Easy Chicken Marinade (Print Version)
# Ingredients:
→ Main Protein
01 -
1¾ lbs boneless skinless chicken (breasts, thighs, or tenders work perfectly)
→ Aromatic Base
02 -
6 fresh garlic cloves, finely minced or grated (roughly 2 tablespoons worth)
03 -
1 medium lemon, both zested and juiced (about 1 teaspoon zest plus ¼ cup fresh juice)
→ Flavor Foundation
04 -
2 tablespoons premium extra virgin olive oil
05 -
2 tablespoons reduced-sodium soy sauce
06 -
1 tablespoon classic Worcestershire sauce
→ Herb & Spice Blend
07 -
1 teaspoon dried thyme leaves
08 -
1 teaspoon dried oregano
09 -
1 teaspoon kosher salt
10 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
For chicken breasts, lay them flat on a clean cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness throughout. Skip this step if you're using tenders or thighs - they're already perfectly sized!
02 -
Take a fork and pierce holes all over each piece of chicken. This little trick helps the marinade penetrate deep into the meat for maximum flavor absorption.
03 -
In a large zip-top bag, combine the minced garlic, fresh lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper. Give it a good mix right in the bag.
04 -
Add your prepared chicken to the bag and seal it up, squeezing out as much air as possible. Massage the bag gently to coat every piece of chicken evenly with the marinade.
05 -
Place the sealed bag on a plate or in a shallow dish to catch any potential leaks. Let it marinate at room temperature for 15-30 minutes for quick results, or refrigerate for 5-6 hours for the ultimate flavor (up to 12 hours max). Before cooking, let the chicken come to room temperature for about 15 minutes.
06 -
Fire up your grill to medium-high heat (425-450°F) or preheat your oven to 425°F. Remove the chicken from the marinade and shake off any excess - you want it coated but not dripping.
07 -
Cook the chicken over high heat until you see those beautiful char marks and the internal temp hits 160-165°F. Flip halfway through - expect about 8-12 minutes total for breasts or thighs, and 4-8 minutes for tenders. Don't overcook!
08 -
Arrange chicken pieces in a single layer on a foil or parchment-lined baking dish, making sure they don't touch. Bake until the internal temperature reaches 160-165°F: small breasts need 14-16 minutes, medium ones take 16-20 minutes, and larger pieces need 20-25 minutes. Thighs and tenders usually take 15-20 minutes.
09 -
Transfer the cooked chicken to a clean plate and tent with foil. Let it rest for at least 5 minutes - this keeps all those delicious juices locked in. Then slice and serve your perfectly marinated chicken!
# Notes:
01 -
This versatile marinade works beautifully with bone-in chicken pieces too - just make shallow cuts with a knife instead of fork holes for drumsticks
02 -
The key to tender, juicy chicken is not to over-marinate - the citrus can start breaking down the meat if left too long
03 -
Always let chicken rest after cooking to redistribute the juices and ensure maximum tenderness