This super simple chicken marinade recipe requires only a few pantry staples and a few fresh ingredients. Then all you need is 30 minutes to make a delicious marinade that will give your chicken a tasty kick.
It’s no big cooking secret that overcooking chicken can become dry and tasteless, especially when grilling chicken at high heat. This condition alone will make the chicken less tasty and appetizing. An easy chicken marinade will add tons of flavor to your chicken and make the meat extra juicy and tender.
The following chicken marinade is also very suitable with a variety of cuts such as thighs, legs, lean breasts, wings and halves. When making an awesome marinade, I usually include ingredients in the following categories: salt, oil, sweetener, spices, and acid. This will ensure that the meat is perfectly cooked to give it a delicious flavor with a soft and juicy bite. I like to use the following marinade ingredients: kosher salt, olive oil, garlic, soy sauce, honey, chopped parsley, and lemon juice. But as you’ll see later, it’s highly customizable.
The Role Fat Plays
Fat plays an important role in a chicken marinade. It helps add texture, flavor and moisture to your chicken. The fat also helps enhance the flavor of other ingredients in the chicken, such as spices, herbs, and spices. It also allows the grilled chicken marinade to adhere better to the chicken.
It acts as a protective buffer from direct heat from the grill, stovetop, or oven, helping the marinating chicken stay juicy and tender. Since some cuts, such as marinated chicken breast, contain no fat, the fat can come not only from the chicken, but also from other forms such as butter, oil, or Greek yogurt. Each of these ingredients provides its own unique texture and flavor.
In this recipe, the fat-soluble flavor components of mustard, lemon zest, and black pepper (capsaicin) will spread the oil evenly over the surface of the chicken. You can also use a more neutral-tasting oil like avocado oil or olive oil, which have higher smoke points, when cooking.
If you want a fruity, bold flavor try adding olive oil. This oil goes well with Mediterranean and Greek dishes like Greek chicken.
How salt changes the protein composition of chicken
Sodium chloride, commonly known as “salt,” acts as a brine by loosening the protein structure of the meat, which helps the cooked chicken retain more salt water. Another advantage of loose muscle fibers in meat is that it is easier to chew (more tender). The result is juicier and better seasoned chicken.
I also like to add fermented soy sauce because it contains high levels of glutamates, a compound that enhances the earthiness and umami flavor. Also, you can substitute Worcestershire sauce, which has a unique combination of molasses, vinegar, garlic, tamarind, anchovies, and spices.
Don’t Leave Out the Aromatic
The best marinades include aromatics that complement the flavor profile of the meat, providing a flavor that develops rapidly during the cooking process. For example, minced garlic (or garlic powder) releases a strongly sulfurous-tasting compound called allicin, which has fat- and water-soluble properties. These components coat and infuse the outer surface of the meat. When meat is exposed to heat, its raw flavor changes to a more caramelized flavor.
Many benefits of sweets
With the best chicken marinades, the flavor won’t be too sweet, but adding a touch of honey promotes better browning through the Maillard reaction and caramelization during cooking. As a result, you will get better taste and color.
A word of caution when using acidic ingredients
The citric acid in lemon juice adds a bright flavor to delicious pickles. The acid also helps to weaken the surface proteins of the meat, making it more tender in the short term. However, letting the acid soak your chicken for more than an hour can cause problems, leaving the meat soggy and virtually inedible.
To increase the aromatic value, I enjoy adding lemon zest, which overpowers the citrus oils in the marinade, while imparting a citrus flavor. You can also use lime juice, or if you’re looking for a more spicy, fermented flavor, substitute red wine, rice wine, balsamic, or apple cider vinegar for the citrus.
Is it okay to add alcohol?
Liquor works well as a substitute to enhance the flavors in your marinade. Ethanol is a strong solvent that helps the flavoring penetrate the chicken meat faster. A great example of how this works is the Tequila Lime Chicken recipe. However, the timing and amount of alcohol consumed is important. Using too much or cooking too long will dry out your meat.
Also, the taste of the wine plays an important role. Spirits like red or white wine, tequila or rum will leave their signature fermented flavor fingerprint on the chicken.
How much marinade should I use?
For each pound of chicken, add 1/2 cup of marinade to coat the meat. To ensure that the food is evenly saturated, flip the dish every 15 minutes in the baking dish or use a plastic bag to remove air. You can easily modify how much marinade you use. Use the guideline that 1 pound of chicken = 1/2 cup of marinade.
Using boneless skinless chicken breasts is a great option because their mild flavor pairs well with a marinade. Dark meat like chicken thighs, drumsticks and wings can also be used. However, remember that the fatty skin retains more flavor in the marinade than the chicken itself.
How long should the chicken be marinated?
Because this recipe uses acidic lemon juice, you’ll want to marinate the chicken for no less than 30 minutes, but no longer than an hour. Remember, marinating in acid for too long will make it dry and mushy. This will whiten your chicken and make it look cooked.
Acid is good for ceviche when cooking proteins, but not for chicken. You can choose to marinate your chicken without the lemon juice for 24 hours or marinate it with the lemon juice 30-60 minutes prior to cooking time.
Customize this marinade
If you want to switch things up with different flavors, you can add unique herb blends, soy, salty and sweet, chili fajitas, or spicy Thai curries.
- Curry
- Pesto
- Teriyaki
- Chimichurri
- Fajita
Side dish suggestions
- Broccoli salad or steamed broccoli
- Potato salad or buttery mashed potatoes
- Street corn or elote salad
- Mango salsa or pico de gallo
- Roasted Asparagus
Frequently Asked Questions
What is the time frame for marinating the chicken?
Because of the acidic lemon juice in this recipe, you’ll want to soak the chicken for no less than 30 minutes, no more than 60.
Should you Marinate the chicken in the fridge?
Absolutely! The refrigerator is the safest way to marinate raw chicken, even for a short time. Salmonella bacteria can multiply rapidly if left on your kitchen counter at temperatures between 40-140ºF.
What container do you use to marinate the chicken?
The best plastic containers are resealable plastic containers, baking dishes, or large plastic bags. I like zip locks because the meat is easy to turn and store.
Balances the acid in your marinade
Acidic ingredients such as lemon juice, buttermilk, and vinegar are commonly used in many marinades. However, too much marinade can make it too acidic and lower the chicken’s natural pH. Over time, muscle proteins begin to pack together, thus squeezing out much-needed moisture. The best way to prevent this is to use a small amount of any acidic material you use. Do not use more than 25 percent of what is listed in a marinade recipe. If the meat is less than 60 minutes but more than 30 you can marinate it for less time.
