Chicken Marinade
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
6
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Calories
568 kcal
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Course
Condiments
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Cuisine
American
Chicken Marinade
Description
Chicken Marinade combines a fine mix of grated aromatics and savory liquids to tenderize and flavor chicken thoroughly. The mixture includes acidity from lemon juice and vinegar balanced with the savory saltiness of soy sauce, the sweetness of sugar, and the herbaceous touch of fresh thyme. The use of finely grated onion and garlic ensures a smooth marinade that clings well to the chicken pieces.
Cooking methods include grilling or pan-searing. Grilling over medium-high heat develops charred grill marks and a fully cooked interior, while pan-searing in oil produces a golden crust. Both methods require monitoring to prevent burning, and finishing in the oven is recommended if charring occurs prematurely.
This marinade suits a large quantity of chicken, ideal for gatherings or meal prep. It can be prepared up to two days in advance and stored refrigerated for five days, although freezing marinated chicken is also possible. The recipe suggests reserving some marinade before adding chicken to use as a basting sauce during cooking, which adds extra flavor depth.
Proper marination time, minimum 12 hours and up to 48 hours, maximizes flavor absorption. Leftovers of cooked chicken should be reheated gently in the oven to maintain moisture. This marinade balances bright, savory, and slightly sweet notes, making it versatile for grilling or skillet-cooked chicken dishes.
Ingredients
- ½ onion yellow, peeled, finely grated
- 5 garlic finely grated, cloves
- lemon juice of 1
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- ½ cup neutral flavored oil
- 1/3 cup white wine
- 1/3 cup soy sauce
- 1/3 cup white distilled vinegar
- 2 tablespoons thyme finely minced, fresh
- 2 teaspoons salt coarse
- 1 teaspoon black pepper
- 4 1/2 pound chicken breast thighs, drums, and wings, broken down into individual breasts
Instructions
- Finely grate the onion and garlic into a large bowl.
- Next, squeeze in the juice of 1 lemon.
- Add in the mustard, sugar, oil, wine, soy sauce, vinegar, thyme, salt, and pepper.
- Whisk the ingredients together until they are combined and emulsified.
- Add the chicken to the bowl with marinade and mix thoroughly until it is completely coated in it.
- Cover with plastic and marinate it in the refrigerator for 12 to 48 hours.
Cooking Methods
- Grill: I place the chicken skin side down on a lightly oiled grill over medium-high heat, around 375° to 425°. I let it cook for 10 to 12 minutes per side until dark grill marks form and the internal temperature reaches 165°. If the heat gets too intense, I move the chicken around to prevent charring.
- Pan-Sear: I add two tablespoons of my preferred cooking oil to a large frying pan and heat it over medium for about a minute. Then, I place the chicken skin side down and cook for 5 to 7 minutes per side until golden brown and fully cooked. If it browns too quickly, I lower the heat to medium-low.
- Bake: I place the chicken skin side up on a parchment-lined sheet tray and bake it at 400° for 25 to 30 minutes. I let it cook until it’s browned and fully cooked through.
Notes
- Finely grate onion and garlic to release more juice and improve flavor absorption in the marinade.
- Reserve some marinade before adding chicken to baste during cooking for additional flavor.
- Marinate chicken for at least 12 hours; up to 48 hours enhances depth of flavor.
- Use this marinade for up to 4.5 pounds of chicken pieces for ample servings.
- If the chicken burns during grilling or searing, finish cooking in a 350° oven until safe internal temperature is reached.
- The marinade can be prepared up to 2 days in advance and stored refrigerated for up to 5 days; it does not freeze well.
- Marinated chicken can be frozen for up to 3 months; thaw in refrigerator before cooking.
- Reheat cooked marinated chicken in a 350° oven for 8-12 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 1g | 0% |
| Protein | 43g | 86% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 170mg | 57% |
| Sodium | 691mg | 29% |
| Potassium | 462mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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