The Best Chicken Marinade Recipe
You'll love this easy-to-make chicken marinade recipe with soy, lemon, vinegar, garlic, and herbs for the most flavorful chicken ever.
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.
- To grill: Place the chicken skin side down on a grill that has been lightly oiled on the grated on medium-high heat (375° to 425°) and cook for 10 to 12 minutes per side or until dark grill marks have formed and the chicken is reaches an internal temperature of 165°.
- Depending on how intense the fire on the grill is, you may need to move the chicken around to that it does not overly char.
Notes
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.
This marinade will also work well with pork, beef, or vegetables.
You can marinate up to 5 pounds of chicken with this amount.
Feel free to use dry thyme instead of fresh if that is all you have.
If you start to get nervous that your chicken is burning on the grill or in the pan, immediately transfer it to a sheet tray lined with parchment paper and bake it in the oven at an oven preheated to 350° for 12 to 15 minutes or until it reaches an internal temperature of 165°, which is according to the USDA.
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