Chicken Marinade Recipe

5 from 1 vote

Chicken breasts soaked in a tangy-sweet sauce turn out super juicy and mouth-wateringly delicious, whether they are baked, grilled, or air-fried.

Prep Time5

Total Time5

Course: dressing, marinade, Sauce

Cuisine: American

Servings: chicken breasts

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

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.

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.