: 4 servings


  • 1-1/4 cups olive oil
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground mustard
  • 1 tablespoon pepper
  • 3 garlic cloves, minced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Nutritional Facts

7 ounces cooked chicken: 533 calories, 38g fat (8g saturated fat), 131mg cholesterol, 299mg sodium, 3g carbohydrate (1g sugars, trace fiber), 42g protein


  1. Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes. Yield: 4 servings.
Originally published as Linda's Best Marinated Chicken in Simple & Delicious June/July 2013, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 29, 2015

"Amazing flavor! We used boneless skinless chicken. Turned out so good. Definitely a keeper!"

Reviewed Jul. 20, 2014

"This one is a keeper at our house. Great flavor and did keep the chicken moist. I had to really cut the portions down since I was using 3 chicken breast rather than a whole fryer."

Reviewed Dec. 15, 2013

"Made as described by Linda. She is right, very moist and tender. I refrigerated 24 hrs for max effect. If you grill indiredt, covered with the vents wide open, there is no need to turn the chicken pieces during grilling process. The more you take off the lid the more constant heat you lose. Which is very important when grilling chicken. Just baste once at the 15 min mark and at the table."

Reviewed Oct. 7, 2013

"This turned out really good. I used chicken thighs and baked them in the oven rather than grilling them. The chicken was really juicy and had great flavor."

Reviewed Jul. 24, 2013

"I generally find most marinades for chicken to be a tad bland. Not the case here! This has robust flavor even with these basic ingredients. I used boneless skinless breasts and it grilled up great! Yum!"

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