Chicken Marinade

Ingredients for Chicken Marinade

I always keep these ingredients stocked because this marinade comes together with things you probably already have on hand. I recommend using fresh lemon juice here rather than bottled since it makes a noticeable difference in brightness. Here is everything you need for this chicken marinade.

• 1/4 cup olive oil (my preference is extra virgin for the best flavor)
• 3 tablespoons low sodium soy sauce
• 3 tablespoons fresh lemon juice (freshly squeezed, not bottled — I recommend this every time)
• 1 tablespoon brown sugar (light or dark both work)
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic (minced — pro tip: use a microplane grater for a finer paste that distributes better in the marinade)
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 2 pounds chicken breasts or thighs, boneless or bone-in (in my experience, chicken thighs stay juicier if you are new to grilling)

Save it to your Pins

Step-by-Step Instructions

I recommend reading through all the cooking method options before you start so you can plan ahead. The marinade itself takes just minutes, and the rest depends on how you want to cook your chicken.

Step 1: In a bowl or large zip-top bag, combine olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, minced garlic, Italian seasoning, and black pepper. Whisk or squeeze the bag to fully combine. The marinade should look golden and smell bright and garlicky right away.

Step 2: If using boneless, skinless chicken breasts, pound them to an even 1/2 to 3/4-inch thickness before adding to the marinade. Place them between two sheets of parchment paper and use a rolling pin or meat mallet to pound gently. This step helps them cook evenly and prevents dry edges.

Step 3: Add the chicken to the marinade and turn to coat thoroughly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes and up to 12 hours. I recommend 1 to 4 hours for the best flavor without the lemon juice over-tenderizing the texture. Optional: set aside a few tablespoons of marinade in a separate container before adding the chicken to brush on during the last few minutes of cooking.

Step 4: Remove chicken from the marinade and discard the used marinade. Never reuse marinade that has been in contact with raw chicken.

Step 5 (Grill): Oil the grill grates and heat to medium-high, about 375 to 450 degrees F. Cook chicken breasts 5 to 8 minutes per side. Boneless thighs take 7 to 10 minutes per side at medium heat. Internal temperature must reach 165 degrees F. Rest 5 minutes before serving.

Step 5 (Oven): 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, and 11 to 12 oz breasts 22 to 26 minutes. Boneless thighs bake 20 to 30 minutes. Rest 5 minutes before serving.

Step 5 (Stovetop): 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 the internal temperature reaches 165 degrees F. Rest 5 minutes before serving.

Step 5 (Air Fryer): Place chicken in a single layer in the air fryer 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.

Best Side Dishes to Serve with Chicken Marinade

This chicken pairs well with just about anything, but these sides bring out the savory, garlicky notes of the marinade and round out the meal beautifully.

Garlic Butter Chicken Broccoli: For a full comfort dinner with similar savory notes, my Garlic Butter Chicken Broccoli is a natural pairing and makes great use of similar pantry flavors alongside the marinated chicken.

Easy Balsamic Chicken Veggie Orzo: For a lighter, more colorful plate, my Easy Balsamic Chicken Veggie Orzo uses bright, acidic flavors that complement the lemon and soy in this marinade perfectly.

Garlic Roasted Vegetables: A simple sheet pan of roasted vegetables is one of the best sides for marinated chicken. My Garlic Roasted Vegetables are ready in about the same time as the chicken and add color and nutrition to the plate without any extra effort.

Street Corn Chicken Rice Bowl: If you want to turn the cooked marinated chicken into a full bowl-style dinner, my Street Corn Chicken Rice Bowl is a fresh and filling option that works beautifully with this marinade poured over rice and toppings.

Creamy Garlic Sauce Potatoes: For a hearty comfort side, my Creamy Garlic Sauce Potatoes are rich and satisfying alongside the lean, flavorful marinated chicken and turn any weeknight into something special.

Easy Chicken Teriyaki with Marinade: If you love cooking with marinades and want another go-to in your rotation, my Easy Chicken Teriyaki with Marinade uses a similar technique and is another weeknight favorite that never disappoints.

Grilled Mediterranean Chicken Tacos: Once your chicken is cooked, slice it and tuck it into tacos for a whole new meal. My Grilled Mediterranean Chicken Tacos use similar grilled chicken and show just how versatile this style of cooking can be.

Easy Chicken Breast and Green Beans: For a quick, clean side that keeps dinner light and balanced, my Easy Chicken Breast and Green Beans is a simple one-pan option that pairs well with any style of marinated chicken.

Save it to your Pins

How to Store and Use Leftover Marinated Chicken

Cooked chicken keeps in an airtight container in the refrigerator for up to 4 days. If you want to prep ahead, you can freeze the raw chicken directly in the marinade for up to 3 months. It marinates as it thaws in the fridge overnight, which is a huge time saver on busy weeks.

To reheat, I recommend a skillet over medium-low heat with a splash of water and a lid to keep the chicken moist. The microwave works too in 90-second intervals, but the skillet gives you better texture. Avoid overheating since cooked chicken dries out quickly once reheated past the point of warm.

Pro tip: slice leftover cooked chicken and use it over salads, in wraps, or as a protein for grain bowls throughout the week. This marinade makes the chicken versatile enough to go in just about any direction you want.

FAQs