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Chicken Marinade

A quick, versatile chicken marinade made with olive oil, soy sauce, fresh lemon juice, garlic, Worcestershire sauce, and brown sugar. Works on chicken breasts or thighs and can be grilled, baked, cooked on the stovetop, or in the air fryer.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil extra virgin preferred
  • 3 tbsp low sodium soy sauce
  • 3 tbsp fresh lemon juice freshly squeezed
  • 1 tbsp brown sugar light or dark
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 2 lb chicken breasts or thighs boneless or bone-in

Equipment

  • Large zip-top bag or mixing bowl
  • Meat mallet or rolling pin
  • Instant read meat thermometer
  • Grill, oven, skillet, or air fryer

Method
 

  1. Combine olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, minced garlic, Italian seasoning, and black pepper in a bowl or large zip-top bag. Whisk or squeeze to mix. Optional: reserve a few tablespoons in a separate container to brush on chicken during the last few minutes of cooking.
  2. If using boneless skinless chicken breasts, pound to an even 1/2 to 3/4-inch thickness using a rolling pin or meat mallet between two sheets of parchment paper.
  3. Add chicken to the marinade and turn to coat. Seal and refrigerate for at least 30 minutes and up to 12 hours. One to four hours is recommended for best flavor and texture.
  4. Remove chicken from marinade and discard the used marinade. Never reuse marinade that has been in contact with raw chicken.
  5. Grill method: Oil grill grates and heat to medium-high, 375 to 450 degrees F. Cook breasts 5 to 8 minutes per side. Boneless thighs 7 to 10 minutes per side at medium heat. Internal temperature must reach 165 degrees F. Rest 5 minutes before serving.
  6. Oven method: Preheat to 425 degrees F. Place chicken in a baking dish. Bake 5 to 6 oz breasts 13 to 16 minutes, 8 oz breasts 16 to 19 minutes, 11 to 12 oz breasts 22 to 26 minutes. Boneless thighs 20 to 30 minutes. Rest 5 minutes before serving.
  7. Stovetop method: Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Cook breasts 5 to 8 minutes per side, boneless thighs 8 to 10 minutes per side, until reaching 165 degrees F. Rest 5 minutes before serving.
  8. Air fryer method: Place chicken in a single layer in the basket. Cook at 400 degrees F for 8 minutes, flip, then cook 5 to 12 more minutes until reaching 165 degrees F. Boneless thighs take 11 to 15 minutes total with no flip needed. Rest 5 minutes before slicing.

Notes

Never reuse marinade that has been in contact with raw chicken. Reserve a few tablespoons before adding chicken if you want a finishing brush sauce. For meal prep, freeze raw chicken directly in the marinade for up to 3 months -- it marinates as it thaws overnight in the fridge. Cooked chicken keeps in the fridge for up to 4 days. Marinate 1 to 4 hours for best results; do not exceed 12 hours.