A great Chicken Marinade (great grilled or pan seared!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Marinating
30 mins
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Total Time
15 mins
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Servings
4
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
A great Chicken Marinade (great grilled or pan seared!)
Description
The marinade combines sweet (honey), acidic (lemon juice), salty (soy sauce and Worcestershire), pungent garlic, and aromatic oregano to create a flavor profile that penetrates the chicken during an extended soak. Pounding or cutting breasts thinly helps even cooking and better marinade absorption. Marinade times range from 30 minutes to overnight, with longer marination yielding deeper flavor and tenderness.
Cooking uses medium-high heat for browning, with times adjusted per cut thickness to ensure fully cooked, golden chicken with desirable caramelization. Resting covered briefly before serving allows juices to redistribute for moistness. Garnishing with parsley and lemon slices adds freshness and visual appeal.
The marinade works well for various chicken cuts, and baking is recommended for bone-in pieces. The recipe also includes alternatives for ingredients and detailed cooking instructions for stovetop and oven methods.
Raw chicken can be frozen in marinade to marinate during thawing, and cooked leftovers store well refrigerated for several days, best reheated gently to maintain moisture.
Ingredients
- 700g / 1.4 lb chicken breast Note 1, or tenderloins or thigh
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 minced, cloves
- 1 tsp oregano or rosemary, thyme, minced herbs, dried
- 1/2 tsp black pepper , ground
Garnishes (optional)
- parsley finely chopped
- lemon slices
Instructions
- Recommended: Pound breast to even thickness using 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
Notes
- The marinade suits any chicken cut, though skinless boneless cuts are most common; bone-in pieces are best baked.
- Short marinades (30 minutes to 1 hour) are effective, especially if breasts are cut thin.
- For drumsticks, pierce skin with a fork or make slashes to aid marinade penetration.
- Substitute brown sugar with white sugar or maple syrup; adjust sweetness accordingly.
- Soy sauce substitutions include tamari, mushroom soy, or a salt water mix if soy is unavailable; avoid dark soy sauce here.
- Vinegar can be replaced with cider, white wine, red wine, or rice vinegar; lemon juice adds brightness.
- Garlic can be fresh minced, jarred, or powdered; dried herbs of choice may replace oregano.
- Bake bone-in breasts or thighs at 425°F (220°C) for 18 minutes, or until internal temperature reaches 165°F (75°C); finish under broiler for browning if desired.
- Cook drumsticks or wings at 350°F (180°C) for 50 minutes, basting occasionally.
- Freeze raw chicken in marinade to marinate while thawing.
- Store cooked chicken in fridge up to 3-4 days; reheat gently to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243cal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 1202mg | 50% |
| Potassium | 622mg | 13% |
| Sugar | 6g | 12% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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