How long should you marinate chicken?

At a very minimum you should marinate the meat 30 minutes but I highly recommend 4-6 hours for the absolute best taste. Do not marinate over 6 hours as the acid in the lemon juice will start to cook the meat.

Can I cook the chicken in the marinade?

Once you marinate the raw chicken, you cannot reuse it as it will contain bacteria. If you would like to baste the chicken breast while cooking, double the recipe and set half aside for that use.

Can I use this marinate if I am not grilling the chicken?

Yes! Here are two alternate ways to cook chicken after using this marinade:u003cbr/u003eu003cbr/u003eu003cstrongu003eBaking: u003c/strongu003ePreheat oven to 450 degrees. Place chicken in a pan lightly sprayed with nonstick spray and bake for 15 minutes or until meat thermometer reads 165 degrees Fahrenheit. Let the chicken rest 5 minutes before serving or cutting.u003cbr/u003eu003cbr/u003eu003cstrongu003eStovetop:u003c/strongu003e Pound the chicken closer to 1/2 inch for this method. Add a tablespoon of olive oil to a skillet and heat over medium-high heat. Add the chicken breast (do not allow extra marinade in the pan or it will burn) and cook 5 minutes per side or until juices run clear and the temperature reads 165. Let the chicken rest 5 minutes before serving or cutting.

Best Grilled Chicken Marinade Recipe

Name: Favorite Grilled Chicken Marinade Recipe
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1/2 cup soy sauce; 1/4 cup lemon juice; 2 tbsp Worcestershire; 2 tbsp dijon mustard; 2 tbsp minced garlic sauce

Description

The best grilled chicken marinade recipe you’ve ever tasted is coming your way. It’s easy to make, super flavorful, and keeps your chicken from drying out on the grill!

Ingredients

Units Scale

2 tbsp olive oil
1/2 cup soy sauce
1/4 cup lemon juice
2 tbsp Worcestershire
2 tbsp dijon mustard
2 tbsp minced garlic sauce

Cook Mode Prevent your screen from going dark

Instructions

Trim chicken breast and pound to 3/4″ thickness.
Add chicken and all marinade ingredients to a large plastic bag and seal well.
Shake to mix and marinate in the refrigerator for 4-6 hours.
Grease grille grates. Preheat grill to medium high heat.
Grill until interior temperature reaches 165 degrees. Allow chicken to rest 5 minutes before serving.

Notes

nutritional information for the batch of the marinade as a whole, not including chicken
Before marinating, pound the chicken to an even 3/4 inch thickness so it cooks evenly.
Poke the chicken with a knife or fork numerous times before adding the marinade to help the marinade soak deeper into the meat.
As I mentioned above, flip or stir the chicken during the marinating process to make sure the marinade soaks all parts of the meat.
Keep the chicken refrigerated while marinating for food safety. Bacteria can spread quickly on chicken left at room temperature.
Grease the grill generously by pouring vegetable or canola oil on a paper towel and running it along the grate. This prevents sticking of the meat.
If you like you can double the marinade recipe and keep half set aside for basting the chicken as it cooks (do NOT baste with the marinade the chicken sat in.)
Do not skip letting the chicken rest after grilling to allow the juices to redistribute in the meat.

Prep Time: 5 minutes
Category: Entree
Method: none
Cuisine: American

Nutrition

Serving Size:
Calories: 410
Sugar: 7.8 g
Sodium: 8711.7 mg
Fat: 29.4 g
Carbohydrates: 26.2 g
Protein: 17.6 g
Cholesterol: 0 mg