Chicken Marinade
Create the most juicy and flavorful chicken with this easy TESTED and PERFECTED Chicken Marinade recipe! With 7 simple ingredients, say good bye to dry, boring chicken breasts forever! I recommend grilling the chicken after marinating it, but you can also pan fry it, or bake it in the oven.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice, fresh-squeezed
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- In a large bowl, or plastic zipper bag, combine the olive oil, soy sauce, lemon juice, Worcestershire sauce, dijon mustard, garlic powder, and black pepper.
- Slice the chicken breasts in half through the middle, so each piece of chicken is less than 1 inch thick. Add the chicken to the marinade and place in the refrigerator for at least 30 minutes, up to 24 hours.
- Preheat a grill to medium heat, around 350°F. Once the grill is hot, use tongs to remove the chicken from the marinade and place the chicken breasts on the grill. Discard the remaining marinade in the bag.
- Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Check this temperature by inserting a meat thermometer in the thickest part of the chicken breast.
- Remove the chicken from the grill once it reaches the appropriate internal temperature, and let it rest for 5 minutes before serving.
- See the notes section below for instructions on how to bake the chicken in the oven, or cook it in a skillet on the stove.
Notes
- To bake the chicken, instead of grilling:
- Preheat an oven to 450°F. Use tongs to remove the chicken from the marinade and place the chicken breasts on a parchment-lined baking sheet. Discard the remaining marinade in the bag.
- Cook the chicken in the oven for 15-20 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the oven once it reaches the appropriate internal temperature, and let it rest for 5 minutes before serving.
- To cook the chicken in a skillet on the stove:
- Heat a large skillet on the stove over medium-high heat.
- Remove the chicken from the marinade and pat dry with a paper towel.
- Add the chicken to the skillet and allow it to cook on one side for 5 minutes without moving the chicken breast. Flip the chicken breast and continue cooking for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the skillet once it reaches the appropriate internal temperature, and let it rest for 5 minutes before serving.
- To make this recipe gluten-free and soy-free, use coconut aminos instead of soy sauce.
- To add sweetness to the marinade, add 1 tablespoon of honey or brown sugar.
- This recipe can be used to marinate up to 2 pounds of chicken. You can cut the recipe in half for 1 pound of meat, or double it for 4 pounds of meat.
- If using frozen chicken breasts, you will need to marinate the chicken for 24 hours in the fridge. This will allow the chicken to thaw completely, while it’s in the marinade.
Nutrition Facts
Calories 395kcal (20%)Carbohydrates 3g (1%)Protein 50g (100%)Fat 20g (31%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 12gCholesterol 145mg (48%)Sodium 1114mg (46%)Potassium 921mg (26%)Fiber 0.4g (2%)Sugar 1g (1%)Vitamin A 75mg (2%)Vitamin C 6mg (7%)Calcium 22mg (2%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!