Just a great Chicken Marinade By: Nagi

This is such a great Chicken Marinade – it infuses chicken with savoury flavour as well as making it extra juicy! Particularly great for chicken breast though it can be used for any cut. Use it for a quick 30 minute marinade, though it’s even better if you can leave it for longer!

Updated at: Thu, 17 Aug 2023 03:37:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories122.3 kcal (6%)

Total Fat6.2 g (9%)

Carbs4.9 g (2%)

Sugars3.8 g (4%)

Protein11.6 g (23%)

Sodium488 mg (24%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

700gchicken breast

tenderloins or thigh

CHICKEN MARINADE

2 Tbsphoney

OR brown sugar

1 Tbspolive oil

or any oil

5 Tbspsoy sauce

2 Tbsplemon juice

2 tspworcestershire sauce

4garlic cloves

minced

1 tspdried oregano

or rosemary, thyme, minced herbs

½ tspblack pepper

ground

Instructions

Step 1

Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.

Step 2

Mix marinade in a Ziplock bag (or container in which chicken fits snugly). Add chicken. Marinate 3 hours to overnight, though even 30 minutes is effective.

Step 3

Heat 1 tbsp olive oil in a large skillet over medium high heat and cook chicken per times below until deep golden. If browning too quickly, lower heat.

Step 4

Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.

COOK TIMES

Step 5

Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 165F/75C). Easiest to BAKE bone in cuts (breast, legs, thighs) - see Note 4.

Step 6

Cutlets and tenderloin - 2 minutes each side

Notes

Step 7

Chicken - marinade will work for any cut of chicken thought I mostly use skinless boneless cuts.

Step 8

2. Quick Marinade 30 min to 1 hr - cut breasts in half horizontally to form 2 thin steaks. For whole thighs or breast, poke a few holes in each breast using a fork. For drumsticks, cut a couple of slashes with knife.

Step 9

3. Marinade subs:

Step 10

Brown sugar - sub 2 tbsp white sugar, 1.5 tbsp honey, maple syrup

Step 11

Soy - any normal, all purpose soy or light soy good here, or tamari, mushroom soy sauce. If you have sweet soy or kecap manis, skip sugar. Dark soy sauce not recommended (label will say "dark soy).

Step 12

No soy? Dissolve 1 tsp salt in 4 tbsp water, then use in place of soy sauce.

Step 13

Only got DARK soy? Use 2 tbsp then add 3/4 tsp salt and 3 tbsp water instead of 5 tbsp soy sauce.

Step 14

Lemon - sub with less sharp vinegars like cider vinegar, white wine or red wine vinegar, rice vinegar. Or 1.5 tbsp other vinegars (normal white vinegar, balsamic)

Step 15

Worcestershire - dollop of ketchup or BBQ sauce would be a decent sub there! Say 2 tbsp, then cut down sugar. HP Sauce, steak sauce or other savoury sauces also good.

Step 16

Garlic - 3 tsp from jar, or 3/4 tsp dried garlic powder good here. Also 1/4 tsp onion powder would be nice too.

Step 17

Dried herbs - anything is the go here, go with what you like. Fresh won't really work here, too delicate unless doing a short marinade. Exception - fresh rosemary is terrific, 1 tsp finely chopped.

Step 18

4. Baking directions - stove is best to get nice browning, but to bake, cook as follows:

Step 19

Breast and boneless thighs - bake 18 minutes at 425F/220C oven, or internal temperature is 165F/75C, followed by quick grill/broil on high to brown

Step 20

Drumsticks, wings and bone in thighs - 50 minutes at 180C/350F, basting with juices once or twice

Step 21

5. Storage - Cooked chicken will be good for 3 to 4 days in the fridge, I always reheat in microwave because it keeps it moist. If keeping cooked chicken, boneless thigh is best (stays juiciest).

Step 22

Freeze raw chicken in marinade as soon as you make it up (chicken will marinade while thawing!). Thaw then cook per recipe.