Easy Chicken Marinade
This easy and flavorful chicken marinade combines the perfect balance of sweet, salty, tangy, and herby notes, ensuring juicy and delicious chicken for any meal.
Ingredients
Marinade Ingredients
- 1/2 cup extra virgin olive oil (Use a good olive oil for flavor and moisture.)
- 1/2 cup balsamic vinegar (A little balsamic adds sweet acidity. Start with less if very strong.)
- 1/4 cup low-sodium soy sauce (Keeps salt manageable, can swap for regular soy.)
- 1/4 cup Worcestershire sauce (Adds umami depth.)
- 1/8 cup lemon juice (Use fresh for best results.)
- 3/4 cup brown sugar (Gives caramelized color when cooking.)
- 2 teaspoons dried rosemary (Use fresh if available, double the amount.)
- 2 tablespoons Dijon mustard (Helps bind the marinade.)
- to taste Salt and pepper Salt and pepper (Season lightly.)
Chicken
- 6 pieces chicken breasts or 3.5 lb chicken (Choose breasts of similar size for even cooking.)
- 1 teaspoon garlic powder (Substitutable with 2 cloves of minced garlic.)
Instructions
Preparation
- In a large mixing bowl, whisk together olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, dried rosemary, Dijon mustard, salt, black pepper, and garlic powder until well combined.
- Reserve half a cup of the marinade for later use.
- Place the chicken in a resealable bag and pour the remaining marinade over it. Seal the bag and gently massage to coat the chicken evenly.
- Refrigerate for at least 30 minutes or up to 24 hours.
Cooking
- For the oven: Preheat to 400°F and bake the breasts for 20 to 25 minutes.
- For the grill: Grill over medium heat, 6 to 8 minutes per side, brushing with reserved marinade.
- For the stovetop: Sear in a hot skillet with a little oil, then finish in the oven.
Serving
- Serve the chicken family-style on a large platter with lemon wedges and parsley.
Notes
Store cooked chicken refrigerated in a container for up to 4 days. Freeze cooked sliced chicken for up to 3 months. Thaw overnight in the fridge and reheat gently.