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A great Chicken Marinade (great grilled or pan seared!)

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!

Prep Time
5 mins
Cook Time
5 mins
Marinating
30 mins
Total Time
15 mins
Servings: 4
Calories: 243 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
  3. Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
  4. 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.
  5. 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:
  1. Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 165F/75C)
  2. Cutlets and tenderloin - 2 minutes each side

Notes

  • 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.
  • 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.
  • Marinade subs:
  • Baking directions - stove is best to get nice browning, but to bake, cook as follows:
  • 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.
  • 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.
  • Only got DARK soy? Use 2 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.
  • Breast and boneless thighs - bake 18 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

Nutrition Information

Calories 243cal (12%) Carbohydrates 8g (3%) Protein 33g (66%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 96mg (32%) Sodium 1202mg (50%) Potassium 622mg (18%) Sugar 6g (12%) Vitamin A 45IU (1%) Vitamin C 5.9mg (7%) Calcium 21mg (2%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 243

% 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.