Marinade for Grilled Chicken Recipe

In a large gallon-sized ziplock bag, add the chicken pieces. Sprinkle the steak seasoning over the chicken and gently massage it into the meat with your hands to distribute the flavors evenly.

Pour in the balsamic vinegar, olive oil, 1/4 cup of brown sugar, and lemon juice (if using) into the bag with the chicken.

Seal the bag tightly and shake it gently to ensure every piece of chicken is well coated with the marinade mixture.

Place the bag in the refrigerator and marinate for at least 4 hours, or for best flavor, up to 48 hours. You can marinate as little as 30 minutes if pressed for time, but longer marination results in tastier chicken.

When ready to cook, strain the chicken through a colander over a small saucepan placed underneath to catch the marinade. Set aside the marinade and transfer the chicken to a plate or cutting board.

Heat your grill to high heat. If using wood or charcoal, create a zone with fewer coals for indirect cooking. This allows you to sear the chicken first, then move it to lower heat for cooking through.

Once the grill is very hot, oil the grill grates well to prevent sticking. Place the chicken pieces directly over the high heat. Close the lid and grill for 2 to 3 minutes, until the chicken develops a crisp, browned exterior.

Flip the chicken with tongs and transfer to the cooler side of the grill (indirect heat). On a gas grill, turn off one burner and place chicken over that side. Reduce the heat on the active side to medium-low, around 250-275°F.

Cover the grill and cook the chicken for 30-50 minutes depending on thickness. During cooking, brush the chicken once or twice with the reserved marinade to keep it moist and flavorful.

The chicken is done when it reaches an internal temperature of 165°F using a meat thermometer or when juices run clear with no pink showing when cut into.

For extra crispness, quickly sear the chicken over direct high heat briefly before serving.

While chicken cooks, place the reserved marinade in the saucepan over medium-high heat. Add 2 tablespoons brown sugar and bring to a boil. Then reduce heat and simmer for 5-10 minutes until the sauce thickens and reduces. Serve this reduced marinade sauce drizzled over grilled chicken.