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When I’m looking to add a little more pizazz to my weekly chicken dinner, this easy marinade is my go-to. What I get is a lip-smacking, deliciously flavored chicken that’s absolutely irresistible. The chicken breasts are soaked in a tangy-sweet sauce and turn out super juicy, no matter how you cook them.
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“Made this recipe and it was great, easy to make with ingredients within our home. Had a great taste.” -Skye
Easy Chicken Marinade Recipe
I find the best chicken marinade accomplishes many things, including helping keep the meat moist during cooking. Not only does this marinade achieve this, but it’s simple to prepare and hits all the right tangy, zesty, sweet, and savory notes, leaving everyone in my family begging for just 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. I’ve used it on thighs, wings, and a whole chicken, and it turns out great every time. 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, double the recipe.
Tips for Beginners
- Modify the spices. Feel free to switch up the spices to suit your tastes.
- Do not marinate in a metal container. Marinate the chicken in a bowl, baking dish, or Ziplock bag.
- If you have extra marinade. Pour it over some veggies before cooking.
- Chicken should register 165°F on an instant-read thermometer. Regardless of which cooking method you choose.
Chicken Marinade Recipe
Ingredients
- 3 tbsp 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 tbsp Dijon mustard
- 3 tbsp brown sugar maple syrup or honey also work
- ½ tsp ground paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 4 boneless, skinless chicken breasts (about 2 lbs. total) breasts, thighs, drumsticks, tenders, or a whole chicken will also work; adjust the cooking time accordingly
Video
Instructions
- Whisk the marinade ingredients in a large dish or plastic bag.3 tbsp olive oil, ½ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 3 tbsp brown sugar, ½ tsp ground paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp 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.
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 tbsp olive oil, ½ cup low-sodium soy sauce, ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 3 tbsp brown sugar, ½ tsp ground paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp ground black pepper.
Mix in the chicken and marinate: Add the 4 boneless chicken breasts, and toss to coat them completely in the marinade. Marinate for at least 1 hour or up to overnight.
To bake: Preheat the oven to 425°F and bake 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: In a cast-iron skillet, heat 2 tbsp of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes per side.
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 basket and cook for 8 minutes. Turn the chicken breasts over and continue to cook for another 7-8 minutes.
Serve: Transfer the chicken from the cooking vessel to a plate and serve. Enjoy!
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 pretty much goes with just about anything, I often serve it with a side of crispy cottage fries or air fryer onion rings. When it comes to a veggie side, I love the savory flavor of these sauteed mushrooms, or if I’m in the mood for something on the sweeter side, I’ll prepare roasted honeynut squash.
More Marinade Recipes to Try
Steak Marinade: This is my absolute favorite steak marinade. This easy marinade delivers savory, tangy flavors that comes together with just soy sauce, Worcestershire, and balsamic vinegar. I’m always amazed at how flavorful and juicy my steak turns out.
Grilled Chicken Breast: Featuring red wine vinegar, garlic, and an abundance of fresh herbs, I love how this marinade is simple to make and cooks up the juiciest, most flavorful grilled chicken.
Shrimp Marinade: When I’m looking to add a burst of flavor to shrimp, this recipe is my go-to. Simple but packed with flavor, I’ve used a mix of soy sauce, balsamic vinegar, Dijon mustard, brown sugar, garlic, and Italian seasoning to add a rich, sweet, and savory taste.
Made this recipe and it was great, easy to make with ingredients within our home. Had a great taste.
Delicious!
This is an excellent recipe!
The flavours of the marinade don’t overpower, they just add enough ‘something’ to make the chicken taste exceptional. Plus had all the ingredients on-hand!
I made 2 batches, freezing one for later. Thank you!