If you’ve been wondering how to make your chicken taste super good and juicy, using a chicken marinade is just the thing! It’s like giving your chicken a bath in flavors like BBQ, Lemon-Garlic, Italian Herb, Fajita, Teriyaki, and Honey Mustard. Each one is a special flavor journey that your chicken can take, and we’re going to show you how to make it happen!
No more chicken that tastes plain and simple. With these 6 awesome chicken marinade recipes, your chicken will taste so good, you’ll wish you tried them sooner!
In this post, you’ll learn why marinating your chicken is a great idea, how to put together a chicken marinade, how to store marinated chicken in the freezer for later, and more. Get ready to turn your ordinary chicken meals into something really special with these easy chicken marinade recipes!
What is a Chicken Marinade?
A chicken marinade is a flavorful liquid mixture in which you soak chicken before cooking it. This mixture usually contains a blend of ingredients such as oils, vinegar or citrus juices, herbs, and spices.
The marinade serves two main purposes: to add flavor and to tenderize the chicken. When the chicken soaks in the marinade, it absorbs the delicious flavors, which then permeate throughout the meat when it’s cooked.
Why Make a Marinade for Chicken?
Creating a marinade for chicken is a simple and effective way to transform your chicken dishes from plain to extraordinary. Here’s why you should consider marinating your chicken:
- Adds Flavor: A marinade infuses the chicken with flavor from the inside out.
- Tenderizes the Meat: The acid present in marinades (like vinegar or citrus juices) helps to break down the tough protein structures in the chicken, making it more tender and juicy when cooked.
- Keeps Chicken Juicy: The oil in the marinade creates a barrier that helps keep the juices in the chicken when it’s cooked, ensuring it doesn’t dry out.
- Versatility: With a variety of marinades to choose from, you can easily experiment with different flavors and cuisines.
- Easy and Economical: Making a marinade is as simple as mixing together a few ingredients that you likely already have in your pantry. It’s an inexpensive way to make a delicious, restaurant-quality meal at home.
How to Marinate Chicken
To make the best chicken marinade, simply combine all the ingredients in a shallow bowl or a ziptop bag (or a stasher bag) and mix well. Then add your chicken, making sure it’s fully submerged. Cover the bowl or seal the ziptop bag and refrigerate. If possible, store it at the bottom of the fridge so it can’t drip onto other foods.
Note that the recipes below are created for 1 to 1.5 pounds of chicken. If you’re using more chicken, you may want to double the recipe.
BBQ Chicken Marinade
This marinade captures the taste of an all-American barbecue. The result is a smoky and sweet flavor that’s perfect for a summer cookout or any time you want to bring the flavor of outdoor grilling indoors.
You will need:
The BBQ sauce you choose will significantly influence the final taste, so go for your favorite one!
Lemon-Garlic Chicken Marinade
This Lemon Garlic Marinade is a tangy and aromatic mixture that’s perfect for chicken. Using fresh lemon, punchy garlic, olive oil, salt, pepper, and rosemary, it infuses your chicken with a burst of bright and savory flavors, ideal for grilling or baking.
You will need:
Italian Chicken Marinade
This Italian marinade brings a taste of the Mediterranean to your kitchen. Its robust and aromatic flavors work well with any cooking method, from grilling to baking.
You will need:
Fajita Chicken Marinade
With this marinade, you can bring the taste of a Mexican cantina to your kitchen. It delivers a combination of zesty and spicy elements that turn your chicken into flavorful and delicious fajitas.
You will need:
Teriyaki Chicken Marinade
This Teriyaki marinade brings together the sweet and savory flavors of soy sauce, pineapple juice, honey, rice vinegar, sesame oil, ginger, garlic, green onions, and a touch of heat with Sriracha sauce. It’s great for giving your chicken an Asian-inspired twist.
You will need:
Honey Mustard Chicken Marinade
Balancing the tang of Dijon mustard with the sweetness of honey, this Honey Mustard marinade also includes olive oil, minced garlic, vinegar, salt, and pepper for a versatile flavor profile. It works beautifully for grilling or baking and pairs well with almost any side.
You will need:
Safety Advice
- Contrary to some old advice, don’t rinse raw chicken in your sink. This can actually spread bacteria around your kitchen rather than getting rid of it. Any potential bacteria on the chicken will be killed during the cooking process as long as you cook it to 165°F (74°C). Check that using a kitchen thermometer such as the Thermapen.
- After handling raw chicken, wash your hands with warm soapy water for at least 20 seconds. Scrub all parts of your hands, including between your fingers and under your nails.
- After preparing raw chicken, clean all cutting boards, surfaces, and utensils that the raw chicken came into contact with using hot soapy water. It’s also advisable to use sanitizer on the surfaces afterward for extra safety (I always use antibacterial spray and paper towels to clean surfaces).
- Always thaw frozen chicken in the fridge or in cold water (in its packaging or a sealed plastic bag). Never thaw it on the counter, as this can allow harmful bacteria to multiply.
- Never reuse marinades: Always discard marinade that has come into contact with raw chicken to prevent foodborne illness. If you want to use marinade as a sauce, reserve some before adding the chicken.
- Always marinate chicken in the refrigerator, not at room temperature. For best results, allow the chicken to come to room temperature before cooking.
Storing Marinated Chicken
You can store marinated chicken in the refrigerator for up to two days. If you want to prepare in advance, you can freeze marinated chicken for up to 3 months. Just remember to thaw it in the refrigerator, not on the counter.
How to Cook Marinated Chicken
You have a few options here: grilling, baking in the oven, broiling, or pan-frying. Whichever method you choose, remember to cook the chicken until it reaches an internal temperature of 165°F (74°C).
Frequently Asked Questions
If chicken is marinated for too long, especially in an acidic marinade (like lemon or vinegar-based ones), it can become tough and chewy. The acid can start to “cook” the chicken, changing its texture. As a general rule, chicken should be marinated for no longer than 24 hours.
While it’s not absolutely necessary, using oil in a marinade helps carry fat-soluble flavors into the chicken and also helps keep the chicken moist during cooking.
Generally, you should marinate chicken for at least 30 minutes to allow the flavors to seep in. However, for a deeper flavor, you can marinate it for several hours or overnight. Just remember not to go beyond 24 hours, especially with acidic marinades.
It’s not recommended to marinate frozen chicken as it may not absorb the marinade effectively. For best results, always thaw your chicken before marinating.
Yes, you can freeze marinated chicken. It’s a great way to prep meals in advance. Just place the marinated chicken in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.
No, there’s no need to rinse your chicken after marinating. Removing the marinade by rinsing would mean washing away the flavors you’ve worked to incorporate.
Typically, you need enough marinade to fully cover your chicken. As a general rule of thumb, you can use 1/2 to 1 cup of marinade for every 1 to 1.5 pounds of chicken.
More Tasty Marinades To Try
I truly hope that these easy chicken marinades make their way into your favorite recipe collection! I believe that each marinade offers a unique and delicious way to enjoy chicken and can truly transform your meals. If you try any of these, leave a rating and a review in the comments box below. I’d absolutely love to hear which marinade became your go-to!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
6 Best Chicken Marinades
Equipment
- Ziptop bags
Ingredients
BBQ Marinade
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup BBQ sauce
Lemon-Garlic Marinade
- ¼ cup olive oil
- ¼ cup lemon juice preferably fresh
- 3 cloves garlic finely minced or pressed
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
Italian Marinade
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar or white wine vinegar
- 2 tablespoons lemon juice preferably fresh
- 3 cloves garlic finely minced or pressed
- 1 tablespoon dried Italian seasoning a blend of oregano, thyme, and basil
- 1 teaspoon salt
- ½ teaspoon black pepper
Fajita Marinade
- 3 limes juiced
- ¼ cup olive oil
- 3 cloves garlic finely minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano I use Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional, for heat
- ¼ cup chopped fresh cilantro
Teriyaki Marinade
- ¼ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil or toasted sesame oil
- 2 teaspoons fresh ginger peeled and grated
- 2 teaspoons garlic finely minced or pressed
- 2 green onions thinly sliced
- 2 teaspoons Sriracha sauce optional
Honey Mustard Marinade
- ¼ cup honey
- ¼ cup Dijon mustard
- ¼ cup olive oil
- 2 cloves garlic finely minced or pressed
- 1 tablespoon apple cider vinegar or white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by preparing your chicken. For whole chicken breasts, you can either leave them as is or slice them into thinner pieces for more efficient marinating and cooking. Be sure to trim any excess fat.
- Choose the marinade you’d like to use. Once decided, gather all of the ingredients for the chosen marinade and add them to a zip-top bag or a shallow dish. Mix the ingredients well until everything is fully combined.
- Place your prepared chicken into the bag or dish with the marinade. If using a zip-top bag, seal it securely, then gently move the chicken around inside the bag to ensure it’s fully coated with the marinade. If using a shallow dish, make sure all pieces are well coated with the marinade, then cover the dish with a lid or plastic wrap.
- With the chicken fully coated in the marinade, transfer it to the refrigerator. Allow the chicken to marinate for at least 30 minutes, but if time allows, leave it for a few hours or even overnight for an even richer flavor (but don’t go over 24 hours).
- Once the marinating process is done, take the chicken out of the fridge and let it come to room temperature before you start cooking. Use your preferred cooking method (grilling, baking, pan-searing, or slow cooking) to cook the marinated chicken.
Notes:
- Garlic Guide: 1 clove of garlic equals about 1 teaspoon of minced garlic.
- Yield: Each marinade is created for 1 to 1.5 pounds of chicken. If you’re using more chicken, you may want to double the recipe.
- Marinade Safety: Never reuse marinade that’s come into contact with raw chicken. If you want to use the marinade as a sauce, reserve some before adding the chicken.
- Marinating Time: Marinating times can vary based on the type of marinade and the cut of chicken. A good general rule is at least 30 minutes, but no more than 24 hours.
- Refrigeration: Always marinate chicken in the refrigerator, not at room temperature.
- Preparation: For best results, allow the chicken to come to room temperature before cooking. This helps it cook more evenly.
- Storage: Unused marinades can be stored in an airtight container in the fridge for up to a week. Chicken can be frozen in marinade for up to 3 months.
- Cooking: There are various ways to cook marinated chicken, including grilling, baking, pan-searing, or slow cooking. Always ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Nutrition values provided are for the lemon garlic marinade (without the chicken) assuming it made 4 servings.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Pamela says
you mention dividing the bbq sauce but never mentioned why unless I missed it. could you explain please?
Diana says
That was a typo! Thanks for the heads up!
Maryam says
I’m always looking for new ways to marinade chicken!! I love all of these options and have saved them to try out next!
Little Sunny Kitchen says
Thank you, Maryam! I hope you enjoy them!
Deb says
These all sound absolutely delicious! Can’t wait to try every one of them. By the way, just wondering – your description for the Lemon-Garlic marinade is the same as the Italian. Was that a mistake or on purpose?! Okay, I’m gonna go make a list of ingredients so I can make these soon!
Sharina says
This is soooo handy! Used these chicken marinades last sunday for our fam dinner and they were a hit especially the teriyaki marinade. Definitely keeping this post!
Little Sunny Kitchen says
I’m so glad these were a hit, Sharina! Thank you for the amazing review!
Abby says
Can’t wait to try them all but I love the teriyaki one! So delicious and makes into the best asian dishes.
Little Sunny Kitchen says
That’s so great to hear, Abby! Thank you for the kind review!