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Overhead shot of chicken marinades in ziptop bags
5 from 25 votes

6 Best Chicken Marinades

Transform your chicken dinners with these six simple yet flavorful marinades. From the smoky BBQ and tangy Lemon-Garlic, to the zestful Fajita and sweet-savory Teriyaki, there's a marinade for every palate. These recipes are designed to infuse your chicken with great flavors and ensure juicy, tender results every time.
Author Diana
Servings 4 servings
Prep Time 10 minutes
Total Time 10 minutes

Equipment

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

Calories: 127kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 582mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.2mg
Find it online: https://littlesunnykitchen.com/chicken-marinade-recipes/