Chicken Marinade is made with olive oil, lemon juice, Worcestershire sauce, brown sugar, garlic, and seasonings for juicy, flavorful chicken. Mix it together, add your chicken, and let it marinate before cooking.
I love having a simple chicken marinade I can make with ingredients I already have in the kitchen. You can prep the chicken ahead of time and let all that flavor soak in until you’re ready to cook.
About the Ingredients ⭐
- Chicken Breasts: This marinade makes enough for about 5 chicken breasts.
- Olive Oil: Forms the base of the marinade and helps keep the chicken moist.
- Lemon Juice: Adds a little acidity and fresh flavor.
- Worcestershire Sauce: Adds rich, savory flavor.
- Brown Sugar: Adds a touch of sweetness and helps balance the marinade.
- Garlic: Fresh minced garlic adds plenty of flavor.
- Seasonings: Salt, white pepper, onion powder, and paprika season the chicken.
Be sure to check out the full recipe and ingredient list below
How to Make Chicken Marinade
Make the Marinade: Whisk together the olive oil, lemon juice, Worcestershire sauce, brown sugar, garlic, salt, white pepper, onion powder, and paprika.
Add the Chicken: Place the chicken breasts in a dish or resealable bag and pour the marinade over the chicken.
Marinate: Cover and refrigerate for at least 30 minutes or up to overnight.
Cook the Chicken: Remove the chicken from the marinade and cook using your preferred method until the internal temperature reaches 165°F.
Then we can put the 425°F oven directions in the recipe card as the cooking method since that’s how your original recipe was made.
Questions Readers Ask Most
How long should I marinate chicken?
Marinate the chicken for at least 30 minutes. For more flavor, you can refrigerate it overnight.
Can I use this marinade with chicken thighs?
Yes. This marinade works well with boneless or bone-in chicken thighs, too. Adjust the cooking time as needed and cook the chicken to a safe internal temperature.
Can I make the chicken marinade ahead of time?
Yes. Mix the marinade ahead and store it covered in the refrigerator until you’re ready to add the chicken.
Can I reuse chicken marinade?
Not as-is. Marinade that has been in contact with raw chicken should be discarded unless it is brought to a full boil first.
More Chicken Recipes I Love
The Ultimate Marinated Chicken
Chicken Marinade is a simple blend of olive oil, lemon, Worcestershire sauce, garlic, brown sugar, and seasonings for flavorful, juicy chicken.
Ingredients
- 5 boneless, skinless chicken breasts
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Make the Marinade: Whisk together the olive oil, lemon juice, Worcestershire sauce, brown sugar, garlic, salt, white pepper, onion powder, and paprika until well combined.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and turn to coat.
- Refrigerate: Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat: When ready to cook, preheat the oven to 425°F.
- Bake: Remove the chicken from the marinade and place it in a baking dish. Discard the remaining marinade. Bake until the thickest part of the chicken reaches 165°F. Cooking time will vary depending on the thickness of the chicken breasts.
- Rest: Let the chicken rest for about 5 minutes before slicing.
Notes
Marinate the chicken for at least 30 minutes or up to overnight for more flavor. Discard the used marinade after removing the raw chicken.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 18gCholesterol: 101mgSodium: 571mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 37g
How can I cook this in an instant pot?
I use some of these same ingredients. No brown sugar. I dry my chicken with a paper towel. I rub with olive oil, sprinkle with garlic powder, lemon pepper, black pepper, paprika, onion powder. I wrap my chicken in aluminum foil and refrigerate it for several hours. Remove from fridge about 20 minutes before air frying. Use meat thermometer as soon as it reaches 165 degrees remove and serve. Yummy 😋
Does the brown sugar have to be melted in a microwave? I opted to not purchase another microwave after mine bit the dust. Can I just whisk it together until it’s semi-liquified? Thank you.