Chicken Marinade
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
4
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Calories
140 kcal
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Course
Main Course
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Cuisine
American
Chicken Marinade
Description
The "Chicken Marinade" combines simple yet distinct ingredients including low-sodium soy sauce, neutral cooking oil, and Sprite soda to impart moisture and a mild sweetness, balanced with the pungent kick of horseradish and garlic powder. Marinating chicken tenders, breasts, or thighs in this mixture for 1 to 3 hours softens the meat and infuses flavor. After marinating, the chicken can be grilled over medium heat, cooked in a skillet, or baked in the oven to proper doneness.
Cooking instructions vary by chicken cut, with recommended grilling times of 3-4 minutes per side for tenders and 6-10 minutes per side for breasts or thighs. The recipe advises an internal temperature of 165°F as a safety guide but notes that using a thermometer is optional. Resting the chicken after cooking allows juices to redistribute, enhancing texture.
Additional directions cover stove and oven cooking alternatives, marinade storage, and freezing instructions. Marinating ahead of time in the refrigerator is recommended, with instructions to bring the chicken to room temperature before cooking. The marinade can be frozen along with the chicken in resealable bags and thawed overnight for convenience. This recipe emphasizes flexible cooking methods and prep techniques tailored to the chicken cut.
Ingredients
- 2 pounds chicken breast tenders, or thighs
For the Chicken Marinade:
- 1/2 cup soy sauce low-sodium
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 12 ounces Sprite (not diet)
- 1 teaspoon garlic powder
- 1 teaspoon horseradish , plain or horseradish sauce
Instructions
- Make the marinade: Add soy sauce, oil, sprite, garlic powder and horseradish to a large ziplock bag. Add chicken and marinate for 1-3 hours.
- Grill the Chicken: Heat grill to medium. Spray with cooking spray or rub the grill grates lightly with oil. Lay chicken on the grill and cook for 3-4 minutes on each side, flipping only once, until cooked through. (I don't typically use a thermometer, but if you do, the chicken should be 165 degrees F at its thickest part).
- Move to a plate to rest for a few minutes before serving.
Notes
- Marinate chicken in the refrigerator for 1 to 3 hours depending on the cut; remove 20 minutes before cooking to reach room temperature for even cooking.
- Grill chicken tenders for 3-4 minutes per side, breasts for 9-10 minutes per side, and thighs for 4-7 minutes per side, flipping once.
- To cook on the stove, use a greased skillet or grill pan over medium-high heat; let excess marinade drip off before cooking until internal temperature hits 165°F.
- For oven cooking, bake at 400°F until the chicken reaches 165°F internally.
- Marinade and chicken can be frozen together in a resealable bag, laid flat for storage; thaw overnight in the fridge before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Cholesterol | 38mg | 13% |
| Sodium | 503mg | 21% |
| Potassium | 242mg | 5% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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