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Sweet & Savory Rosemary Dijon Chicken Marinade
15–20 minutes cook
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Ingredients
  • ½ cup Olive Oil
  • ½ cup Balsamic Vinegar
  • ¼ cup Soy Sauce
  • ¼ cup Worcestershire Sauce
  • 2 tbsp Lemon Juice
  • ¾ cup Brown Sugar
  • 2 Tbsp fresh Rosemary
  • 2 tbsp Dijon Mustard
  • 1 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 3.5 lb Chicken Breast or Thighs
Steps
Step 1 of 10
Step 1

Add the Worcestershire sauce, soy sauce, lemon juice, vinegar, rosemary-infused olive oil, garlic powder, Dijon mustard, black pepper, salt, fresh rosemary, and brown sugar to a large resealable bag or bowl.

1. Add the Worcestershire sauce, soy sauce, lemon juice, vinegar, rosemary-infused olive oil, garlic powder, Dijon mustard, black pepper, salt, fresh rosemary, and brown sugar to a large resealable bag or bowl.
2. Whisk until the marinade is well combined and the brown sugar is dissolved.
3. Trim excess fat from the chicken thighs.
4. If using chicken breasts, butterfly or pound them to an even thickness.
5. Add the chicken to the marinade and coat thoroughly.
6. Remove as much air as possible from the bag and seal.
7. Refrigerate for at least 8 hours, preferably overnight.
8. Remove the chicken from the marinade and grill or pan-sear until browned and caramelized.
9. Cook until the thickest part reaches 165°F.
10. Rest briefly, then slice and serve.
Media

Sweet, savory, and packed with flavor, this chicken marinade combines rosemary, Dijon mustard, soy sauce, lemon, garlic, and brown sugar. Let it marinate overnight, then grill or sear for juicy chicken with a lightly caramelized crust.

Recipe Details
Category Sweet & Savory Marinade
Cook 15–20 minutes
Description

This rosemary Dijon marinade brings together olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, fresh rosemary, mustard, and garlic powder. Its balance of sweetness, acidity, herbs, and savory seasoning works with either chicken breasts or thighs. Coat the chicken thoroughly and refrigerate for at least eight hours, preferably overnight, before grilling or pan-searing. As it cooks, the sugar helps the surface brown and lightly caramelize. Allow a short rest before slicing. The listed cooking time is separate from the overnight marinating time.