Chicken Marinade
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This is a great standard base for chicken marinade. Adapt, experiment, and make it your own.
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Ingredients
- ¼ cup extra-virgin olive oil
- 1 large lemon, zested and juiced (or the equivalent in limes)
- 1 tablespoon honey or light brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 large garlic clove, grated on a Microplane, or smashed and minced
- 1 teaspoon dried oregano, rosemary, thyme, a combination of all three, herbes de Province, or mixed Italian herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds chicken pieces, bone-in or boneless, skin-on or skinless
Steps
- Combine the oil, lemon zest, lemon juice, honey, Dijon, soy sauce, garlic, oregano, salt, and pepper in a medium bowl and whisk until smooth.
- Add chicken to the bowl, toss until well combined, cover, and refrigerate for at least 2 hours and up to 8 hours.
- Bring the chicken in the marinade to room temperature for 30 minutes before cooking.
- Remove the chicken and brush off any excess marinade before cooking.
Pro Tips
- Substitute double the amount of herbs if using fresh.
- Do not marinate for over 8 hours, or you will risk the acidity of the lemon juice having an adverse effect on the chicken's texture.
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Recipe Tags
Barbecue
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