Sweet and tangy, the very BEST Chicken Marinade makes the very BEST grilled chicken, oven roasted chicken or pan seared chicken around. The most versatile marinade in your kitchen arsenal.
Prep Time10 minutesmins
Marinade Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken marinade
Servings: 8people
Calories: 318kcal
Author: Kellie
Cost: $5
Equipment
1 Zip top bag
1 measuring cup
Ingredients
1/2cupolive oil
1/2 cup balsamic vinegar
1/4 cupsoy sauce
1/4 cuphoney
1/4 cup brown sugar
3tbspWorcestershire sauce
1lemon, juice and zest
3tbspitalian seasoning
2tbspgarlic powder
1 tbspsmoked paprika
2tbspkosher salt
1 tbspblack pepper
6boneless, skinless chicken breast (or 4 bone in thighs and 4 bone in chicken legs)
Instructions
In a large bowl, whisk together the olive oil, vinegar, soy sauce, honey, brown sugar, Worcestershire sauce, lemon juice, lemon zest, Italian seasoning, garlic powder, paprika, salt and pepper until combined.
Place the chicken in a large zip top bag and place the bag in a large bowl to prevent leaking. Pour the marinade over the chicken and seal the bag pressing out as much air as possible.
Transfer the chicken to the refrigerator and marinade for 1-24 hours.
Remove the chicken from the bag. Cook, as desired.
To Grill
Grill the chicken over medium-high heat for 4-5 minutes (for boneless chicken) or 7-8 minutes for bone in chicken. Flip the chicken over and cook for an additional 5-10 minutes or until cooked through and no longer pink in the center.
To Roast:
Preheat oven to 425 degrees. Place the chicken on a baking sheet lined with parchment or foil. Roast the chicken for 20 minutes for boneless and 35-40 minutes for bone in chicken or until cooked through and no longer pink in the center.
Video
Notes
Leftover marinade that's been used will need to be discarded to ensure food safety.