Chicken Marinade
A great Chicken Marinade makes all the difference. For this recipe, I use soy sauce, lemon, vinegar, garlic, and herbs to add rich flavor while keeping the chicken tender and juicy. This marinade comes together in minutes and is the perfect addition to turn your chicken from bland to brilliant.
Ingredients
- ½ peeled and finely grated yellow onion
- 5 finely grated garlic cloves
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- ½ cup neutral flavored oil
- 1/3 cup white wine
- 1/3 cup soy sauce
- 1/3 cup white distilled vinegar
- 2 tablespoons finely minced fresh thyme
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 4 1/2 pound chicken broken down into individual breasts, thighs, drums, and wings
Instructions
- Finely grate the onion and garlic into a large bowl.
- Next, squeeze in the juice of 1 lemon.
- Add in the mustard, sugar, oil, wine, soy sauce, vinegar, thyme, salt, and pepper.
- Whisk the ingredients together until they are combined and emulsified.
- Add the chicken to the bowl with marinade and mix thoroughly until it is completely coated in it.
- Cover with plastic and marinate it in the refrigerator for 12 to 48 hours.
Cooking Methods
- Grill: I place the chicken skin side down on a lightly oiled grill over medium-high heat, around 375° to 425°. I let it cook for 10 to 12 minutes per side until dark grill marks form and the internal temperature reaches 165°. If the heat gets too intense, I move the chicken around to prevent charring.
- Pan-Sear: I add two tablespoons of my preferred cooking oil to a large frying pan and heat it over medium for about a minute. Then, I place the chicken skin side down and cook for 5 to 7 minutes per side until golden brown and fully cooked. If it browns too quickly, I lower the heat to medium-low.
- Bake: I place the chicken skin side up on a parchment-lined sheet tray and bake it at 400° for 25 to 30 minutes. I let it cook until it’s browned and fully cooked through.
Notes
Grating the onion and garlic instead of chopping them is key to releasing more juice and helping the flavors blend smoothly into the marinade. This allows the chicken to absorb maximum flavor and creates a well-rounded taste that makes a noticeable difference in the final dish.
Don’t Waste the Marinade: I always set a little marinade aside before adding the chicken so I can brush it on while grilling. It adds even more flavor as it cooks.
Marinate for Maximum Flavor: Marinate for at least 12 hours to get the best flavor, and if you can let it go for 48 hours, even better. The longer it soaks, the deeper the taste.
Make Enough for Everyone: This marinade works for up to 5 pounds of chicken, so there’s plenty to go around. It’s great when I’m cooking for a crowd or meal prepping.
Save Your Chicken from Burning: If the chicken starts to burn on the grill or in the pan, I transfer it to a parchment-lined sheet tray and finish it in the oven at 350° for 12 to 15 minutes or until it reaches an internal temperature of 165°, which is according to the USDA.
Make-Ahead: You can make the marinade up to 2 days before it is ready to be used to marinate chicken.
How to Store: Store the marinade covered in the refrigerator for up to 5 days. This will not freeze well. If storing the chicken in the marinade, you can marinate it covered for up to 48 hours in the refrigerator. You can marinate the chicken and place it in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat: When reheating the marinated chicken, place the desired number of chicken on a sheet tray lined with parchment paper and bake in the oven at 350° for 8-12 minutes or until warm.
Nutrition
Calories: 568kcalCarbohydrates: 1gProtein: 43gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 170mgSodium: 691mgPotassium: 462mgFiber: 0.3gSugar: 0.3gVitamin A: 347IUVitamin C: 5mgCalcium: 34mgIron: 2mg