Chicken Marinade

This is a fantastic all-purpose chicken marinade that you can make with ingredients you likely already have on hand. It works wonderfully for any cut of chicken and infuses the meat with a savory flavor that has a hint of sweetness and herby goodness. It is particularly effective at making chicken breast incredibly juicy, and it performs exceptionally well whether you choose to grill or pan-sear your chicken.

Instructions

1. 1

   To prepare the chicken breast, it is recommended to pound it to an even thickness using a meat pounder, a rolling pin, or even your fist. Alternatively, you can slice large chicken breasts horizontally to create two thinner cutlets or "steaks" from each.

2. 2

   Combine all the marinade ingredients in a large ziplock bag or a container where the chicken will fit snugly. Add the chicken to the marinade, making sure it is fully coated.

3. 3

   Marinate the chicken for at least 30 minutes, or for best results, let it marinate for 3 hours up to overnight in the refrigerator. Even a short 30-minute marinade will be effective (Note 2).

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for the times specified below, or until it develops a deep golden crust. If the chicken starts to brown too quickly, simply reduce the heat. Cook boneless thighs and whole chicken breasts for 3-4 minutes per side (until the internal temperature reaches 165°F / 75°C). Cook cutlets and tenderloins for about 2 minutes per side.

5. 5

   Transfer the cooked chicken to a serving plate, cover it loosely with foil, and let it rest for 3 minutes before serving. If you wish, you can garnish it with finely chopped parsley and lemon slices.

Recipe Notes

• This marinade is versatile and can be used with any cut of chicken, though it is primarily designed for skinless and boneless cuts. For bone-in chicken like breasts, thighs, or legs, it is easiest to bake them. See the detailed baking instructions in Note 4.

• If you are short on time and can only marinate for 30 minutes to an hour, you can prepare the chicken to absorb the flavor faster. Cut chicken breasts in half horizontally to create two thin steaks, or poke a few holes in whole chicken breasts with a fork. For drumsticks, make a couple of slashes with a knife to help the marinade penetrate deeper.

• There are many suitable substitutions for the marinade ingredients. For brown sugar, you can use white sugar, honey, or maple syrup. Any normal, all-purpose, or light soy sauce will work. If you have sweet soy sauce (kecap manis), you can skip the added sugar. Dark soy sauce is not recommended. If you have no soy sauce, you can dissolve 1 teaspoon of salt in 4 tablespoons of water and use that instead. For lemon juice, you can substitute with a less sharp vinegar like apple cider, white wine, red wine, or rice vinegar, or use 1.5 tablespoons of other vinegars like normal white or balsamic vinegar. Worcestershire sauce can be replaced with a dollop of ketchup or BBQ sauce (about 2 tablespoons, in which case you should reduce the sugar). Other savory sauces like HP or steak sauce also work well. For the minced garlic, you can use 3 teaspoons from a jar, 3/4 teaspoon of dried garlic powder, or even 1/4 teaspoon of onion powder. For dried herbs, you can use whatever you have on hand that you enjoy, as they all work here. Fresh herbs are generally too delicate for this marinade unless you are only doing a short marination, with the exception of fresh rosemary, where 1 teaspoon of finely chopped rosemary would be a great addition.

• While pan-searing on the stove is the best way to get a great golden brown crust, you can also bake the chicken. For boneless breasts and thighs, bake for about 18 minutes at 425°F (220°C), or until the internal temperature reaches 165°F (75°C), then finish with a quick broil to brown the top. For bone-in cuts like drumsticks, wings, and thighs, bake for 50 minutes at 350°F (180°C), basting with the pan juices once or twice.

• Cooked chicken will stay fresh in an airtight container in the fridge for 3 to 4 days. It is best to reheat it in the microwave to keep it moist. If you are preparing this for leftovers, boneless chicken thighs are the best cut as they stay the juiciest when reheated. You can also freeze the raw chicken right in the marinade, and it will continue to marinate as it thaws, which makes it perfect for a quick future meal.

• The nutrition information is an estimate per serving.