chicken_marinade

5 make-ahead chicken marinade recipes to help you keep your cool at mealtime

Your fridge and freezer are crucial components of your kitchen, no doubt. But they can do more than just store ingredients and leftovers for you! Let your chill chest work as your sous chef by using its icy interior to easily and safely marinate family-friendly chicken dinners in five flavors: Thai Coconut, Classic Italian, Provencal Herb, Mojo Citrus and Teriyaki.

Baked honey hoisin chicken with stir-fried kale: Make it in a wok!

Baked honey hoisin chicken with stir-fried kale: Make it in a wok!

This no-fail, no-sweat method of marinating can even help you prep a bunch of meals that will get you through the next few months: Make an assembly line of bagged chicken and marinade, and freeze according to the instructions below. When it comes time to defrost the chicken in the fridge, it's pre-marinated for your convenience, letting the marinade work its magic as both it and the meat thaw.

Each of the following marinades makes enough to coat 1 pound of chicken (about 2 large boneless, skinless breasts or thighs) in a 1-quart zip-top bag. Double the quantities for larger dinners and gatherings.

To make the marinades:

Place the chicken in a zip-top bag. Whisk the ingredients (listed below for each marinade) together in a bowl, then pour over the chicken. Seal the bag tightly, pressing the bag gently to remove as much excess air as possible.

Place the bag(s) on a rimmed baking sheet or plate just in case the bag isn't perfectly sealed.

If you'll be marinating the chicken to eat for dinner tonight or the following evening, simply refrigerate for up to 24 hours (no need to freeze).

Freeze on the baking sheet or plate until completely solid, then stack and store in the freezer for up to 3 months. Defrost the bag in the refrigerator up to 24 hours before you plan to cook and serve the chicken. For safe handling, do not thaw the bags at room temperature on the kitchen counter.

To cook the chicken:

Once the marinated chicken is fully defrosted, cook it as you prefer — on an indoor our outdoor grill over direct heat for 7-10 minutes, flipping once or twice; on the stove in an oiled frying pan for 12-15 minutes, flipping as needed; or in a 375°F oven for about 20 minutes — until the thickest part of the chicken registers 165° F on a meat thermometer.

Marinade Recipes

• 1/4 cup + 2 tablespoons light coconut milk
• 1/2 teaspoon soy sauce
• 1 tablespoon brown sugar
• 1 large garlic clove, roughly chopped
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)
• 1 small Thai or Fresno chili pepper, thinly sliced (optional)

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large garlic clove, roughly chopped
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme

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• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1 large garlic clove, roughly chopped
• 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro
• 1/2 teaspoon ground cumin

• 1/4 cup + 2 tablespoons pineapple juice
• 1½ tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon chopped fresh ginger (from an approximately 1-inch-long knob of fresh ginger)

This post was originally published June 3, 2015.

The Best Grilled Chicken Marinade Recipe

Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken marinade recipe will become a favorite!

For years now, we’ve used a simple marinade that I quickly throw together for our grilled chicken. It uses ingredients that you’ll most likely have on hand. If not, I urge you to buy them the next time you are at the grocery store, along with your favorite cuts of chicken and make it! It makes the perfect way to start your grilling season! I think you’ll love it.

A few years ago, we made grilled chicken legs using this marinade when my sister-in-law Karen, her husband Todd, and their three boys were on an RV trip with us. I knew that our son loved it and hoped that their boys would as well. We won’t even talk about how much chicken we got all of the kids to eat, let’s just say they loved it as much if not even more than I’d hoped!

In all seriousness, I’ve not fed anyone chicken made with this marinade that hasn’t loved it.

I originally just included this marinade recipe in with my grilled chicken legs recipe that I shared a long time ago. However, I have requests for it so often, I thought it deserved it’s own little spot in the world. Ha!

Here’s how I make it.

You’ll grab a few spices that really kick up the smokey flavor of this grilled chicken marinade and another that adds a little kick, too.

Cumin, paprika, cayenne, and salt and pepper.

This spice blend just works beautifully and is one that is great to have on hand, too.

The other special ingredient in this chicken marinade is beer.

Now, I have to admit something to you. I rarely cook with beer, but it absolutely adds something to this chicken. For the beer, I would recommend using whatever beer you prefer. I usually use Corona or Yeungling, but any beer that you prefer will work. If you can’t use beer or prefer not to, I’ve included a couple of other options that I’ve tested in the recipe below for you.

Once I’ve mixed up my spices and beer, along with a few other ingredients, I just pour it over the chicken legs that have been placed in a large zip top bag.

Carefully, remove as much air from the bag as possible and then seal the bag. Then, turn the bag from side to side to make sure all the chicken is well coated with the chicken marinade.

Then, I place it on a half sheet pan and into the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade. Then, you’ll just grill your chicken according to your favorite grilled chicken recipe. We love it so much that I’ll pull out my grill pan in the dead of winter!

Here’s The Best Grilled Chicken Marinade Recipe. I hope you love it as much as we do!

• ½ cup olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, chopped
• 3 tablespoons chopped onion
• ½ cup chopped fresh parsley
• 1½ cups beer

1. Pour olive oil into a 2-cup liquid measuring cup.
2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Marinade works best for about 5 pounds of chicken.

If you prefer not to use beer, you can replace with apple cider or ginger ale.

From the Add a Pinch recipe archives. Originally published 2012.

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Reader Interactions

Please I am Chating you up from Nigeria and I love you recipe but most of the ingredients are not common over hear if there is any thing that works best as to replace some items like the commi it will be fine and will also ask if any beer can work perfect for it thanks

I’m not sure what ingredients make good substitutes – except the substitute for beer like I give in the recipe. If you are using beer, I prefer using a pale color beer such as Corona or Yuengling. I hope you can make this and enjoy it – it’s really delicious! Thanks!

Your recipe looks really interesting I am trying it out tomorrow. I had two questions

1. Do you bake this in the oven with the bag

Or can I just place it in the oven tray without any bag.

2. At what temperature and for how long do I have to cook.

You can certainly use this marinade for baked chicken. Just bake it at the temperature and time you normally do for baked chicken. Enjoy! Thanks!

How many pieces is this recipe for? Says serves 2 cups. Probably meant 2 persons? Awesome recipe!!

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7 Mighty Grilling Marinades

Seven easy ways to kick your summer grilling into gear

Mouth-watering marinades

The key to successful grilling is starting with a tasty cut of meat. Give your proteins an added advantage with a soak in one of these delicious flavor-infusing marinades.

Plus, find the key components for making your own recipe.

Perfect for beef

The best marinades for beef, from left:

Anchovy and herb: Capers, lemon zest, and parsley add brightness and acidity; the anchovy provides savory depth. Get the recipe

Orange and pale ale: Beer and onion juice both have a tenderizing effect on meat, making this marinade a good choice for tougher cuts. Get the recipe

Marinade basics

Use these three components of a marinade to create your own recipe.

Acid: Wine, vinegar, citrus juice, beer, and yogurt weaken the proteins in meat and seafood, rendering them more tender and moist. Acidic ingredients also tend to make fish taste delicate and less fishy.

Fat: Usually oil but also coconut milk. It adds moisture and helps keep marinated food from sticking to the grill.

Aromatics: Garlic, citrus zest, lemongrass, minced chiles, and herbs penetrate the surface of the meat, giving it flavor. Experiment with whatever appeals to you, from pesto to pepper jelly.

Perfect chicken marinades

Clockwise, from top:

Honey lime: Lime juice softens the meat’s proteins, making them more tender, while honey helps to brown the skin. Get the recipe

Jerk: Brown sugar tempers the heat of the chiles and helps the skin crisp up on the grill. Get the recipe

Pomegranate molasses and mint: Lemon juice tenderizes the meat, and the molasses’s sugar burnishes the skin. Get the recipe

How long to marinate?

Tender proteins like fish need only a few minutes, unless the marinade is gentle; then overnight is okay. Firmer meats like flank steak should marinate at least an hour, even in a powerful marinade.

Perfect seafood marinades

Green chile and ginger: Both ginger and lemon juice tenderize protein, so this is fast acting, especially on seafood. Get the recipe

Coconut and lemongrass: It’s bold and rich, like a Malaysian rendang (coconut meat stew), but works faster and has less fat. Get the recipe

Amazing Chicken Marinade

Recipe by GinnyP

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Amazing Chicken Marinade

SERVES:

Ingredients Nutrition

• 1 ⁄₄ cup cider vinegar
• 3 tablespoons whole grain mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1 ⁄₂lemon, juiced
• 1 ⁄₂ cup brown sugar
• 1 1 ⁄₂ teaspoons salt
• 6 tablespoons olive oil
• ground black pepper
• 6 boneless skinless chicken breast halves

Directions

1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
2. Then whisk in olive oil and pepper.
3. Place chicken in the mixture.
4. Cover and marinate chicken in the fridge 8 hours or overnight.
5. Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
6. Discard marinade.
7. Lightly oil your grill or broiler pan.
8. Grill or broil about 10 minutes per side.

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Nutrition Info

Serving Size: 1 (186 g)

Servings Per Recipe: 6

Amt. Per Serving % Daily Value Calories 337.6 Calories from Fat 152 45% Total Fat 16.9 g 25% Saturated Fat 2.6 g 12% Cholesterol 75.5 mg 25% Sodium 809.9 mg 33% Total Carbohydrate 20.6 g 6% Dietary Fiber 0.7 g 2% Sugars 18.2 g 72% Protein 25.6 g 51%

Chicken Marinade

Ingredients

• 1/2 cup lemon juice
• 2 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 cup good olive oil
• 2 chicken breasts, bone-in and skin-on

Directions

In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.

Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.

Preheat the oven to 350 degrees F.

Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

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the best 4 ingredient chicken marinade

Just 4 ingredients is all you need for the best chicken marinade! Be sure to follow NoBiggie on Instagram for lots of great recipes like this!

Over the weekend we fired up the grill. My husband makes the best grilled chicken (his best tips for grilling chicken here). He has it down to a science.

Our friends shared this quick marinade with us last Summer, and I have to say…we love it! It’s now my go to marinade when it comes to chicken.

It’s the perfect solution for when your brown sugar gets too hard for baking. It dissolves right into the liquid of the marinade. Technically speaking…I did not measure the brown sugar exact here, but that’s the beauty of cooking vs. baking, right?!

Let it marinade for at least 4 hours or best over night. Give it some time to marinate.

• 1 cup brown sugar
• 1 cup oil
• ½ cup soy sauce
• ½ cup vinegar

1. Mix all ingredients together in a bowl or a ziplock bag.
2. Place the boneless skinless chicken breasts in the marinade.
3. Marinade chicken for at least 1 hour or overnight.

It’s the best grilled chicken! You’ve gotta try it!

Looking for more great chicken recipes? Here’s some of our favorites:

*Originally published: February 2013 – sharing again for new readers

Be sure to tag me on Instagram (@nobiggie) and add the hashtag: #nobiggierecipes if you make it! I’d love to see!

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yum, I must try this!

What kind of vinegar do you use? Apple cider? White? Rice? – Does it even matter?

This looks really good (and easy) and I’d love to try it! Thank you!!

I use whatever I have. Seriously. If you have a favorite, go with that one.

Can I make them in the oven

I have several recipes that use vinegar. I find that if you want that “bite” of vinegar, Apple cider is your choice. But if you like more of a mild taste, white vinegar is best. :).

Christine C Peters says

I had the same question. Bet apple cider vinegar would go well with this.

I have used white, red wine, balsamic and rice wine vinegar. All are equally fantastic. Rice wine is my favourite, but I use whatever I have on hand. I also put one whole, slightly crushed clove of garlic into the marinade. Perfect chicken every time. Love it.

I’m going to try this tonight if I can get my act together!

Oh good! Good luck!

This sounds awesome for pork also.

Maybe pork tenderloin to serve in 1/2 inch slices…..YUM

Just a tip : If your brown sugar gets hard, put it in a container with a tight fitting lid and add a slice of bread.

in 24 hours you will have soft brown sugar.

Oooh! great tip! I will try it next time! Thank you!

A marshmallow will work to keep the brown sugar soft, too! 🙂

Carolyn Timmerman says

More snow this weekend! Looking forward to trying this. BTW, did you know a slice of white bread in your brown sugar will keep your sugar soft. Good for chocolate chip cookies, snicker doodles, & when the bread gets hard, & it will, I break it up for my birds!

Great tip! Thank you! #lucky birds! 🙂

It looks amazing! We grill all year long- in snow boots and gloves 🙂

This looks super yummy but one question, does it taste vinegary at all? We don’t use vinegar hardly ever due to the smell. Just wondering if you can taste it! Thanks!

No, not at all. the brown sugar really cancels it out.

so glad they asked and so glad you answered i love the vinegar taste and was hoping for that here ;( maybe i will try with less sugar

What kind of vinegar did you use? They all have a noticeable difference in flavor and I dont want to us the wrong one and hve it taste bad!

Just use the kind you like!

I don’t have a grill. Will it be good to cook on stove top or bake it? I would love to try it, I really havent been cooking long so i’m just starting to try new recipes.

Sure! It would work! For the stovetop, I would pound the chicken flat before you marinade for faster cooking. For the oven, I would make a tinfoil tent so it won’t dry out.

I made this tonight… AMAZING! My picky eater asked for seconds! Thank you for sharing.

Oh good! Thanks for sharing! 🙂

This was awesome followed it to a t. Kids and hubby loved it.

I made the marinade last night but I used grape-seed oil and I thought I was supposed to use 1 cup of vinegar so I used 1/2 cup rice vinegar and 1/2 cup white wine vinegar. Chicken marinated over night and all day. This evening, I cooked as directed and I have to say the chicken came out fabulous! Thanks for the great quick and easy marinade…I’ll definitely be using it again.

How long do you recommend marinating the chicken?

Thanks! Looks delish:)

Can I use Worcestershire sauce instead of soy sauce? How would it compare? Thanks!

I would say no on the worcestershire sauce. The soy sauce is the perfect saltiness to go with the sweetness of the brown sugar.

I wouldn’t mess with the it. But that’s just me…

I think Worcestershire sauce would be delicious.

sarah yeager says

at what temp would you put this on if I was to use the George Forman grill? I would leave it on there for 12 mins total and not flip it because it grills on both sides..thanks

Hi Sarah! sorry, I couldn’t tell you the answer to this. Hopefully you can try it out and figure it out as you go. Good Luck!

Wondering if Sarah figured this out? I have mine marinating right now and am planning on doing them on my George Foreman since I live in an apartment building and don’t have a regular bbq.

It should work great!

i did mine on the GF and mine dried out. im never good at getting the chicken moist enough. i think i ended up putting it on the lowest temp and for about 5 mins since i had the chicken that was already pre cooked.

I used thawed boneless skinless breasts… baked them just until done then put them on the GF for a few minutes on medium heat to give them a little bit of a sear. They were delicious! Definitely will make again, next time will plan ahead and marinade them overnight.

I would say pre-cooked meat is your problem. It should begin with raw meat to marinate.

Might sound a little ridiculous, but can this be baked or fried on the stove instead of being grilled? I find myself a little intimidated to use the grill without my boyfriend around, I want to surprise him with a new dinner!

This chicken is amazing!! Made it with boneless chicken thighs and it was a hi with my husband and company. They could not stop eating.

Made this for 4th of July dinner and cooked it over a campfire and it was wonderful. I will make this again.

How many lbs chicken does this make?

Add a little pineapple juice, fresh ginger and garlic and it tastes just like the Hawaiian bbqs.

Thank you, my kids loved it!

I ended up baking the chicken instead of grilling them. I put them in a pan, pour some of the marinade on it (just a little) and then covered the pan in foil and baked for about 45 minutes @350. I also put aside some of the marinade before I added the chicken, so I could use it as a sauce to pour over the chicken before serving. Came out amazing and was such a hit. Thank you for sharing!!

I forgot to to mention that I added a splash of balsamic vinegar and some minced garlic to the marinade. 🙂

because the raw chicken has soaked in the marinade I don’t believe it is safe to pour it over the cooked chicken just before serving

BBO she said she put some marinade aside BEFORE she added the chicken. So what she poured on to serve wasn’t touched by raw chicken.

Set some aside before you marinate it and you can use it just before serving. The raw chicken was never in it so it would be safe.

YUM! We made this tonight and really enjoyed it!!

HI,just wanna ask is it can only be used to marinade chicken?

No, I think it would work for other things too, it’s worth a try!

Hey Kami, this looks great, i have some marinating now 🙂 What do you usually serve it with?

You could serve it with steamed veggies or roasted veggies along with a baked potato or wild rice. Depending on the time of year…

Madeline Epp says

Could you do this in a crock pot.

no, I wouldn’t cook it in a crock pot.

Kim Ravera says

What kind of vinegar do you use.

I’ve made this 3 times in past month and it’s amazing and really makes the chicken tender. I only made one addition, added a T. of Montreal Steak Seasoning. It’s a huge hit and I served it aside a lemon asparagus risotto. Delish

Can you do this mariade, then bake chicken in oven?

Sure! You might want to cover with tinfoil until the last 10 minutes, to help keep it moist.

How many servings does this recipe make?

It totally depends on how many chicken breasts you marinate. You could do chicken tenders and feed more or chicken breasts. Sorry not of much help on that one.

I would sub olive oil, and tamari for the soy sauce. Also, apple cider vinegar t make it completely gluten free! Sounds delicious!

Can i broil this? White or apple cider?

Sure you can broil it! You can use white or apple cider.

Mmm I followed this general recipe but I didn’t have everything at hand so.. I improvised!

Also… my name is Cami with a C! 🙂

I also have a cooking blog 🙂

Just made it..cant wait to eat it. Thank you!

Can I use olive oil instead of vegetable oil? And would balsamic vinegar work instead of regular?

This recipe was super delish and super easy! I used the crock pot and cooked it in the marinade at the end I added some broccoli. I will definitely be making this again. Thanks for sharing this recipe!

Cool! Thanks for sharing!!

chris nash says

This is called TERIYAKI Brown sugar, soy sauce, vinegar, and oil. It has been a famous taste from Japan all over the world for years.

haha! this made me laugh. 🙂

Jessica Desarro says

Tried this last night. Wasn’t very impressed. I had high hopes for it but I ended up having to use BBQ sauce because of the taste (I don’t know if it just wasn’t strong enough of it I didn’t like it all together). Very oily

What an easy marinade. I will definitely try this tomorrow. I am mixing it up now so the chicken can soak overnight. Thanks for sharing.

How much chicken do you need for the receipe that you have listed?

about 8 – 12 chicken breasts will work great!

This is such an easy marinade to do! I have been looking for a marinade that makes chicken juicy and flavorful and this one is it. I will be using this recipe from now on.

I’m out of vinegar. Would it be okay still if I left it out?

amor isaac says

Can i put red wine instead of vinegar?

Sure! I bet it works fine.

amor isaac says

Thanks. I tried and it was delicious.

Trying Balsamic tonight!!

I have chicken tenders marinating now. Going to do them on the grill with bacon on skewers. Can’t wait to try them!

I’m marinating a whole chicken. Cooking it on the big easy cooker from charbroil. Wish me luck !

so i’m marinating the chicken right now. im going to cook it in a pan let’s see how this goes 🙂

This marinade works really well with chicken. I used an apple cider vinegar and it tasted delicious.

I really wasn’t impressed with this marinade. I think it had too much brown sugar for my taste. Sorry I will have to find a different recipe to try.

I’ve made this twice within 10 days. I use the chicken for burrito bowls. The first time it marinated for 1 day. Second time, 2 days; better than ever! I let it marinate so long because I’m meal prepping throughout the week instead of doing it all on one day. I prep a new meal every 2-3 days. So far so good. Thank you sooo much for sharing this!

So great! Thanks for sharing!!

I’ve been doing similar ingredients for several years now. I use 1 cup brown sugar (have even used agave only 3/4 cup) 1 cup low sodium soy sauce, 1 tbsp. garlic (any way minced, pressed, chopped) and a good squeeze of lemon and lime) marinade for about 2 hrs. So yum. You can also broil when weather isn’t good ,for grilling and it’s cooks up so fast and very tender.

Makes me hungry just thinking about it.

marinated 4 large chicken breast overnight. I followed the recipe and added 2 cloves of fresh minced garlic. Grilled tonight & my picky husband says it was the best marinade ever! Thx for sharing!

Do you have to use Vegetable oil? How about olive or even coconut oi? I really try to avoid vegetable oil.

Thanks and it looks delicious.

you can use what ever oil you like!

Do you think i could throw the chicken and marinade together in a freezer bag and freeze for a future easy meal i just take out to thaw , premarinated??

I don’t know if anyone has tried this. It does take a bit of time. When my brown sugar gets rock hard, I use my kitchen grater.

cristy leitenberger says

Is 4 hours long enough to marinade the chicken and if so what do I cover it with in the fridge until it’s ready to grill?

4 hours is great! You could just cover it with plastic wrap until ready to grill. Thanks Cristy!

Could olive oil be used instead of vegetable oil?

Never mind, I saw an answer to my question 🙂

Hopefully this will help someone out. I just did this recipe with 4 lbs. of chicken legs and the ratio is just right. I would recommend cutting this recipe down if you have less meat respectively.

I will also note that this marinade is amazing. I have done it once before and I was admittedly skeptical at first. I am not a fan of soy sauce, vinegar, or the idea of sweet tasting chicken. The Mrs. is though and so I thought I’d try it out. Something happens in the bag when all those ingredients are becoming friends and morph into this glorious tasty combination. The chicken was phenomenal and I’m looking forward to smoking this next batch.

*In case someone is doing a page search for the amount of chicken to marinade* – lbs., meat, pounds

Thanks for the helpful info for someone wondering the same thing!

What type of vinegar was used in the original recipe (as shown in the images)? I don’t use vinegar really at all in my cooking — is just plain cheap white vinegar good enough? Or is apple cider or some sort of red vinegar preferred?

Hi Steven – You can use any kind of vinegar.

Would this work as a freezer meal?

The best marinade ever. Thank you for sharing

Dumb question. Do I coat the chicken with the brown sugar before placing in the liquid ingredients? That’s the way it looks in the photos but no one else had mentioned it so I wasn’t sure.

Also, how long is “too long” to marinate this? One time I marinated chicken breast with a soy sauce mixture and did it too long and the chicken was not even edible!!

Hi Cristi! – No you do not coat the chicken before. Just mix the mixture together then marinade. You can marinade for 30 minutes to 2 hours to overnight. I think a few hours is best. You can over marinate chicken, so don’t go for too long.

Instead of soy sauce I took a chance and used worcestershire sauce and it was absolutely delicious. Marinated over night and grilled the next evening for a big gathering. It was a huge hit. Everyone came back for seconds. No leftovers.

I’d love to like this tomorrow and have it marinate while I’m at work. Only problem is I work 10 hour days. Just wondering what the max marinate time would be?

You will probably be okay.

I have made something similar many times in the past! Instead of the vinegar and oil, though, I just use italian dressing! It is SOOOOOO good.

REALLY GOOD Suggestion. Already made my marinade this time but I’ll try that next time.

Got to try this chicken marinade tomorrow after our morning run, cheat day on a Saturday, so we will eat plenty! I am looking forward that this will taste really good.

Hi, thanks for the recipe. I was just about to try this but couldn’t find he amount of chicken the recipe is made for? Is this for 4 chicken breast? I try to guess the picture,

Been doing one similar for years. No oil just 1 cup low sodium soy sauce, 1 cup brown sugar, 1 tbsp. minced garlic, and 1 tsp. lime juice. So good.

I will this it seems yummy. Thanks for sharing!

Cookout Girl says

Perfect! Cut the amounts in half and marinated eight drumsticks in a ziplock bag. More than enough and the flavor was very nice, texture was so moist, thanks to the vinegar. Thanks for the recipe!

I make this today!marinade the chicken overnight. Ate it with pita bread,veges.it tastes so so good. Thank YOU for the recipe!

What does the oil do for the marinade?

Marinades containing oil penetrate deeper and faster. It also helps in keeping the chicken from sticking to the grill.

I will have to give this a try. I hardly ever give reviews without trying it out first but I wanted to let you know of my favorite marinade for grilled chicken. It’s similar to yours in that they both have soy sauce.

1/2 cup soy sauce

1/2 cup lemon lime soda (I call it pop) 😉

1/4 vegetable oil (I have replaced vegetable oil with extra light olive oil in all of my cooking)

Marinate it for 4 hours or all day. (Or overnight.) The longer you marinade it the stronger it is. Adjust the amounts with the amount of meat you use.

I have served this to many many people and they always ask for the recipe. I also love it because you just can’t ruin it. I became distracted once while cooking it and by the time I went to flip it, it was well charred. I went ahead and finished cooking the other side just knowing it was ruined but hoping some of it was edible. It ended up tasting great. It wasn’t even dried out. I’ve put it in salads, ate it with a baked potato, put it in a quesadilla. There are so many ways of eating it that I even cook extra so I can use it for leftovers. My pickiest of eaters who doesn’t eat hardly anything practically dances when he knows I’m making it for dinner. It’s that good. I’ll try yours and you try mine and we will see whose is better. 😉

yum! That sounds good! I’ll have to try it. Thanks for sharing!

Thank you ! thank you! thank you ! made it tonight and it was amazing.

Sounds great but is it very sweet

I made this tonight and it was delicious! I used apple cidar vinegar and vegetable oil (I wasn’t sue what kind to use). It was absolutely delicious! I glazed half with BBQ sauce and both kinds were amazing and flavorful. I marinated for an hour, so I can only imagine how could it would be after marinating overnight. I’ll find out tomorrow 🙂

Can I reuse this marinade? It’s a shame to have to toss so much money away.

I guess if you make the marinade, you can set some aside and as long as it doesn’t touch the raw chicken, you can use it again later?

Thank you for the recipe. I just got through making the marinade and turned my back to get the chicken and my naughty dog jumped up and knocked the container to the floor!! Apparently he loved it….Lol. So now I have made my second batch (dog is outside) and chicken is marinating. I think my family is going to love this!! Thanks again!

I made this last night and added a few dashes of hot sauce and liquid smoke to the mix. I used chicken tenders, and cooked the chicken in a skillet on the stove. It was wonderful! I only wish I had longer to let the chicken marinate.

Can you substitute teryaki sauce for soy sauce?

What is the healthiest kind of oil to use?

I tried this for my BBQ yesterday and I am SOOO in love. It was the perfect combination of sweet and tangy and the grilling tips helped too! Thanks for sharing!

This seems like a nice easy go-to. Can you specify which type of vinegar you use?

May I ask, how long can I keep chickens in a marinade like this? I’m asking, since I like to simplify my life and reduce friction. So, I’m looking for a marinade that would allow me to stuff chicken for a week in a fridge, and cook when I need a meal.

Going to try this marinade today with bone-in chicken legs & thighs. Will follow up with the results.

David Suzuki says

Alright so I have made this marinade 3 times and every time it comes out amazing. Thank you so much!

I was looking for something easy for dinner tonight and came across your blog. I decided to try it and let me tell you, OMG! Was the chicken delicious.

I did tweak it a little based on some of the comments:

1) No chicken breasts but rather bone in legs and thighs

2) 3/4 c brown sugar

3) used apple cider vinegar

4) used a bit more soy sauce (not sure how much but more than 1/2 cup)

4) used a cup of oil as directed BUT ended up spooning some of it off as it was way too much, I will prob use either 1/2 or 3/4 in the future

5) added crushed garlic

6) I brushed marinade throughout the grilling process (making sure sauce was cooked off of course)

Thanks for sharing such delicious and easy recipe. By my family’s demand, it has now been added to our menu rotation!

Can I use water instead of oil? If not, why oil? could you explain?

Just made this chicken to put in Caesar salad it was perfect best chicken ever and if you use his grilling tips it comes out perfect thanks for this

Can I make this in the crockpot?

What kind of vinegar

Kami, you made me like chicken breasts finally! It was already late so I only marinaded the chicken for 40 minutes. I prepared just half of the marinade and it was more than enough for my four chicken breasts. Used balsamic vinegar and less sugar. I hate when they are too thick so I sliced them in half which made them cook faster also. They must be awesome out of the grill but they came out really good and moist from the oven! Great recipe!

Yay! Thanks for sharing your success!

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Pickle Juice Chicken Marinade

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Chicken is always a crowd-pleaser, and the best way to infuse flavor into this weeknight staple is with an easy marinade. But if you think you need a bunch of ingredients or a special sauce from the store to create a flavorful bird, think again. The truth is you only need one ingredient and you probably already have it on hand.

Pickle juice is the easiest chicken marinade on the market.

The leftover liquid from store-bought or homemade pickles is essentially a brine (water and salt) and is pure gold. Pour the juice in a Ziploc bag and let the meat marinate for two hours if you're using chicken thighs, and four hours if you're using breasts. If you're looking to mix it up, varieties like garlic pickle juice or any spicy versions work even better. Trust us on this one.

Not a pickle fan? Skeptical that your chicken is going to taste like a jar full of dill spears? Fear not. This marinade imparts flavor without overpowering the meat. With this recipe you'll never find yourself in a, ahem, pickle again.

A post shared by David Leite (@davidleite) on Jun 27, 2016 at 4:27pm PDT

NEXT STEP: 5 Ways to Use Leftover Pickle Juice

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Healthy Marinade Recipes

Forget the bottled stuff—you can make your own delicious (and more nutritious) homemade version that won't leave you crunched for time.

Our Favorite Healthy Marinades

Marinades can be a powerful tool when it comes to creating flavorful seafood, meat, and chicken. Unfortunately, those convenient store-bought versions tend to bring along less than stellar nutrition facts. By making your own marinades, you can save sodium and other preservatives while ensuring a moist and delicious meal.

Our first marinade will have you taking a mental vacation to The Big Island as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.

Soy-Marinated Chicken Thighs

Soy sauce is great in marinades for grilled meats, as it stands up to charred flavors. The simple solution would also be tasty with steaks, pork tenderloin, or pork chops.

Alder-Planked Salmon in an Asian-Style Marinade

If you can get your hands on a filleted side of salmon, this is the recipe to choose. The salmon only needs 30 minutes in the soy marinade rounded out with honey, ginger, and lemon. Keeping the salmon on a plank is one way to ensure that this large cut of fish stays extra-moist.

Teriyaki Pork and Pineapple

This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.

Chicken Skewers with Soy-Mirin Marinade

This marinade would also pair nicely with salmon. Red and green bell peppers taste delicious when laced onto skewers and grilled with the marinated chicken. To round out the meal, serve with sautéed snow peas.

Maple Grilled Salmon

The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the fish as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.

Grilled Chicken with Whiskey-Ginger Marinade

This Whiskey-Ginger Marinade packs a powerful punch of flavor. The chicken browns over the hottest part of the grill (direct heat), then moves to the cooler side (indirect heat) to finish. The result: tender chicken, perfectly cooked.

Escabèche-Style Scallops

Escabèche is a Spanish dish in which cooked seafood is marinated and served cold as an appetizer. Though it's traditionally made with sardines, escabèche is also good with other seafood, including scallops and shrimp. Marinate for only 30 minutes to ensure the scallops remain tender. Top with thyme sprigs.

Argentinean Pork

Our Argentinean Pork is marinated in a olive oil herb mixture that gives the grilled meat a fantastic fresh flavor. The pork only needs to be marinated for an hour, just be sure to flip once during the process.

Chicken Fajitas

This marinade features a unique blend of ingredients that come together in a wonderful way. Serve with flour tortillas and your favorite garnishes like salsa, reduced-fat sour cream, and cilantro and you'll be ready for a fiesta.

15 Healthy Chicken Marinade Recipes

If you’re anything like me, boneless, skinless chicken breasts are probably one of your main food groups. I love that they’re easy, endlessly versatile and, of course, super healthy. But the thing about chicken—and having it day in, day out—is that it can get old. Fast. Having a cooking arsenal primed with a few easy ways to mix it up is key.

Consider this post your cooking arsenal.

The sneaky thing about marinades is that while they seem harmless—how many calories could a thin liquid really add to my meal?—they can actually be laden with lots of bad stuff, often in the form of oil and sugar. The recipes below keep good health at the heart, which means you can totally have your marinated chicken and eat it, too.

A few cooking tips to get you going: Christina Dimacali, personal chef, cooking guru and owner of the NoLibs-based cooking school Clean Your Plate, says you shouldn’t marinate chicken for more than 24 hours, especially if your marinade contains an acid (lemon or lime juice, or vinegar). “Just like with seafood, the acid can actually cook the chicken, so you have to be careful about that,” she says.

She adds that the biggest mistake she sees is people taking their marinated chicken straight from the fridge and plopping it on the grill or skillet. The problem is that the chicken is going from cold to hot in seconds flat, and the excess moisture that you would normally lose in the defrosting process is going to escape as steam, causing the chicken to cook in the steam. “You won’t get that sear or color you’re looking for,” she says, adding that some of the flavor will diminish, too. Your best bet is taking the chicken out of the fridge and letting it come to room temperature for 15 minutes or so before putting it on your cooking surface. And you want to remove the excess marinade, too: “If you truly marinated it, the flavor has infused already. Having extra on the outside isn’t going to make it better.”

Ready to hit the kitchen? Here are 15 chicken marinade recipes that’ll take the boring out of your dinner—guaranteed.

If You’re Short on Time: One-Hour-or-Less Chicken Marinades

You’re certainly welcome to make this entire recipe (the same friend who recommended those amazing 160-calorie apple-cinnamon muffins swears by this recipe), but I’m looking just at the chicken portion. I ran the numbers for the marinade with four chicken breasts, and you’re looking at just 215 calories per breast—which is awesome. I’m told that marinating chicken in yogurt ensures utmost juiciness.

If your kitchen’s anything like mine, you probably have all of the ingredients (there are only three!) on hand at any given time. Which means this is the perfect marinade for nights when you’re like, Oh crap, I have nothing planned for dinner. Done and done.

Note: You can use this one for beef, too. I’d sub olive or canola oil for the vegetable oil.

via Cooking Light

All the taste of the bar food you love for a fraction of the calories and fat. Plus, it’s homemade, so that means you control the portions and ingredients.

This one’s got heat and zing—which means it’s positively perfect to me.

via Artsy Foodie

You can use either fish sauce or soy sauce for this Thai-inspired marinade. Fifteen minutes is all you need to let the flavors sink in.

If You Have a Few Hours: Two-to-Four-Hour Chicken Marinades

via Cooking Light

The taste of the islands, served up in a Ziploc bag.

The five spices in question are, well, in five-spice powder.

via Cooking Light

The fresh ingredients in this one—shallots, thyme, rosemary—will really set the flavors soaring.

I might try Splenda instead of sugar in this one. And if you don’t want to brave an outdoor grill in cooler weather, you could bake it or use a grill pan inside.

If You Really Plan Ahead: Overnight Chicken Marinades

Oprah Winfrey’s camp is digging this easy marinade, which has grainy mustard at its center.

More yogurt! This one comes courtesy of Dr. Oz. I’d also like to try the companion recipe for quinoa tabouli.

No more takeout Mexican. Get all the flavors you crave with this recipe at home.

This blogger used orange-blossom honey for her recipe. Trying it!

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Grilled Chicken Marinade

Ingredients

• 1 cup Gallo Chablis
• 1 teaspoon freshly ground black pepper
• 1/2 shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon chipotle in adobo puree
• 1 pound boneless, skinless chicken breasts

Directions

In a shallow non-reactive dish whisk together all marinade ingredients. Add chicken breasts and turn to coat. Cover and refrigerate for up to 3 hours. Remove chicken from marinade and grill until tender and cooked through.

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