Chicken Marinade
This Homemade Chicken Marinade brings together the perfect flavors and adds to the tenderness and juiciness of your favorite chicken recipes.
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Servings: 4 servings
Ingredients
- ½ cup fresh lemon juice
- 3 tablespoons Worcestershire Sauce
- ¼ cup olive oil
- 2 tablespoons fresh oregano minced or 2 teaspoons dried oregano
- ¼ cup fresh parsley minced and lightly packed or 4 teaspoons dried parsley
- ¼ cup fresh basil minced and lightly packed or 4 teaspoons dried basil
- 3 cloves garlic minced
- 1 tablespoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add all marinade ingredients to a medium bowl and whisk until completely combined.
- Add chicken to large resealable bag or food safe container.
- Pour marinade over chicken, seal, and place in refrigerator to chill up to 4 hours.
- Remove from refrigerator and set at room temperature, 20-30 minutes.
- Cook using your favorite method to an internal temperature of 165F.
- Enjoy!
Notes
- 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!
- One thing I would say, is to make sure it is skinless, 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.
Nutrition
Serving: 1 | Calories: 157kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 395mg | Fiber: 1g | Sugar: 5g
