All Purpose Grilled Chicken

I love anything “All Purpose”, which is why I wanted to create an All Purpose Grilled Chicken recipe for grilling season! It’s tangy, salty, sweet, and full of great flavors. Not one flavor overpowers the other which is why it makes for the perfect “All Purpose” dish. Also, we just got a new grill so I had to break it in!

If you’re familiar with a lot of my recipes, you know this is not my first All Purpose variety, I’ve also done two kinds of meatballs that I stock my freezer with for endless meal options! Check out these timer saver meatball recipes: Chicken Meatballs and All Purpose Meatballs (beef/turkey combo).

The chicken as is, right off the grill, would make a delicious and healthy summer meal, paired with your favorite grilled veggies. For the rest…just slice, allow to cool, and package up in freezer friendly containers. Great for bringing to a family in need of quick meals too!

Need ideas for the leftovers from this All Purpose Grilled Chicken? Salads, tacos, fajitas, wraps, pastas, pizzas, paninis, and so much more! Try adding it to some of my favorites linked below!

Blueberry Goat Cheese Salad with Blueberry Vinaigrette

Chicken Bacon BBQ Ranch Melts

Creamy Tomato Basil Pasta

Chicken Salad with Bell Peppers and Pecans

Kale Caesar Pasta Salad

All Purpose Grilled Chicken

Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Marinade Time 3 hours
Total Time 3 hours 25 minutes
Servings 8
Author Laura Doerr


  • 2-3 lbs boneless skinless chicken breasts about 10 medium breasts
  • 2/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • black pepper


  1. In a large bowl, whisk together all of the marinade ingredients. Add in raw chicken breasts, and toss to coat. Refrigerate for about 3-5 hours, stirring once to make sure all are coated.

  2. When ready to grill, preheat a clean grill to about 425 degrees. Place chicken on grill, cook on one side for about 7-10 minutes and then flip. Cook the other side for another 7-10 minutes depending on the thickness of your chicken. Internal temp should reach 165 degrees.

  3. Let chicken breasts rest once off the grill for about 5-10 minutes before slicing. Eat as is with your favorite sides, or slice and freeze for easy meals later.

Recipe Notes

If you’re only making 4 chicken breasts, cut the marinade recipe in half.

Marinade would be great with pork chops or tenderloin, or turkey.

No grill? No problem, just bake the marinated chicken at 350 degrees for 30-35 minutes or until internal temp reaches 165 degrees.

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