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Flavorful Chicken Marinade for Grilling, Baking, and More Recipe

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4 from 13 reviews

A flavorful chicken marinade recipe featuring olive oil, soy sauce, lemon juice, and aromatic spices to tenderize and enhance chicken breasts or thighs. Perfect for grilling, baking, stovetop cooking, or air frying, this versatile marinade ensures juicy, delicious chicken every time.

Ingredients

Marinade Ingredients

  • ¼ cup olive oil
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon black pepper

Chicken

  • 2 pounds chicken breasts or thighs (boneless or bone-in)

Instructions

  1. Make marinade: Combine olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning, and black pepper in a bowl or large zip-top plastic bag. Whisk or squeeze the bag to mix thoroughly. Optionally, reserve a few tablespoons of marinade to brush on chicken during the last minutes of cooking.
  2. Pound chicken (if using boneless, skinless breasts): Flatten the chicken breasts to an even thickness (½-¾ inch) using a meat mallet or rolling pin between parchment paper or plastic wrap to ensure even cooking and tenderizing.
  3. Marinate: Place the chicken in the bag or bowl, ensuring it is completely coated with the marinade. Refrigerate for at least 30 minutes and up to 12 hours; 1-4 hours is ideal for best flavor.
  4. Discard used marinade and choose cooking method: The chicken can be grilled, baked, cooked on the stove, or air fried. The chicken is done when it reaches an internal temperature of 165° F.
  5. Grilling: Preheat grill to medium-high (375-450°F) and oil the grates. Grill chicken breasts 5-8 minutes per side; boneless thighs 7-10 minutes, reducing heat to medium when cooking thighs. Start on hotter part of grill for grill marks and finish on lower heat. Rest chicken 5 minutes before serving.
  6. Baking: Preheat oven to 425°F. Place chicken in a baking dish. Bake breasts depending on size: 5-6 oz for 13-16 min, 8 oz for 16-19 min, 11-12 oz for 22-26 min. Bake boneless thighs 20-30 min. Ensure internal temperature is 165°F. Rest 5 minutes before serving.
  7. Stovetop: Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Cook breasts about 5-8 minutes per side, boneless thighs 8-10 minutes per side, until 165°F internally. Rest 5 minutes before serving.
  8. Air Fryer: Arrange chicken in a single layer. Cook at 400°F for 8 minutes, flip breasts and cook additional 5-12 minutes; boneless thighs need 11-15 minutes total without flipping. Chicken is done at 165°F internally. Rest 5 minutes before slicing.

Notes

  • Marinating time can be extended up to 12 hours for deeper flavor and tenderness.
  • Reserving some marinade before adding chicken allows for extra basting during cooking for enhanced moisture and flavor.
  • Adjust cooking times slightly based on the thickness and size of the chicken pieces.
  • Always use a meat thermometer to ensure proper internal temperature of 165°F for safety.
  • Pounding boneless breasts to an even thickness promotes even cooking and tenderness.
  • This marinade works well with both boneless and bone-in chicken breasts or thighs.

Find it online: https://lauracooks.com/flavorful-chicken-marinade-for-grilling-baking-and-more-recipe/