Everyone needs a go-to chicken marinade recipe and folks, THIS IS IT. I have spent years tinkering with this one and it’s finally ready to share. It is perfect, guys! Truly the best chicken marinade out there! It works for chicken thighs, chicken breasts, even drumsticks.
Whether you are marinating chicken for the grill, oven or stove top, this marinade works! Every bite of marinated chicken will be tender, flavorful and so moist. It’s a little sweet, a little salty and so versatile, you can serve this chicken as-is, or use it as a flavorful way to add protein to almost anything!
Need more super-basic chicken recipes for easy weeknights (or meal prepping)? Check out my easy Instant Pot chicken, air fryer chicken or freezer-friendly lemon chicken.
An Easy, Basic Chicken Marinade
- Extra-virgin olive oil: It doesn’t have to be extra virgin, but I do love the flavor of extra virgin oil so much!
- Brown sugar: Just a kiss of sugar to give the chicken a gloriously textured outside. If you truly fear sugar, it’s OK to skip this.
- Dijon mustard: Creamy, wine-y and sharp, I am never without a huge jar of Dijon mustard. I really wouldn’t sub anything in for this.
- Worcestershire sauce: Some chicken marinade recipes call for soy sauce, and I’ve tried it, but I found that I like Worcestershire sauce a bit better! It is just so deeply savory and has a little extra oomph.
- Vinegar: I usually use apple cider vinegar, but you can use red or white wine vinegar, balsamic or even fresh lemon juice. All will work!
- Seasonings: Garlic powder, Italian seasoning, salt and pepper
How To Use This Chicken Marinade
- Use it to marinate any cut of chicken! It works with chicken breasts or thighs, it works well whether the chicken is bone-in, skin-on or boneless, skinless. You can use any cut, truly! I love chicken thighs but drumsticks, or even chicken tenders work fine, too. The tenders will marinate fast, because they’re so small, so they can be great if you’re short on time.
- Marinate the chicken for at least 30 minutes, but I really recommend you marinate the chicken for 2 hours if you can. It is the sweet spot for big flavor and super-moist chicken.
- Always marinate chicken in the fridge! It’s not safe to leave it out at room temperature.
- ALWAYS set aside ⅓ cup of the marinade for basting before it touches raw chicken. This is another food safety must!
- Do not marinate the chicken for longer than 8 hours. The acid in the vinegar will begin to break down the chicken at that point, and not in a good way. You’ll end up with oddly mushy chicken.
- My parents used to marinate chicken in a casserole dish, and that worked fine, but I always marinate chicken in a zip-top bag. Why? Because it is easier, uses less marinade. I squeeze all out air from the bag so marinade contacts all surfaces.
Make Ahead + Freezer Tips
- Make the chicken marinade up to 2 weeks ahead of time and store it in an airtight container in the fridge. A mason jar is great for this!
- You can also freeze the marinade itself for up to 3 months.
- My favorite trick: Place the chicken and the marinade together in a freezer bag, and freeze for up to 3 months. Move to the fridge 24 hours before cooking. It marinates as it thaws! I know it seems like this is in conflict with the “no more than 8 hours” tip above, but because the chicken will be defrosting as it marinates, it seems to be protected from breaking down too fast.
- Make marinated grilled chicken (or baked!) over the weekend, and you’ve got lunches and dinners at least half sorted. Turn the chicken into a meal by serving it on rice bowls, over noodles, in quesadillas, in sandwiches; the options are endless. I love it on top of kale or arugula salad especially; something about the flavorful greens and juicy chicken is so satisfying.
4 Favorite Recipes To Use Marinated Chicken
From Weeknight Basics To Weekend Wowzas
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