12 Best Chicken Marinade Recipes
Calories: 17
Adjust Servings Here: 6 servings
Description
Ready to take your cooking skills to the next level? Brace yourself for a collection of game-changing chicken marinade recipes that will make you feel like a culinary superstar. Whether you're a novice or a seasoned chef, these recipes will inspire you to infuse your chicken with incredible flavors and textures. Get ready to wow your taste buds and impress everyone at your next meal.
Ingredients
- 2 lbs (1 kg) Chicken Breast, thighs, or legs
Lemon Herb Marinade
- ¼ cup (60 ml) Lemon juice
- ¼ cup (60 ml) Olive oil
- 2 large Garlic cloves minced
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Teriyaki Marinade
- ½ cup (120 ml) Soy sauce low-sodium
- ¼ cup (85 g) Honey or date syrup
- 2 tbsp Rice vinegar or apple cider vinegar
- 1 tbsp Sesame oil
- 2 large Garlic cloves minced
- 1 tsp Grated ginger
- ¼ tsp Black pepper powder
- 2 tbsp Sake (optional)
Spicy Chipotle Marinade
- ¼ cup (60 ml) Olive oil
- 2 large Chipotle peppers in adobo sauce minced
- 2 tbsp Lime juice
- 2 large Garlic cloves minced
- 1 tsp Ground cumin
- 1 tsp Chili powder or cayenne/paprika
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Greek Yogurt Marinade
- 1 cup (240 ml) Greek yogurt
- 2 tbsp Olive oil
- 2 large Garlic clvoes minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- ¼ cup (60 ml) Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Honey Mustard Marinade
- ¼ cup (60 g) Dijon mustard
- ¼ cup (85 g) Honey or Date syrup
- 2 tbsp Apple cider vinegar or red wine vinegar
- 1 tbsp Olive oil
- 2 large Garlic cloves minced
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Thai Coconut Curry Marinade
- ½ cup (120 ml) Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Thai red curry paste
- 1 tbsp Lime juice
- 1 tbsp Brown sugar
- 2 large Garlic cloves minced
- 1 tsp Fresh ginger grated
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Balsamic Marinade
- 2 tbsp Olive oil
- ¼ cup (60 ml) Balsamic vinegar
- 2 tbsp Honey or brown sugar
- 2 large Garlic cloves
- ½ tsp Oregano dried
- ½ tsp Basil dried
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
BBQ marinade
- ½ cup (120 g) Ketcup
- ¼ cup (55 g) Brown sugar
- ¼ cup (60 ml) Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon Mustard
- 1 tsp Paprika
- ½ tsp Onion powder
- ½ tsp Garlic power
- ½ tsp Kosher salt
- ¼ tsp Black pepper powder
Fajita marinade
- ¼ cup (60 ml) Lemon juice
- 2 tbsp Olive oil
- 2 large Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Chilly powder
- ¼ tsp Cayenne pepper
- ½ tsp Oregano dried
- ¼ tsp Black pepper powder
- ½ tsp Kosher salt
Pesto chicken marinade
- ¼ cup Basil Pesto
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Curry Marinade
- ¼ tsp Kosher salt
- ½ tsp Black pepper
- 2 - 3 tsp Curry powder
- 1 tsp Paprika
- ½ tsp Cayenne pepper
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
Cilantro Lime Marinade
- ½ cup (120 ml) Lemon juice or 1/3 cup lime juice
- 2 tbsp Olive oil
- 1 tbsp Lemon zest
- ½ cup Cilantro leaves minced or paste
- ½ tsp Kosher salt
- ½ tsp Crush black pepper
Instructions
- Marinade - Combine all the marinade ingredients in a glass or ceramic bowl. Add the chicken pieces and coat them well.
- Marinate - You can leave the chicken to marinate on the counter for 15 minutes to an hour or overnight in the fridge for up to 24 hours. Pro tip - Thaw the chicken an hour before cooking.
- Cook - The chicken can be baked, grilled, or cooked on the stove. Bake - Chicken breasts usually take 10 to 15 minutes, while chicken thighs and legs take up to 30 minutes. Bone-in chicken will take up to 45 minutes. Grill - Chicken breast will take about 8 to 10 minutes, while chicken thighs/legs will take about 15 minutes. stovetop - In a skillet over medium heat, chicken breast will take about 8 to 10 minutes, while chicken thighs/legs will take about 15 to 20 minutes.Pro tip - As a guide the internal temperature of the chicken should read 165F when cooked correctly.
- Rest - It is always a good idea to rest the chicken for 5 to 7 minutes before serving. This will help the juices settle and prevent it from becoming dry.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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