Description
Discover the ultimate chicken marinade recipe that will elevate your dishes to a whole new level. Learn how to infuse flavors perfectly every time!
Ingredients
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) apple cider vinegar or other vinegar
- 1/4 cup (60 ml) soy sauce (use low sodium)
- 1/4 cup (60 ml) Worcestershire sauce
- 2 tablespoons (30 ml) lemon juice
- 3/4 cup (180 g) brown sugar
- 2 teaspoons (10 ml) dried rosemary
- 2 tablespoons (30 ml) Dijon mustard or Spicy Brown mustard
- 1 1/2 teaspoons (7.5 ml) salt
- 1 teaspoon (5 ml) ground black pepper
- 2 teaspoons (10 ml) garlic powder
- 6 chicken breasts or 1.6 kg chicken
Instructions
- Mix together all the marinade ingredients in a big bowl and whisk until well combined. Set aside half a cup of the mixture for later use in basting the chicken.
- Put the chicken in a large sealable plastic bag and pour the marinade over it. Gently knead the chicken pieces to coat them thoroughly and seal the bag tightly. (For quicker marination, you can use a fork to pierce the chicken so the flavors soak in faster.)
- Place the chicken in the refrigerator to marinate for a minimum of 30 minutes, or up to 24 hours. A marination period of 4 to 6 hours works best.
- Heat up the grill to a medium-high setting and apply a light layer of oil to the grates.
- Take the chicken out of the marinade, allowing any excess liquid to drip off. Cook the chicken on the grill for 5 to 6 minutes per side, ensuring it is fully cooked.
- During grilling, occasionally brush the chicken with the reserved marinade.
- Once the chicken’s internal temperature reaches 165°F, remove it from the grill and cover with foil. Allow the chicken to rest for at least 5 minutes before serving.
- If you bring the reserved marinade to a boil and let it simmer until it reduces slightly, it makes a delightful sauce to serve with the chicken.
Notes
- Opt for low sodium soy sauce to reduce marinade’s salt content.
- Experiment with Dijon or Spicy Brown mustard for a unique flavor.
- Ensure chicken is fully coated by gently kneading in a sealed bag before refrigerating.
