The BEST Grilled Chicken Marinade

• servings: Servings: 6
• active time: 20 mins
• total time: 50 minutes

Ingredients

1 cup olive oil

¾ cup soy sauce

1/4 cup lemon juice

¼ cup prepared mustard (Dijon or yellow)

¼ cup worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoon black pepper

2 pounds chicken tenderloins (or chicken thighs)

1 cup olive oil

¾ cup soy sauce

1/4 cup lemon juice

¼ cup mustard Dijon or yellow

¼ cup Worcestershire sauce

2 teaspoons minced garlic

1-½ teaspoon freshly ground black pepper

2 pounds chicken tenderloins

1 package wooden meat skewers or metal skewers if you have them

Directions

Combine all marinade ingredients and whisk together well.

Put chicken tenders into a lidded container (or a Ziploc bag) and pour marinade over top of chicken.

Make sure all the chicken is coated.

Snap the the lid on.

And pop it into the fridge for at least 4 hours or overnight.

When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill). Obviously you can skip this step if using metal skewers.

Preheat grill on medium-high heat. Once skewers have soaked, begin threading chicken onto skewers.

Keep going until you are done with all of them. You can put either one or two chicken tenders on each skewer. Preheat grill to medium high heat. Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees). It’s really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer. Don’t try flipping using the skewer itself. Metal ones will be too hot to handle at this point and the wooden ones might break. Allow to cool for a couple of minutes before serving.

Cook’s Note: To keep food from sticking to your grill, you need to make sure you scrub off any baked-on food that might still be on your grill grates or your chicken is just going to stick to that blackened char. Don’t have a grill brush? Just preheat your gas grill to high for a few minutes and close the lid. Open it up, turn down the heat, and scrub grates with a wad of aluminum foil. Works for me every time!

Enjoy!

Combine all marinade ingredients and whisk together well.

Put chicken tenders into a lidded container and pour marinade over top of chicken.

Make sure all the chicken is coated, then snap on the lid.

Pop it into the fridge for at least 4 hours or overnight.

When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill).

Obviously you can skip this step if using metal skewers.

Preheat grill on medium-high heat.

Once skewers have soaked, begin threading chicken onto skewers.

Preheat grill to medium high heat.

Place skewers on clean grill.

Cook for about 5-6 minutes per side (until internal temp. is 165F degrees).

It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer.

Don't try flipping using the skewer itself.

Metal ones will be too hot to handle at this point and the wooden ones might break.

Allow to cool for a couple of minutes before serving.

Notes

To keep food from sticking to your grill, you need to make sure you scrub off any baked-on food that might still be on your grill grates or your chicken is just going to stick to that blackened char. Don't have a grill brush? Just preheat your gas grill to high for a few minutes and close the lid. Open it up, turn down the heat, and scrub grates with a wad of aluminum foil. Works for me every time!