Chicken Marinade Recipe
A quick, easy, and utterly flavorful chicken marinade recipe that transforms ordinary chicken into juicy, grilled perfection.
Ingredients
- 1/4 cup olive oil extra-virgin for richer flavor; sub avocado oil for higher smoke point
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- 1 teaspoon smoked paprika adds a gentle smoky note
- 1/2 teaspoon kosher salt use 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon honey or maple syrup optional—balances acidity
- 1 pound boneless, skinless chicken breasts or thighs trimmed (about 2–3 pieces)
Instructions
- In a medium bowl, combine olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, pepper, and honey. Stir until the honey dissolves—this helps coat the chicken evenly.
- Pat chicken dry with paper towels. Place in a resealable bag or shallow dish, then pour marinade over it. Make sure each piece is coated—massage the bag gently to spread flavors.
- Seal the bag and refrigerate for at least 2 hours or up to 12 hours. (Pro tip: Flip the bag halfway through to keep flavors uniform.)
- Heat to medium-high, around 400°F. If you’re grilling, brush grates with oil to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Grill for about 6–8 minutes per side (breasts) or 4–5 minutes (thighs), until internal temperature reaches 165°F. If baking, preheat oven to 425°F and bake on a rimmed sheet pan for 20–25 minutes.
- Transfer chicken to a cutting board and tent with foil. Let rest for 5 minutes—this seals in juices and keeps each slice moist.
- Slice chicken against the grain and plate with fresh herbs, lemon wedges, or a sprinkle of flaky sea salt.
- Dig in! Pair with grilled veggies, rice, or fresh salad for a balanced, flavorful meal.
Notes
I learned that acid levels above 30% can start “cooking” chicken and make it mushy—keep citrus and vinegar moderate. For a deeper color, add a pinch of turmeric or a few drops of soy sauce. If you forget to marinate, the dry rub option (olive oil, paprika, salt, pepper, garlic powder) still delivers tasty results. Letting chicken rest under foil is key—skip it, and juices will run out when you cut.
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