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Best Chicken Marinade Recipe

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3.8 from 6 reviews

A flavorful and versatile chicken marinade recipe featuring olive oil, fresh herbs, garlic, and lemon juice. This marinade tenderizes the chicken and infuses it with bright, fresh flavors, perfect for grilling, baking, or pan-searing. Ideal for chicken breasts, thighs, tenders, or drumsticks, this marinade enhances juiciness and adds a delicious herbaceous punch to your poultry dishes.

Ingredients

Chicken

  • 2 pounds chicken (breasts, thighs, tenders, or drumsticks)

Marinade

  • 6 tablespoons olive oil
  • 1/4 cup lemon juice (about 2 lemons)
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper

Instructions

  1. Make the Marinade: In a small mixing bowl or large measuring pitcher, whisk together olive oil and lemon juice for about 1 minute until well combined and emulsified. Add salt, pepper, minced garlic, and chopped fresh herbs (parsley, thyme, rosemary) and whisk for an additional 30 seconds to blend all flavors.
  2. Add Chicken + Marinade: Place the chicken pieces in a gallon-sized zip-top bag. Pour the prepared marinade over the chicken, remove excess air from the bag, and seal it tightly. Massage the marinade throughout the chicken to ensure even coating.
  3. Marinate: Set the sealed bag on a rimmed pan or inside a baking dish to catch any drips. Refrigerate and marinate for at least 30 minutes or up to 4 hours. For different cuts: chicken breasts 30 minutes to 2 hours (max 4 hours), chicken thighs and drumsticks 2 to 6 hours (max 8-12 hours), chicken tenders 30 minutes to 1 hour (max 2 hours).
  4. Remove the Chill: If marinated longer than 30 minutes, remove the chicken from the refrigerator and let it come to room temperature for 20-30 minutes before cooking. This step helps in even cooking and better browning.
  5. Prep for Cooking: Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken onto a work surface and pat it lightly with paper towels to promote better browning during cooking.

Notes

  • Do not marinate chicken for longer than the maximum recommended times to prevent texture changes.
  • Discard any leftover marinade that has been in contact with raw chicken to avoid cross-contamination.
  • Letting chicken rest at room temperature before cooking ensures even cooking and juicy results.
  • This marinade works well for grilling, baking, or pan-searing the chicken after marinating.
  • Adjust salt as needed based on dietary preferences.

Find it online: https://marthatasty.com/best-chicken-marinade-recipe/