Chicken Marinade

This easy chicken marinade recipe uses a mix of pantry staples and fresh ingredients. All you need is 30 minutes to enhance the meat’s flavor.

It’s no secret that chicken often becomes dry and overcooked, especially when grilling, due to the high direct heat. And alone, it can also taste bland and uninteresting. A simple chicken marinade not only infuses more flavor but can also make the meat more tender and juicy. A win, win!

This chicken marinade is versatile and goes well with lean breasts, legs, thighs, half pieces, and wings. When building an effective marinade, I add ingredients in each of these categories; oil, salt, aromatics, sweetener, and acid to ensure that the chicken is brined for a savory taste with juicy, tender bites. I use olive oil, kosher salt, soy sauce, garlic, chopped parsley, honey, and lemon juice for this version, but it’s very customizable.

The role of fat

Oil dissolves fat-soluble flavor compounds in the lemon zest, mustard, and capsaicin in black pepper to evenly disperse on the surface. You can use a neutral-tasting oil like olive oil or avocado oil, which has high smoke points for cooking. 

For a bolder, fruity taste, use extra-virgin oil—this type of oil pairs well with Greek or Mediterranean cuisine.

Salt changes the protein’s structure

Salt, or sodium chloride, acts as a brine and loosens the protein structure of the meat, helping the chicken hold more salted water. The looser muscle fibers also make it easier to chew. The result is a juicier protein that is well-seasoned.

I also add fermented soy sauce as it’s high in glutamates, which enhance the savory, umami flavor. Alternatively, you can swap in Worcestershire sauce which has a unique mixture of vinegar, molasses, anchovies, garlic, tamarind extract, and seasonings to boost the taste.

Don’t forget the aromatics

A good marinade also includes aromatics to give a well-rounded taste and aroma that further intensifies when cooked. Minced garlic imparts a sulfurous flavor compound called allicin with water and fat-soluble properties. It infuses into and coats the exterior of the chicken. When heated, the raw taste mellows out into caramelized flavor.

Minced shallots or onions are a good substitute or addition for a more robust pungency. Chopped herbs like parsley leaves add a nice fresh note to the marinade flavor. Chives, cilantro, basil, and tarragon are other great options.

Sweeteners have multiple benefits

The marinade flavor is not meant to be overly sweet, but a little bit of honey encourages browning through the Maillard reaction and caramelization during the cooking process. The result is better color and flavor development.

The sugar also balances the acids in the lemon juice. Pure maple syrup, granulated sugar, or brown sugar a good swaps. This step is optional if looking to make a sugar-free marinade.

Be careful with acidic ingredients

The citric acid in the lemon juice brightens the flavor of the savory mixture. The acid weakens the surface proteins of the poultry, tenderizing the meat in a short time. However, do not let the acid soak with the chicken for over an hour, or it will cause the proteins to become mushy.

I also add lemon zest to incorporate citrus oils into the mixture and strengthen the aroma. Lime juice is a good substitute. If you want a more spicy, fermented taste, add vinegar like apple cider, red wine, rice, or balsamic vinegar instead of citrus juice.

Can I add alcohol? 

Alcohol is an option to intensify the flavors. The ethanol acts as a solvent to quickly move the flavoring agents to the meat’s interior. An excellent example of how I apply this is in my tequila lime chicken recipe. However, the amount and time are essential. Too much for too long can dry out the meat. 

The taste of the alcohol, whether it be a spirit like rum or tequila, or white or red wine, will impart their unique fermented flavor to the meat.

How much marinade to use

For every pound of chicken, you will need ½ cup (120ml) of marinade which is just enough to coat the outside of the meat. If the chicken is added to a baking dish, flip it over every 15 minutes for even soaking. I prefer to use a plastic bag to take out the air for better contact and coating with less of a mess when flipping. It’s straightforward to scale this recipe up or down. Here’s a good rule of thumb: 1 pound chicken = ½ cup (120ml) marinade 

Boneless skinless chicken breasts are my top choice for quickly adding flavor using a marinade. The lean white meat and neutral taste dramatically benefit from the saucy soak. If you prefer dark meat, chicken thighs, drumsticks, and wings work well. Bone-in or skin-on pieces of chicken can be used. Remember that the fatty skin will absorb more of the flavor than the meat.

Marination time

For this chicken marinade recipe which contains lemon juice (an acid), marinate for at least 30 minutes, but no longer than 1 hour. Too much acid makes the surface mushy and dry. It can also turn the chicken white and give it a cooked appearance.

Cooking the protein with acid is something you want in ceviche, but not chicken. Another alternative is to marinate for 24 hours max without adding the lemon juice until the last 30 to 60 minutes of marination before cooking. This process can prevent the undesirable texture development mentioned above.

To customize the marinade

Switch up the flavor with different sauces. Choose from herb-based mixes, sweet and savory, soy, spiced Thai curry, or peppery fajita.

• Pesto
• Curry
• Chimichurri
• Teriyaki
• Fajita

Need a side dish?

• Fluffy mashed potatoes or potato salad 
• Steamed broccoli or broccoli salad
• Grilled asparagus
• Elotes or street corn salad
• Pico de gallo or mango salsa

Frequently asked questions