Chicken Marinade
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Chicken Marinade
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This chicken marinade instantly adds so much flavor to chicken! It also helps to tenderize chicken. The chicken comes out so tasty, juicy and delicious. Great for chicken breasts, thighs, drumsticks, and even other meats and veggies!
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Ingredients
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- 3 tbsp soy sauce or gluten-free soy sauce
- 2 tbsp Dijon mustard
- ⅓ cup maple sugar or coconut sugar
- 1 tsp lime juice
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- 4 chicken breasts or thighs
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Instructions
- First, add all ingredients to a large bowl. Stir to combine.
- Add the chicken to thebowl. Submerge fully in the marinade.
- Place plastic wrap on top. Marinate in the fridge for 30 minutes, up to 12 hours.
- When ready to make, preheat grill or stovetop pan.
- Remove the chicken from the bowl.
- Grill for 5 minutes on each side. Or, cook on the stovetop for 5 minutes on each side.
- Watch closely to preventburning.
- Finally, serve cooked marinated chicken.
Notes
- Nutrition Facts
- Nutrition Facts Chicken Marinade Amount Per Serving Calories 516 Calories from Fat 216 % Daily Value* Fat 24g37%Saturated Fat 4g25%Trans Fat 0.03gPolyunsaturated Fat 3gMonounsaturated Fat 15gCholesterol 145mg48%Sodium 1365mg59%Potassium 979mg28%Carbohydrates 23g8%Fiber 1g4%Sugar 19g21%Protein 50g100% Vitamin A 76IU2%Vitamin C 3mg4%Calcium 45mg5%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 516
- Calories from Fat 216
- % Daily Value*
- Fat 24g
- 37%
- Saturated Fat 4g
- 25%
- Trans Fat 0.03g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 15g
- Cholesterol 145mg
- 48%
- Sodium 1365mg
- 59%
- Potassium 979mg
- 28%
- Carbohydrates 23g
- 8%
- Fiber 1g
- 4%
- Sugar 19g
- 21%
- Protein 50g
- 100%
- Vitamin A 76IU
- 2%
- Vitamin C 3mg
- 4%
- Calcium 45mg
- 5%
- Iron 2mg
- 11%
- Use high-quality, fresh chicken when possible. This recipe can be used for chicken thighs, breasts, wings, drumsticks, or legs.
- This recipe is very forgiving. Tweak as needed.
- Marinate for at least 30 minutes, up to 24 hours.
- Watch the chicken closely and turn down the heat to prevent burning.
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