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Chicken Marinade Recipes

Juicy grilled teriyaki chicken breast sliced and garnished.
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Transform ordinary chicken into extraordinary meals with these 5 easy homemade marinade recipes. From zesty lemon herb to smoky BBQ, these flavor-packed marinades will make your chicken juicy and delicious every time.

Ingredients

Scale
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar or honey
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano (or 3 tablespoons fresh)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup soy sauce (or coconut aminos)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (to help it stick and glaze)
  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Combine: In a medium bowl, whisk all of the marinade ingredients together until well combined.
  2. Prepare the Chicken: Place your chicken (breasts, thighs, or tenders) in a large zip-top bag or a shallow, non-reactive dish (like glass or ceramic).
  3. Marinate: Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish.
  4. Rest: Refrigerate for the recommended time. If marinating for more than 30 minutes, turn the bag or stir the chicken once or twice to redistribute the marinade.
  5. Cook: When ready to cook, remove the chicken from the marinade and let any excess drip off. Discard the used marinade. Cook the chicken using your preferred method until it reaches an internal temperature of 165°F (74°C).

Notes

Important Safety Note: Do not reuse the marinade that raw chicken has been sitting in for a sauce. If you want extra sauce, set aside a portion of the marinade before adding the chicken. For best results, pat chicken dry before cooking to achieve better sear or grill marks.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-marinade-recipes/