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Island Chicken Marinade

 This Island Chicken Marinade Recipe is perfect for grilling and super easy to make for your next BBQ. The recipe comes from an old waterfront restaurant and is the best marinade you’ve ever tried!

Be sure to try my Copycat Texas Roadhouse Steak Rub Recipe next!

Cooked chicken sliced up on a cutting board drizzled with marinade and surrounded by lemon and lime slices with parsley.

When I say that this is the best marinade recipe you’ll ever try, I’m not even kidding in the slightest. It comes straight from a waterfront restaurant.

…My husband even had me make this for an entire bachelor party once. He was in charge of bringing the grilled meat. (Yes, it was a bachelor party in the woods, we live in New Hampshire. What can I say.)

Okay, so here’s a quick look at what you’ll need for this recipe:

Ingredients in glasses for Island Chicken Marinade

Set of McCormick spices for making Island Chicken Marinade Recipe

Note: You don’t actually need ground thyme like I have in the picture there, I usually use dried thyme

Ground Thyme vs. Regular Thyme:

-If using ground Thyme instead of dried, use about 25% less than what you’d use for dried thyme.

And now, a few marinating and grilling tips to ensure ultimate success!

How Long to Marinate Chicken:

Chicken can safely marinate in the refrigerator for up to 2 days. (This is according to the USDA Food Safety and Inspection Service. Pretty legit.)

If you’re pressed for time, you can marinate your chicken for as little as 30 minutes and still reap the benefits of all of those amazing flavors. Chicken does well with shorter marinating times than other meats do. (But, longer is still better.)

Freezing this Chicken Marinade

  • This marinade is perfect for freezing and should be stored in an airtight container and used within 3 months if possible.
  • Be sure to only store/freeze/use marinade that hasn’t touched the uncooked chicken yet!

Mason jar filled with chicken marinade.

How to Grill Chicken:

-It’s best to slice each chicken breast in half length-wise to give me two thinner slices that are about the same size as one another. OR, you can slice the chicken in half width-wise and pound each one flat. I do this for a few reasons:

  • It creates more surface area that gets to be smothered in this tasty marinade, which means more flavor!
  • Flatter chicken slices cook more evenly than a a plump piece of chicken does.

-Contrary to popular belief, it’s best not to oil your grill grates before grilling. These guys can tell you why.

Let the chicken rest for 5-10 after grilling it. The meat needs time to reabsorb the juices on the inside. Otherwise, the juice will pour out all over your cutting board. (And that’s no good.)

How Long to Grill Chicken:

Boneless, skinless chicken breasts that have been flattened take about 4 minutes on each side under direct heat.

Chicken on the grill being brushed with marinade.

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Island Chicken Marinade

5 from 4 ratings
This mouth-watering chicken marinade recipe comes straight from a waterfront restaurant and has a truly unbeatable flavor combination. You'll feel like you're eating on a tropical island! 


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil
  • 1 large onion, peeled and chopped
  • 2 tablespoons chopped garlic
  • 1/3 cup packed dark brown sugar
  • 1 ½ teaspoon ground allspice
  • ¾ teaspoon dry thyme
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • Pinch cayenne
  • ½ cup reduced-sodium soy sauce or tamari
  • ½ cup red-wine vinegar


  • In a large saucepan, heat the canola and olive oil over medium heat. Add the onions and garlic and let cook, covered, for 4-6 minutes- until the onions are soft & translucent. Stir them occasionally as they cook.
  • Stir in the brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from heat. Stir in the soy sauce and red wine vinegar.
  • Let the mixture cool completely before using it. 
  • Chicken should marinade for at least 2 hours or overnight. 
  • Set aside about 1/4 cup of the marinade to brush on top of the meat as it cooks, if desired.


  • This recipe makes enough to generously marinade 5-6 chicken breasts. I like to cut my chicken breasts in half so that each is thinner, giving you 12 chicken cutlets. 
  • I like to marinade my chicken for at least 2 hours, and up to 24. If your pressed for time, you can marinade for 30 minutes and still get really flavorful chicken! 
  • You can also use this marinade for chicken thighs, chicken wings, salmon, and other seafood! 
  • Do not reuse the marinade after using once.


Calories: 158kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Sodium: 1087mg, Potassium: 102mg, Sugar: 12g, Vitamin A: 10IU, Vitamin C: 2.8mg, Calcium: 26mg, Iron: 0.8mg
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Recipe Source:

This mouth-watering chicken marinade recipe comes straight from a waterfront restaurant and has a truly unbeatable flavor combination. You'll feel like you're eating on a tropical island! | The Cozy Cook | #grilling #chicken #marinades #summerrecipes #healthyrecipes #thecozycook #grilledchicken

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27 comments on “Island Chicken Marinade”

  1. Thank you Stephanie for sharing this recipe. This marinade was a hit with my family. I included chicken legs with the chicken breasts. A fantastic summer dinner, very moist chicken…..grilled chicken, ambrosia salad and corn on the cob. Delicious. I have already passed this recipe on to friends and family.

    • Hi Chris! I am SO happy that the marinade was a hit with you and your family! And I can’t thank you enough for your support in passing the recipe along to others as well!! Once my husband was going to a bachelor party in the woods (I live in NH, it’s how it goes sometimes, lol)- and they requested that I give them tons of this marinade to grill their chicken with! 🤣 – Thank you for taking the time to comment! Have a great day! -Stephanie

  2. On step 3 where it says: Let the mixture cool completely before using it. Place it in a jar with a lid and refrigerate for 2 hours. Shake it before pouring. When do I marinate the chicken? After the mixture is cooled or after it’s been refrigerated for 2 hours? Thank you. 

    • Hi Beverley! Yup, I can absolutely see how that is worded confusingly, I’ll fix that! You’ll want to let the marinade cool completely, then you’ll marinade the chicken for 2 hours, (or overnight!) -Enjoy!!

  3. Very flavorful and just plain good

  4. Thanks so much for this recipe! I had been using a marinade mix that has since been discontinued, and for the longest time couldn’t find anything I really liked. This is wonderful!

    • Hi Crys! I’m so happy that you love the marinade as much as we do!!! It’s definitely a little hidden gem, thanks for letting me know what you think of it! 🙂

  5. Thank you Thao!!!! Ehhh you won’t miss me TOO much, I think I have just a few more posts to spit out before my break officially starts, haha!!! But… it’s already been more of a break than I’m used to, and it’s really nice! Agreed- what a different story it would be without full time jobs!! Just not enough time in the world to do all of the things we need and want to do, huh?! 🙂 I’ll be visiting your blog as always for delicious inspiration!

  6. Awwww… thank you so much Trisha, this made my day! I think a break is going to be great. Although I already have a few recipes in the slightly near future that I’ll probably share, at least this will still be more of a break than I’m used to! 🙂 I really can’t wait for you to start trying my other ones!!!! There are soooo many good ones 🙂

  7. THANK YOU SO MUCH FOOD SISTAAAAA!!! In the meantime I’m still going to cook up all of your delicious concoctions. I was going to tackle your chicken piccata last night and then I got super distracted and all I had done after 3 hours was take chicken out of the freezer, HAHA!! I’m thinking I’ll give it another try this week! 😉

  8. THANK YOU ANGIE!!!! You just made me feel so much better 🙂 And yes- without Fiesta Friday, there would most certainly be a revolt. That’s a little scary huh? Did you create a monster?! NAAAHH!!!! I’m still going to come party on Fridays, I’m just going to mooch off of the food that everyone else brings for now, think they’ll mind ?! 😉 I’ll learn some new jokes- that might help!

  9. Thank you Suzannnneeee!!!!! 🙂 You have a great summer as well!!!

  10. Thank you SO much Christine, you’re the best- I hope you enjoy YOUR summer too!! I’ll be checking out your recipes all summer long! 🙂

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