Simply put, utilizing chicken is one of the finest methods to add tremendous flavor and maximum juiciness to your favorite meal. From a bright Greek lemon marinade to a punchy honey mustard marinade and everything in between, here's everything you need to know about creating (and utilizing) the greatest chicken marinades!
CHICKEN MARINADE – THE ANSWER TO AN EASY, FLAVORFUL DINNER
While I prefer dry rubs for a savory top coat (like in my herb-baked chicken or crispy baked chicken thighs), chicken marinades offer their own set of advantages. They're fantastic for sealing in flavors, tenderizing meat, and keeping it juicy while it cooks. This is especially critical when cooking chicken breasts because we all know how quickly they can dry up!
HOW TO MARINATE CHICKEN
You have the option of marinating the chicken breasts in a large bowl or a large sealable bag before we begin the marinade procedure. To preserve space in the freezer or fridge, I prefer to use stasher bags. If you want to use a bowl, make sure it's large enough to properly soak the chicken breasts in the marinade.
- Prepare the marinade. Pick a chicken marinade flavor and mix together all items (excluding the chicken breast) in a medium bowl.
- Make the chicken. Put the chicken breasts in a bag. Next, pour the entire marinade into the bag. Close the bag, then crush it to ensure the chicken is well covered.
- Allow the marinade to begin!
6 BEST CHICKEN MARINADES
Please keep in mind that these marinades are intended for 1 pound of chicken, (which is about 2 to 3 chicken breasts). If you need to marinate more than that, double the recipe. To begin, grab a small mixing bowl and a whisk, and let's get started.
GREEK LEMON CHICKEN MARINADE
If you enjoy bright and fresh Mediterranean flavors, you'll adore this one. It's bursting with fresh lemon juice, herbs, and a kick of Dijon mustard.
HONEY MUSTARD CHICKEN MARINADE
When it comes to chicken, this traditional taste never disappoints. Instead of a sauce (like in my honey mustard chicken wings), this sweet and pungent marinade is incorporated into the chicken, making each mouthful pretty darn delicious.
TERIYAKI CHICKEN MARINADE
Consider this a simplified version of my teriyaki sauce (because I know not everyone has sake and mirin in their fridge). It's hearty and delicious, with flavors of fresh ginger and green onion.
FAJITA CHICKEN MARINADE
This is essentially my fajita spice dry rub transformed into a marinade, featuring all of your favorite classic Mexican tastes. In other words, it's like my ready-to-go chicken fajitas recipe.
ITALIAN CHICKEN MARINADE
Everything you love about Italian seasoning, plus a kick! If you don't like spicy heat, you can cut back or leave out the red pepper flakes.
WAYS TO COOK WITH MARINATED CHICKEN
- Baked Chicken: Preheat the oven to 425°F (220°C) for the baked chicken. Next, in a small baking dish, combine the chicken breasts and marinade (Note: if you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread out and get charred). Cook for 30 to 35 minutes, flipping halfway. After the chicken is done, let it aside for a few minutes before slicing it.
- Grilled Chicken: Prepare the grill to medium-high heat and grill the chicken for 4 to 5 minutes on each side, or until it's cooked through and has the ideal set of grill marks.
6 SIMPLE CHICKEN MARINADES
Ingredients
- 1 pound boneless, skinless chicken breast (2 to 3 breasts)
GREEK LEMON CHICKEN MARINADE
- ¼ cup olive oil
- 1 lemon, juiced (about 3 tablespoons juice)
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
CILANTRO LIME CHICKEN MARINADE
- ¼ cup olive oil
- ¼ cup cilantro leaves, chopped
- 2 limes, zested and juiced (about ¼ cup juice)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
HONEY MUSTARD CHICKEN MARINADE
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoons kosher salt
- ½ teaspoons freshly ground black pepper
TERIYAKI CHICKEN MARINADE
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 green onion, thinly sliced
- 2 tablespoons minced fresh ginger (about ½-inch piece)
- 2 garlic cloves, minced
FAJITA CHICKEN MARINADE
- ¼ cup olive oil
- 1 lime, zested and juiced (about 2 tablespoons juice)
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
ITALIAN CHICKEN MARINADE
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons Italian seasoning
- 2 garlic cloves, minced
- ½ tablespoon red pepper flakes
- ½ tablespoon kosher salt
Instructions
- Choose a chicken marinade flavor and place all the ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
- Place the chicken breasts into a glass container or sealable bag. Pour the marinade on top of the chicken, making sure it is covered. Let the chicken marinate in the refrigerator for at least 30 minutes or for up to 8 hours. (*See notes above for cooking and serving ideas!)
LISA’S TIPS
- The nutritional information is for the Greek Lemon marinade.
- Each of these chicken breast marinade recipes is enough marinade for 1 to 1.5 lbs. of boneless skinless chicken breast.
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