Quick and Easy Chicken Marinade

This Homemade Chicken Marinade brings together the perfect flavors and adds to the tenderness and juiciness of your favorite chicken recipes. Use it for grilling, air frying, baking, or pan roasting your chicken!

Best Chicken Marinade Recipe

Let’s talk about how boring chicken can be, and how you can sometimes feel like you have made cooked chicken every way possible and you’re just bored with it!

I have the solution to your problem. This homemade chicken marinade is super easy to make and you can use it over and over again in so many other recipes.

You can use this easy chicken marinade on chicken thighs, chicken breasts, chicken tenders, drumsticks, wings. Literally any piece of chicken you are cooking! How every you decide to cook it, you will have juicy and flavorful chicken every time.

More Marinades To Make

• pork marinade
• steak marinade
• shrimp marinade
• chicken mojo marinade
• Hawaiian BBQ marinade

Ingredients Needed

Olive oil – Use regular olive oil for this because you are cooking the chicken. Extra virgin olive oil is for dressings.

Worcestershire Sauce – Substitute soy sauce or Tamari if you need a gluten free option.

Herbs – I like to use fresh herbs when possible. Substitute dried herbs. Just be sure to rub them between your fingers before adding to bring out their natural oils. I like to use oregano, basil, and parsley.

Spices – Salt, pepper, paprika, and a little brown sugar.

Lemon Juice – The fresh lemon juice helps to tenderize the chicken. If you don’t like lemon, you can use lime juice or even apple cider vinegar.

Chicken – I like to use boneless, skinless chicken breasts. Works great on thighs, wings, drumsticks, and even whole chickens. Really any cut of chicken.

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How to Make Chicken Marinade

First: Add all the ingredients for the marinade in a medium sized bowl. Stir to combine completely.

Second: Place the chicken in a large ziplock bag or airtight container. Pour the marinade over the chicken to cover.

Third: Place in the refrigerator and chill for at least 1 hour and up to overnight.

Fourth: When ready to cook, remove the chicken and marinade from the refrigerator. Let the chicken sit so the chill is taken off (20-30 minutes). Cook to an internal temperature of 165F.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long should you marinate chicken?

You can marinate chicken for at least 30 minutes up to overnight. It really depends on how much time you have and the cut or type of chicken pieces you have.

​I like to use 2 cups of marinade for 2 pounds of chicken.

Not into marinating? Check out this herb crusted chicken that is a Texas Roadhouse copycat. I love the taste of the herbs and it’s tender and juicy. Or sprinkle it with a chicken seasoning, almost like a dry rub.

What should be in a marinade?

A chicken marinade should have a combination of acidic and sweet flavorful ingredients.

The acidic ingredients like lemon juice and Worcestershire sauce will help to tenderize the protein in the chicken. And then any spices and herbs for extra flavor.

How can I marinate chicken quickly?

If you cut up the chicken into smaller pieces it increases the surface area and allows the marinade to penetrate more of the chicken in a shorter amount of time.

You can marinate chicken for at least 30 minutes up to overnight. It really depends on how much time you have.

Best Ways to Cook Marinated Chicken

Baked: Bake at 375 for 20-30 minutes. Remove from oven when done.

Stove Top: Add a little oil to a skillet or pan and cook over medium high heat for 5-10 minutes each side until cooked through.

Grill: Heat the grill and add a little oil to the grates to keep the chicken from sticking. Cook for 10-15 minutes, turning halfway through. Remove when done and let rest.

Crock Pot: Place in the slow cooker (do not add the marinade) and add a little broth or water. Cook on low for 3-4 hours or until chicken is done.

Instant Pot: Place chicken in the Instant Pot. Close lid and seal. Cook on high pressure for 8-10 minutes. Let steam release naturally for 10 minutes. Release rest of pressure. Remove and let rest.

Tips for No Leftovers

• Make sure the skin of the chicken is removed. The skin is a natural protective barrier to keep things OUT of your chicken, so it won’t allow the marinade to get into the meat if the skin stays on.
• Do not poke holes in the chicken when marinating. It allows the juices to drain out of the chicken when cooking, making it dry and no one wants dry chicken!
• Do not add used marinade to your pan or cook with it. Be sure to cook your chicken to an internal temperature of 165F.
• Be sure to pat the chicken dry before cooking to get a good sear on the chicken.
• For more of a kick, add some crushed red pepper flakes.
• I like to add a Dijon mustard sometimes for that extra tang!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Now that you know how to add flavor and juicy goodness to your chicken I want to hear how you spice up your next chicken recipe!

{Originally published 04/14/21 – recipe photos and notes updated 09/13/24}

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