Published Date: September 12, 2020 | Last Updated: March 21, 2023
This has been my go-to chicken marinade for over a decade and everyone always loves it! Every time we have a BBQ this is how we cook chicken breasts/things and I probably get more questions about this recipe than anything else! Bonus; it’s SOOOO easy!
This has been my go-to chicken marinade for over a decade and everyone always loves it! Every time we have a BBQ this is how we cook chicken breasts/things and I probably get more questions about this recipe than anything else! Bonus; it’s SOOOO easy!
Did you know that there’s a bit of a science to marinades?
- FAT: You need a source of fat in the marinade to equally distribute the flavor. The fat source should make up 50% to 75% of the total marinade. I’m using avocado oil, but use whatever oil you like.
2. ACID: The acid tenderizes the meat, but too much acid can break it down too much. The acid should be no more than 25% of the total marinade- less if you plan on marinading over one hour. I’m using lemon juice, but other options are lime juice, 1/4 cup vinegar, or even buttermilk.
3. SALT: Salt not only adds flavor, but it acts as a brine which holds moisture inside of the meat. You want about 1.5 to 2 teaspoons of salt per cup of marinade. Above I’m using soy sauce as my source of salt.
4. FLAVOR: Add some flavor with herbs, fresh minced garlic, pepper, mustard, sesame oil, or even some honey for sweetness. You could use about a tablespoon of dried herbs or 1/4 cup fresh.
Classic Chicken Marinade
I love this marinade because it makes the chicken so tender and add the perfect amount of flavor. And it is ridiculously easy.
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Servings: 4
Ingredients
- 3/4 cup oil
- juice of one lemon
- 3 T soy sauce (or you could use 2 tsp salt if you're not going for the soy flavor)
- 1 clove minced garlic
- 1 T dried herbs (I'm using a mix of parsley, thyme, basil. oregano, and rosemary)
Instructions
- Use 1/2 cup liquid marinade per pound of chicken. Marinate for 1 - 4 hours, refrigerated.
- Grill on high heat, 3 - 5 minutes per side.
- Take the temp down and grill until internal temperature reaches 165° F.
- Cover with foil and let it rest for 10 minutes - which will lock in the moisture.
