This easy chicken marinade recipe is the best way to get flavorful chicken every single time! Made with simple ingredients like olive oil, worcestershire sauce, and your favorite seasonings.
Looking for the best chicken marinade recipe? Well, you may have found it with this easy recipe!
It's the perfect way to add flavor to your favorite cuts of chicken, but it works with soooo many other protein options as well.
Whether you want to prep your meat the day before so it's ready the next day, or you want to add a boost of flavor just before grilling or baking - this easy marinade recipe is the perfect fit.
What Can I Use This Recipe For?
- Chicken breasts
- Chicken thighs
- Chicken wings or legs
- Chicken tenders
- Grilling
- Baking
- Air frying
- Chicken bites
- Works for any cut of chicken - including boneless skinless chicken breasts AND bone-in, skin-on cuts.
- Pork
- Salmon
- Or even as a steak marinade!
Ingredients
- Olive oil
- Apple cider vinegar:
- Worcestershire sauce
- Brown sugar
- Seasonings (onion powder, garlic powder, red pepper flakes, Old Bay seasoning, and black pepper)
Tools and Equipment
- Freezer bag (or large bowl)
- Baking rack, grill, or air fryer
- Tongs
- Meat thermometer
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make The BEST Chicken Marinade
- Add all of the marinade ingredients to a zip-top bag (or large bowl). Mix well.
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- Add 1-2 pounds of chicken to the bag (or bowl) and seal it well. Use your hands to massage the marinade into the meat (or stir the bowl well before covering).
- Marinate your chicken as follows:
- At room temperature for up to 90 minutes
- In the refrigerator for up to 24 hours
- Remove the chicken from the marinade and preheat your preferred cooking method (oven, grill, or air fryer).
- The chicken is done when each piece reaches a minimum internal temperature of 165ºF (74ºC) at the thickest portion.
See below for specific cooking method instructions and cooking times.
Ways to Cook Marinated Chicken
- Baked or roasted. Preheat the oven to 425ºF and line a baking sheet with foil and a wire baking rack (if available - we love it for even browning and temperature). Bake until each piece reaches a minimum internal temperature of 165ºF (74ºC), which can vary based on the type of chicken used. Then rest for about 5 minutes, which should allow for thighs and other dark cuts come up to 170ºF.
- Chicken thighs, bone-in, skin-on: About 35 minutes.
- Chicken breasts, boneless and skinless: About 19-25 minutes, depending on size.
- Chicken breasts, bone-in, skin-on: 35-45 minutes
- Chicken thighs, boneless and skinless: 20-30 minutes
- Chicken tenders: About 15-22 minutes
- Grilled. Preheat a propane or charcoal grill to medium-high heat and oil the grates. Place the chicken pieces on the hot surface, and cook for 5-7 minutes per side, or until each piece reaches a minimum internal temperature of 165ºF (74ºC). Remove from the heat and rest for 5 minutes.
- Air fryer. Preheat the air fryer to 390ºF (199ºC) and place 3-4 pieces of chicken in the basket at a time, working in batches if needed. Cook until each piece meets an internal temperature of 165ºF (74ºC). Then rest for 5 minutes before serving.
- Chicken thighs: 12-14 minutes
- Chicken breasts: 12-16 minutes, turning halfway through
- Chicken wings: 10-13 minutes
- Chicken tenders: 6-10 minutes, turning halfway through
What Can I Do With Leftover Marinade?
To make a glaze or sauce with the leftovers you can add the excess marinade to a small saucepan.
- Add some water (about ½ -¾ cup) to thin the sauce, and bring it to a rolling boil.
- Once it reaches a minimum temperature of 165ºF, maintain the heat for at least 2 minutes.
- Reduce the heat and allow the sauce to simmer until it reduces to the desired consistency.
- Spoon it over your cooked chicken as a yummy glaze or sauce.
Note: unless you'll be using the marinade at the time of cooking the main protein it should be discarded. It is very important to bring the sauce up to 165ºF (75ºC) to kill bacteria remaining from the raw chicken.
Substitutions
- Acid. This recipe uses apple cider vinegar as the acidic ingredient, but if you want to you can swap it. Try white vinegar, citrus juice (orange, lemon, or lime juice), balsamic vinegar, white wine vinegar, etc.
- Savory. I used worcestershire sauce for a savory flavor, but you could use anything with umami. Soy sauce, coconut aminos, tamari, fish sauce, or even oyster sauce would be delicious.
- Spices or herbs? While the recipe calls for basic dried seasonings, you can definitely add your favorite fresh herbs if you have some on hand. My favorites for chicken include rosemary, thyme, sage, and tarragon.
- Dijon mustard. Feel free to add a teaspoon or two if dijon is one of your favorite ways to boost flavor.
- Meat. While I developed this recipe with chicken in mind, the featured flavors can work with a variety of protein options including pork, salmon, shrimp, and of course all cuts of chicken.
- Oil. I used extra virgin olive oil because most people have some on hand, but any high heat, neutral-flavored oil can be used in its place. Avocado, vegetable, canola, peanut, etc.
What if I Don't Have Old Bay Seasoning?
Old Bay seasoning is a great staple to keep in your spice drawer, but not everyone has it on hand. It pairs perfectly with all kinds of delicious dishes, but is especially tasty with shrimp, salmon, crab, and chicken.
If you don't have some at home, but you have a well-stocked spice cabinet you should be able to make this homemade Old Bay seasoning recipe in a high powered blender or spice mill
Can I Prep the Marinade in Advance?
If you want to make this marinade for a cookout, party, or particular event, you can easily prepare it in advance.
The marinade itself can be prepared up to 3 days ahead of time, but you shouldn't add any chicken (or other meats) unless you're going to be preparing the meat within the next 24 hours.
Freezing Marinade
- If desired, you can prepare the marinade and add the chicken (or desired protein) to a freezer bag.
- Label and freeze until solid.
- Store for up to 3 months.
- Thaw the freezer bag in a baking pan in the refrigerator about 1-2 days before you plan on cooking the chicken.
- Cook as desired, discarding any leftover marinade.
- Serve and enjoy!
Recipe FAQs
The ideal window for marinating chicken is about 2-12 hours, although there can be benefits to both a shorter marinating time and a longer marinating time. If you're running short on time, a good 15-20 minutes will do just fine. If you have time to spare, be careful not to exceed 48 hours, as that's the cutoff for safety according to the USDA*.
That being said, many home cooks like to use their chicken within 24 hours to avoid a mushy texture.
*Source: How long can meat and poultry be marinated? - USDA
If you don't have this popular blend on hand, you can make your own homemade Old Bay seasoning, or substitute it for a few of the key ingredients: crushed bay leaves, celery seed, paprika, ground dry mustard, ginger, white pepper, and salt.
If you loved this easy recipe for chicken marinade, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Chicken Marinade (for Grilling, Baking, or Air Frying)
Ingredients
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 1 teaspoon Old Bay seasoning*
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
Instructions
- Add all of the ingredients to a large bowl or zip-top freezer bag.
- Mix well to combine.
- Add 1-2 pounds of chicken (or meat of your choice**), and massage the marinade into the meat.
- Marinate for 30 minutes up to 24 hours. Keep refrigerated for any marinating sessions that exceed 90 minutes.
- Remove the chicken from the leftover marinade, and preheat your preferred cooking method (oven, grill, air fryer, etc.)
- Cook chicken as desired.***
Notes
- Chicken (all cuts)
- Pork
- Salmon
- Grilling
- Baking
- Air frying
Nutrition
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