The Only Chicken Marinade Recipe You’ll Ever Need Recipe
This bold and flavorful chicken marinade recipe is inspired by a Vermont restaurant and is perfect for marinating chicken thighs, breasts, or drumsticks. With a blend of savory soy sauce, bright orange juice, warm spices, and a hint of heat, it’s a versatile marinade that can also enhance tofu, salmon, duck, beef, or lamb. Easy to make in large batches and freezer-friendly, it ensures delicious meals anytime.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Marinade
- Method: Stovetop
- Cuisine: American
- Diet: Diabetic
Ingredients
Wet Ingredients
- ¼ cup neutral oil (such as canola or avocado)
- ½ cup reduced-sodium soy sauce
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- 5 dashes hot sauce
Produce
- 1 medium onion, chopped
- 2 tablespoons chopped garlic
- ½ teaspoon grated orange zest
Dry Spices and Sweeteners
- 3 tablespoons packed brown sugar
- 2 teaspoons ground allspice
- ¾ teaspoon ground pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Instructions
- Heat oil and sauté aromatics: Heat ¼ cup neutral oil in a large saucepan over medium-high heat. Add the chopped onion and garlic, cooking and stirring until translucent, about 2 minutes. This step cooks out the harshness of the garlic and onion while infusing the oil with their flavor.
- Combine marinade ingredients: Transfer the sautéed onion and garlic mixture to a medium bowl. Add reduced-sodium soy sauce, apple cider vinegar, grated orange zest, orange juice, brown sugar, allspice, ground pepper, dried thyme, ground cloves, ground cinnamon, and hot sauce. Stir until the brown sugar is dissolved and all ingredients are well combined. Allow the marinade to cool to room temperature to avoid partially cooking the chicken during marinating.
- Marinate the chicken: Pour the cooled marinade into a shallow dish or a 1-gallon sealable plastic bag. Add 1 to 2 pounds of chicken pieces (thighs, breasts, or drumsticks) to the marinade. Seal the bag or cover the dish and refrigerate for at least 1 to 2 hours, or overnight for a more intense flavor infusion.
- Use or store extra marinade: If you made a large batch, you can freeze the leftover marinade in portions for future use with chicken, tofu, salmon, or other proteins. If marinating again, always use fresh marinade or discard any that has contacted raw meat to avoid contamination.
Notes
- Marinating time can be extended to overnight for deeper flavor penetration.
- For best results, use reduced-sodium soy sauce to control the saltiness.
- This marinade works well with plant-based proteins like extra-firm tofu and can also complement fish, duck, beef, and lamb.
- Always discard marinade that has been in contact with raw meat or boil it before using as a sauce.
- Adjust hot sauce quantity to your preferred spice level.
