1-First Step: Mix the marinade Grab a large mixing bowl and add the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, dried rosemary, Dijon mustard, salt, black pepper, and garlic powder. Whisk everything together until the sugar starts to dissolve and the mixture looks smooth. This is the base of your Chicken Marinade, so take a moment to stir well and scrape the bottom of the bowl. The flavor should taste balanced, with sweet, tangy, and savory notes all working together.

2-Second Step: Save some marinade for basting Before it touches raw chicken, remove 1/2 cup of the marinade and set it aside for basting later. This matters because the reserved portion stays clean and safe for brushing during cooking. If you want a sauce for serving, you can also boil that reserved marinade later for a few minutes before using it. That gives you extra flavor with very little extra work.

3-Third Step: Add the chicken Place 6 chicken breasts or 3.5 pounds chicken into a large resealable bag. Pour the remaining marinade over the chicken, seal the bag, and massage it gently so every piece gets coated. If you prefer, you can also use a shallow dish, but a bag makes cleanup easier and helps the marinade cover every side. Make sure the chicken is fully coated before refrigerating.

4-Fourth Step: Chill the chicken Refrigerate the chicken for at least 30 minutes. For the best flavor, aim for 4 to 6 hours. You can marinate it up to 24 hours, but do not go longer because the acid can start to make the chicken tough. If you are short on time, poke a few holes in the chicken with a fork so the marinade can sink in a little faster.

5-Fifth Step: Choose your cooking method This Marinade Recipe works well on the grill, in the oven, or on the stovetop. No matter which method you choose, cook the chicken until it reaches 165 degrees Fahrenheit in the thickest part. A meat thermometer is the easiest way to check doneness and avoid dry chicken. Grilling method Preheat the grill to medium-high heat and oil the grates lightly. Remove the chicken from the marinade and let the excess drip off. Grill for 5 to 6 minutes per side, basting occasionally with the reserved marinade, until the chicken reaches 165 degrees Fahrenheit. Let it rest for 5 minutes before slicing. Baking method Preheat the oven to 400 degrees Fahrenheit. Place the chicken on a baking sheet and bake for 18 to 22 minutes, or until it reaches 165 degrees Fahrenheit. Brush with the reserved marinade as needed during cooking, then let the chicken rest before serving. Stovetop method Preheat a skillet over medium-high heat and lightly grease it. Cook the chicken for 8 to 10 minutes per side until it reaches 165 degrees Fahrenheit. Rest the chicken for a few minutes so the juices settle back into the meat.

6-Final Step: Serve and enjoy Slice the chicken against the grain and serve it with your favorite sides. This recipe fits right in with grilled vegetables, rice, potatoes, or a simple salad. If you want more barbecue-friendly ideas, try pairing it with grilled vegetables with a zesty marinade for an easy cookout plate. The finished chicken should be juicy, savory, and lightly caramelized on the outside.