Chicken Marinade Recipes to Get You Started
Chicken marinade recipes can really liven up your chicken. Marinating beginners might want to focus on making easy chicken marinades first, before tackling the more complex ones. Just because you are making simple chicken marinades doesn’t mean they necessarily have to be 2 or 3 ingredient recipes.
Some recipes call for some 10 ingredients and this can add more dimension to the taste of the finished dish. You can serve marinated chicken for an appetizer or for the main course. It’s also wonderful if you are having a cookout of course.
So how do you flavor chicken? Actually there are lots of different chicken marinade recipes to choose from. Or you can create your own! I love making up my own when I’m in a creative cooking mood.
Use any dried herbs you have for chicken marinade recipes – rosemary, oregano, crumbled bay leaves and thyme all work with chicken. As for the vinegar, red wine vinegar, cider vinegar or even balsamic vinegar are all nice. Serve marinated chicken with rice or potatoes, your favorite vegetable side dishes or salad, and maybe a glass of oaked Chardonnay as well. Are you drooling yet? Let’s take a look at 20 of the very best recipes for marinating chicken.
Table of Contents
1. Cajun Spiced Marinade
Spiced Marinade for Cajun Chicken
This delicious Cajun chicken marinade has onion and garlic powders plus Cajun seasoning and more. It’s best to prepare this about an hour before you want to cook the chicken. I’d recommend a longer time in advance for a richer flavor. If you are looking for a spicy marinade for chicken breasts, this one works really well. It isn’t that spicy but it does have a bit of a flavor kick from the Cajun seasoning. You can serve the resulting chicken with your choice of fries or rice, as well as a veggie or two. If you enjoy Spanish or Mexican rice, that would also be a good serving idea. That way you can combine both veggies and rice in a single side dish. This Cajun chicken marinade is perfect for cooking novices because it’s really easy to prepare.
Ingredients
- 4 boneless chicken breast halves
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Method
- Mix the oil with the onion and garlic powders, salt and black pepper, and Cajun seasoning to create a paste.
- You can add additional oil if the paste is too thick.
- Now rub the marinade paste all over your chicken.
- Put the chicken in a Ziploc bag.
- Chill for around 3 hours.
- Now broil or grill the chicken for about 6 minutes per side (the exact cooking time depends on the chicken thickness).
- When the juices run clear, the chicken is done.
2. Citrus Chicken Marinade Mediterranean Style
Mediterranean Chicken Marinade with Tomatoes
This recipe uses tomatoes and basil to give an aromatic Mediterranean flavor to your chicken. As well as the basil and tomatoes, the chicken marinade recipe requires balsamic vinegar to give tangy sweetness, as well as oil and garlic. This is a nicely balanced, well-rounded chicken marinade. I’d say it’s one of the best chicken marinades if you want a fresh Mediterranean flavor.
Ingredients
- 4 skinless, chicken breasts
- 2 tablespoon olive oil
- Small handful fresh basil
- 1/2 cup (125ml) balsamic vinegar
- 5 quartered tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 minced garlic cloves
Method
- Put the garlic, oil, vinegar, salt and black pepper in your food processor.
- Add most of your tomatoes and basil, keeping a little aside for a garnish.
- Next, add the chicken and marinade to a large Ziploc bag, making sure the chicken is well-coated.
- Seal the Ziploc bag and let your chicken marinate for some 8 hours in the fridge.
- Now you can preheat the grill to medium-hot.
- Grill the chicken for around 10 minutes, turning it once.
- When it’s cooked through, take it off the heat.
- Use the reserved basil and tomatoes to garnish it.
Notes
- Marinate the chicken a minimum of 6 hours for a great flavor. I like to give mine 8 hours and recommend you start to marinate it after breakfast.
- Use a good quality balsamic vinegar because you'll be able to taste it in the finished recipe.
3. Chipotle Chicken Marinade
Marinade for Chicken with Chipotle
Chipotle is a brilliant flavor for all kinds of meat, poultry, veggies, and just about anything really! Offering warm smoky spiciness, this ingredient is beautiful with the neutral flavor of chicken. In fact, this might be one of my favorite chicken marinade recipes to date.
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons honey
- 5 chipotle peppers in adobo sauce
- 4 peeled garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Method
- Put everything in a food processor or blender and puree.
- Pour it over the chicken in a big Ziploc bag or airtight container and shake to combine.
- Let the chicken marinate for 6-8 hours (or overnight) in the fridge, shaking the bag or stirring the mixture if it's in a plastic container, a couple of times.
- Take the chicken out of the fridge about half an hour before you want to cook it.
Notes
- This marinade makes enough for 2 pounds (1 kilo) of chicken
- This one is also delicious on tofu - if you want a vegetarian dish
- For less heat, use just 2 or 3 chipotle peppers instead of 5, or for more heat feel free to dial it up by adding more!
- You can add the chipotle peppers still frozen to the blender if you froze yours (I often do!)
4.Bold Tasting Marinade with Worcestershire and Soy Sauce
Worcestershire Soy Sauce Chicken Marinade
This might be a very simple chicken marinade recipe but don't underestimate the flavor because this does taste really good. The chicken is soaked in a mixture of tarragon, lemon, mustard, pepper and Worcestershire sauce. This 5 ingredient chicken marinade recipe is well-balanced, contrasting the tangy lemon juice and mustard with the herby tarragon and salty Worcestershire sauce.
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried tarragon
- 2 tablespoons lemon juice
- 1/4 cup (60ml) Dijon mustard
- 1/4 teaspoon black pepper
Method
- Combine the mustard, tarragon, lemon juice, pepper and Worcestershire sauce.
- Spread the marinade over both sides of the bird and put it on a plate.
- Marinate for at least 3 hours in the refrigerator.
- Grill the chicken uncovered over medium heat coals, flipping once. It will take 10 to 12 minutes to cook.
Notes
- You can allow the chicken to marinate on the countertop for twenty minutes if you are in a real rush but for the best results let the chicken soak in this simple chicken marinade recipe in the refrigerator for a few hours, to allow the marinade to soak deeply into the bird.
- Serve the cooked marinated chicken with potatoes or rice, as well as one or two of your favorite vegetables. You might like to serve a salad with this simple chicken marinade recipe, rather than the veggies.
5. Garlic Piri Piri Chicken Marinade
Chicken Marinade Piri Piri Style
This spicy and delicious piri piri chicken marinade is simple to make and you can brush the marinade over the chicken as it cooks, to add even more flavor and seal in even more moisture. You will know when the chicken is done by piercing it with a sharp knife. If the juices run clear it is done. The name piri piri is sometimes spelt peri peri, and the recipe is named after the piri piri chili pepper.
Ingredients
- 2 lbs (900g) chicken pieces
- 3 tablespoons lemon juice
- 10 minced garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
- 2 teaspoons hot pepper flakes
Method
- Combine the salt, lemon zest, pepper, lemon, garlic and oil in a glass bowl.
- Add the chicken and make sure it’s coated all over.
- Cover and refrigerate for 4 hours or more.
- Take the chicken out the marinade. Keep the marinade.
- Cook the chicken for 10 minutes skin side down, on a greased grill over a medium heat with the lid closed.
- Flip the chicken and brush the reserved marinade over it.
- Cook for around 35 minutes or until the chicken is done.
Notes
- Because it is hard to find the piri piri chili pepper, you can just use hot pepper flakes to give this chicken marinade the necessary spice.
- You can refrigerate this peri peri chicken marinade for up to 24 hours if you like. Whatever the marinating time is, you still need to turn the chicken occasionally.
6. Light and Dark Soy Sauce Marinade Chicken
Chinese Chicken Marinade with Ginger
This delicious recipe shows you how to marinate chicken in a soy sauce marinade and then cook it to perfection with onions and shiitake mushrooms. The light and dark soy sauces combine nicely with the Chinese rice wine, garlic, sugar, ginger and green onions to result in a full-flavored marinade. This soy sauce marinade chicken is nice served over plain boiled rice, although you could serve it with noodles if you prefer. This flavorful recipe is one of the best chicken marinades to make if you want an oriental flavor.
Ingredients
- 1/3 cup (80ml) light soy sauce
- 2 1/2 tablespoons Chinese rice wine or dry sherry
- 2 crushed garlic cloves
- 4 tablespoons brown sugar
- 3 slices ginger
- 1 1/2 finely chopped green onions
- 1/3 cup (80ml) water
- 3 tablespoons dark soy sauce
To serve:
- 2 tablespoons vegetable oil
- 6 dried shiitake mushrooms
- Salt and black pepper, to taste
- 4 skinless chicken thighs
- 1 chopped onion
Method
- Combine the 2 soy sauces, rice wine or sherry, ginger, garlic, brown sugar, green onions, water to make the marinade.
- Make 2 diagonal cuts on both sides of the chicken thighs.
- Put the chicken in a Ziploc bag and pour in the marinade.
- You might have to use two bags and divide the marinade and chicken between them.
- Let the chicken marinate for about 5 hours in the refrigerator, flipping the bag occasionally.
- Meanwhile, soften the mushrooms by soaking them in hot water for 30 minutes.
- Squeeze out any excess water, chop off the stems and then cut the caps in half. You can discard the stems.
- Take the chicken out the marinade. Don’t throw out the marinade.
- Heat the oil in a pan then sauté the chicken thighs for 5 minutes on each side or until browned.
- Add the onion. Sauté for 5 minutes or until the onion is tender.
- Bring the marinade to a boil in a pan and let it boil for 5 minutes.
- Add the mushrooms and marinade to the chicken and onions and grind in salt and pepper.
- Gently simmer uncovered for 30 minutes or until the chicken is cooked through.
Notes
- You might have to add extra water during cooking.
- Chinese rice wine is a great ingredient to have on hand. It's used in many Asian recipes.
7. Heart-Healthy Low Sodium Chicken Marinade
A Chicken Marinade which is Low in Salt
You can use this flavorful low sodium chicken marinade recipe to make chicken sandwiches. Alternatively the chicken is good stirred into a pasta salad or served on top of a salad. Each marinated chicken breast gives you 165 calories and 24 mg sodium. Although the body requires sodium (salt) to work properly, many people eat more than is healthy for them. Some people are on a low sodium diet and that's why they require low salt alternatives to typical chicken marinade recipes.
A little sodium is important because it helps to regulate the body's fluid levels. We need about 500 mg of salt a day. Sodium pumps water into cells to keep you hydrated. Your kidneys regulate how much sodium is in your body. When you have too much, the kidneys flush out the excess in your urine. When you do not have much, your kidneys conserve what you do have.
Excess sodium can start to collect in your blood and, because it attracts water, it makes your heart work harder to move the blood because there will be a larger volume of it. Therefore, consuming too much sodium can push your blood pressure up, increasing your risk of stroke and heart disease. The following low sodium chicken marinade recipe is a delicious dish for those of us who are watching our sodium intake or simply want to treat our hearts well.
Ingredients
- 2 boneless chicken breasts
- 1/2 teaspoon thyme
- 1 1/2 teaspoons Italian seasoning
- 1 minced garlic clove
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60ml) olive oil
- 1 teaspoon onion powder
Method
- Combine the vinegar, oil, Italian seasoning, garlic, thyme, and onion powder.
- Slice each chicken breast in half crosswise so you get thin filets.
- Add the chicken to the bag then seal it.
- Marinate for 3 to 5 hours in the refrigerator, flipping the bag occasionally.
- Remove the chicken from the marinade.
- Grill the chicken over a medium heat until done, flipping once.
8. Cilantro and Yogurt Marinade Chicken
Yummy Yogurt and Cumin Marinade
This flavorful lemon and yogurt marinade also features garlic, cumin and cilantro for a delicious flavor. You can either use a glass dish or a Ziploc bag for the marinating. This recipe is influenced by Middle Eastern and Mexican cuisines and the chicken will be really aromatic and moist. This marinade is simple to prepare and the resulting chicken can be broiled or grilled.
Ingredients
- 1 cup (250ml) plain yogurt
- 1 tablespoon chopped cilantro
- 4 boneless, skinless chicken breasts
- 1 tablespoon lemon juice
- 2 teaspoons cumin
- 1 crushed garlic clove
Method
- Combine the yogurt, lemon juice, cumin, cilantro, and garlic.
- Put the chicken breasts in a glass dish and spoon the marinade over it.
- Make sure the chicken is coated all over.
- Next you can cover the dish and let the chicken marinate for 3 to 5 hours.
- Spray a broiler pan with cooking spray and broil for 5 to 6 minutes on each side or until the chicken is 165 degrees F (75 degrees C) inside.
- Another option is to grill the chicken and the cooking time will be the same.
Notes
- Use low fat plain yogurt if you are watching your fat intake. Chicken marinade recipes don't typically require much of creamy ingredients.
- You can serve the finished chicken with fruit salsa and perhaps boiled rice. Alternatively this yogurt marinade chicken is good with couscous.
9. Low Salt Chicken Marinade with Honey and Garlic
Honey Marinade for Chicken (No Salt)
Too much salt is bad for us, although we do need to eat some sodium to stay healthy. The following recipe for a low salt chicken marinade is suitable for everyone, especially those watching their sodium intake. The marinade is made with garlic, vinegar, basil, olive oil and honey for a sweet and aromatic finish.
If you think you eat too much salt, try replacing it with herbs and spices in your cooking instead. You will find the food just as delicious and you will not feel like you are missing out on anything. Too much salt can lead to heart issues so it is best not to overdo your sodium intake. Some people throw lots of salt on their food without even tasting it first and this is a really bad habit to have.
Ingredients
- 4 boneless, skinless chicken breasts, 4 oz each
- 3 minced garlic cloves
- 1 tablespoon honey
- 1/4 cup (60ml) balsamic vinegar
- 3 tablespoons chopped fresh basil
- 1 tablespoon olive oil
Method
- Whisk the garlic, vinegar, basil, oil and honey together.
- Add the chicken breasts and ensure they’re coated all over.
- Refrigerate the marinated meat for 4 hours.
- Preheat the grill to medium.
- Grill the chicken for 5 minutes on each side or until the juices run clear.
Notes
- Agave syrup works just as well as honey or you could use another liquid sweetener.
10. Sticky Baked Chicken Marinade with Molasses
Hot and Spicy Baked Chicken Marinade
This spicy baked marinade recipe can also be grilled if you prefer but baking is especially good for this one because you can cook the chicken in its sticky marinade. With the grill, the marinade will slip through the grate so the result will not be the same.
The dry heat of the oven is similar to the dry heat you get with the grill and it is a good cooking method for chicken too. Whether you do not have a grill or do not have the right weather for firing up an outdoor grill, rest assured that a baked chicken marinade will also give you wonderful tasting chicken.
This recipe calls for cinnamon, allspice, garlic, hot pepper sauce, molasses and more, so you can imagine how full-flavored it is going to be.
Ingredients
- 12 chicken pieces
- 1 1/2 teaspoons allspice
- 1 finely chopped onion
- 4 finely chopped garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons ground ginger
- 1/3 cup (80ml) vinegar
- 3 tablespoons Worcestershire sauce
- 1 1/2 tablespoons molasses
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons hot pepper sauce
Method
- Put everything in a Ziploc bag and marinate for at least 8 hours.
- Put the chicken and marinade on a rimmed pan.
- Bake at 400 degrees F (200 degrees C) for 45 minutes or until done.
Notes
- You can serve this with plain rice or even by itself as a sticky treat.
- Eat this tasty marinated chicken recipe with your fingers if you like, but let it cool down a bit first and don't forget the finger bowls and napkins - it's pretty messy to eat!
11. Korean Chicken Marinade with Sesame
Chicken Marinade Korean Style
This delicious Korean chicken marinade is wonderful for steak or beef short ribs, as well as chicken. Serve it with steamed rice and kimchi, which is a traditional, fermented, seasoned vegetable dish.
Kimchi, sometimes spelt kim chee, kimchee or gimchi, can also refer to unfermented vegetables. There are lots of different variations of this dish using a main vegetable ingredient like radish, cucumber, green onions or napa cabbage. It is the most popular Korean side dish and also used to make other dishes like kimchi fried rice or kimchi stew, amongst others.
The following chicken marinade recipe combines sesame oil, soy sauce, sesame seeds, garlic, sesame seeds and other seasonings for a typical Korean flavor. Although this is also good with beef, it is nice with chicken. Poultry might have a mild flavor but it is more than capable of soaking up bold flavors like this and suiting the taste.
Ingredients
- 3 tablespoons white sugar
- 2 tablespoons toasted sesame seeds
- 1 minced garlic clove
- 2 tablespoons sesame oil
- 1 chopped green onion
- 6 tablespoons soy sauce
- 1 tablespoon all-purpose flour
- 1/4 teaspoon black pepper
Method
- Combine all the ingredients then add 6 chicken pieces.
- Cover the bowl and chill for at least 3 hours in the refrigerator.
- Discard the marinade then cook the chicken to your liking.
Notes
- You can leave the chicken marinating for up to 24 hours for a more intense flavor.
- Grill, pan-fry or bake the marinated chicken.
12. Smoky Herb Marinade for Whole Chicken
Whole Chicken Marinade with Rosemary and Orange
The following marinade for whole chicken recipe can be used for a whole chicken or you can use it for a whole chicken cut into pieces. This is an infinitely tweak-able favorite from all my chicken marinade recipes and you can mix and match different ingredients.
If you are using it for chicken pieces you will need a 4 pounds (2 kilos) bag of them. The recipe calls for the chicken to be slow cooked but you can bake it if you prefer. If you are using chicken pieces you can grill them.
To do this, you will need to heat your grill to medium and oil the grate lightly. Grill the chicken pieces for about fifteen minutes per side or until the juices run clear. Put the rosemary sprigs on the coals sometimes to give the chicken a herby smoky flavor.
However you choose to cook the chicken you should discard the marinade. If you are slow cooking the chicken it will make its own juices anyway, plus you will still have some of the marinade for whole chicken stuck on the bird to give it extra flavor.
Ingredients
- 1 1/2 cups (375ml) water
- 2 teaspoons paprika
- 1 tablespoon orange zest
- 1/3 cup (80ml) rice wine
- 1/4 cup (50g) brown sugar
- 3/4 oz (20g) package dry Italian salad dressing mix
- 1 teaspoon ground ginger
- 2 tablespoons honey mustard
- 2 dashes liquid smoke flavoring
- 6 sprigs fresh rosemary
- 1 skinless chicken, weighing about 4 lbs (1.8kg)
- 1/3 cup (80ml) sesame oil
- 1/4 cup (60ml) soy sauce
- 1 teaspoon mixed herbs
Method
- Combine the rice wine, water, sesame oil, brown sugar, soy sauce, liquid smoke and mustard.
- Stir in the ginger, Italian dressing mix, orange zest, herbs and paprika.
- Add the chicken to a large Ziploc bag and add the marinade.
- Squeeze out excess air and ensure the chicken is well coated.
- Cover and let it sit in the refrigerator overnight.
- Cook the whole chicken in a crockpot on low for about 7 hours or until done.
Notes
- I tend to use smoked paprika in chicken marinade recipes as it offers more depth of flavor than regular paprika.
13. Ginger and Pineapple Marinade for Chicken Wings
Soy Sauce and Garlic Marinade for Chicken Wings
Chicken wings are a great appetizer for kicking off your event in style. In fact they are almost required because they are such a popular appetizer, especially at Super Bowl parties. If you are serving chicken wings, they are sure to disappear fast if you choose a yummy marinade for chicken wings. Don't forget the napkins and finger bowls. This one of my personal favorite chicken marinade recipes.
The following recipe is both sweet and salty. The sweetness comes from the pineapple juice and sugar and the salty flavor is from the soy sauce.
The ginger and garlic provide even more flavor. Let the wings marinade overnight for the most flavor. You can marinate 3 or 4 pounds (1½ to 2 kilos) of chicken with this easy marinade for chicken wings. Buy ready prepared wings in the store to save time or just leave them whole.
Ingredients
- 3 – 4 lbs (1½ to 2 kg) cleaned chicken wings
- 1/4 cup vegetable oil
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 cup (125ml) pineapple juice
- 1 cup (250ml) soy sauce
- 1 cup (200g) white sugar
- 1 cup (250ml) water
Method
- Put the chicken wings in a large bowl or Ziploc bag.
- Combine the soy sauce, sugar, water, ginger, oil, pineapple juice, and garlic powder in another bowl then stir well.
- Pour this mixture over your chicken wings then refrigerate them.
- If you are using a bowl, cover it. If you are using the bag, then squeeze out any excess air then seal it.
- Let the wings marinate in the refrigerator overnight.
- Preheat the oven to 350 degrees F (180 degrees C).
- Arrange the chicken wings on a foil-lined baking sheet then bake for 50 minutes or until done.
Notes
- I like to cook these in my air fryer for about 20 minutes at 400 degrees F (200 degrees C).
- Serve them with a creamy dipping sauce and perhaps some veggies.
14. Mango-Mustard Marinade for Chicken
Yogurt Chicken Marinade with Mango
Although this mango chicken marinade is designed primarily for chicken, it is also nice with pork tenderloin or seafood. You can reduce the amount of mustard if you don't want the associated piquancy or leave it in the recipe if you do.
The sweetness of the mango and honey contrasts well with the herby mint and the creamy yogurt, offering a well-rounded mango chicken marinade which has a good balance of flavors.
Tasty side dishes for this chicken dish, which would suit the flavor of this mango chicken marinade, include sautéed baby spinach, plain boiled white rice, green beans or grilled zucchini.
Since the mango chicken marinade has so much flavor you might prefer to keep your side dishes simple, so as not to detract too much from the tasty marinade you are using.
Ingredients
- 1 teaspoon honey
- 1 teaspoon prepared mustard or mustard powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh mint leaves
- 1/3 cup (80ml) mango juice or 1/2 cup (handful) peeled, diced fresh mango
- 1 cup (250ml) plain yogurt
Method
- Add the honey, mango, mustard, salt, pepper, mint, and yogurt to the blender then puree until smooth.
- Pour this marinade over 4 chicken breasts and leave them to marinate for up to 2 hours.
- Grill or bake the chicken.
Notes
- If it's a nice day you might like to grill the chicken rather than baking it. That also gives it a lovely smoky flavor if you are using a charcoal grill.
15. Mustard and Herb Marinade for Chicken
Herbed Mustard Chicken Marinade
Mustard and herbs come together harmoniously for perfect flavor. This is one of the best chicken marinade recipes with mustard. Both the garlic powder and onion powder in this marinade are optional although I typically use plenty of both.
Ingredients
- 4 boneless, skinless chicken breasts, about 6 oz (170g) each
- 1 tablespoon Dijon or wholegrain mustard
- 1 teaspoon garlic powder or onion powder (optional)
- 1/4 cup (60ml) extra-virgin olive oil
- 1 1/2 tablespoons vinegar
- 2 teaspoons dried herbs
- Salt and black pepper, to taste
Method
- Put the herbs, mustard, garlic and onion powder and vinegar in a big resealable bag.
- Close the bag and shake so all the ingredients are combined.
- Drop in the chicken pieces and shake again.
- Marinate for a few hours or freeze for up to 2 weeks.
- Thaw the chicken in the refrigerator overnight or in the microwave at 30% power for a minute at a time.
- Heat a grill and cook the chicken for 4 minutes a side or until the juices run clear.
Notes
- Another cooking method would be to bake the chicken in a 375 degrees F (190 degrees C) oven for about 15 minutes or until it is done.
16. Honey Soy Marinade for Chicken Drumsticks
Chicken Drumstick Marinade with Chilies
This recipe is great if you want to make a marinade for chicken drumsticks. You could substitute turkey drumsticks though, if you prefer (one turkey drumstick serves two or three people). If you want to do this, marinate them and then bake for 1 1/4 hours at 375 degrees F, covering them with foil for the first 40 minutes.
Try serving these marinated drumsticks with a bean salad or tossed green salad. You can use white wine vinegar if you do not have dry sherry or sherry vinegar, and leave out the green chili if you do not want the heat.
Ingredients
- 8 big chicken drumsticks, about 6 oz (170g) each
- 1 crushed garlic clove
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons dry sherry or 1 tablespoon sherry vinegar
- 1 seeded, finely chopped green chili pepper
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1/4 cup (60ml) tomato sauce
- 1/4 teaspoon ground ginger
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Oil, for greasing
Method
- Combine the honey, tomato sauce, sherry, sugar, mustard, ginger, salt, pepper, chili, garlic and soy sauce in a small bowl.
- Take the skin off the drumsticks (or leave it on if you prefer) and score a couple of slits in the flesh using a sharp knife.
- Put the chicken in a big bowl and pour the marinade over it.
- Turn the chicken drumsticks over to coat the evenly, working the marinade in with your fingers and making sure it goes into the slits too.
- Cover and marinate for a few hours (or overnight for a more intense flavor).
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly oil a nonstick roasting tin and add the drumsticks, brushing any remaining marinade over them.
- Loosely cover with foil and bake for 15 minutes.
- Remove the foil and use the juices to baste the drumsticks.
- Return the roasting tin to the oven and cook uncovered for 15 more minutes or until the chicken is cooked through and the juices run clear.
Notes
- Serve hot or chill for a box lunch or picnic.
17. Lemon and White Wine Marinade for Chicken
White Wine Marinade for Chicken with Black Olives
As well as white wine, this flavorful white wine marinade for chicken is made with oregano and parsley, lemon, garlic and black olives, which are all ingredients that go nicely with the wine. You can marinate the chicken for up to eight hours if you want to, or for a minimum of an hour.
Keep the marinade after you have removed the chicken for grilling. You can brush it over the chicken as it cooks. Because the marinade has been in contact with raw chicken (and there is a small risk of bacteria) do not baste the chicken during the final few minutes of cooking time on the side which is facing upwards.
Ingredients
- 1 1/4 lbs (570g) skinless, boneless chicken breasts
- 2 tablespoons chopped fresh oregano
- 2 finely chopped garlic cloves
- 1/4 cup (60ml) dry white wine
- 1/2 teaspoon salt
- 2 tablespoons finely chopped Italian parsley
- Juice and zest of a lemon
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1 tablespoon finely chopped black olives
Method
- Combine everything except the chicken breasts in a glass dish.
- Add the chicken and toss to coat.
- Use plastic wrap to cover the dish and let the chicken marinade for a couple of hours.
- Preheat the grill to medium-high and grease the grate.
- Put the chicken breasts on the grate and close the lid.
- Cook for 7 minutes, basting the chicken a few times with the marinade.
- Flip the chicken over and cook for 5 minutes more or until it is golden brown outside and no pinkness remains inside.
18. How to Recreate El Pollo Loco Chicken Marinade
Authentic El Pollo Loco Chicken Marinade
The key ingredients in El Pollo Loco marinade for chicken are chilies, garlic, oregano and lime. Yellow food coloring can be added so the chicken not also tastes like the Pollo Loco chicken but looks like it too. You can omit this ingredient if you prefer.
Take the stem out of the chili and remove the seeds too. You can then mince the flesh finely. I recommend wearing gloves for this. If you don’t have any, wash your hands straight after handling the chili. You don’t want to rub your eye, for example (and yes, I know this from experience!)
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 6 oz (175ml) pineapple juice
- 1/8 teaspoon black pepper
- 2 minced garlic cloves
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 9 drops yellow food coloring (optional)
- 4 lbs (2kg) chopped fryer chicken
- 1/2 teaspoon dried oregano
- 1/4 teaspoon finely minced chili pepper (e.g. Anaheim)
Method
- Mix everything but the chicken in a bowl.
- Reserve about 1/4 cup (60ml) of the marinade and for basting later.
- Put the chicken in a glass dish and pour the marinade over.
- Make sure it’s evenly covered.
- Cover the dish with plastic wrap and keep it chilled overnight, turning once or twice if possible.
- Take the chicken out of the refrigerator at least 45 minutes before cooking it if you can.
- Now you can drain the chicken before grilling it for half an hour over medium coals or until there is no pinkness left inside.
- Turn it over every 10 minutes during cooking and baste it several times with the reserved marinade.
19. Cilantro and Garlic Mexican Chicken Marinade
Mexican Chicken Marinade with Tequila
This flavorful Mexican chicken marinade is made with cilantro, tequila, lime, sugar and garlic, for an authentic south of the border flavor. The alcohol in the tequila cooks off, so don't worry about that as you are only using it for the flavor.
You can serve the grilled chicken with Mexican side dishes such as Mexican rice (sometimes known as Spanish rice), tortillas and mole sauce. Cilantro makes a colorful and appealing garnish. This recipe will serve four people if you are serving a small side dish or eight if you are serving a few different side dishes with it.
Why not try making this exciting Mexican chicken marinade today, to liven up your chicken? It is an easy recipe and the results are wonderful. Maybe serve it with some white rice and refried beans for a simple dinner.
Ingredients
- 1/2 cup (125ml) tequila
- Juice of a lime
- 2 tablespoons brown sugar
- 1/4 cup (20g) finely chopped cilantro (fresh coriander leaves)
- 1 teaspoon minced garlic
- 1 chicken, in 8 pieces (3 1/2 to 4 lbs or around 1.7kg)
Method
- Put the chicken in a big Ziploc bag.
- Combine the lime juice, tequila, garlic, brown sugar and cilantro and whisk until the sugar dissolves.
- Pour this Mexican chicken marinade over the chicken in the plastic bag and squeeze out all the air.
- Refrigerate the chicken for an hour, turning the bag a few times.
- Preheat the broiler to 500 degrees F (260 degrees C).
- Arrange the chicken on a foil-lined baking sheet.
- Broil for 5 minutes or until the chicken is partially charred.
- Turn it over and broil the other side for 5 minutes or until you see some charring.
- Turn the heat down to 325 degrees F (160 degrees C) and cook for another 10 minutes or until the juices run clear.
20. Citrus Chicken Marinade with Garlic and Ginger
Lemon Orange Citrus Chicken Marinade
This citrus chicken marinade recipe features two kinds of citrus, sage, ginger, soy sauce and garlic. You can also add a little salt or hot sauce for flavor if you want. You will need two lemons to get half a cup of lemon juice but only one orange to get half a cup of orange juice. Fresh juices are better for chicken marinades than canned or bottled ones.
Why not make a citrus chicken marinade to flavor your poultry for tonight's dinner? Chicken is an economical ingredient and you can easily flavor it using herbs and spices which you might already have in the house. Using citrus also helps to tenderize the chicken. This is one of the freshest tasting chicken marinade recipes.
Ingredients
- 1/2 cup (125ml) lemon juice
- 1/4 teaspoon salt or a few drops of Tabasco sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon rubbed sage or a few chopped fresh sage leaves
- 1/2 cup (125ml) orange juice
- 3 chopped garlic cloves
- 1 1/2 inch piece peeled, minced fresh ginger
Method
- Combine the juices, garlic, ginger, salt or Tabasco, soy sauce and sage in a blender and puree.
- If you do not have a blender you can finely chop everything by hand.
- Add the marinade and 8 chicken pieces to a Ziploc bag and leave it in the refrigerator overnight or for at least a few hours.
- Grill or broil the chicken until it is done.
Worcestershire Chicken Marinade with Bay Leaves
This yummy chicken marinade recipe combines two strong-tasting ingredients - soy sauce and Worcestershire sauce - with vinegar, bay leaves and garlic. The chicken is marinated whole and then some of the marinade ingredients are reused to serve as a stuffing for the chicken, giving it lots of flavor. If you want to cook a whole chicken then this Worcestershire chicken marinade is sure to keep it juicy and succulent, and tasty at the same time. A good chicken marinade can help keep chicken moist but it can still dry out if overcooked. Using butter helps crisp up the skin.
Ingredients
- 1/3 cup (80 ml) vinegar
- 3 bay leaves
- 3/4 cup (180ml) soy sauce
- 2 tablespoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 4 crushed garlic cloves
- 1 teaspoon white sugar
- 1 teaspoon salt
To serve:
- 1 whole chicken
- 1 chopped onion
- 2 tablespoons butter
Method
- Rinse the chicken inside and outside and pat it dry.
- Combine the soy sauce, vinegar, bay leaves, black pepper, garlic, Worcestershire sauce, salt and sugar in a bowl.
- Add in the chicken and marinate in the refrigerator for 3 hours minimum, turning it once halfway through the time.
- Drain the chicken. Take the garlic and bay leaves out of the marinade and discard the rest.
- Preheat the oven to 350 degrees F (180 degrees C).
- Stuff the chicken with the bay leaves, garlic and onion.
- Bake for 1½ hours.
- Brush the butter over the chicken and give it 5 more minutes.
Notes
- The chicken will take around 90 minutes to completely cook but this depends on the size of the bird as well as your oven so keep an eye on it.
- This is one of the nicest chicken marinade recipes - I've made it a lot.