18 Savory Chicken Marinade Recipes Perfect for Grilling

Grilling season is here, and nothing beats the juicy, flavor-packed goodness of perfectly marinated chicken! Whether you’re craving quick weeknight dinners, summer BBQ favorites, or just a delicious way to upgrade your poultry game, these 18 savory marinades are your ticket to mouthwatering meals. Get ready to fire up the grill—your taste buds (and your family) will thank you!

Lemon Herb Chicken Marinade

Bright, zesty, and packed with fresh herbs, this marinade turns ordinary chicken into a juicy, flavor-packed star of the meal.

Ingredients:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1.5 lbs boneless, skinless chicken breasts or thighs

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey until fully combined.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Preheat grill or skillet to medium-high heat. Remove chicken from marinade (let excess drip off) and cook for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes before slicing or serving.

The honey balances the lemon’s tang while the fresh herbs infuse every bite—no dried substitutes here! Perfect for weeknights but fancy enough for company.

Tip: For extra charred flavor, pat the marinated chicken dry before grilling.

Garlic Parmesan Chicken Marinade

This savory marinade turns ordinary chicken into a garlicky, cheesy masterpiece—perfect for grilling or baking.

Ingredients:

• 1/2 cup olive oil
• 1/4 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 4 boneless, skinless chicken breasts or thighs

Instructions:

1. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup Parmesan cheese, 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until combined.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, coating evenly. Refrigerate for at least 1 hour or up to 4 hours.
3. Preheat grill or oven to 400°F. Grill chicken for 6–7 minutes per side, or bake for 25 minutes, until internal temperature reaches 165°F and the edges are golden.

The Parmesan forms a crispy, umami-rich crust while the garlic infuses every bite—no bland chicken here!

Tip: For extra flavor, sprinkle additional Parmesan on the chicken during the last 5 minutes of cooking.

Honey Mustard Chicken Marinade

This sweet-tangy marinade transforms ordinary chicken into a sticky, caramelized dream—perfect for grilling or baking.

Ingredients:

• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/3 cup honey, 1/4 cup Dijon mustard, 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, coating evenly. Refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Grill chicken over medium-high heat for 6–7 minutes per side, or bake at 400°F on a lined sheet pan for 20–25 minutes, basting halfway, until internal temperature reaches 165°F and the glaze is glossy.

The magic here? The vinegar balances the honey’s sweetness while the smoked paprika adds a subtle depth—no one will guess it’s this simple!

Tip: For extra char, broil the baked chicken for 1–2 minutes at the end.

Spicy Sriracha Chicken Marinade

This fiery-sweet marinade transforms ordinary chicken into a sticky, bold dish with just the right kick—perfect for grilling or baking.

Ingredients:

• 1/3 cup Sriracha sauce
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp smoked paprika
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/3 cup Sriracha sauce, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp smoked paprika until smooth.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat. Refrigerate for at least 2 hours (or up to overnight).
3. Grill over medium-high heat for 6–8 minutes per side, or bake at 400°F on a lined sheet pan for 20–25 minutes, basting halfway, until internal temperature reaches 165°F.

The magic here? The marinade caramelizes into a glossy, spicy-sweet crust that clings to every bite. Serve with cooling cucumber slices or over rice to balance the heat.

Tip: For extra depth, add 1 tbsp toasted sesame oil to the marinade—just watch for flare-ups on the grill!

Teriyaki Chicken Marinade

Ingredients:

• 1/2 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1/4 tsp black pepper

Instructions:

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tbsp brown sugar, 2 cloves minced garlic, 1 tsp ginger, 1 tbsp sesame oil, and 1/4 tsp black pepper until smooth.
2. Pour over chicken (thighs or breasts work great) in a resealable bag or dish, ensuring it’s fully coated. Marinate in the fridge for at least 30 minutes or up to 4 hours.
3. Cook chicken as desired—grill over medium-high heat for 6–8 minutes per side, or bake at 375°F for 25–30 minutes, basting with extra marinade halfway through.

The magic here? The honey caramelizes into a lacquered glaze, while the ginger and garlic add just enough punch to balance the sweetness. Tip: Simmer leftover marinade for 5 minutes to make a safe, thickened sauce for drizzling!

Greek Yogurt Chicken Marinade

This tangy, tenderizing marinade keeps chicken juicy and flavorful—perfect for grilling or baking with minimal effort.

Ingredients:

• 1 cup plain Greek yogurt (full-fat preferred)
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1 cup Greek yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Add chicken to a resealable bag or shallow dish, coating evenly with the marinade. Refrigerate for at least 4 hours (or up to overnight).
3. Grill over medium-high heat for 6–8 minutes per side, or bake at 400°F for 20–25 minutes until internal temperature reaches 165°F.

The yogurt’s acidity gently breaks down proteins for melt-in-your-mouth texture, while the garlic and paprika add a smoky depth. Tip: For extra char, pat chicken dry before grilling—the sugars in the yogurt caramelize beautifully!

Balsamic Glazed Chicken Marinade

This sweet-tangy marinade transforms ordinary chicken into a caramelized, flavor-packed dish with just a handful of pantry staples.

Ingredients:

• 1/2 cup balsamic vinegar
• 3 tbsp honey
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. Whisk together 1/2 cup balsamic vinegar, 3 tbsp honey, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
2. Place chicken in a resealable bag or shallow dish and pour marinade over it. Chill for at least 30 minutes (or up to 4 hours).
3. Heat grill or skillet to medium-high. Remove chicken from marinade (reserve marinade) and cook for 5-6 minutes per side until internal temperature reaches 165°F.
4. While chicken cooks, simmer reserved marinade in a small saucepan over medium heat for 5 minutes until slightly thickened. Brush glaze onto chicken during the last 2 minutes of cooking.

The reduction creates a sticky, glossy coating that clings to every bite—perfect for impressing guests with minimal effort.

Tip: For extra depth, add 1 tbsp soy sauce to the marinade—it amplifies the umami without overpowering.

Cajun Spiced Chicken Marinade

This bold and zesty marinade transforms ordinary chicken into a flavor-packed dish with just 30 minutes of hands-off prep—perfect for grilling or baking!

Ingredients:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp thyme, 1 tsp oregano, 1 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Place chicken in a resealable bag or shallow dish, pour marinade over it, and massage to coat evenly. Seal and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. Grill chicken over medium-high heat for 6–8 minutes per side, or bake at 400°F on a lined sheet pan for 20–25 minutes, until internal temperature reaches 165°F.

The smoky paprika and cayenne create a crave-worthy crust, while the lemon keeps the chicken juicy—no bland bites here!

Tip: For extra char, pat chicken dry before cooking and brush with reserved marinade during the last 2 minutes.

Maple Dijon Chicken Marinade

This sweet-and-savory marinade transforms ordinary chicken into a sticky, caramelized delight with just a few pantry staples.

Ingredients:

• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. Whisk together 1/4 cup maple syrup, 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
2. Place chicken in a resealable bag or shallow dish and pour marinade over it, turning to coat. Refrigerate for at least 1 hour or up to 8 hours.
3. Preheat grill or skillet to medium-high heat. Remove chicken from marinade (reserve excess) and cook for 6-7 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and edges are glossy and dark golden.

The magic here is in the marinade’s double duty—it tenderizes the chicken and reduces into a glossy glaze for restaurant-worthy depth.

Tip: For extra caramelization, broil the cooked chicken for 1-2 minutes, watching closely to prevent burning.

Smoky Paprika Chicken Marinade

This bold, smoky marinade transforms ordinary chicken into a flavor-packed dish with minimal effort—perfect for weeknights or grilling season.

Ingredients:

• 1/4 cup olive oil
• 2 tbsp smoked paprika
• 2 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp smoked paprika, 2 tbsp honey, 4 minced garlic cloves, 1 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Place chicken in a resealable bag or shallow dish, pour the marinade over it, and massage to coat evenly. Refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
3. Grill or bake chicken at 400°F for 20–25 minutes (thighs) or 18–22 minutes (breasts), flipping once, until internal temperature reaches 165°F and edges are slightly charred.

The honey caramelizes beautifully on the grill, balancing the smokiness with a touch of sweetness—no one will guess it’s just 5 minutes of prep!

Tip: For extra char, pat chicken dry before cooking and brush with reserved marinade during the last 5 minutes.

Orange Ginger Chicken Marinade

Bright, zesty, and packed with warmth, this marinade turns ordinary chicken into a citrusy-ginger delight with just a few pantry staples.

Ingredients:

• 1/2 cup freshly squeezed orange juice (about 2 medium oranges)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional for heat)

Instructions:

1. In a bowl, whisk together 1/2 cup orange juice, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp ginger, 2 cloves garlic, 1 tbsp olive oil, and 1/2 tsp red pepper flakes until smooth.
2. Place chicken (thighs, breasts, or tenders) in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. When ready to cook, remove chicken from the marinade (discard excess) and grill, bake, or pan-sear as desired. For grilling: Cook over medium-high heat for 6–8 minutes per side until internal temperature reaches 165°F.

The ginger’s sharpness balances the orange’s sweetness, while a hint of heat lingers—perfect for weeknight dinners or meal-prepped lunches.

Tip: For extra caramelization, brush reserved (unused) marinade onto the chicken during the last 2 minutes of cooking—just make sure it reaches a boil to kill any bacteria.

BBQ Ranch Chicken Marinade

This tangy, creamy marinade gives grilled chicken a smoky-sweet kick with a cool ranch finish—perfect for summer cookouts or weeknight dinners.

Ingredients:

• 1/2 cup BBQ sauce (use your favorite brand)
• 1/4 cup ranch dressing (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/2 cup BBQ sauce, 1/4 cup ranch dressing, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, coating evenly. Refrigerate for at least 2 hours (or up to overnight).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 6–8 minutes per side until internal temperature reaches 165°F and char marks form.
4. Let rest for 5 minutes before serving. Drizzle with extra ranch if desired.

The magic here is in the balance—smoky BBQ depth meets creamy ranch, with just enough acidity to keep it bright. It clings beautifully to juicy chicken without overpowering.

Tip: For extra flavor, reserve a little marinade before adding the chicken and brush it on during the last 2 minutes of grilling.

Chimichurri Chicken Marinade

This vibrant, herby marinade transforms ordinary chicken into a zesty, garlicky masterpiece—perfect for grilling or roasting.

Ingredients:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a bowl, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Whisk until fully blended.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal and refrigerate for at least 2 hours (or up to overnight).
3. Grill or bake the chicken at 400°F for 20–25 minutes (until internal temperature reaches 165°F), basting occasionally with reserved marinade during the first 10 minutes.

The bright acidity of the vinegar and the punch of fresh herbs make this chicken irresistibly juicy and flavorful—no bland bites here!

Tip: For extra char, pat the chicken dry before grilling and brush with a little extra olive oil.

Coconut Curry Chicken Marinade

This fragrant marinade transforms ordinary chicken into a tropical-inspired dish with creamy coconut, warm spices, and a hint of lime—perfect for grilling or baking.

Ingredients:

• 1/2 cup canned coconut milk (full-fat for best flavor)
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice (about 1/2 lime)
• 2 tsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions:

1. In a medium bowl, whisk together 1/2 cup coconut milk, 2 tbsp red curry paste, 1 tbsp honey, 1 tbsp lime juice, 2 tsp soy sauce, 1 tsp ginger, 1/2 tsp turmeric, and 1/4 tsp salt until smooth.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).
3. When ready to cook, grill chicken over medium-high heat for 6–8 minutes per side, or bake at 375°F for 20–25 minutes until internal temperature reaches 165°F. Baste with reserved marinade (before cooking) for extra caramelization.

The magic here? The coconut milk tenderizes the chicken while the curry paste creates a glossy, aromatic crust. Serve with jasmine rice to soak up every drop.

Tip: For a smoother marinade, blend all ingredients (except chicken) in a mini food processor—great for infusing flavor fast!

Pineapple Jalapeño Chicken Marinade

This Pineapple Jalapeño Chicken Marinade is a sweet-and-spicy knockout—perfect for grilling season or whenever you crave bold, tropical flavors with a kick.

• 1 cup pineapple juice (fresh or bottled)
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 jalapeño, finely minced (seeds removed for milder heat)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1.5 lbs boneless, skinless chicken thighs or breasts

1. In a bowl, whisk together 1 cup pineapple juice, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, minced jalapeño, 2 cloves minced garlic, 1 tsp cumin, and 1/2 tsp salt until smooth.
2. Place chicken in a resealable bag or shallow dish and pour the marinade over it, turning to coat. Refrigerate for at least 2 hours (or up to 8 for deeper flavor).
3. Preheat grill or skillet to medium-high heat (about 375°F). Remove chicken from marinade (discard excess) and cook for 6–7 minutes per side, until internal temperature reaches 165°F and edges caramelize.
4. Let rest 5 minutes before serving.

The pineapple’s natural sugars create a gorgeous glaze, while the jalapeño adds just enough heat to keep things exciting. Tip: For extra char, brush reserved marinade onto the chicken during the last 2 minutes of cooking (boil it first for safety).

Soy Garlic Chicken Marinade

This sticky, savory-sweet marinade transforms ordinary chicken into a flavor-packed star—perfect for grilling, baking, or pan-searing.

Ingredients:

• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 4 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp sesame oil
• 1.5 lbs boneless chicken thighs or breasts

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 4 minced garlic cloves, 1 tbsp rice vinegar, 1 tsp ginger, 1/2 tsp black pepper, and 1 tbsp sesame oil until smooth.
2. Add chicken to a resealable bag or shallow dish, pour marinade over it, and coat evenly. Refrigerate for at least 2 hours (or up to overnight).
3. Cook as desired: Grill over medium-high heat for 6–7 minutes per side, bake at 375°F for 25 minutes, or pan-sear for 5–6 minutes per side until internal temperature reaches 165°F.
4. Optional: Simmer leftover marinade in a saucepan for 3 minutes to reduce into a glaze, then brush over cooked chicken.

The magic here? The honey caramelizes into a glossy crust while the garlic and ginger add a punchy depth—no bland bites!

Tip: For extra crispiness, pat chicken dry before cooking and finish under the broiler for 1–2 minutes.

Rosemary Garlic Chicken Marinade

This fragrant marinade turns simple chicken into a savory, herb-packed dish with minimal effort—perfect for weeknights or weekend grilling.

Ingredients:

• 1/3 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 1/3 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using) until combined.
2. Place chicken (thighs, breasts, or drumsticks) in a resealable bag or shallow dish, then pour the marinade over it, coating evenly. Seal or cover and refrigerate for at least 2 hours (or up to 12 hours for deeper flavor).
3. Grill or bake the chicken at 400°F for 20–25 minutes (grill: 6–8 minutes per side) until internal temperature reaches 165°F and the edges are lightly charred.

The rosemary and garlic meld into a bold, aromatic crust that’s just as good on juicy grilled thighs as it is on crispy baked breasts.

Tip: For extra tang, add a splash of white wine or apple cider vinegar to the marinade.

Tandoori Style Chicken Marinade

This vibrant, smoky marinade transforms ordinary chicken into a restaurant-worthy dish with minimal effort—just let the flavors work their magic!

Ingredients:

• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 lbs bone-in chicken thighs and drumsticks (skin-on or off)

Instructions:

1. In a large bowl, whisk together 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp vegetable oil, 4 minced garlic cloves, 1 tbsp ginger, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1/2 tsp cayenne, 1 1/2 tsp salt, and 1/2 tsp black pepper until smooth.
2. Pat chicken dry with paper towels. Using a knife, make 2–3 shallow slashes in each piece to help the marinade penetrate.
3. Coat chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours (or overnight for deeper flavor).
4. Preheat grill to medium-high (400°F) or oven to 425°F. Grill chicken for 6–8 minutes per side until charred and internal temperature reaches 165°F. For oven baking, place on a rack over a sheet pan and bake for 30–35 minutes.

The yogurt tenderizes the chicken while the spices create a bold, smoky crust—no tandoor oven required! Serve with cooling raita and naan for the full experience.

Tip: For extra char, broil the baked chicken for 2–3 minutes at the end.

Conclusion

With 18 mouthwatering marinades to choose from, your grilled chicken will never be boring again! Whether you crave bold flavors or something light and herby, there’s a recipe here for every taste. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to pin this roundup for your next cookout—happy grilling!