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The Best Chicken Marinade

Baked chicken breasts coated in the best chicken marinade, sliced and served on a platter, garnished with fresh parsley
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  18 min

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, (see Note)
  • 1 ½ teaspoons kosher salt
  • ½ cup extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ cup Worcestershire sauce
  • 2 tablespoons unfiltered apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning or dried thyme
  • 1 teaspoon freshly cracked black pepper
  • Minced fresh flat leaf parsley, (optional)

Method

  1. Preheat the oven to 425°F with a rack in the center position.
  2. Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the salt. 
  3. In a medium bowl or gallon-size zip-top bag, whisk together the olive oil, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic powder, Italian seasoning, pepper, and the remaining ½ teaspoon of salt until well combined. Reserve ⅓ cup of the marinade in a separate container and store in the refrigerator.  
  4. Working with 1 chicken breast at a time, place the meat between 2 pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each chicken breast to 1½-inch thickness. Poke the chicken all over with a fork.
  5. Place the chicken in the marinade and toss until coated. Marinate in the refrigerator for at least 30 minutes or up to 8 hours. Let the chicken stand at room temperature for 15 minutes before cooking.
  6. Remove the chicken from the marinade, allowing any excess to drip off, and place in a medium baking dish. Bake for about 18 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
  7. Turn on the broiler. Baste with the reserved marinade, then broil the chicken until browned, 2 to 3 minutes.
  8. Transfer the chicken to a cutting board and tent with foil. Let rest for at least 5 minutes before slicing. Garnish with parsley, if using, before serving.

Notes

Note: You can also use drumsticks and/or bone-in thighs; bake at 350°F for 40 to 50 minutes, basting a couple times with the reserved marinade. 

For Grilling: Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

Breasts (prepared as above) and boneless thighs: Grill 3 to 4 minutes per side, basting occasionally with reserved marinade. Cook, rotating every 1 to 2 minutes until the internal temperature reaches 165°F on an instant-read thermometer.

Drumsticks and bone-in thighs: Grill 3 to 4 minutes per side, basting occasionally with reserved marinade. Cook, rotating every 1 to 2 minutes until the internal temperature reaches 165°F on an instant-read thermometer.

For Stovetop: Heat 1 tablespoon of extra-virgin olive oil in a large skillet or grill pan over medium-high heat. 

Breasts (prepared as above) and boneless thighs: Cook for 3 to 4 minutes per side, basting occasionally with reserved marinade. Continue to cook, rotating every 1 to 2 minutes until the internal temperature reaches 165°F on an instant-read thermometer.