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soy sauce chicken marinade
Victoria Haneveer

Worcestershire Chicken Marinade with Bay Leaves

This whole roasted chicken is marinated with Worcestershire sauce, soy sauce, vinegar, garlic, brown sugar and bay leaves. Butter helps the skin brown during roasting.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Marinating and Resting Time 4 hours 15 minutes
Total Time 6 hours
Servings: 6
Course: Marinade
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg)
  • ¼ cup (60 ml) low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon light brown sugar
  • 4 garlic cloves, minced
  • 2 dried bay leaves, lightly crushed
  • ½ teaspoon black pepper
  • 2 tablespoons softened butter
  • ½ onion, cut into large pieces
  • 1 fresh bay leaf or dried bay leaf, optional

Method
 

  1. Pat the chicken dry with paper towels. Don’t rinse it.
  2. Whisk the soy sauce, Worcestershire sauce, vinegar, olive oil, brown sugar, garlic and black pepper together in a bowl. Add the crushed bay leaves.
  3. Put the chicken in a large zip-top bag or covered container, then pour in the marinade. Refrigerate for 4 to 8 hours, turning the chicken once or twice so the marinade reaches all sides.
  4. Remove the chicken from the refrigerator about 20 minutes before roasting. Preheat the oven to 400°F (200°C).
  5. Remove the chicken from the marinade. Discard the marinade, garlic and bay leaves that touched the raw chicken.
  6. Pat the skin dry, then rub the softened butter over the breast, legs and wings.
  7. Put the onion and a clean bay leaf loosely inside the cavity. Don’t pack the cavity tightly.
  8. Place the chicken breast-side up in a roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on its size. Cover the breast loosely with foil if the skin browns too quickly.
  9. Check the thickest part of the breast and inner thigh without touching the bone. Both should reach at least 165°F (74°C). Remove the onion and bay leaf from the cavity. Rest the chicken for 15 minutes before carving.

Notes

  • Regular soy sauce can be used, although the finished chicken will be saltier.
  • Don’t add extra salt before roasting because the soy sauce and Worcestershire sauce already contain plenty.
  • Never reuse the garlic or bay leaves from the raw marinade inside the chicken.
  • Cooking time depends on the size of the bird and the accuracy of the oven, so rely on the internal temperature rather than the clock.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3 days.