By:Nagi
257 Comments
This is such a great Chicken Marinade – it infuses chicken with savoury flavour as well as making it extra juicy!Particularly great for chicken breast though it can be used for any cut.
Use it for a quick 30 minute marinade,though it’s even better if you can leave it for longer!
Chicken Marinade
99% of the time I use this chicken marinade, it’s an emergencyeek, gotta do something with that chicken before it goes off! typesituation.
And therein lies the beauty of this marinade. It’s the quick-fix for any cut of chicken, and there’s tons of substitution options so you can make it anytime without having to run out to the shops.
It’s savoury with a hint of sweet, and makes the chicken extra juicy which is especially great for chicken breast.
This chicken marinade is sensational for grilled chicken!
Loads ofsubstitution options
Here are the ingredients for the chicken marinade. I’ve listed some of the obvious alternatives here, but there’s actually substitutions for every single ingredient – even soy sauce (just use salt and water, that’s a basic brine mix).
Don’t you wish there were more recipes as flexible as this where I could still guarantee a great outcome??😂
What chicken to use?
This marinade will work for any cut of chicken (bone in or out, skin on or off) though it’s especially good for chicken breast because it’s a fast acting flavour injector that adds juiciness into this lean cut of chicken.
How long to marinade chicken?
3 hours to overnight is best. But for chicken breast or boneless thigh, even 30 minutes is effective – you’ll be surprised how much extra flavour you get from such a quick marinade!
Cooking options?
You’ll see that I cook it on the stove in the recipe video below, and it’s ideal for stove, BBQ or broiler/grill because you’ll get lovely browning on the chicken.
If you want to bake this, it’s best to finish it off with a blast under the broiler/grill to get some colour on it. Because colour = flavour,especially for a marinade like this!
How to serve it
Because the chicken sucks up the marinade and makes it extra juicy, you’ll find a good amount of juices pools on the plate as the chicken rests which sort of serves as the sauce. Plus the chicken itself is loaded with juiciness so you’re not going to be missing a sauce here.
Make up a mighty chicken salad, or serve it for dinner with a side salad. It’s pictured below with a Strawberry Spinach Salad that’s coming on Wednesday. One of the best new salads I’ve tried in a while!
Otherwise, try making a big batch of Lemon Potato Salad, Coleslaw, Broccoli Salad or Macaroni Salad that you can keep in the fridge and serve up for days. I’m fond of these because they’re the type of salads that are even better the next day, and the next! ~ Nagi x
My all time Top 5 favourite chicken marinades
It was a hard call, but here’s my Top 5 6…
Greek Chicken Gyros with Tzatziki– long time reader favourite!
Vietnamese Lemongrass Chicken– the flavour in this is outrageously good
Chicken Shawarma (Middle Eastern)– the smell when this is cooking is unbelievable!
Marinated Thai Chicken (Gai Yang)– you will seriously think you’re in Bangkok…
Thai Chicken Satay with Peanut Sauce– skip the skewers and just use whole chicken pieces!
Honey Soy Chicken –the glossy serving sauce is the cherry on top
Or browse all Chicken recipes (there’s loads more chicken marinades!)
Watch how to make it
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A great Chicken Marinade (great grilled or pan seared!)
Author: Nagi
Prep: 5 minutes mins
Cook: 10 minutes mins
Marinating: 30 minutes mins
Total: 15 minutes mins
Mains
Western
4.99 from 88 votes
Servings4
Tap or hover to scale
Recipe video above. This is a great everyday Chicken Marinade, one you make with things you've already got with plenty of sub options (see notes). It will make any cut of chicken extra juicy, infuse it with savoury flavour that's a touch of sweet, with a hint of herby goodness. Especially good for chicken breast, and terrific for grilling!
Ingredients
- 700g / 1.4 lb chicken breast, tenderloins or thigh (Note 1)
Chicken marinade (subs Note 3):
- 2 tbsp honey OR brown sugar
- 1 tbsp olive oil (or any oil)
- 5 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 4 garlic cloves , minced
- 1 tsp dried oregano (or rosemary, thyme, minced herbs)
- 1/2 tsp black pepper , ground
Garnishes (optional)
- Finely chopped parsley
- Lemon slices
Instructions
Recommended: Pound breast to even thicknessusing a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
Mix marinade in a ziplock bag (or container in which chicken fits snugly).Add chicken.
Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.
Cook times:
Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 165F/75C)
Cutlets and tenderloin - 2 minutes each side
Recipe Notes:
1. Chicken - marinade will work for any cut of chicken thought I mostly use skinless boneless cuts.
Easiest to BAKE bone in cuts (breast, legs, thighs) - see Note 4.
2. Quick Marinade 30 min to 1 hr -cut breasts in half horizontally to form 2 thin steaks. For whole thighs or breast, poke a few holes in each breast using a fork. For drumsticks, cut a couple of slashes with knife.
3. Marinade subs:
- Brown sugar - sub 2 tbsp white sugar, 1.5 tbsp honey, maple syrup
- Soy - any normal, all purpose soy or light soy good here, or tamari, mushroom soy sauce. If you have sweet soy or kecap manis, skip sugar. Dark soy sauce not recommended (label will say "dark soy).
- No soy? Dissolve 1 tsp salt in 4 tbsp water, then use in place of soy sauce.
- Onlygot DARK soy? Use2 tbsp then add 3/4 tsp salt and 3 tbsp water instead of 5 tbsp soy sauce.
- Lemon - sub with less sharp vinegars like cider vinegar, white wine or red wine vinegar, rice vinegar. Or 1.5 tbsp other vinegars (normal white vinegar, balsamic)
- Worcestershire - dollop of ketchup or BBQ sauce would be a decent sub there! Say 2 tbsp, then cut down sugar. HP Sauce, steak sauce or other savoury sauces also good.
- Garlic - 3 tsp from jar, or 3/4 tsp dried garlic powder good here. Also 1/4 tsp onion powder would be nice too.
- Dried herbs - anything is the go here, go with what you like. Fresh won't really work here, too delicate unless doing a short marinade. Exception - fresh rosemary is terrific, 1 tsp finely chopped.
4. Baking directions - stove is best to get nice browning, but to bake, cook as follows:
- Breast and boneless thighs - bake18 minutes at 425F/220C oven, or internal temperature is 165F/75C,followed by quick grill/broil on high to brown
- Drumsticks, wings and bone in thighs - 50 minutes at 180C/350F, basting with juices once or twice
5. Storage -Cooked chicken will be good for 3 to 4 days in the fridge, I always reheat in microwave because it keeps it moist. If keeping cooked chicken, boneless thigh is best (stays juiciest).
Freeze raw chicken in marinade as soon as you make it up (chicken will marinade while thawing!). Thaw then cook per recipe.
Nutrition Information:
Calories: 243cal (12%)Carbohydrates: 8g (3%)Protein: 33g (66%)Fat: 7g (11%)Saturated Fat: 1g (6%)Cholesterol: 96mg (32%)Sodium: 1202mg (52%)Potassium: 622mg (18%)Sugar: 6g (7%)Vitamin A: 45IU (1%)Vitamin C: 5.9mg (7%)Calcium: 21mg (2%)Iron: 1.2mg (7%)
Keywords: chicken marinade
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Life of Dozer
Reunited after a week apart! It’s only been an hour or so and he’s already so sick of the smoochy hugs 😂
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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257 Comments
Gigi says
I made this for dinner and served the chicken as the protein for my vietnamese spring roll filled with butter lettuce, thai basil and fresh mint. So delicious!!Reply
- Cass says
Loved, loved, loved this recipe. Good chance I omitted sugar and can’t eat garlic so omitted that as well (and not a fan of garlic powder). Still delicious.Reply
- Melissa says
Loved this. Subs – didn’t have any lemons so used apple cider vinegar and only had thyme for herbs. Used low salt soy as gave to toddlers. Honey instead of sugar. Used thighs. So easy and tastes great.
Reply
- Michelle says
Wow! This recipe is absolutely amazingly yummy! My adult family gives it six stars! It was super easy but doesn’t taste that way. I cooked in the pan and prefer brown sugar than honey. The glaze on this was delicious! I only marinaded it for 20 minutes. I can’t wait to try with a longer marinade.Lastly, wanted to add that when I try a recipe I may need to tweak, add my own flare or combine two or three different recipes. Today, was in hurry so the only thing I did do is double the sauce because we used more chicken breasts. YUMMY! Wow!
🐾 💜 LOVE YOU BOZER! .
Reply
- Teresa Nguyen says
Yummy marinade! I ended up baking it with the skin and it turned out so good. I took it an extra step and thickened the marinade with cornstarch as a sauce for a perfect meal prep with veggies!Reply
- Vee says
I make a big batch of this and put it into ziplock bags and straight into the freezer. Just defrost and cook, usually on bbq. Sooo good. Such a quick easy and delicious dinner.Reply
- Christine says
So YUMMY, tasty and simple!! Loved it!Reply
- Mike says
5 star marinade. Have made multiple times and it is my new favorite way to do chicken. Usually cook in the air fryer.Reply
- J says
Nagi, if noone’s told you today, you are amazing. Loving your recipes. I’ve made hundreds and can’t quit, won’t quit. Congratulations on your success and achievements. You deserve it! x
Reply
- J says
Oops, forgot to rate it. 5 stars!Reply
- AMF says
This was incredibly easy and so delicious. I will be using this recipe on regular rotation. I served it with Pesto pasta from this website.Reply
- Peter B says
This was great just as per the recipe. Did the 30 min marinade and will do a longer one tonight. Great flavour. Another winner Nagi..Reply
- Peter B says
This was great just as per the recipe and it was great Did the 30 min marinade and will do a longer one tonight. Great flavour. Another winner Nagi..Reply
- Daniella says
Like, am a student and were gonna do a project in like a week and i had no idea how i was gonna marinade when i have no idea where i woud get vinegar or butter milk ,.. so yeah this website is a life saverReply
- Lynn says
This is a delicious marinade! So quick, easy and flavourful. We grilled our chicken breasts and we will be using the leftovers tonight on our spinach salad. also, Nagi, congratulations on making it onto the NYT best seller list. I love your cookbook!Reply
- Chloe says
So easy and yummy. Thank youReply
- Ren says
This was, hands down, YUMMY!!!!
This is a “keeper”!
Peoples, try it, if you haven’t already.Ren
Reply
- Sue Heddle says
Wow! Another winner – I had a mix of breast and thigh fillets and ti worked so well, Thnks again!
Reply
- Anne says
Thank you so much for all your wonderful recipes. This was the best chicken I’ve ever madeReply
- CB says
My families favourite! ThanksReply
- Maureen biologist says
did u know that u can change the serving amount. SO COOL!!!!Reply
