Ingredients Needed for the Recipe

This is a simple, flavour-packed list designed to transform ordinary chicken into something memorable.

Every ingredient has a purpose, and honestly, you probably have most of them in your kitchen right now.

• Honey or Brown Sugar: This is our sweet, caramelising agent that encourages a gorgeous golden-brown crust as the chicken cooks. It balances the savoury notes perfectly.
• Olive Oil: It acts as the carrier, helping all the other flavours coat and cling to every inch of the chicken. Any neutral oil you have will do the job just fine.
• Soy Sauce: This is the savoury, salty backbone of the marinade. It deeply seasons the meat and works its way in, creating a core of flavour.
• Lemon Juice: A bright hit of acidity that tenderises the chicken slightly and cuts through the richness. It makes everything taste fresher, more awake.
• Worcestershire Sauce: A sneaky little umami booster. It adds a complex, fermented depth that makes the flavour profile really interesting.
• Garlic Cloves: Minced garlic is non-negotiable for that warm, aromatic punch. It’s the smell that will have everyone asking, “What’s cooking?”
• Dried Oregano: Herbs bring a subtle, earthy fragrance. Oregano is my go-to, but it’s a gateway—feel free to use what sings to you.
• Black Pepper: It provides a gentle, familiar heat that rounds everything out. Freshly ground is always best, if you can.

Why This Marinade Becomes Your Kitchen Hero

Let’s be real, ninety-nine percent of the time I make this, it’s a kitchen emergency.

You know the moment—you glance at the chicken, and it’s a silent plea to be used, and soon. That’s where this recipe shines.

It’s a quick-fix saviour that doesn’t ask for a special trip to the store. The magic is in its dual action.

It doesn’t just slap flavour onto the surface; it infuses the chicken with a savoury, slightly sweet character.

More importantly, it makes the chicken incredibly juicy. This is a true gift for lean cuts like breast, which can often turn dry and disappointing.

You get a fast-acting flavour injector that also acts as a tenderness insurance policy. It’s brilliantly flexible, working on any cut you have, from thighs to tenderloins.

And the best part? It asks for so little time. A mere 30 minutes will give you noticeably better chicken.

How to make Just a great Chicken Marinade?

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Step 1 – Prepare Your Chicken

Take a moment to get your chicken ready for its flavour bath. For breast meat, I strongly recommend pounding it to an even thickness.

Use a meat mallet, a rolling pin, or even the bottom of a sturdy glass. If that sounds like too much effort, simply slice larger breasts in half horizontally to create two thinner cutlets.

Step 2 – Mix the Marinade

Now, grab a large ziplock bag or a snug-fitting container. Add all the marinade ingredients directly into it.

There’s no need to dirty a separate bowl—this is a one-vessel operation. Just squeeze the bag or give the container a good shake to combine everything into a beautifully fragrant, dark liquid.

Step 3 – Marinate the Chicken

Place your chicken into the bag or container, press out any excess air, and seal it tightly.

Give it a gentle massage to ensure every piece is fully coated in that glorious marinade. Now, let time do its work.

Ideally, let it sit in the fridge for 3 hours or even overnight for maximum impact.

But if you’re in a rush, even 30 minutes on the counter will surprise you with the flavour it delivers.

Step 4 – Cook to Perfection

Heat a tablespoon of oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken.

Don’t crowd the pan—cook in batches if you need to. You’re aiming for a deep, golden-brown sear on each side.

If it’s colouring too fast, just nudge the heat down a little. That colour equals flavour, especially for a marinade like this.

Step 5 – Rest and Serve

Once cooked through, transfer the chicken to a serving plate and cover it loosely with foil. Let it rest for a full 3 minutes.

This is a crucial step—it allows the frantic juices to relax and redistribute throughout the meat, ensuring every bite is moist.

You’ll often find a delicious pool of savoury juices left on the plate, which acts as a built-in sauce.

Tips

• For bone-in pieces like drumsticks or thighs, baking is your friend. Roast at 180°C (350°F) for about 50 minutes, basting once or twice with the pan juices for extra gloss and flavour.
• If you prefer to bake boneless cuts, do it at a high heat (220°C/425°F) for a shorter time, around 18 minutes. Then, finish with a quick blast under the grill or broiler to get that essential, flavourful browning on top.
• Don’t discard the used marinade bag! Pour any leftover marinade into the pan while the chicken rests. Let it bubble and reduce for a minute over heat—it makes an incredible, flavour-packed drizzle or dipping sauce.

How to Serve Your Juicy Masterpiece

This chicken is so flavourful and juicy on its own, it really doesn’t need much fuss. For a vibrant dinner, slice it and lay it over a simple green salad.

The warm, savoury juices mingle with the dressing in the most delightful way. It’s also fantastic for meal prep.

Cook a big batch, let it cool, and add it to lunchboxes throughout the week. It elevates a simple grain bowl or pasta salad instantly.

For a more hearty meal, classic sides are perfect companions. Think of fluffy rice to soak up the juices, buttery mashed potatoes, or a creamy potato salad.

It’s the kind of versatile main that makes you feel like a brilliant cook with minimal effort. And honestly, that’s the best feeling of all.

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Chicken Marinade Recipe

Author: Elly Cooking Method: Pan Frying Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Rest Time 3 mins Total Time 28 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: $ low Calories: 220

Best Season: Spring, Summer, Fall

Description

This is a versatile, flavor-packed chicken marinade that works wonders on any cut—especially lean chicken breast—making it juicy, savory, and irresistibly delicious. Perfect for a quick 30-minute soak or an overnight flavor infusion, this marinade is your go-to for grilled, pan-seared, or baked chicken any day of the week!

ingredients

Servings

Chicken

• 700 g chicken breast, tenderloins or thigh (boneless, skinless)

Marinade

• 2 tbsp honey OR brown sugar
• 1 tbsp olive oil (or any neutral oil)
• 5 tbsp soy sauce (or tamari, light soy, or salt-water sub (see notes))
• 2 tbsp lemon juice (or sub with mild vinegar)
• 2 tsp Worcestershire sauce (or ketchup/BBQ sauce)
• 4 garlic cloves (minced)
• 1 tsp dried oregano (or thyme, rosemary, or other dried herbs)
• ¹⁄₂ tsp black pepper (ground)

Garnishes (optional)

• finely chopped parsley
• lemon slices

Instructions

1. For even cooking, pound chicken breasts to even thickness or slice them horizontally into thinner cutlets.
   Mark as complete
2. In a ziplock bag or mixing bowl, combine all marinade ingredients. Add chicken and coat thoroughly.
   Mark as complete
3. Marinate for at least 30 minutes (ideal for quick prep), or up to overnight in the fridge for deeper flavor.
   Mark as complete
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through: 2–4 minutes per side depending on thickness (165°F / 75°C internal temp).
   Mark as complete
5. Transfer to a plate, cover loosely with foil, and rest for 3 minutes. Garnish with parsley and lemon slices if using.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 piece chicken

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 1.5gg8%

Trans Fat 0gg

Cholesterol 82mgmg28%

Sodium 920mgmg39%

Potassium 480mgmg14%

Total Carbohydrate 12gg4%

Dietary Fiber 0gg0%

Sugars 10gg

Protein 24gg48%

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Calcium 20 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Soy sauce substitute? Mix 1 tsp salt + 4 tbsp water if you’re out of soy sauce.
• Baking option: Bake at 220°C (425°F) for 18 minutes, then broil 2–3 minutes for color.
• Great sides: Serve with Lemon Potato Salad, Coleslaw, or Broccoli Salad—all taste even better the next day!
• Flexible herbs: Use any dried herbs you have—rosemary, thyme, or Italian blend all work well.

Keywords: chicken marinade, easy chicken marinade, grilled chicken, juicy chicken breast, quick marinade