Best Chicken Marinade
A flavorful marinade that ensures your chicken is tender, juicy, and bursting with mouth-watering flavor, perfect for family dinners or impressing guests.
Ingredients
For the Marinade
- 0.5 cup olive oil A rich, creamy oil that adds depth to the marinade.
- 0.25 cup low sodium soy sauce Provides a savory umami kick while keeping it balanced.
- 0.25 cup fresh lemon juice Bright and zesty for a refreshing contrast.
- 2 tablespoons brown sugar Adds sweetness and helps caramelize when cooked.
- 1 tablespoon Dijon mustard A slightly tangy element that rounds out the flavor.
- 1 teaspoon garlic powder Adds aromatic depth to the marinade.
- 0.5 teaspoon salt Enhances all the flavors.
- 0.5 teaspoon black pepper Gives a gentle warmth.
For the Chicken
- 4 pieces boneless skinless chicken breasts The star of the dish—tender and juicy.
Instructions
Preparation
- Gather all your ingredients and take a medium-sized bowl to combine the olive oil, low sodium soy sauce, fresh lemon juice, brown sugar, Dijon mustard, garlic powder, salt, and black pepper. Whisk them together until well-blended and slightly frothy.
- Pat the chicken breasts dry with paper towels to help the marinade adhere better.
- Place the chicken breasts into a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated.
- Seal the bag tightly or cover the dish with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 30 minutes or overnight for maximum flavor.
Cooking
- Preheat your grill or oven to medium-high heat.
- If grilling, remove the chicken breasts from the marinade, allowing excess to drip off. If baking, transfer the chicken to a lined baking sheet.
- Cook the chicken for about 6-8 minutes on each side on the grill, or until it reaches an internal temperature of 165°F. If baking, cook for about 20-25 minutes, flipping halfway through.
- Once cooked, let the chicken rest for a few minutes before slicing to keep it juicy and tender.
Notes
For longer marination, allow the chicken to soak overnight. Use fresh lemon juice for a better flavor. Reserve some marinade for basting later but do not reuse marinade that has touched raw chicken to avoid contamination. You can freeze marinated chicken for up to three months.