Look no further for the Best Chicken Marinade recipe ever! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious – try it today! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! Make sure to try my steak marinade the next time you’re grilling and serve with a side of Strawberry Spinach Salad or some Zucchini Fries!
The Perfect Chicken Marinade
For many years now I have been perfecting my chicken marinade recipe and it’s finally exactly what I want. I love this easy chicken marinade recipe because it quickly transforms an ordinary chicken breast (or any other cut of chicken) into something extraordinarily delicious – just in time for dinner.
It really is the BEST chicken marinade I’ve ever had.
Easy Chicken Breast Marinade
I keep chicken breasts on hand at all times because there is just SOO much you can do with a chicken breast…(Make sure to check out my book for ONE HUNDRED chicken recipes!)
Chicken breasts frequently go on sale, and when you’re trying to eat sensibly for dinner so you can enjoy that Peanut Butter Caramel Toffee Chocolate Chip Cookie Bar for dessert, chicken breasts are a good way to go.
Let me be clear, this is not to say that this marinade won’t work on other cuts of chicken. It most certainly does and is insanely delicious so use what you have on hand.
Perfect for Grilling
This is really my very favorite grilled chicken marinade. I love to make up a big batch of grilled chicken and this recipe is great for that. It makes enough marinade for about 6 large chicken breasts or 3 to 4 pounds of chicken pieces.
After enjoying this chicken with a for dinner, I like to add it to my favorite salads for lunch the next few days. The chicken just gets better and better!
How Easy Is It?
This grilled chicken marinade couldn’t be simpler. Just whisk together a bunch of ingredients together in a large bowl (I used my large Pyrex measuring cup for easy pouring) and pour over the chicken in a large ziploc bag.
Takes maybe 5 minutes to whip up.
How Long Should I Marinate the Chicken?
Now, in the recipe I say a minimum of 4 hours for marinating….I’m being overly optimistic there. I’ve marinated the chicken for as little as 30 minutes and the chicken was still phenomenal.
Basically, the longer you have to marinate the better but don’t worry if you don’t have a lot of time.
Grilling or Baking
When you’re ready to go, grill the chicken over medium-high heat until cooked through. I like to baste the chicken with the leftover marinade for optimal flavor. You can also bring the remaining marinade to a boil, reduce to a simmer and let cook until reduced for a tasty sauce to pour over the chicken. Soo good!
Lots of readers have asked about baking the chicken and that’s a great option too – especially during the winter.
To bake, preheat the oven to 400F, and bake for 18 to 20 minutes (or 450F for 15 to 18 minutes if you’re in a hurry). Baste as often as you can for best flavor.
I sure do hope you give this chicken marinade recipe a try soon so you can enjoy it all summer long!
Side Dishes We Love
- Twice Baked Potato Casserole
- Easy Jalapeño Popper Bites
- Homemade Baked Mac and Cheese
- Grilled Corn with Herb Butter
- Spinach Artichoke Dip
How to Make the Best Chicken Marinade
The BEST Chicken Marinade
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar or other vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 tsp dried rosemary
- 2 tbsp Dijon or Spicy Brown mustard
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 6 chicken breasts or 3.5 lb chicken
Instructions
- Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
To grill
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Optional.
- If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Video
Notes
Nutrition
Winner, winner chicken dinner!
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John Curtis Hill says
I tried this marinade. It’s awesome. I added a little cinimon to the recipe. But stuck to the recipe other than that. It was great!
Steph K says
This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious!
Jason says
This is hands down the BEST chicken marinade ever. Every person we make it for just raves about how good it is. Thank you so much!
Dana K. says
I tried this recipe and was very impressed! I’m wondering, can you marinade freshly bought chicken then freeze the marinaded pieces for later use or better yet can a batch of this marinade be made and kept in the fridge for use when I pull out a piece of chicken? I am a single person so to marinade 6-8 pieces of chicken at one time would just be a waste.
Trish - Mom On Timeout says
Yes to both or you could just cut the marinade recipe in half!
Annmarie says
I made this last night and got rave reviews from everyone, which was quite impressive since both my sons grill a lot! The only change I made was cutting the rosemary in half since I’m not a fan of it; however, I think the next time I may try it with the full amount since I think it went well with the other ingredients.
I usually try several recipes until my husband and I find the one we like the best; quite often, it’s one of your recipes we stick with. So I have you to thank for my husband telling people I’m a good cook! 😉
Trish - Mom On Timeout says
That means so much to me! I’m so glad you found me 😊
Jason Smith says
A professional chef for 27 years. This is my base for a lot of creative outlets for chicken. Bless you, thank you, and with many hugs
Trish - Mom On Timeout says
Wow! High praise indeed. Thank you!
Heza says
Hello fr Malaysia! Your recipe is wonderful. Had tried it out and like u said, the chicken turned out phenomenal! Tqvm trish…
Robin says
Wonderful! Accidentally had thawed b/s chicken thighs instead of breasts and it was still fantastic. Only marinated for 40 mins, but honestly, I don’t think the chicken needs to marinate at all, just baste with sauce as it grills. Next time I’ll reserve at least 1 cup of sauce to use as baste and boil into sauce to serve over chicken and starch of choice being served with chicken.
Linda G says
This truly is The Best Chicken Marinade EVER! It has become my family’s most requested recipe!!!
Thank you ?
Trish - Mom On Timeout says
Wow! Thank you so much Linda! Have a great week!
Shirley says
Looks amazing! I dont have Worcestershire sauce, is it okay without? Can I substitute it with something else?
Trish - Mom On Timeout says
You can leave it out if you like!
luda says
Not sure if oven would be better but I personally do pan on the stove, works fine
Jane says
Was amazing. I also added a little honey. I didn’t let it sit for the 4 hours just a half hour and it was flavorful so next time will do ahead of time to soak up the marinade
Trish - Mom On Timeout says
Thank you Jane!
Jessica says
My boyfriend went for more… that’s how I know something is good! I reduced the marinade and added dried minced onions and mushrooms to cook with it. It was delicious! I should have pounded my chicken a little bit- I’m new to the grill and it was burning before the chicken was cooked (even on low). I sliced it up and finished cooking in the air fryer! It was juicy and had so much flavor. Definitely a keeper!!! Thank you.
Trish - Mom On Timeout says
Fantastic! Thanks Jessica!
Kathleen says
I love this recipe, thank you. Its my go to for a simple dinner. Its great on any cut of chicken.
Trish - Mom On Timeout says
Thank you so much Kathleen!
Joan says
5 *****
Omg! Used 8 boneless, skinless chicken thighs. Marinaded for about 2 hours at room temperature. Cooked for approximately 6 min per side at Med high. They were to die for. Everyone in my incredibly picky, pain in the butt family members raved. Ty so much
Trish - Mom On Timeout says
LOL! Yaaaaay! Thanks Joan – so glad your family enjoyed the recipe!
Scoff says
The best ever!
I first found this recipe over twelve months ago and continue to use it for events with compliments every time I cook it!
Thank you Trish!
Fenton says
For a whole butterflied chicken, I halved the olive oil, worcester and soy sauce from what the recipe called for. I left the spices the same. It seems like a lot of marinade that would go to waste. I also never reserved the half cup of marinade as I used the marinade left over when I took the chicken out of the ziploc bag I marinated it in. That came to about half a cup.
Hilary says
You are not kidding, this is the best marinade. My boyfriend would not shut up about it and his teenage son even gave a look of approval 🙂
Trish - Mom On Timeout says
SUCCESS!! That’s so awesome, thanks Hilary!
MRSparks says
Made this tonight. Only thing I did differently was using fresh rosemary instead of dried. Absolutely delicious. Will use this as a marinade for everything I throw on the grill from now on! Also, cooked down the remaining marinade and it was SO GOOD, my husband said “just pour me a cup of that!” Thank you for sharing this recipe!
Trish - Mom On Timeout says
Wonderful! I’m so glad to hear you guys enjoyed it so much! Looking forward to making lots of this as grilling season is definitely here 🙂
Albert Fisk says
I’ve made some modifications to this so I’ll share it here in case anyone’s interested =)
Turned out great, best chicken I’ve ever made and tasted!
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 cup soy sauce
3 tbsp liquid honey
3 lime leafs (1/8 cup lemon juice)
2 tsp chipotle paste
1 tbsp chili flakes
2-4 mashed garlic cloves
2 tsp dried rosemary
2 tbsp spicy mustard
2 tsp salt
1 tsp ground black pepper
Make sure to remove 1/2 cup of the marinade for glazing the chicken.
Put all the ingredients in a big bow and stir until everything is mixed well.
Add the chicken and mix it around. Cover with plastic wrapper and let it sit in the fridge for 24h.
Oven at 225 C, put the chicken in a oven pan and place it in the middle of the oven. Let it bake for 15min then take it out and glaze it with the marinade, if there’s a lot of liquid in the pan remove it. Put it back for another 15min then glaze again and let it sit for another 5-10min in the oven.
Take it out and let it rest on a separate plate for 5min before serving.
Serve with rice, oven roasted root vegetables and a cream fresh sauce with garlic, chili powder, salt and chives.
Elizabeth says
If I dont have balsamic vinegar can I use apple cider vinegar or what could I use in its place?
Trish - Mom On Timeout says
Sure! I think that would be really yummy! I’m partial to balsamic but any vinegar would work as long as you like that flavor.
cynthia winchester says
What do you think about freezing the chicken in the marinade for an easy prepared meal?
Trish - Mom On Timeout says
I think that’s a great idea Cynthia! It will be really flavorful!
Sandra says
Made this last night, it was absolutely awesome! Thanks for the recipe.
Trish - Mom On Timeout says
Thanks so much Sandra!
Patty says
Chicken marinade was wonderful have made twice and came out perfect and everyone loved!!!
Trish - Mom On Timeout says
Thanks so much Patty!
Kathleen Maher says
This looks so good! What do you think about cooking this recipe in the oven? At what temperature
and for how long? I look forward to your answer. Thank you!
Trish - Mom On Timeout says
Lots of commenters have done this and if you’re doing chicken breasts it looks like 400F for 20 minutes or so, depending on the size of course.
Gia says
Thought it was just another “best” recipe, but you are correct, it is the BEST grilled chicken that I have ever made. Thanks so much for this marinade. I followed it perfectly and it was incredibly tasty and moist!
Trish - Mom On Timeout says
Yay! Success! Thanks so much Gia!
cheryl says
Hi! I’m pretty sure I have an older post in amongst these comments, but I am leaving another one!
I love this marinade! I am especially glad it can be made into a sauce to pour over before serving!!! Chicken breast can be pretty hard to infuse flavor but this raises the bar quite a bit….end up with barely any leftovers for lunch!!! Keep them coming!!
Yvonne says
This marinade is FANTASTIC! My son asked me to make extra next time to bottle for him; always a favorite. Thank you!
Kris says
Hey thanks!! This was so DELISH!! Made it for company and everyone raved about it. I marinaded overnight and then boiled and simmered all of the left over marinade for about a half hour first. What a phenomenal sauce to have on the side…. yum! I did however have to take it off the BBQ a bit before done and finish it in a 425 oven to get it to temperature. The sugar got to hot and was starting to burn a little more than to my liking on the BBQ. Will certainly make this again! 🙂
Trish - Mom On Timeout says
Yes! When the marinade is reduced down it is SO good! I’m so excited you give it a try and loved it as much as we do. Thanks for stopping by!
Judy S says
Can this be used for baked chicken? We don’t have a grill.
Trish - Mom On Timeout says
Yes it can! Lots of readers have commented on baking the chicken instead of grilling and loved it. Thanks Judy!
Paige says
I’ve been making this marinade for about a year now. I always reduce the leftover marinade for a dipping sauce. It never gets boring! We love it just as much now as we did the first time. Thanks for the recipe!
Trish - Mom On Timeout says
This makes me so happy Paige! Thank you so much!
Karon Hughes says
This chicken marinade is delish! Having it again this weekend! Thanks for the recipe!?
Trish - Mom On Timeout says
So glad you’re enjoying it Karon!
Jtom says
Love this marinade and make it often. Thanks!
Barney Stanley says
Hi Trish,
I am a 65 year old man and I made this for my wife and I and even added some small sweet peppers to the veg’s.
It turned out wonderful!
Thank you very much. I love cooking.
PS
I have a sister named Trish
Trish - Mom On Timeout says
So glad you enjoyed the marinade Barney! Trish is a GREAT name 😉
Darlene says
Tonight is now the 4th time I’ve used this marinade since I came across it. And it’s only been ONE MONTH!! So easy to put together. I subbed dried parsley for the rosemary because of personal taste. I slice my chicken breast into 2-3 strips before marinating then I thread them onto skewers before grilling or oven baking just for the fun factor. The leftover marinade I cook down on the stove to make it safe as well as a little thicker with a slight cornstarch slurry and use it for basting and a finishing glaze. Told the hubs we were having chicken for dinner, his response is now “Can you put that good stuff on it again?”
Trish - Mom On Timeout says
LOVE the skewers idea! May have to give that a go myself next time. I think my boys would love it! Thanks so much Darlene!
Anna says
Best grilled chicken breast recipe ever. It smelled wonderful and everyone loved it. Will definitely make often. Thank you!
Trish - Mom On Timeout says
You are so sweet Anna – thank you!!
Kacey says
One of the first to pop up when I put “chicken marinade” in my search – I figured I have all the ingredients I’ll give it a try. Soooooooo happy I did! Even my teens (who are always skeptical of my new recipes) LOVED it! Thanks for saving us from what could have been another night of “boring” chicken!
Trish - Mom On Timeout says
AWESOME! So glad you loved this recipe as much as we do. It’s my go-to when I’ve got chicken breasts to use up 🙂 Thanks for stopping by!
autumn says
SO good!
Had a BBQ for my birthday over the weekend and got a lot of compliments on the chicken! Definitely going to make this again.
Trish - Mom On Timeout says
Woohoo! Thanks for stopping by Autumn! Have a great weekend!
Sherry Coffey says
Looking forward to trying this recipe. Question – boneless, skinless chicken or bone in with skin?
Trish - Mom On Timeout says
I usually go the boneless route but you can go bone-in as well, you’ll just need to add additional time for cooking. Have a great weekend Sherry and I’d love to know what you think if you give it a try 🙂
Jana says
Made this chicken tonight on the bbq! Everyone LOVED it!! Better than some i’ve had in restaurants. Will definitely save this recipe and i’m already looking forward to the next time I make it! Thanks for this wonderful recipe 🙂
Trish - Mom On Timeout says
Love reading this SO much Jana! Hope you have an amazing weekend!
Kait says
YUM!!! Amazing, thank you! Now I just need to learn how to not overcook chicken ?
Trish - Mom On Timeout says
Thank you Kait! And yes, that can be tricky. A thermometer is a great way to start if you’re learning how your BBQ or grill works too. Some get SO hot and it can dry out chicken fast. Fortunately, the marinade can help with that problem 🙂 Have a great weekend!
Cindy Martin says
I don’t have a grill. Can I just bake it in the oven?
Trish - Mom On Timeout says
Yes you can! 425 degrees, 20 minutes for boneless and 35-40 minutes for bone in chicken or until cooked through and no longer pink in the center. Enjoy!
Kaleigh says
Hands down, best marinade ever! I was skeptical at first, considering most pins say “best recipe” but this is honestly the best marinade/sauce I’ve ever tried! Huge hit tonight! Will definitely be keeping this recipe for good!!! ☺️
Trish - Mom On Timeout says
Thank you SO much Kaleigh!! Have a great weekend!
Cheryl says
This was just as advertised – wonderful! I let the two breasts soak for 24 hours before grilling inside (raining) and only used half the marinade, so I think I’ll use the rest for pork chops or tenderloin.
Trish - Mom On Timeout says
Thank you so much Cheryl! Glad you enjoyed the recipe!
Katie Brown says
Could you also use use this marinade on pork?
Trish - Mom On Timeout says
Yes you sure can Katie and it’s delicious!
Jean Swinehart says
I did this chicken for lunch with some girl friends. They were my guinea pigs. It was amazing. It is great to have a marinade that doesn’t have a bunch of nasty stuff in it (store bought stuff). What I want to know is can I make up a larger batch and keep in on hand? Will it store for a week?
Trish - Mom On Timeout says
Yay! So glad you ladies enjoyed the chicken! You know, I really haven’t tried making it that far in advance, but I don’t see why it wouldn’t keep. I’d say go for it!
SummerDays says
Wow! I’m always up for new chicken recipes, and I kept seeing this one pop up in my newsfeed. So I thought I’d try it last weekend. So happy I did! Absolutely delicious! My entire family loved it, and I’m making it again tonight.
Trish - Mom On Timeout says
That is the BEST! Thanks so much for giving it a try!
Christine @ myblissfulmess says
This definitely looks like the best marinade! I’m going to slap this on my menu for next week and then slap it on the grill. I can’t wait to try it! Your photos are absolutely mouth watering!
Trish - Mom On Timeout says
Thanks so much Christine! I hope you love it as much as we do!
Linda Bell says
Trish can you use this marinade and then freeze the chicken?
Thanks Linda B
Trish - Mom On Timeout says
Yes you sure can!
Ali says
Hi Trish,
I’ve made this recipe at least five times now, including Father’s Day. Everyone loved the chicken – what a hit. It’s my favorite. Thank you so much for creating it.
Ali
Trish - Mom On Timeout says
Just made my day Ali – thank you!
Destiny says
Do you have a recommendation of what I could use instead of rosemary? I hate to change anything because of all your hard work and it looks so tasty but I’ve never been able to stomach rosemary.
Trish - Mom On Timeout says
I would just leave it out Destiny – no biggie!
Julee says
Just made this chicken! Marinated for 24 hours, Delish! Thank you for the recipe.
Trish - Mom On Timeout says
Wonderful! We’re making it again this weekend – can’t wait!
Obrien says
Thanks for spending so much time perfecting the marinade. We eat lots of chicken… too much chicken. But I’m always looking for “the best” marinade. Winner! Winner! Chicken Dinner! (sorry) This is the best marinade I have found. For those of you who plan to continue searching the ‘net, stop and try THIS marinade. You won’t need any others.
Thanks!
Trish - Mom On Timeout says
This makes me SO happy! Thank you!
Cheryl says
Amazing marinade! The whole family loved it and can’t wait for me to make it again! Thank you!
Trish - Mom On Timeout says
So awesome to hear Cheryl! Thanks for stopping by!
Danni says
Wonderful recipe, very easy and tasty!!
Trish - Mom On Timeout says
Excellent! Thanks so much Danni and have a great weekend!
Andreea says
Thank you for this recipe! I marinated the chicken like you said and noted this recipe in my cookbook.
Greetings from Romania! 🙂
Andreea
Trish - Mom On Timeout says
You are so welcome! Thanks for stopping by 🙂
Caitlin says
Hey! I think someone may have copied your recipe so I wanted to give a heads up. I was looking at a bunch and ended up using yours, but came across this site with pretty much the same recipe except for more rosemary, and it was published like a year after yours.
http://www.auntbeesrecipes.com/2017/06/the-best-ever-grilled-chicken-marinade.html
Trish - Mom On Timeout says
Yep, it sure looks like it. Unfortunately, there’s nothing I can do about it but THANK YOU for coming to Mom On Timeout 🙂
Carol lemond says
Could you bake the chicken in oven and what temp and time—great marinade?
Trish - Mom On Timeout says
It would depend on the type of chicken but many readers have done 400F for about 20 minutes and had a lot of success. Just make sure to check the internal temp 🙂
Angie says
hi! any chance this can be done as a chicken skewer?? or do you recommend grilling the breasts first then dicing them up and putting them on the skewers after?
Trish - Mom On Timeout says
A skewer would be fantastic! They would cut down on the marinading time as well. Enjoy!
Alison says
This looks delicious! Would anyone know how to calculate the calories on this? It looks like it would be great.
Trish - Mom On Timeout says
Google “nutrition calculator” and you’ll be able to figure it out. It really is an amazing marinade – I’m only *slightly* biased 😉
Tim says
I really hate mustard, is there any substitute?
Trish - Mom On Timeout says
I cant think of one but you can omit if you’d like.
Natasha Kurchaba says
This recipe was sooo good! I left it to marinade all day while I was at work then baked it in the oven for 45 minutes.
Delicious!
Stacey says
Can this be made without the brown sugar. I am low carb and do not eat sugar.
Trish - Mom On Timeout says
Yes, it sure can but the flavor will be different as well as eliminate any sweetness. Still yummy though!
Petra says
Love this recipe so much but I always burn the skin on the grill…. any tips for avoiding this?
Trish - Mom On Timeout says
Lower heat will help. I usually use this marinade with skinless chicken breast but it can be done with the skin on. Just make sure your grill doesn’t have any flare-ups and grill at a lower temperature.
Herb says
This marinade is excellent on pork and beef as well as chicken
Rebecca says
Hi,
I’m going to try this tonight. I just wondered if it’s possible to freeze the uncooked chicken after marinading (as in, put the entire zip lock bag with chicken and marinade together straight in the freezer)?
Thanks.
Bec
Jana says
I freeze chicken breasts in this marinade and it is wonderful. I usually put 2 chicken breasts in a bag with some marinade, freeze them and then I can pull them out for a quick meal as needed.
Trish - Mom On Timeout says
Thanks so much Jana!
Dee Quinn says
Mmmmmmmmmm! Was the first word out of my husband’s mouth when he took his first bite. This marinade is DELICIOUS!
Janelle Kemp says
Can someone pls clarify for me in regards to contamination. Tonight I made this recipe – it’s great, but now reading sone comments, I hope I’ve cooked it correctly for my family.
I marinated the chicken for about 5 hours.
When I came to cook it, I placed some extra oil in frying pan on gas stove, placed marinated chicken breasts in the pan and tipped the marinate that the chicken had been in, over the chicken at the time of frying. Then I removed chicken once the chicken was cooked. Is it dangerous to do it this way or cook ir in oven with all the marinade?
Sue Guinn says
What can I use in replace of Dijon or Spicy Brown mustard?
Chas says
Trish you nailed this. This is my to to marinade. I set aside 1/4 cup of the marinade to drizzle over stir fry also over the chicken breast just before serving. Awesome.!! Recipes are guide lines. You can add, delete or reduce ingredients. This recipe my wife and I both really enjoyed.
Ashley says
Do you have nutritional information if I cook this with chicken thighs?
Charles Franks says
Trish
The chicken Marinade you nailed it. The flavor, moisture awesome. I chopped mine up and add the
chicken to Fried rice. Marinaded about 6 hours. This is on my number one list. I have been looking
for a great marinade. Thanks
Charles
Tina L. says
Has anyone tried freezing uncooked chicken breasts with the marinade then thawing and cooking them later? Seems like it would work. Thanks!
ht says
i like reading and seeing about your recipes… however, the nutrition info would be nice.
Sara says
I hope this is seen soon, I’m prepping chicken to put in the freezer. Have you tried freezing the chicken in the marinade or would it be too strong since the recipe says to do it for only 3 hours?
Kathy says
This looks and sounds delicious! I plan to cook in the oven. Is it 400-425 degrees for 25-30 min?
Is it covered or uncovered?
Thank you
EasyRoasted5 says
Wow This truly is my new favorite Best Chicken Marinade recipe and I need ways to cook it. I love how easy this sounds and this looks like something my family will love! Thanks a ton for the recipe.
Carol ciavarra says
It pays for her site people!!!
David says
Just made this tonight for me and my wife, but grilled chicken wings instead. So easy to make, used one 16oz Pyrex cup. Cleanup was a snap and yes, OK, it is a great marinade. Definitely will be using this many times. Thanks for sharing.
tina says
can use boneless chicken thighs would work in the oven thanks
Trish - Mom On Timeout says
Absolutely! Any chicken will work.
Katie says
What do you serve with this chicken? I would like to try it this weekend. Thanks!
Trish - Mom On Timeout says
Pretty much anything goes with this but we particularly love broccoli salad (http://www.momontimeout.com/2015/07/best-ever-broccoli-salad-recipe/) or Twice Baked Potato Casserole (http://www.momontimeout.com/2014/08/twice-baked-potato-casserole-recipe/) or even these green beans (http://www.momontimeout.com/2013/11/nanas-famous-green-beans/). Enjoy!
Karrie says
Hello-
You have obvious rosemary in the marinade pictures, but none in the picture of the finished product? Can you please comment on that? I love the rosemary flavor but not eating them in the finished product.
Trish - Mom On Timeout says
I didn’t pick off the rosemary if that’s what you’re asking. When I pull the chicken out of the marinade, just a few pieces really stick to the chicken. Most fall off during grilling. Hope that helps!
Raegan says
What is the nutritional information on this?
Antoinette C says
Tried the chicken tonight and all of us loved it. The marinade was full of flavor and I reduced it to use on my fresh cut potatoes as a sauce , delicious. This is definitely a keeper. Thanks
Cookies says
This was really good, my family kept asking if it was steak.
Trish - Mom On Timeout says
So glad you enjoyed the recipe!
Katie says
Man, I just made this and it is awesome!!! Thank you so much! Just marinated 30 minutes and baked in the over. Will have to try on the grill sometime.
Dale says
if you don;t want pop up ads showing up,turn on your pop up ad blocker ………I didn’t have any problem……
Jeev says
Hi, I’m interested to make this as part of my meal prep. How long can I marinate them in a chiller or freezer since, I usually do a meal prep over the weekend and heat them up for the next 5-6 days. Thank you.
Crystal D says
Any ideas for easy sides to go with the chicken marinade? I need ideas because I won’t be able to make dinner tomorrow due to a procedure I’m having. Thank you all in advance for helping me.
Christine @ myblissfulmess says
THE best chicken marinade! You were not kidding! I made it for a Sunday dinner, and everyone loved it! I am mentioning and linking it over on my blog. I can’t wait to have it again!
kathy a eads says
what is the green garnish?
Mrs. C. says
I made the Best Chicken Marinade tonight and and it was delicious! My daughter who usually picks at her chicken loved this chicken. Thank you for such a great recipe!
Trish - Mom On Timeout says
Yay! So glad you enjoyed it!
Rachel says
My boyfriend doesn’t like barbecue sauce, but said this is PERFECT. And proceeded to go back for seconds. This really is SO VERY GOOD, I will absolutely make again. All ingredients were readily on hand, making this a simple sauce to make. Do recommend reducing the remaining sauce in a pan to top your finished product…or store to use a different day. We’re thinking ribs are next with this tasty sauce!
Trish - Mom On Timeout says
Wonderful! I think this would go great with ribs!
PizzaG says
THIS WAS DELICIOUS! I used fresh rosemary from a plant I grow (instead of dried); used half red wine vinegar and half balsamic vinegar; and since soy sauce is so salty (even the low sodium type), I used Bragg Liquid Aminos as a substitute. I only cook for two, so I halved the recipe; but next time I think I will third it for use with two chicken breasts. I grilled the chicken and it was absolutely scrumptious! Definitely a keeper!
PizzaG says
BTW, I used the half red wine vinegar, half balsamic because I feel that much balsamic alone can sometimes be overpowering. I always use good quality balsamic vinegar.
Trish - Mom On Timeout says
Great substitution!
Trish - Mom On Timeout says
Sounds PERFECT!
Tammy Ciullo says
Can you make this in a crock pot?
Thanks!
Trish - Mom On Timeout says
Sure!
Kathy says
I was looking forward to making this as I am not a fan of chicken breast (boneless, skinless). Thighs are my favorite bone and skin on…We did grill it after almost 24 hours in the marinade. I’m still not a fan. (haha) I did find it a dry and I thought the vinegar was a little overpowering. I am going to try to cut the vinegar down and bake it in the oven or cook it in a skillet . I look forward to trying your other recipes. Thanks!
Sabrina Riccio says
OMG I made this and grilled the chicken. It was so delish!
Russ says
Hi Trish, what are your thoughts on boiling the marinade, as I just did it according to the instructions in your article, kept half separate from the chicken, and then reduced it on the stove. But when I went over after a few minutes to check on it, the fumes were horrible! I had to jump back. Not in terms of a bad smell, but it just attacked my nostrils badly. Then I thought it could be the vinegar, as that has a strong smell. Also, my chest has tightened up since that happened about 10 mins ago, and its a little harder to breathe. I looked up vinegar boiling and fumes, and turns out it can be bad for you?
http://alenaae.blogspot.ca/2006/04/is-vinegar-dangerous.html
What are your thoughts? Maybe its not a good idea to suggest reducing it in a boil in your recipe?
Sadie says
This is amazing! Iade it tonight and didn’t follow the tips (it was a rough night with kids lol) and ended up dumping the marinade and raw chicken in a frying pan all at once. I got distracted with a blow out duaper, the chicken ended up slightly overcooked. Despite all my hang ups, my family absolutely devoured this. It is so so good! Thank you so much for such a doable tasty meal! Can’t wait to have it again!
Sadie says
Woof. Typos. Sorry guys 🙂
Mike E says
2 words! Asparagus Marinade!
Robert DeCuir says
Made one change to your recipe ( 8 oz. can of crushed pineapple) and marinated pork chops and some well known Gulf Coast sausage (cut a number of slits into the sausage before tossing into the marinade). Let it sit for 12 hours and to the grill it went.
Recipe works just as well with pork, just doesn’t penetrate as much as I would prefer. Next time I will do the same as I did the sausage and let it marinade longer. Sausage came out very well, will make the same change as well.
It probably would have been better had I reserved some marinade in advance for the grill. Thanks again for a great marinade.
Suzanne says
Ok I love this marinade…started playing with the flavors a bit. Pomegranate balsamic is a wonderful addition. (You can now get it relatively cheap at our grocery store) I reduced the sugar since it is sweeter than regular balsamic to me and used lime instead of lemon juice. I also used a few teaspoons of a middle eastern spice blend I like. A nice variation on a yummy theme.
Kim Calhoun says
I have never used a marinate! Can’t wait to try tomorrow. Thanks!
Jared says
Looks great!!! How long is the marinade good for?
Robert DeCuir says
I first must say that I have tried a number of recipes off the internet with the majority if them either being mediocre at best and at worst, absolutely awful!
Having stumbled across this marinade recipe I thought, ” How much damage can it do?”. Mixed it up per the recipe, all I had was a whole chicken. Cut it up, deskinned it and dumped everything into a ziploc bag for 24 hours, hoping for the best.
Heated up my grill, placed the chicken pieces on it, flipping every 15 minutes. Pulled some smaller cooked pieces off first and…WOW! The taste reminds greatly of a marinated ribeye offered at the chain restaurant, Houston’s ( which I believe is beyound wonderful). Great caramel coloring, juicy, flavor had penetrated to the bone. I will gladly scream your name from the rooftop!
Thank you for offering such a GREAT marinade!
Trish - Mom On Timeout says
I am so thrilled that you enjoyed the recipe as much as we do! It’s my very favorite chicken marinade and we use it A LOT 🙂 Hope you have a wonderful week!
Nancy Palladino says
Sorry to be repetitous (sp?) but was wondering about oven temp and time
Elizabeth says
Good flavor, but the vinegar overpowered everything that it wasn’t very enjoyable. I would use less vinegar next time or even eliminate it.
Barry Taylor says
Hi, Trish.
For me personally, I have had more success with pounding out chicken breasts and sauteeing them in a skillet.
Would this recipe work with marinating the cutlets then dumping the whole thing into a skillet and going from there? I would imagine it would leave you with a good sauce as well.
Thanks!
Barry
Mandy says
What is the green sprinkled on top at the end?
Linda says
We are not a big fan of rosemary. What can be used in it’s place?
Jane says
This was really good! My son loved it! It really is the best marinade!
Robert says
Whenever I see the words “best marinade” I cringe because I know it will be loaded with sugar. This marinade is just one more of the loaded with sugar marinades. it probably tases good if you have a sweet tooth but I question if any recipie loaded with sugar can be best for your body.
Robert DeCuir says
Robert, while this recipe in liquid components is approx. 30 % sugar, like anything else its all about moderation. While no one would recommend having this every day, who can argue with once, maybe twice a week?
Deirdre Charbonneau says
Hmmm. I have all the recipe ingredients to try this EXCEPT for dijon or spicy brown mustard. I’m going to try just regular mustard. i’ll let ya know!
Cynthia Farkas says
I made this for the first time when my brother and sister in law were over for dinner. However, I baked mine in the oven covered with tin foil then removed the foil and baked until the sauce became thick. They kept raving about how delicious this was and there wasn’t any left. It was so good, I made it again the next night and once again, there wasn’t any left. Most definitely will be adding this as one of our favorite meals and cooking it more often. I let it marinate over night too.
Sandy B. says
Oh my goodness~~this sounds wonderful! I’ve got a tray of chicken thighs in the fridge just waiting for this. I’m going to mix it up & freeze for when we get the BBQ season started at our house. Also going to try it for tri-tip next time it’s on sale & freeze that too. May also try the pineapple juice as recommended by a gentleman earlier. Can not wait to fire up the BBQ! Thank you for sharing the recipe.
Rosemary Steers says
I don’t have a grill. Would this work as a baked chicken breast or slow cooker? I also see you baste chicken (supposing with marinade) that is not recommended unless you have kept some aside and use that). Any recommendations. I hate Rosemary so what would you use to pop the flavor in place of rosemary.
Katrina Peric says
Made this tonight, did half quantities for half the amount of chicken. It did not turn out great at all. It was very powerful and just tasted awful.
LaWanda says
Would this work in a crock pot?
Trish - Mom On Timeout says
Sure would!
Rahul Academy says
This is my all time favorite marinade for chicken breasts! I have been making this weekly at my house. Thank you for sharing. ?
Trish - Mom On Timeout says
We love it too! You’re so welcome!
Parris Donald says
I have used this marinade with beef steaks also, it’s turn out nice and tender.
Trish - Mom On Timeout says
Love that it’s so versatile! I totally need to try it with steaks 🙂
Tricia @ Saving Room for Dessert says
I can’t wait to try this recipe! I always love a marinade that is loaded with flavor and is easy too. Thanks so much for sharing!
Trish - Mom On Timeout says
Wonderful! Thanks so much for stopping by!
Kathy S says
Made this 3 X in the last week. Twice for salads and tried as a sandwich with caramelized onions. Delish!! Shared the last batch with my sister. Great recipe! Thanks!
Destiny says
My husband and I loved it! So flavorful. Left out the mustard as I didn’t have any. Doing again tonight!
Kay says
Trying out this recipe but not sure what to serve it with, any recommendations? This looks sooo good, can’t wait to try it!
Trish - Mom On Timeout says
Broccoli salad is one of my favorites! Here’s a link to my recipe: http://www.momontimeout.com/2015/07/best-ever-broccoli-salad-recipe/
Darlene says
Roasted or mashed potatoes would be good with it . I did mashed with mine .
Shelley says
Hi there, I made this and enjoyed it with my hubby about a week ago. We felt our balsamic was too strong however I assume it’s the brand we used. I just made six batches and canned them as gifts for all the women at my Easter dinner (a day away). I’m starting to panic a tad that it may not sit as a canned marinade okay, however I don’t see why not….
Anyone know?
(I have not added chicken just gifting as a marinade)
Thanks
Trish - Mom On Timeout says
My only worry would be the mustard since that is the only refrigerated ingredient. Did you actually can them as in boil the contents or did you just put them in jars? That would probably make a big difference.
Amanda says
I had been wanting to try this recipe for months! I was short on time tonight and really needed to do something creative with 6 skinny fresh chicken breasts. So, I used my meat tenderizing tool on them, halved the marinade recipe, marinated them in the fridge for 30 minutes, then broiled them in the oven. AMAZING!!! Absolutely amazing! Can’t wait to try them on the grill next!
Trish - Mom On Timeout says
Yay! I love hearing that! On the grill is my favorite way – can’t wait for you to give that a try 🙂 Have a great weekend!
Jessica A. says
This marinade is amazing! My chicken was only marinated for about 15 min and the flavor was still awesome. Definitely recommend
Trish - Mom On Timeout says
Wonderful! I love that you can get so much flavor in such a little amount of time. Have a great weekend!
Linda Fordham says
This IS by FAR the absolute best !! I have made this a few times now and it IS A HUGE HIT !!!!! YUMMY !!!
Trish - Mom On Timeout says
You’re making me hungry Linda! I think we may be having chicken tonight 🙂
Darlene says
Well I made this for supper tonight .Because it’s to cold to BBQ here now I had to put it in the oven , 400F for 20-25 minutes was not even close to it being cooked . But closer to an hour it was cooked and tasted really good . I only made a couple changes used fresh rosemary and because I can’t do all that brown sugar , used 1/4 c brown sugar and 1/2 c honey . I was concerned about the smell about the vinegar while marinading it was fine when cooked . One thing I would try is using Maple syrup instead of brown sugar & honey next time . My MIL even agreed on that .
Trish - Mom On Timeout says
Maple syrup would most definitely be delicious! Thanks for the information regarding baking the chicken!
Rebeca says
Can I use to make chicken kabobs ?
Also, Do you by chance have a steak kabob recipe?
Trish - Mom On Timeout says
Of course – that’s the perfect use for this marinade. I don’t have one posted, but here’s a steak kabob recipe from a friend: http://mandysrecipeboxblog.com/2013/05/steak-kabobs-with-side-of-tums.html
Andrew McG says
This works really well, a great recipe that I’ve probably used at least 20 times now. Up to 8 hours marinating time is plenty, any more and I find it can taste a little sour, but 30 minutes to a few hours and it’s perfect. Thanks!
Trish - Mom On Timeout says
Love that this has become a staple for you Andrew! We love it too!
ZAin says
can you use this marinade to bake chicken
Trish - Mom On Timeout says
Absolutely! It’s delicious!
stevie wonder says
Made this a couple of times. Delish!!
Trish - Mom On Timeout says
Wonderful! Thanks so much for stopping by!
trudy says
No one has said about the vinegar. I don’t have the balsamicgoo vinegar.. can I use just white or Apple??
Trish - Mom On Timeout says
You can Trudy but it will dramatically change the flavor.
Jane says
Have you ever tried freezing in baggies after marinating? Or might an ingredient in the marinade begin to break down the chicken and make it mushy? Just thinking about making a large batch and freezing multiple bags at a time. Thanks for sharing!
Darlene says
Wondering if you had tried freezing the chicken with the marinade ? I was thinking the same thing, would sure be nice to have all done up in the freezer for when the weather turns nice . Something really good after a long day at work .
Trish - Mom On Timeout says
You know I haven’t Darlene but I don’t see why you couldn’t. Sounds like something I need to try soon!
Debbie Moloznik says
I do this with pork tenderloin or flank steak all the time. Make a marinade. Poke some holes in the meat. Put the meat along with the marinade into a Freezer bag and store in the freezer. It’s easy and awesome!
Trish - Mom On Timeout says
Perfection! I need to try this with a tenderloin.
Athony says
I made this yesterday. It was fabulous. Everyone loved it. Thanks for this recipe
Trish - Mom On Timeout says
Thank you so much Anthony! Have a great weekend!
Linda Jones says
Hi, I made your Best Chicken marinade and it is all you said it would be. Marinated my chicken for about 6 hrs. and grilled and served with rice. It was a GOOD meal. Moist and flavorful. I only had 1 tsp. of rosemary but it tasted great. At this point it tasted so good don’t think I’ll add the other teaspoon next time. Afraid it might change a good thing for at least us. Thanks, Linda
Trish - Mom On Timeout says
Hi Kathy! Can you tell me in particular what pop ups you’re talking about? I’m trying to eliminate them…
Imelda says
Do you have to grill the chicken can it be made in the oven or crock pot…thank you
Trish - Mom On Timeout says
You can prepare it however you like Imelda! This marinade will still make it amazing!
Ligia says
So let me start by saying i SUCK when it comes to cooking, my family never eats what i cook. After i made this chicken they all said it smelled delicious so they decided to give it a try. Guess what? THEY LOVED IT. Even our cook is excited to try this recipe. THANKYOU SO MUCH!!
Trish - Mom On Timeout says
Oh wow! So glad you loved the recipe! It’s definitely a favorite around here 🙂 Thanks so much for stopping by and letting me know <3
Savita @ChefDeHome says
I love how succulent chicken looks with this marinade. drooling and pinning!
Tosha says
Has anyone ever used this to marinate a steak?
John says
Trish- when you say to baste with leftover marinade, do you put some aside before marinating the chicken, or are you basting out of the same bag the chicken was in? I’m always concerned about contamination if I baste from the same bag.
Barb says
I didn’t see the answer to John’s question (which was my concern too) would apprreciate an answer/clarification
Trish - Mom On Timeout says
Hi Barb! I didn’t answer it because it’s in the directions 🙂
4. Baste the chicken occasionally with the reserved marinade.
Enjoy!
Gail says
Hi wondering what’s on top is that parsley? Please respond.
Laurie Barlow says
It’s Rosemary!
Stephanie says
It’s Italian flat leaf parsley. The rosemary was mixed in with the marinade.
Charlotte says
Hi there, I skimmed through all of the comments and was yet to find an answer to the method of cooking questions – is it possible to alter the cooking instructions and bake this is in the oven rather than a grill? And if so, at what temp and for how long? Thanks! I can’t wait to try this 🙂
Reba says
I always cook chicken at 350° for one hour (I use one whole chicken- cut up) Boneless skinless breasts would obviously be much less.
Lindsay says
For my boneless skinless chicken breasts, I always bake at 400° for 20-25 mins, and they always come out very juicy and tender. This method hasn’t steered me wrong yet!
Trish - Mom On Timeout says
Great tip! Thanks Lindsay!
Doreen says
Hi just wanted to let you know that I have made this marinate a few times now!! I have made it in the oven and I tried it in the oven and it was amazing.. but I also used a cast iron pan just put the cast iron pan in the oven as the oven is preheats . I like too preheat it at 400 degrees once it the oven and pan are screaming hot put a tablespoon or so of olive oil as soon as you take the pan out of your oven. Then turn down the temperature to about 375 and bake till your chicken is done…. it is just as good as Barbequed
Daisy says
400F for 20-25 minutes depending on breast size (the chickens, not yours).
Lori says
I made this yesterday. It was fabulous. Everyone loved it. Thanks for this recipe.
Paul Piotrowicz says
I have been making pretty much the same marinade except include a cup of pineapple juice mixed in for over 40 years. I got it from a receipe book that came with my first Weber grill. It was meant for steak tips but chicken works really well with it. Best marinade ever
Trish - Mom On Timeout says
Oh my gosh pineapple juice sounds like an amazing addition! I’m so going to try that! Thanks Paul!
Darlene says
Be careful with pineapple juice it will start to break down the chicken . Making it go all gross and mushy . Only add it right before cooking . I used a recipe once that had pineapple in the chicken marinade , it ruined the chicken .
Bonnie says
Wow I have used this marinade twice now and both times everyone raved about the chicken. I’ve used boneless chicken breasts as well as kabobs. I marinated approx. 24 hours and everything was very successful and went over well! Thank you so much for sharing!
Lisa Martinez says
Loved this recipe! Very tasty and easy to make! Definitely a regular go to chicken dinner ?!
Sara says
I halved the recipe but accidentally put the full 1/8 cup of lemon juice in.. is that OK ? It will just be more acidic tasting ?
Jill says
Read it
Made it
Ate it
LOVED it
Thanks for sharing! It was the Best!
Trish - Mom On Timeout says
LOL! So happy to hear it Jill! Thanks!
Alyssa says
This looks absolutely delicious and I can’t wait to try it. Thank you so much! By the way, you have a very lovely blog!
Mari says
Can I cook my chicken on a skillet or oven? Will it still be the same??
Trish - Mom On Timeout says
Well, not the same Mari…but still GOOD!
Alyiah says
If I were to cook this in the oven should I pour the extra marinade in the pan? And how long would you recommend to cook this for?
sandee says
Hello Trish! I love your recipes! What do you think about cooking in a slow cooker? I am not a good cook at all. I wish I had your talent and ideas! I burn or over cook most food I make on the stove. Therefore, I prefer the slow cooker! I`m not even going to attempt the grill w/out my husband being home.
Do you have ideas about using the slow cooker?
Trish - Mom On Timeout says
Hi Sandee – I really haven’t tried this marinade with chicken in a slow cooker but I’m sure you could make it work. Maybe dump everything into the slow cooker and cook on low for about six hours until you can easily shred the chicken. That might be something to try. Good luck!
Alejandra says
Hi Trish! I RARELY review recipes but this one was so worth it! I was looking for a different way to make chicken and I stumbled across your recipe and tried it that same day. It was incredible and soooo flavorful! Iwas so hesitant about the amount of balsamic vinegar and soy sauce but followed the recipe to the T! Glad I did!!! 6 hours later, threw the chicken in the grill and oh mannnn I wish I had done more!!! My husband loved it too! lol So congrats! This recipe is a winner and it made me want to suscribe to try out more of your recipes!!!
Trish - Mom On Timeout says
You are AWESOME! Thank you so much for stopping by and sharing your experience with the recipe. So, SO glad you loved it as much as we do!
Emily says
This recipe sounds so great! I usually run out of time and just end up marinating my chicken breasts in Italian dressing. But this sounds totally worth trying. My family would love this.
Trish - Mom On Timeout says
It is amazing Emily! We use it all the time!
Julia says
Made this the other day on my boyfriends chicken for his weekly meals to take to work and it was AMAZING! He says its the best chicken he has ever had and has requested I use this every time I marinate chicken. I let it marinate for over 24 hrs so we really didn’t need the extra sauce to put on top because it provided plenty of flavor and the chicken was so juicy! The only thing I did differently this second time was cutting the recipe in half since we didn’t need the extra for sauce!
Trish - Mom On Timeout says
Love it! So glad you tried the recipe and found a way to make it work for you. So glad you stopped by to let me know – thank you!
Carole Dube says
Thank you printing as I’m typing. I have to watch my iron intake and I have been eating lots of chicken trying all those new recipes. I will try this one and like you I like to use the left overs in my salads for lunch. My husband likes sauce on everything.
Trish - Mom On Timeout says
Yay! I use the leftovers on salads too. Makes an easy lunch the next day. Enjoy Carole!
mom24boys says
We had a “bring your own meat” potluck this evening at church. Hubster whipped up this marinade for 6 b/s-less chicken breast that he had butterflied for quicker cooking. It marinaded for about 4 hours. It came out fantastic and shared bites with several people who agreed. Of course, I gave them you wed addy for the recipe!
Like someone else said in the previous comments, it’s not a completely new and different flavor or kind of marinade recipe but it is perfect the way it is. It did not need any tweeks (but I think it would be very forgiving with substitutions and tiny tweeks). I’m putting this in my husband’s recipe box for our go-to chicken and pork marinade.
Nathalie says
This has to be THE best marinated grilled chicken I’ve ever had! Because my chicken marinated in the fridge the whole time, I boiled the remaining marinade for 5 minutes and re-purposed it as a sauce. I bet this would work very well with pork too. 🙂
Liv says
Can I bake the chicken instead of grilling it? 🙂
Reba says
Of course…
Michele says
Made this today, It was SO good!! I will definitely be making this again. Thanks for sharing!!
Shannon says
Hi Trish
I agree-delicious marinade but I have a question. I made 2 chicken breasts last night and left 3 in the marinade to use tonight. When I checked today some of the marinade had congealed on the top layer and turned a different colour. I’m assuming this is from the oil… When I stir it it’s still the same rich colour although there are bits of fat in it that have congealed. Im assuming this would be still safe to eat? The raw chicken in the marinade has been kept refrigerated the whole time…
mom24boys says
You are right, that is the fat. Olive oil becomes opaque and thickens in lower temperatures. It is still perfectly fine to eat.
Michele says
This recipe has too much balsamic vinegar! If I made it again would decrease to 2 tablespoons. It over powered the marinade
mom24boys says
I have found balsamic vinegars really vary in strength from brand to brand and even season to season. You might have just had a strong vinegar.
Michele says
Hi Trisha.
Your recipe sounds so good.
If I baked it what temp does it need to be & how long?
Trish - Mom On Timeout says
Thank you! It really depends on what kind of chicken you’re making – boneless breast, chicken thighs or legs, etc. For breasts, 400F, 20-25 minutes depending on the size of the breast. Enjoy!
Darlene says
Hello Trish,
I made your marinade yesterday, exactly as your recipe reads. Put 12 chicken legs in a bag and 3 hours later barbecued them. My husband said this is the best marinade I have made to date. It was so delicious. It is not often one finds a recipe that doesn’t need to be tweaked. Thank you for sharing Trish.
Darlene
Nova Scotia
Canada
Mirela Madslangrud says
It suppose to be that sour?
Susan says
What spice would you recommend instead of rosemary?
Caitlin says
I used thyme as I didn’t have any rosemary. I also found it to be very salty, despite using low sodium soy sauce. Will omit the added salt next time
Nylyf says
Loved this. Thanks
Jolene Carrera says
Amazing marinade!! Only did 2 chicken breasts, but made the whole recipe for a marinade for a later use. Marinated about 6 hours then cooked down the marinade to use as a sauce to dip in. Yum!! I bet this would be good on pork too!!
Erinn says
Wonder if this would be good for pork??? I’m going to try it tonight. Fingers crossed ?
Lance says
Just tried the BEST chicken marinade,it was awesome! Im not much of a chicken eater,but with this marinade i will eat it more often. THANKS!!! Lance
Julie Do says
Agreed, the best chicken marinade. I tenderized the chicken breast until it was thin, added a teaspoon of cayenne pepper for some spice. I grilled it on a panini grill, reduced the sauce and slathered it on. SO delicious and juicy! So flavourful!
mom24boys says
my husband whipped this up to bring for a group bbq. He used Beaver brand Deli Mustard with horseradish and it was outstanding! I think that touch of heat, from hot pepper or horseradish really brings out the rest of the flavors without getting spicy.
Justine says
Can you use honey instead of sugar? If so, how much? Thanks!
mom24boys says
There is no reason to not use honey; it would easily be a swap for the brown sugar. However, I would use 1/2 cup honey and then taste and see if you like the balance. You can always add more honey if you think it needs it. I just find honey seems sweeter to me and so I just don’t use as much.
Carolyn says
I would also like to know if you can bake the chicken as I don’t own a bbq grill. Thanks!
Michelle says
Of course! Yes!
Ron Mongeon says
anybody tried this recipe on beef? like marinating tri tip pieces with it…?
I love trying marinades on different types of meat. <3
Tracey says
Give it a go, Ron and tell us if it’s any good 😉 Might be super on pork too!
Laurie Barlow says
I used it last night on pork tenderloin. It was AWESOME!
Trish - Mom On Timeout says
Oooh! I need to try it on pork! Yum!
Karen says
I used it on steaks last week. So tasty and tender!
Tracy Mullen says
Just in time for barbecue season!! Thanks for the inspiration! Yum!
J. Francis says
I didn’t see an answer to can it also be baked or broiled in the oven. We live in a condo complex & no grills allowed. I would think a 425°F oven would bake the chicken nicely, if not broiled.
Michaela says
Can I omit the sugar? Just started strict diet & bought all the ingredients 🙁
Ron Mongeon says
I often do the same for the clients I cook for at a rehab!
Judy says
This looks delicious but I’m unsure whether you use boneless and skinless chicken breasts or breasts with skin and bone?
Trish - Mom On Timeout says
Hey Judy! Either 🙂 I used boneless, skinless but it will work on any type of chicken. Enjoy!
Trish - Mom On Timeout says
I am absolutely suggested to baste partially cooked chicken with the marinade – you should absolutely not baste with the marinade after you are done cooking, that would be gross and dangerous. My grill is between 400 and 500 degrees so pretty much every living thing is killed in there 🙂 If you’d like to use the marinade as a glaze, you’re going to need to bring it to a boil before doing so. I like to let it come to a boil and then reduce to a simmer for a good 5 minutes. It needs at least that long anyways to thicken. Hope that helps!
Jim says
Actual Chef here: Basting with used marinade is extremely dangerous and causes cross contamination of the chicken.
Your grill may be hot, but it is still against all food safety guidelines to reuse marinade in any manner.
Jak says
Then I guess it’s up to everyone to use their own brain on that one.
Andrea says
I’m going to make the marinade today (I love mixing, storing and shaking up marinades in mason jars). I’ll be making 3 large chicken breasts and will only use half of the marinade mixture for marinading raw chicken breasts, and save the remaining to cook stovetop (maybe adding some cornstarch for thickness) while baking the marinated breasts in oven.
I’m thinking that this would be best way to ensure food safety and also get a great marinade?
This recipe looks wonderful! I have a similar recipe that uses honey instead of sugar – but am going to make recipe as written.
Thanks for sharing!!!
Mandi says
I love your idea. How did it go cooking the fresh marinade and creating a sauce?
Abby says
Can I use chicken tenders
M.L. says
It did say to reserve marinade for basting, which avoids cross contamination.
Trish - Mom On Timeout says
Thank you 🙂
Tina says
All these rants about basting could have been avoided if people just read the recipe. The reserved marinade was never mixed with the chicken. I don’t think she could have been any clearer in the recipe.
“Combine all ingredients *except for chicken*, in a large Pyrex measuring cup or mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top.”
Barbara says
Chef Jim: Read what she wrote and watch her video. She poured the marinade into a zip lock with the chicken and kept the remaining sauce in a separate container for later use. She did not reuse it. Your tirade wasn’t necessary ?
Gena Maranto says
Yes it was.
Jon says
I didn’t see a tirade. The video also did not show or say to reserve marinade in a separate container for basting. Most people know not to baste with leftover marinade that has been in contact with raw meat, but not everyone. If the comment saved even one person from being sick, it’s worth it.
Denise says
Agreed with all that you said, however, if you read the actual recipe and not just her “blog” portion of the post she does indeed say to reserve some of the marinade for basting before adding to the zip lock bag with the chicken.
Jeanne Zamutt says
Have you used this marinade and either baked or broiled in the oven???
Tina Smith says
I love chicken breast and this seems like a very delicious marinade recipe to combine with chicken breast. I am going to prepare it tomorrow for my family.
Thank You!
Jennifer says
Sounds tantalizing! I always try to find new ways to make chicken as well – it is a go to, do a million things with type of food. I will have to try this one out, it is very similar to a couple of the different things I’ve come up with, but if you have it perfected…. 🙂
Julie Evink says
I think I just found dinner! I love marinated chicken breasts and this looks amazing!
Liz says
Beautiful recipes, Trish. Thank you.
Dorothy @ Crazy for Crust says
I am 100% going to use this every time I make chicken!
Roxana says
This is great! I love making extra so there is leftover chicken for lunches or other dinners later.
rose marie di muccio says
how do i increase recipe to 20 lbs of chicken
Lisa H says
If it were me, I’d try making triple the recipe.
alexis says
multiply all by 5.75
Pamela says
This is by far the best chicken marinade I have ever used. I have used many. Thank you for sharing.
Mila says
I agree with that. My family love this too.
Jenny E. says
I absolutely love this marinade recipe and so did my family…well my sis and my mom liked it and they are the most important people since most of the men prefer beef. We are wanting to have a family dinner and to save from having to cook all day I suggested we just have a “taco bar”. Kind of like a serve yourself style. The one concern I have is that my 3 year old nephew has terrible food allergies. He is allergic to wheat/gluten, dairy, tree nuts, and eggs. I tried going gluten free for a while to see if it helped my digestive problem. Having done that I know how many things are out there that you wouldn’t think twice about that have gluten in them…such as soy sauce, many seasoning packets (taco, ranch, etc), and many other random things.
Sorry, I will get to the point. Do you know of a way to make this amazing marinade safe for my nephew?
I have done research and found some soy sauce brands that are safe for him but I’m having the hardest time with the Worcestershire sauce (which I think is one of the best parts of the marinade). If anyone has any ideas or knowledge about how I could make it gluten, dairy, nut, and egg free so my nephew can eat it I will be forever grateful.
Thank you!
Jenny E
PS- sorry for the longest review ever. Sometimes I just don’t know when to stop (like right now!)
Lisa says
I am Celiac and live in Canada. I drive to the US just to buy Lee and Perrin’s Worcestershire sauce because it’s GF (the Canadian version is not because it contains malt vinegar – bummer). At least it was the last time I bought it. Check the label, food companies change their recipes without notice.
Jenny E. says
Thank you so much to all that commented and helped me make this marinade safe for my little nephew! It really is the best chicken marinade! Once I found the brands that are safe it was so easy to do. I think I will you the same marinade all the time bc it’s just as good and if my nephew happens to come over we won’t have to worry about it being safe. Once again, thank you all for being so receptive and helpful.
Jenny E
Ranay Burton says
Check out Sprouts farmers market, they have a great variety to fit your needs.
Daisy says
I’m in Australia and I made this marinade using Tamari instead of soy sauce, and Spring Gully Worcestershire sauce which is also gluten free.