Chicken Marinade
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This is my go-to chicken marinade for juicy, flavorful chicken every time. It’s simple to make and works for grilling, baking or pan-searing.
If your chicken ever turns out dry, bland or just kind of forgettable, this is the recipe that fixes it.
This marinade is one of those simple staples I come back to all the time. It adds so much flavor, helps tenderize the chicken and keeps it juicy no matter how you cook it. I use it for everything from quick weeknight dinners to meal prep bowls, and it never disappoints.
I love pairing this with simple sides like my roasted asparagus or sautéed vegetables, or slicing it up to add on top of salads like my kale crunch salad. Once you try it, it’s one of those recipes you’ll just keep using.
Table of Contents
“I love this marinade! I have used on skinless chicken breasts and grilled them on my indoor portable grill and they turned out so juicy and delicious. This is now my go to marinade.”
Why I Love This Chicken Marinade
- Juicy every time: The marinade helps lock in moisture so your chicken stays tender and never dry.
- Works for any cooking method: Grill it, bake it, pan-sear it or air fry it. It always turns out great.
- Simple pantry ingredients: Nothing complicated, just ingredients you likely already have on hand.
- Perfect for meal prep: Make a batch and use it throughout the week for easy meals.
Ingredients Needed
You only need a handful of simple pantry staples to make this marinade, and once you try it, it’s one of those recipes you’ll have memorized.
- chicken – the base of the recipe, and this works with breasts, thighs or tenders depending on what you have on hand.
- lemon juice – adds brightness and helps tenderize the chicken so it stays juicy. Fresh is best here if you have it.
- balsamic vinegar – brings a slightly sweet, tangy depth that balances everything out.
- soy sauce – adds rich, savory flavor and seasons the chicken all the way through. You can use tamari or coconut aminos if needed.
- brown sugar – balances the acidity and helps create a lightly caramelized exterior when cooked. Honey or maple syrup also work.
- olive oil – coats the chicken and helps lock in moisture while it cooks.
- worcestershire sauce – adds a deeper, savory flavor that makes the marinade taste more complex.
- garlic – gives the marinade a bold, savory base. Fresh or pre-minced both work.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chicken Marinade
Step 1: Combine all your ingredients in a small bowl to create the marinade.
Step 2: Add chicken to a large zip-loc bag or glass container. Pour the marinade over the chicken and marinate for at least 2 hours, or overnight in the fridge.
Step 3: Remove chicken from the marinade, shake off excess and discard leftover marinade.
Step 4: Cook your marinated chicken using your preferred method (on the grill, over the stovetop, in the oven or air fryer) until the internal temperature is 165°F.
Tips for the Best Marinade
- Don’t marinate too long: Because this marinade has acid (lemon + vinegar), letting it sit too long can break down the chicken and make it mushy. Aim for 2–12 hours for the best texture and flavor.
- Pound chicken for even cooking: Especially for chicken breasts, this helps everything cook at the same rate so you don’t end up with dry edges and undercooked centers.
- Freeze extra marinade for later: Make a double batch and freeze it in an ice cube tray so you have pre-portioned marinade ready to go. Just thaw and use when needed.
What to Serve with Marinated Chicken
This chicken is super versatile, which is why I make it all the time for meal prep. You can keep it simple or build it into a full meal depending on what you’re in the mood for. Here are some ideas:
- Salads: Serve this chicken with a side salad or on top of a salad for added protein. Some great options are this easy kale salad, winter salad or quinoa salad.
- Grains: Serve it alongside rice, quinoa, farro or cauliflower rice for a low-carb option.
- Vegetables: While your chicken is cooking, make roasted sweet potatoes, roasted broccoli or roasted cauliflower.
- In a bowl: Add this marinated chicken to this roasted harvest bowl or mediterranean quinoa bowl.
- In a wrap: Wrap up slices of this chicken and add it to your favorite tortilla with a sauce and veggies.
- With pasta: Serve this grilled chicken with your favorite pasta! It would be delicious added to this pasta primavera.
How to Store
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. It’s perfect to keep on hand for salads, wraps or quick meals throughout the week.
If you want to freeze, it’s best to freeze the chicken raw in the marinade. Place everything in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before cooking.
To reheat, warm the chicken in a skillet or air fryer for the best texture. You can use the microwave, but it won’t be as crisp.
Frequently Asked Questions
For the best flavor, I recommend marinating the chicken for at least 2 hours. If you’re short on time, you can marinate it for 30 minutes, but you might want to poke holes in the chicken with a fork to help the marinade penetrate the chicken quicker. If you have the time, marinating overnight will allow the flavors to fully penetrate the meat, making it even more delicious. I just wouldn’t marinate the chicken for longer than 24 hours otherwise the marinade will start to break down the meat, causing it to get tough and possibly mushy.
You can use any cut of chicken! Breasts, cutlets, tenders, thighs or drumsticks will all work. And you can use bone-in or boneless, skin-on or skinless — whatever you prefer or have on hand will work. Just note, that the different cuts of chicken will take different amounts of time to cook. Always be sure to check the internal temperature of the chicken before eating. It’s ready when the internal temperature is 165°F.
Absolutely! This marinade works well with pork, beef and even tofu. Just adjust the marinating and cooking times accordingly to suit the protein you’re using.
You can grill, bake or cook the chicken on the stovetop or in the air fryer! The cook time will vary depending on how you cook it, but you’ll know when the chicken is ready when the internal temperature reaches 165°F.
Popular Chicken Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Chicken Marinade for Juicy Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 Tablespoons lemon juice
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon olive oil
- 1 teaspoon Worcestershire Sauce
- 3 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley, for garnish
Instructions
- Whisk lemon juice, balsamic vinegar, soy sauce, brown sugar, olive oil, worcestershire sauce, garlic, salt and pepper in a small bowl until well combined.2 Tablespoons lemon juice, 2 Tablespoons balsamic vinegar, 2 Tablespoons soy sauce, 1 Tablespoon brown sugar, 1 Tablespoon olive oil, 1 teaspoon Worcestershire Sauce, 3 cloves garlic, 1 teaspoon salt, ¼ teaspoon pepper
- Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 2 hours or up to 24 hours.2 lbs boneless skinless chicken breasts
- Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, until you have grill marks on both sides and the chicken is cooked through and no longer pink. You want the internal chicken temperature to be 165°F.
- Enjoy chicken immediately or let cool, package in storage containers and save for later use.
Notes
- Chicken: You can use breasts, tenders, drumsticks, cutlets or thighs, bone-in or boneless, skin-on or skinless — whatever you prefer or have on hand will work. The cook time will vary depending on what type of chicken cut you use and how you cook it, but you’ll know when the chicken is ready when the internal temperature reaches 165°F.
- Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat chicken in the air fryer or on the stovetop in a skillet for the best results. You can also reheat the chicken in the microwave, but it’ll lose some of its crispness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I love this marinade! I have used on skinless chicken breasts and grilled them on my indoor portable grill and they turned out so juicy and delicious.
This is now my go to marinade.
WOO! I am so excited to hear that you are loving this marinade, Doris. Thank you for taking the time to share your review + star rating, it means so much to me!
This was excellent and so easy. Definitely will make again!
Hi Diana! I am so glad you loved this marinade and it turned out great for you. Thank you for sharing your review & star rating, I really appreciate it!