This is such a great Chicken Marinade – it infuses chicken with savoury flavour as well as making it extra juicy! Particularly great for chicken breast though it can be used for any cut.
Use it for a quick 30 minute marinade, though it’s even better if you can leave it for longer!
Chicken Marinade
99% of the time I use this chicken marinade, it’s an emergency eek, gotta do something with that chicken before it goes off! type situation.
And therein lies the beauty of this marinade. It’s the quick-fix for any cut of chicken, and there’s tons of substitution options so you can make it anytime without having to run out to the shops.
It’s savoury with a hint of sweet, and makes the chicken extra juicy which is especially great for chicken breast.
This chicken marinade is sensational for grilled chicken!
Loads of substitution options
Here are the ingredients for the chicken marinade. I’ve listed some of the obvious alternatives here, but there’s actually substitutions for every single ingredient – even soy sauce (just use salt and water, that’s a basic brine mix).
Don’t you wish there were more recipes as flexible as this where I could still guarantee a great outcome??😂
What chicken to use?
This marinade will work for any cut of chicken (bone in or out, skin on or off) though it’s especially good for chicken breast because it’s a fast acting flavour injector that adds juiciness into this lean cut of chicken.
How long to marinade chicken?
3 hours to overnight is best. But for chicken breast or boneless thigh, even 30 minutes is effective – you’ll be surprised how much extra flavour you get from such a quick marinade!
Cooking options?
You’ll see that I cook it on the stove in the recipe video below, and it’s ideal for stove, BBQ or broiler/grill because you’ll get lovely browning on the chicken.
If you want to bake this, it’s best to finish it off with a blast under the broiler/grill to get some colour on it. Because colour = flavour, especially for a marinade like this!
How to serve it
Because the chicken sucks up the marinade and makes it extra juicy, you’ll find a good amount of juices pools on the plate as the chicken rests which sort of serves as the sauce. Plus the chicken itself is loaded with juiciness so you’re not going to be missing a sauce here.
Make up a mighty chicken salad, or serve it for dinner with a side salad. It’s pictured below with a Strawberry Spinach Salad that’s coming on Wednesday. One of the best new salads I’ve tried in a while!
Otherwise, try making a big batch of Lemon Potato Salad, Coleslaw, Broccoli Salad or Macaroni Salad that you can keep in the fridge and serve up for days. I’m fond of these because they’re the type of salads that are even better the next day, and the next! ~ Nagi x
My all time Top 5 favourite chicken marinades
It was a hard call, but here’s my Top 5 6…
Greek Chicken Gyros with Tzatziki – long time reader favourite!
Vietnamese Lemongrass Chicken – the flavour in this is outrageously good
Chicken Shawarma (Middle Eastern) – the smell when this is cooking is unbelievable!
Marinated Thai Chicken (Gai Yang) – you will seriously think you’re in Bangkok…
Thai Chicken Satay with Peanut Sauce – skip the skewers and just use whole chicken pieces!
Honey Soy Chicken – the glossy serving sauce is the cherry on top
Or browse all Chicken recipes (there’s loads more chicken marinades!)
Watch how to make it
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A great Chicken Marinade (great grilled or pan seared!)
Ingredients
- 700g / 1.4 lb chicken breast, tenderloins or thigh (Note 1)
Chicken marinade (subs Note 3):
- 2 tbsp honey OR brown sugar
- 1 tbsp olive oil (or any oil)
- 5 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
- 4 garlic cloves , minced
- 1 tsp dried oregano (or rosemary, thyme, minced herbs)
- 1/2 tsp black pepper , ground
Garnishes (optional)
- Finely chopped parsley
- Lemon slices
Instructions
- Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
- Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
- Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
- Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
- Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.
Cook times:
- Whole breast and boneless thighs: 3 – 4 minutes each side (internal temp 165F/75C)
- Cutlets and tenderloin – 2 minutes each side
Recipe Notes:
- Brown sugar – sub 2 tbsp white sugar, 1.5 tbsp honey, maple syrup
- Soy – any normal, all purpose soy or light soy good here, or tamari, mushroom soy sauce. If you have sweet soy or kecap manis, skip sugar. Dark soy sauce not recommended (label will say “dark soy).
- No soy? Dissolve 1 tsp salt in 4 tbsp water, then use in place of soy sauce.
- Only got DARK soy? Use 2 tbsp then add 3/4 tsp salt and 3 tbsp water instead of 5 tbsp soy sauce.
- Lemon – sub with less sharp vinegars like cider vinegar, white wine or red wine vinegar, rice vinegar. Or 1.5 tbsp other vinegars (normal white vinegar, balsamic)
- Worcestershire – dollop of ketchup or BBQ sauce would be a decent sub there! Say 2 tbsp, then cut down sugar. HP Sauce, steak sauce or other savoury sauces also good.
- Garlic – 3 tsp from jar, or 3/4 tsp dried garlic powder good here. Also 1/4 tsp onion powder would be nice too.
- Dried herbs – anything is the go here, go with what you like. Fresh won’t really work here, too delicate unless doing a short marinade. Exception – fresh rosemary is terrific, 1 tsp finely chopped.
- Breast and boneless thighs – bake 18 minutes at 425F/220C oven, or internal temperature is 165F/75C, followed by quick grill/broil on high to brown
- Drumsticks, wings and bone in thighs – 50 minutes at 180C/350F, basting with juices once or twice
Nutrition Information:
Life of Dozer
Reunited after a week apart! It’s only been an hour or so and he’s already so sick of the smoochy hugs 😂
Thank you for another amazing recipe, made this for dinner tonight and it was delish! That honey garlic sauce..mmmm!
Hi Nagi
Love your recipes, and this looks a corker! I’m not naturally a good cook, so I tend to follow them as exactly as I can. In this case I would like to add a bit of chilli spice, so what amount of, say, chipotle powder do you think would make it medium spicy?
Greyhound Chippy (short for Chipotle!) sends all the best to Dozer
Another amazing looking dish that I tried tonight and was thrilled with. I used boneless thighs and it was some of the juiciest chicken I’ve ever fried in a pan. The flavour was perfect though I may try it with Stevia next time since I usually avoid a lot of sugar in cooking. Sometimes it works, sometimes you need the real thing. Thanks so much. This is literally the only site I check for recipes now. I’ve got is saved as it’s own Chrome tab so I can never lose it.
Still to learn to travel light. How? Send parcels upfront than you can shop at the airport. I had four parcels waiting for me when I got home. Anyway it’s good you are back and safe. All you need is Rest, rest. Will try this on w/end. Love the photo!
I like your style.
My first time reader here. I love what you have done in making substitutes in the recipe. I have eaten tonight do will either make this tomorrow or the day after. I also like your way of traveling and bringing things home without having to ship.
Welcome home from that unexpected trip! Remember carrying a Vincent and Mary Price 3Kg cookery book in my lap from NY to SF to Tokyo, Honkers, Sin and home! Printed ere you were born but of my favourites ! Love your marinade – shall copy the herbs I have not used . . .
Made this for dinner tonight and it was amazing! So easy, flavorful, and yummy!!
Your recipes are a staple in our kitchen as I cook every night 3 different dishes for different dietry requirments…
My travel tip ( I’m known to bring back vacum cleaners , thermomixers, massive roasting pots) to only take 2 nice outfits, the rest of clothing I am ok with to donate. Then always pack your ready to dump/ donate/ off-load clothing on top of your case…with an empty plastic bag or similar…my trusted handheld suitcase scale is allways stored there too due to batteries… the handheld scale prevented many airport dramas…and off-loading saved my sanity.
Hi Navi and welcome back to Oz.
My question is could you make say three times the quantity of marinade and keep in a jar in the fridge to use when required?
I think this would work with any type of meat ……. I look forward to trying.
I usually just wing marinades according to cravings, but like everything in that chicken marinade and all the subs too, so will definitely be making that this week and many times to come too!
Love the kissy-faces photo.
Is it a lot more expensive to have a load of items packaged and shipped home, than to haul them home in heavy luggage?
Yum….looks wonderful. Can’t wait to try this. Thank you!
So happy you had a fun visit and took home lots of good stuff. 🙂
Made this tonight with Chicken Thighs, I don’t know if it’s because I flattened the Chicken Thighs before marinating them but the Chicken was Seriously moist and Delicious! And that Flavour Bomb was Delightful!
Thanks Nagi, your Recipes never disappoint!
Xx
SO.MUCH.STUFF!!!
My question is if you use the store bought minced garlic in a jar how much is equal to the four cloves called for?
3 tsp! My rule is just under 1 tsp per clove (volume is more, but fresh has a stronger flavour 🙂 )
I can’t wait to try this as I have loootts of chicken in my freezer. I’m wondering, though, if you could offer suggestions for cooking time on two turkey leg quarters? I’m thinking grilling or even baking/roasting in the oven. This marinade seems like it would bring those up a level…. or three! 😉 (I should probably research this myself, but I couldn’t pass up the chance to also tell you how much I’m enjoying your recipes and your enthusiasm. Thank you for these!!)
Hi Svetlana! I’d roast turkey legs quarters. They will take about 1.5 hours to 2 hours depending on size, same internal temp as chicken per recipe. 350F/180C, the skin will get so nice and golden brown! Baste it several times for extra flavour. So pleased you’re enjoying my recipes, thank you for your lovely message! N xx
I love all the flavors in this marinade N! I’m glad you had fun in the states and now your home safe and sound! Next time you’ll remember a mesh bag for your dirty laundry! 😂
Dozer is prob not happy bc he’s not on the couch sleeping all comfy! 😂
I DO have a mesh bag for laundry! And I feel like I’m all organised and under control right up until I have to pack to go home then everything ends up a total mess! 😂
Nagi – sounds great… Any thoughts on if we could freeze the breasts in the marinade for cooking and eating later?
Hi Janis! Sorry, forgot to add that tip 🙂 That’s what I do most of the time! Make it up then pop it straight in the freezer, then the chicken will marinade while it’s thawing. N x
Yummmm!!! Can not wait to try this.
Hope you get a chance! N x
Sounds truly delicious, Nagi! I bet Dozer was happy to see you home 🙂
Hey Alex! Have fun in Japan?? 🙂 N x
We had the best time!! Can’t wait to return! Speak soon! xx
How to use bone in chicken breast in stove top recii
Hi Carol! For bone in breast, cook on medium heat covered for most of the time to seal the heat in. It takes about 6 minutes on each side 🙂 It’s really great with skin on if you can get it – weigh it down with a skillet when cooking the skin side so it goes really nice and crisp! N xx
Oh, like brick chicken… With foil covered bricks to flatten the breasts. Good to know, since I plan to cook breasts with bones also.
Nagi, do you have the list of food items you buy in the U.S.? I am curious…
Yes! I’ll pop it in the next email I send out – but here’s a quick list: canned green chillies (I use these alot, can’t get them here!), canned pumpkin (for recipe testing), your tomato sauce (again, for recipe testing in place of pasta), chili powder (testing and personal use), various mexican chilies, hot sauces and salsa verdes (mainly personal use), various types of jar queso (to make more copy cats!), graham crackers (a LOT – to use for testing mainly in cheesecake biscuit bases), chicken in a biscuit (because they stopped selling it in Australia and I’m addicted to them!). Oh – and semi sweet chocolate chips. Because yours look nicer when baked – they are shiny and melty but hold form, ours don’t do that!! N xx
Will be making this tomorrow night. Just need to let it marinade. Can’t wait to try it! Love the picture of Dozer. So cute!
Hope you enjoy it Jackie!! N x (PS He might look cute but let me tell you, he is a total stinker right now 😆)