Description
A smoky, spicy, and sweet BBQ chicken marinade that delivers bold flavor and juicy results, perfect for grilling or baking. Quick to prepare and easy to customize with pantry staples.
Ingredients
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chicken (drumsticks, thighs, or breasts)
Instructions
- In a mixing bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, tomato paste, Dijon mustard, smoked paprika, garlic powder, onion powder, cumin, chili flakes, salt, and pepper until smooth and fully combined.
- Place the chicken pieces in a large zip-top bag or shallow dish, then pour the marinade over them.
- Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 2 hours or ideally overnight.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade and let excess drip off. Grill for 6–8 minutes per side until internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before serving.
Notes
- For a sweeter marinade, add an extra tablespoon of honey.
- To increase heat, use a chopped chipotle pepper or more chili flakes.
- For a citrus twist, replace apple cider vinegar with lime juice.
- Add fresh cilantro or parsley before grilling for herbal flavor.
- Leftover cooked chicken keeps in the fridge for up to 4 days.
- Uncooked marinade can be stored in the fridge for 5 days or frozen for 2 months.
Nutrition
- Serving Size: 1/4 of recipe (approx. 8 oz chicken)
- Calories: 360
- Sugar: 9g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
