Updated
If you want to add more lip-smackingly delicious flavor to your weeknight chicken dinners, look no further than this easy go-to Chicken Marinade recipe. Chicken breasts soaked in a tangy-sweet sauce turn out super juicy, whether they are baked, grilled, or air-fried.
Grilled Chicken Marinade
The best chicken marinades accomplish many things, including helping keep the meat moist during cooking. This recipe is simple but hits all the right tangy, zesty, sweet, and savory notes that will have everyone in your family begging for one more piece of chicken.
While I love this marinade for chicken breasts, it is so versatile that it can be used on any cut of chicken. Try it on thighs, wings, or a whole chicken! I recommend scaling up the recipe depending on how many pounds of chicken you’re using. This recipe will marinate up to 2 pounds of meat. For 4 pounds, simply double the recipe.
Chicken Marinade Recipe
Ingredients
- 3 tablespoons olive oil or use vegetable or canola
- ½ cup low-sodium soy sauce or try Worcestershire sauce
- ¼ cup apple cider vinegar or use white wine vinegar, balsamic vinegar, or lime juice
- 2 tablespoons Dijon mustard
- 3 tablespoons brown sugar maple syrup or honey also work
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds total) breasts, thighs, drumsticks, tenders, or a whole chicken will also work, adjust the cooking time accordingly
Instructions
- Whisk the marinade ingredients in a large dish or plastic bag.3 tablespoons olive oil, ½ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 3 tablespoons brown sugar, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add in the chicken and toss to coat it completely in the marinade.4 boneless, skinless chicken breasts
- Let the chicken marinate for at least 1 hour or up to overnight.
- To Bake: Preheat oven to 425°F. Bake the chicken for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.
- To Grill: Heat the grill to medium-high heat (450-500°F). Place the chicken on the grill and cook for around 10 minutes total, flipping the chicken halfway through.
- To Pan Sear: Heat 2 tablespoons of olive oil over medium heat in a cast-iron skillet. Add the chicken breasts and sear for 4-5 minutes per side, flipping halfway through.
- To Air Fry: Preheat air fryer to 370°F. Spray the air fryer basket with nonstick spray. Place the chicken breasts in a single layer in the air fryer basket and cook for 8 minutes. Flip the chicken breasts over and cook for another 7-8 minutes.
Becky’s Tips
- Feel free to switch up the spices to suit your tastes.
- Marinate in a bowl, baking dish, or Ziplock bag. Do not use a metal container.
- If you have extra marinade, pour it over some veggies before cooking.
- No matter which way you cook the chicken, it should register 165°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Marinade Step by Step
Combine the ingredients: In a large dish or plastic bag, whisk together 3 tablespoons olive oil, ½ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, 3 tablespoons brown sugar, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
Mix in the chicken: Add the 4 boneless chicken breasts, and toss to coat them completely in the marinade.
Marinate the chicken: Marinate for at least 1 hour or up to overnight.
To bake: Preheat oven to 425°F. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
To grill: Heat the grill to medium-high heat (450-500°F). Place the chicken on the grill and cook for around 10 minutes total, flipping the chicken halfway through.
To pan sear: Heat 2 tablespoons of olive oil over medium heat in a cast-iron skillet. Add the chicken breasts and sear for 4-5 minutes per side, flipping halfway through.
To air fry: Preheat the air fryer to 370°F. Spray the air fryer basket with nonstick spray. Place the chicken breasts in a single layer in the air fryer basket and cook for 8 minutes. Flip the chicken breasts over and cook for another 7-8 minutes.
How to Store
You can store this chicken marinade (without chicken) in an airtight container in the refrigerator for up to 2 weeks. Once the chicken has been added to the marinade, it will keep for about 2 days. Do not save leftover marinade, as it has been contaminated with raw chicken.
Store cooked marinated chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
You can freeze the chicken in a Ziplock bag with the air squeezed out for up to 3 months. Let thaw overnight before cooking as desired. There’s no need to let it marinate longer in the refrigerator, as it will marinate as it freezes and thaws!
Serving Suggestions
While marinated chicken goes with just about anything, I often serve it with Instant Pot Mashed Potatoes and Air Fryer Roasted Vegetables.
