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!

Jump to:

• 💭 Ingredient Substitutions
• 🐓 How to Handle Raw Chicken
• 📋 What Ingredients do I need
• 🥣 How do I make this Recipe
• 🍳 Recipe Card
• Similar Recipes

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.

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

🐓 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 (prevents cross-contamination).
Wash all utensils and cutting board (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.

Some of my other favorite marinades include Jose's Chicken Marinade, Lime Chicken Marinade and my Delicious Sesame Chicken Marinade.

📋 What Ingredients do I need

You will need the following ingredients to make this recipe: 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 this Recipe

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.

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