Here’s another great Chicken Marinade I like to use. Arguably might be the best one yet. Gives you a nice sweet taste. Try it and let me know if you agree.
When it comes time to cook the meat, make sure you throw out the marinade liquid leftover in the bag. Do not use it to baste the chicken as it contains raw chicken juices.
My Latest Videos
I recommend a minimum of 4 hours to allow the chicken to completely absorb the liquid but I often like to prepare the recipe the day before I plan on cooking it. All you need to do is plan accordingly!
The USDA recommends an internal temperature of 165°F when cooking chicken. I always use a thermometer to check the internal temperature of meats to ensure it is safe to eat. I also like to let my chicken rest for 5 minutes before cutting.
Ingredient Substitutions
If you don’t have any Balsamic Vinegar on hand you can substitute for some Apple Cider Vinegar or some Red Wine Vinegar. If you don’t have any Dijon Mustard, you can use some Spicy Brown Mustard.
Gather your Ingredients
You will need the following ingredients to make this Chicken Marinade recipe (see recipe card for quantities): Extra Virgin Olive Oil, Balsamic Vinegar, Low Sodium Soy Sauce, Worcestershire Sauce, Lemon Juice, Light Brown Sugar, Dried Rosemary, Dijon Mustard, Salt, Ground Black Pepper and Garlic Powder.
How to Make Chicken Marinade
- In a mixing bowl, combine all of the ingredients and whisk until well combined.
- Place the chicken in a large freezer bag and pour the marinade over the top. Make sure you close the bag securely. Gently massage the bag with your hands to ensure all the chicken is covered in the marinade.
- Marinade for at least 4 hours, overnight is best. Cook chicken until internal temperature reaches 165°F.
The Best Chicken Marinade
↑ Click stars to rate
Ingredients
- ¼ Cup Extra Virgin Olive Oil
- ¼ Cup Balsamic Vinegar
- ⅛ Cup Low Sodium Soy Sauce
- ⅛ Cup Worcestershire Sauce
- 1 Tbsp Fresh Lemon Juice
- ¼ Cup Light Brown Sugar
- 1 Tsp Dried Rosemary
- 1 Tbsp Dijon Mustard
- 1 Tsp Salt
- ½ Tsp Ground Black Pepper
- 1 Tsp Garlic Powder
- 2 Chicken Breasts
Instructions
- In a mixing bowl, combine all of the ingredients and whisk until well combined.
- Place the chicken in a large freezer bag and pour the marinade over the top. Make sure you close the bag securely. Gently massage the bag with your hands to ensure all the chicken is covered in the marinade.
- Marinade for at least 4 hours, overnight is best. Cook chicken until internal temperature reaches 165°F.
This chicken marinade is one of the best I have ever made. It leaves the chicken very moist and flavourful. The best chicken I have had using this marinade.