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    Home » Sauces & Rubs

    The Best Chicken Marinade

    Published on June 22, 2020 - Updated on May 6, 2023 by Chef Rodney - 1 Comment - This post may contain affiliate links.

    26 shares
    Jump to Recipe
    The Best Chicken Marinade
    This Chicken Marinade is one of the best I've ever used. It has a nice sweet taste to it and makes the chicken super moist! A must try!
     
    sliced chicken breast with fork

    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.

    chicken marinading in freezer bag
    Chicken Breasts in Marinade

    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.

    marinaded chicken ready for oven
    Marinaded Chicken ready for the Oven

    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!

    chicken breast fresh out of the oven
    Chicken Breast fresh out of the oven

    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.

    overhead shot of chicken and mashed potatoes

    💭 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 an Dijon Mustard, you can use some Spicy Brown Mustard.

    sliced chicken breast

    🐓 How to Handle Raw Chicken

    Leave the chicken in the fridge until ready to use.
    Be careful of dripping juices. Clean up immediately.
    Do not wash raw chicken (which prevents cross-contamination).
    Wash all utensils and cutting boards (if applicable).
    If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
    Wash your hands after handling raw chicken.

    overhead shot of chicken and mashed potatoes

    For more great recipes with Balsamic Vinegar, I suggest you check these recipes out:

    • White Pita Pizza with Prosciutto
      White Pita Pizza with Prosciutto
    • Brown Sugar and Cherry Ham Glaze
      Brown Sugar and Cherry Ham Glaze
    • asian chicken cranberry salad
      Asian Chicken Cranberry Salad
    • Honey Garlic Roasted Carrots
      Honey Garlic Roasted Carrots

    📋 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 do I 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.

    best chicken marinade

    The Best Chicken Marinade

    This Chicken Marinade is one of the best I've ever used. It has a nice sweet taste to it and makes the chicken super moist! A must try!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 5 minutes mins
    Resting Time 4 hours hrs
    Total Time 4 hours hrs 5 minutes mins
    Course Condiments, Sauces & Dry Rubs
    Cuisine American
    Servings 2 chicken breasts
    Calories 664 kcal

    Ingredients
     

    • ¼ Cup Extra Virgin Olive Oil
    • ¼ Cup Balsamic Vinegar
    • ⅛ Cup Low Sodium Soy Sauce
    • ⅛ Cup Worcestershire Sauce
    • 1 tablespoon Fresh Lemon Juice
    • ¼ Cup Light Brown Sugar
    • 1 teaspoon Dried Rosemary
    • 1 tablespoon Dijon Mustard
    • 1 teaspoon Salt
    • ½ teaspoon Ground Black Pepper
    • 1 teaspoon 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.

    Nutrition

    Calories: 664kcalCarbohydrates: 39gProtein: 50gFat: 33gSaturated Fat: 5gCholesterol: 145mgSodium: 2505mgPotassium: 1095mgFiber: 1gSugar: 34gVitamin A: 68IUVitamin C: 8mgCalcium: 61mgIron: 3mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Sauces and Dry Rub Recipes

    • homemade tartar sauce
      Homemade Tartar Sauce
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      Spicy Dry Rub for Pork
    • bowl of brown sugar dry rub for pork
      Brown Sugar Dry Rub for Pork
    • rachael's horseradish french fry dipping sauce
      Rachael's Horseradish French Fry Dipping Sauce
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    Reader Interactions

    1 Comment

    1. Sarah

      January 16, 2023 at 12:25 am

      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.

      Reply

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