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What if I told you the Best Chicken Marinade recipe is probably something you are already making for your salads? My house vinaigrette, which is my families homemade Italian dressing is my secret to the easiest most delicious chicken marinade recipe.
My dad has been making this dressing for years! In fact, we named it the Barone House Dressing because we rarely switch it up. It’s zesty, bright, flavourful and will blow any store- bought version out of the water.
The versatility of this chicken marinade recipe will have you whipping this up weekly. First, the flavour is delicious. Specifically the fresh lemon juice which adds the most delicious zest. Secondly, the marinade works as a chicken marinade and salad dressing. Lastly, and perhaps most conveniently this lasts in the fridge for days, allowing you to use it as you need.
😍 Why You’ll Love This Chicken Marinade
Easy prep: quick and simple to make using fridge and pantry staples.
Multi-purpose: use this to marinade chicken or as the best salad dressing ever.
Juicy chicken: tenderizes and infuses the chicken with a delicious and bright flavour.
🗒 Ingredients You’ll Need To Make The Best Chicken Marinade
Olive oil: try to use a high quality olive oil for the best results.
Lemon juice: use fresh and it makes it zesty and bright.
White vinegar: adds more acid to help balance the flavours.
Garlic: adds a slightly sweet and spicy note.
Sugar: provides a counterpoint to the savoury and salty elements in the marinade which creates a nice balance.
Salt: adds flavour, of course.
Dry mustard: adds a slightly bitter and tangy flavour.
Onion salt: adds a subtle onion flavour.
Paprika: gives a subtle smokiness and also adds to the colour.
Oregano & thyme: adds an aromatic flavour.
👀 How To Make The Best Chicken Marinade
- Add all ingredients to a small mixing bowl and whisk well.
- Pour over your prepared chicken to marinade, or into a house salad. Furthermore, this marinade works on tofu, shrimp and your favourite veggies.
👉🏻 Tips to elevate your marinade
- Let it rest: give the marinade time to work its magic. Overnight is best, but if you need it the day of, aim for at least 45 minutes.
- Don’t over marinate: too much acid can result in tough chicken so don’t go beyond 24 hours.
- Taste test: arguably the most important step. Ensure you taste the marinade before adding it to the chicken.
- Use an oven safe wire rack: this will ensure even cooking, and a crispier exterior if using skin-on chicken.
🗒️ Variations
Acid: swap the white vinegar for red wine vinegar, or add extra fresh lemon juice.
Herbs: add your favourite herbs such as parsley, or rosemary.
🤝 Pairs Well With
- Simple House Salad
- The Best Caesar Salad You’ll Ever Have
- Creamy Cucumber Salad
- Roasted Pepper Salad
🤔 FAQ’s
Generally, I recommend letting it sit for a minimum of 45 minutes and a maximum of 24 hours.
Yes, you can freeze marinated chicken! Simply place the chicken in a freezer safe bag and freeze for up to 5 months. When you’re ready to cook the chicken, thaw it overnight in the refrigerator.
Ultimately, this depends on personal preference. However, olive oil is a popular choice given its flavour and versatility.
First, consider the quantity of chicken. Naturally a larger amount of chicken will require a larger amount of marinade.
Secondly, consider the size and shape of your chicken. Smaller pieces like cutlets or wings will require less marinade.
In general, the rule is to ensure all pieces of chicken are fully coated with the marinade.
Finally, remember that when marinading any meat, this should be done in the fridge.
Generally, it’s not safe to use a marinade that has been in contact with raw chicken. However, there’s an exception. If you set aside some of the marinade before adding it to the chicken, you can use it. Therefore, reserving some at the beginning is the best way to add a little extra sauce at the end.
Absolutely! In fact, nearly all marinades are versatile. For instance, this marinade will work with tofu, shrimp, beef and pork. Therefore, don’t be afraid to experiment with this marinade.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 4 days. To reheat simply microwave for 30-45 seconds or bake at 375 degrees for 15-20 minutes.
👩🏻🍳 Hungry For More?
- Chicken Noodle Soup
- Jalapeno Popper Chicken Lettuce Wraps
- White Chicken Chili
- One Skillet Blackened Chicken and Rice Bowls
- Easy Chicken Cutlets
- Sheet Pan Rosemary Chicken and Potatoes
- Chicken Pot Pie Soup
Best Chicken Marinade
Ingredients
- 1 cup olive oil, extra virgin
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup white vinegar
- 2 large garlic cloves, If I am using this as a salad dressing I use 1 clove of garlic
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp onion salt
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp dried oregano
- 1/8 tsp dried thyme
- chicken thighs, drums, or breasts
- salt, to season the chicken
- black pepper, to season the chicken
- garlic powder, to season the chicken
- paprika, to season the chicken
Instructions
- Begin by seasoning both sides of your chicken with salt, black pepper, garlic powder and paprika.Place the chicken in a resealable bag or shallow dish and set aside.
- In a liquid measuring cup or bowl, combine all of the marinades ingredients.
- Whisk until well combined.
- Pour over enough marinade to cover the chicken entirely.Move the chicken around to ensure it's evenly coated.The chicken should be submerged in the marinade, but not drowning in it. Keep the remaining marinade in the fridge for up to 7 days and use as a salad dressing or another marinade.*Because this marinade contains olive oil, it may solidify when refrigerated. This is normal. Simply allow the chicken/marinade to come to room temperature before cooking.
- Marinade the chicken overnight or as little as 45 minutes.
- Bake, fry, or grill.Once your chicken reaches an internal temperature of 165 °F it's ready.*I typically use boneless skinless thighs, and bake them at 425 °F for 20-25 minutes.
- Enjoy!
Video
Notes
Herbs: add your favourite herbs such as parsley, or thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! I poured over frozen chicken thighs and as they defrosted in the fridge they picked up the marinade. Love your dunner solutions, Sammy!
Hi Stefanie! OK SO SMART!!! I love this. Thanks for taking the time to leave a review – I appreciate it! -Sammy
Haven’t made yet but love your posts! ❤️
Thanks so much for sharing!
Hi Jan! Thanks for being here!
Is there an estimation on how many pounds of chicken this is for
Hi Takia, this exact marinade would be for a larger amount of chicken – maybe 18-25 thighs or breasts. I like to make it in this quantity so that I can refrigerate the rest for the week. Hope you give it a shot! Cheers -Sammy
I ABSOLUTELY LOVE your recipes!!! Question, If I don’t have an oven safe rack to put the chicken on, can I just do it in a baking dish. I’ve been on a health journey and your recipes are amazing! I’ve discovered cooking again and fresh is best! And you explain things so simply! Thank you ♥️
Hi Katie! No worries, absolutely you can just bake these in a dish! They just come a bit crispier when baked on a rack. But, if you don’t have one – ALL GOOD! -Sammy