Grilled Chicken

With warm weather here to stay, I’m not using the oven often. I don’t mind heating it up for a treat like this gluten-free strawberry rhubarb pie, but I try not to use it for dinner. The grill, of course, is a popular option for the summer, and grilled chicken is one of our favorites.

I often buy large packs of chicken thighs or breasts (usually boneless, skinless) from BJ’s Wholesale Club. My husband is not a fan of dark meat, but he likes grilled thighs. Even if I haven’t marinated them, they are nice and moist. My kids love these, too, even if they have no seasoning on them.

Some things I add for extra flavor or moisture are:

  • a homemade marinade (see below)
  • Italian salad dressing as marinade
  • Old Bay seasoning
  • Magic Seasoning Blends -Poultry Magic (all natural, no MSG, no additives or preservatives)

I so often forget to marinate meat ahead of time, but I have found that even marinating chicken breasts at room temperature for half an hour makes a difference. I wouldn’t leave it at room temperature any longer than that, though. Ideally, it should be marinated in the refrigerator for at least 2 hours.

Basic Parts of a Marinade

Oil – I like to use extra virgin olive oil, but other oils work also. Oils can add flavor and help keep the meat moist.

Acid – Often vinegar, but lemon juice or wine work also. The acid helps tenderize the meat.

Seasoning – Add whatever flavors you like. Garlic is a favorite. Basil, oregano, and rosemary are popular, but the options are endless. Many of you will like something spicier.

If you like you can also add a sweetener such as honey.

Experiment with amounts. Since my family is not big on the flavor of vinegars, I use more oil than vinegar. Some recipes use equal amounts, and some use more vinegar than oil. It’s pretty hard to go wrong.

This post may contain affiliate links. See my disclosure policy for more information.


  1. glutenfree4goofs says

    My family loves grilled thighs in Italian dressing! I keep calling it bbq chicken but grilled is a much better way to say it so it doesn't sound like BBQ SAUCE!

  2. Mikki Black says

    I like to cook simple, so this week's recipe from me focuses on the side dish: grilled potatoes. It's summer after all, and I love to grill!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>