The straightforward ingredients in this quick-marinated chicken recipe combine to create the ideal flavor profile. This chicken can be grilled, fried in a skillet, or baked in the oven! For chicken breasts, thighs, or drumsticks, this marinade works wonders.
Easy Marinated Chicken
Once you've found a good chicken marinade recipe, you'll definitely keep using it because it means you won't have to make bland, flavorless chicken dinners any longer. This is my go-to marinade because it's quick to make and pairs well with a wide variety of side dishes.
Bacon is a wonderful addition to the recipe because it adds another savory component and a nice crunch.
Marinade Ingredients
- Ranch Dressing: Due to how well the other ingredients enhance and complement the flavor, this marinade actually doesn't taste particularly like ranch dressing.
- Olive Oil: My preferred brand of extra virgin olive oil is Pompeian.
- Worcestershire Sauce- Adds depth of flavor and umami.
- White Vinegar- Adds a bit of tang.
- Lemon Juice– Adds just a hint of tartness.
- Minced Garlic: Fresh garlic is much more flavorful when it is freshly minced, so I advise against using bottled garlic.
- Black Pepper
How to Make It
Organize the marinade's components. Use the remaining marinade to cover the chicken for 30 minutes, setting aside ⅓ cup of it.
In the interim, slowly cook the bacon over low heat in a skillet.
When the bacon is crispy, reserve it and crumble it after it has cooled.
The bacon drippings and marinated chicken are added to a skillet and seared for 5 to 6 minutes on each side, or until golden.
As the liquid from the skillet cooks the chicken, pour the marinade you set aside.
Serve it with bacon on top!
Pro Tips
- Serve this meal with grilled potatoes, potato wedges, skillet potatoes, corn casserole, roasted carrots and green beans, tuna pasta salad, funeral potatoes, and more.
- For extra indulgence: top the cooked chicken with cheddar cheese and cover until melted. Top with bacon and serve!
Storage
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Easy Chicken Marinade
Ingredients
- 5 strips thick cut bacon, I prefer Oscar Meyer
- 2 large boneless/skinless chicken breast
Marinade
- ½ cup ranch dressing, I use Hidden Valle
- ¼ cup olive oil
- 2 Tablespoons Worcestershire sauce
- 1 distilled white vinegar
- 1 lemon juice
- 1 Tablespoons minced garlic
- ½ pepper
Instructions
- Note: This marinade can be made without bacon and the chicken can also be cooked on the grill if preferred. See notes for instructions on baking in the oven.
- Pat the chicken dry and slice in half lengthwise to create 2 thinner pieces of equal size. If you prefer thinner chicken, place saran wrap over the top and pound it to about ¾ -inch thick. It will plump up more when cooked.
- Combine the marinade ingredients. Reserve ⅓ cup of the marinade and use the rest to cover the chicken. Marinate for 30 minutes or so. (Overnight works too.)
- Meanwhile, cook the bacon slowly over low heat, flipping occasionally until crispy. Set aside and crumble once cool.
- Reserve 2 TBS bacon drippings. (If you don’t have enough, use olive oil instead.)
- Clean the pan or use a new one. A 13-inch pan is a great size for this recipe.
- Heat the drippings over medium-high heat. Once it’s warm and glistening, and add the chicken. Leave a generous amount of marinade on each piece when it goes into the pan.
- Sear on each side for 5-6 minutes, until a crisp golden sear is obtained. As the chicken cooks, add the reserved ⅓ cup marinade to the pan and spoon it over the chicken as it cooks. I like to lift the pan and rotate it to evenly distribute the liquid throughout.
- Once the chicken is seared on each side and the internal temperature has reached 165 degrees, remove from heat and garnish with bacon. Spoon any remaining sauce on top prior to serving!
Notes
Baking Instructions
- Reserve ⅓ cup marinade and use the rest for the chicken, marinade for 30 minutes or overnight.
- Preheat the oven to 425° F.
- Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
- Lightly grease the dish and add the ⅓ cup marinade, 2 Tablespoons of water, and the marinated chicken.
- Bake, uncovered, for 15-18 minutes, (15 for thinly pounded chicken, 18 for thicker.) If using whole chicken breasts, (not sliced in half), bake for 22-25 minutes.
- Ensure the internal temperature is 165° prior to serving.
- Bacon may be cooked/crumbled on the stovetop while the chicken bakes if desired.
Grilling Instructions
- Cook over a preheated grill over medium-high heat.
- Leave the chicken undisturbed while it cooks. It takes 4-7 minutes per side depending on the thickness of the chicken.
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