The classic Mediterranean marinade — bright, clean, and deeply savoury. Lemon juice and oregano is one of the great flavour combinations in all of cooking.

• ¼ cup olive oil
• Juice of 2 lemons + zest of 1
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 1 tsp dried thyme · salt and pepper

Best cut: Bone-in thighs or breasts · Marinate: 2–8 hours · Grill temp: Medium-high (400°F)

Full-fat Greek yogurt makes chicken extraordinarily moist — the lactic acid tenderises gently, the protein clings to the surface, and it creates a beautiful crust on the grill without burning.

• ½ cup full-fat Greek yogurt
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp each: cumin, paprika, oregano
• Juice of 1 lemon · salt

Best cut: Breasts or thighs · Marinate: 4–12 hours · Grill temp: Medium (375°F)

Homemade BBQ marinade gives you complete control — smokier, tangier, more complex than any bottle. The brown sugar creates the glossy, caramelised crust that defines great BBQ chicken.

• ½ cup your favourite BBQ sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika · 1 tsp garlic powder

Best cut: Thighs, drumsticks, whole legs · Marinate: 4–24 hours · Grill temp: Medium (350–375°F)

Scotch bonnet, allspice, and thyme — the holy trinity of authentic Jamaican jerk. Complex, fragrant heat that builds beautifully. The most flavourful marinade on this list.

• 4 green onions + 4 garlic cloves
• 1–2 Scotch bonnet peppers (or habanero)
• 2 tbsp fresh thyme + 1 tsp allspice
• ½ tsp each: cinnamon, nutmeg, black pepper
• 3 tbsp soy sauce · 2 tbsp brown sugar · 2 tbsp oil · juice of 1 lime

Best cut: Bone-in thighs, bone-in legs · Marinate: 8–24 hours (overnight minimum) · Grill temp: Medium-high indirect heat

The crowd-pleaser. Fresh herbs, garlic, and good olive oil — this marinade works with everything and is the one to make when you’re not sure what mood you’re in. Universally loved.

• ¼ cup olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh parsley · salt and pepper generously

Best cut: Any cut · Marinate: 1–8 hours · Grill temp: Medium-high (400°F)

Sweet, sticky, umami-rich — teriyaki marinade creates the most stunning grill marks because the sugar caramelises into a glossy, lacquered surface. Irresistible.

• ⅓ cup soy sauce (or tamari)
• 3 tbsp honey
• 2 tbsp mirin or rice wine vinegar
• 1 tbsp sesame oil
• 3 garlic cloves, minced · 1 tsp fresh ginger

Best cut: Thighs or breast strips · Marinate: 2–6 hours · Grill temp: Medium (375°F)

Bold, direct heat with deep garlic backbone — simple ingredients, maximum impact. This is the marinade for people who want their chicken to have real personality on the grill.

• 3 tbsp chili garlic sauce (or sambal oelek)
• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tsp smoked paprika · 1 tsp cumin
• Juice of 1 lime · salt

Best cut: Thighs or drumsticks · Marinate: 2–12 hours · Grill temp: Medium-high (400°F)

Deceptively simple and genuinely one of the best. Generous black pepper and fresh lemon create a chicken with bright, peppery heat and clean citrus flavour that works on any occasion.

• ¼ cup olive oil
• Juice of 3 lemons + zest of 2
• 2 tsp freshly cracked black pepper (coarsely ground)
• 1 tsp garlic powder · ½ tsp onion powder
• Salt generously

Best cut: Breasts or thighs · Marinate: 1–4 hours · Grill temp: Medium-high (400°F)

The most universally loved marinade on this list — sweet, sticky honey with deep garlic creates a lacquered glaze on the grill that even picky eaters devour. This is the one to make for a crowd.

• 3 tbsp honey
• 3 tbsp soy sauce
• 5 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar · black pepper

Best cut: Any cut, especially thighs · Marinate: 2–8 hours · Grill temp: Medium (375°F)

Basil pesto does double duty — it seasons and coats in one step. The green crust it creates on the grill is extraordinary, and the basil-parmesan-pine nut combination is one of the great flavours in Italian cooking.

• ⅓ cup basil pesto (homemade or good quality store-bought)
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper

Best cut: Breasts, thighs, or cutlets · Marinate: 1–6 hours · Grill temp: Medium (375°F)

Chipotle in adobo delivers both smoke and heat simultaneously — it’s one of the most flavour-complex single-can ingredients you can use. The lime keeps it bright.

• 2–3 chipotles in adobo sauce, minced
• 2 tbsp adobo sauce from the can
• Juice of 2 limes + zest of 1
• 3 tbsp olive oil
• 3 garlic cloves · 1 tsp cumin · salt

Best cut: Thighs or breasts · Marinate: 2–8 hours · Grill temp: Medium-high (400°F)

Deeply savoury with a warming ginger kick — this is the marinade that makes chicken taste restaurant-quality at home. Sesame oil adds an unmistakable nutty richness.

• ¼ cup soy sauce (low-sodium)
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced · 1 tbsp honey · 1 tsp white pepper

Best cut: Thighs, breast strips, or skewers · Marinate: 2–6 hours · Grill temp: High (425°F)

Balsamic vinegar reduces on the grill into a sticky, sweet-tart glaze that is absolutely spectacular on chicken. This marinade finishes looking and tasting like it came from a high-end restaurant.

• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 4 garlic cloves, minced · 2 tsp fresh rosemary · salt and pepper

Best cut: Breasts or thighs · Marinate: 2–12 hours · Grill temp: Medium (375°F)