This easy chicken marinade uses bright citrus and savory herbs to guarantee tender, juicy chicken every time you grill or bake. It requires minimal prep time, making it perfect for weeknight dinners or summer cookouts.
Author:zoe-thompson
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings 1x
Category:Main Course
Method:Grilling/Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
Instructions
Combine the olive oil, lemon juice, soy sauce, brown sugar, minced garlic, oregano, thyme, pepper, salt, and red pepper flakes in a medium bowl. Whisk until the sugar dissolves and the mixture is well combined.
Place 1.5 to 2 pounds of chicken pieces (breasts, thighs, or tenders) into a large zip-top bag or shallow dish.
Pour the marinade over the chicken, ensuring all pieces are fully coated. Squeeze out excess air if using a bag.
Refrigerate for at least 30 minutes. For the best results and maximum tenderness, marinate for 4 to 6 hours, or up to 12 hours. Do not marinate longer than 24 hours.
Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
Cook the chicken on a preheated grill to an internal temperature of 165°F, or bake at 400°F until done.
Notes
This marinade works well for meal prep. You can freeze raw, marinated chicken in freezer bags for up to three months. Thaw overnight in the refrigerator before cooking.
For a Mexican chicken marinade flavor, substitute the oregano and thyme with 1 tablespoon of chili powder and 1 teaspoon of cumin.
If you are grilling, preheat your grill to medium-high heat. Oil the grates before placing the chicken down to prevent sticking.
Nutrition
Serving Size:4 oz cooked chicken (without marinade)