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soy sauce chicken marinade
Victoria Haneveer

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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marinating 3 hours
Total Time 5 hours
Servings: 6
Ingredients Method Notes

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
 

  1. Rinse the chicken inside and outside and pat it dry.
  2. Combine the soy sauce, vinegar, bay leaves, black pepper, garlic, Worcestershire sauce, salt and sugar in a bowl.
  3. Add in the chicken and marinate in the refrigerator for 3 hours minimum, turning it once halfway through the time.
  4. Drain the chicken. Take the garlic and bay leaves out of the marinade and discard the rest.
  5. Preheat the oven to 350 degrees F (180 degrees C).
  6. Stuff the chicken with the bay leaves, garlic and onion.
  7. Bake for 1½ hours.
  8. 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.