6 Chicken Marinades
1. Hot Honey Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ¼ cup (85 g) honey
* 2 tbsp (30 ml) olive oil
* 2 tbsp (30 ml) hot sauce
* 1 tbsp (15 ml) apple cider vinegar
* 3 garlic cloves, minced
* 1 tsp smoked paprika
* ½ tsp chili flakes
* ¾ tsp salt
* ¼ tsp black pepper
Method
1. Whisk all the ingredients together.
2. Place the chicken in a ziplock bag.
3. Pour the marinade over the chicken and coat well.
4. Refrigerate for 30 minutes to 4 hours.
5. Remove the chicken and discard the used marinade.
6. Cook in a skillet over medium heat for 5–7 minutes per side, or bake at 425°F (220°C) for 18–24 minutes.
7. Cook until the internal temperature reaches 165°F (74°C).
8. Rest for 5 minutes before slicing.
2. Garlic Parmesan Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ¼ cup (60 ml) olive oil
* ⅓ cup (35 g) grated Parmesan
* 4 garlic cloves, minced
* 2 tbsp (30 ml) fresh lemon juice
* 1 tsp Italian seasoning
* ½ tsp onion powder
* ¾ tsp salt
* ½ tsp black pepper
Method
1. Mix olive oil, Parmesan, garlic, lemon juice and seasonings.
2. Add chicken and coat thoroughly.
3. Cover and refrigerate for 30 minutes to 4 hours.
4. Bake at 425°F (220°C) for 18–24 minutes or cook in a skillet for 5–7 minutes per side.
5. Cook until the chicken reaches 165°F (74°C).
6. Rest for 5 minutes before serving.
3. Cajun Garlic Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ¼ cup (60 ml) olive oil
* 1 tbsp (15 ml) fresh lemon juice
* 4 garlic cloves, minced
* 2 tsp Cajun seasoning
* 1 tsp smoked paprika
* ½ tsp dried oregano
* ¼ tsp cayenne pepper, optional
* ½ tsp black pepper
* ½ tsp salt
Method
1. Whisk all ingredients together.
2. Add chicken and coat evenly.
3. Refrigerate for 30 minutes to 6 hours.
4. Remove excess marinade.
5. Grill or cook in a skillet over medium-high heat for about 5–7 minutes per side.
6. Cook until the center reaches 165°F (74°C).
7. Rest for 5 minutes before slicing.
4. Greek Lemon Herb Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ½ cup (120 g) plain Greek yogurt
* 2 tbsp (30 ml) olive oil
* 2 tbsp (30 ml) fresh lemon juice
* 1 tsp lemon zest
* 4 garlic cloves, minced
* 1½ tsp dried oregano
* ½ tsp dried thyme
* 1 tsp salt
* ½ tsp black pepper
Method
1. Whisk yogurt, olive oil, lemon juice, zest, garlic and seasonings.
2. Add chicken and coat completely.
3. Refrigerate for 1–8 hours.
4. Remove excess marinade.
5. Bake at 425°F (220°C) for 18–24 minutes or grill for 5–7 minutes per side.
6. Cook until the chicken reaches 165°F (74°C).
7. Rest for 5 minutes before slicing.
5. Smoky BBQ Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ½ cup (120 g) BBQ sauce
* 2 tbsp (30 ml) olive oil
* 1 tbsp (15 ml) apple cider vinegar
* 1 tbsp (13 g) brown sugar
* 1 tsp smoked paprika
* ½ tsp garlic powder
* ½ tsp onion powder
* ¼ tsp black pepper
* ¼ tsp salt
Method
1. Whisk BBQ sauce, olive oil, vinegar, brown sugar and seasonings.
2. Add chicken and coat completely.
3. Refrigerate for 30 minutes to 6 hours.
4. Remove the chicken and let excess marinade drip off.
5. Bake at 425°F (220°C) for 18–24 minutes or grill for 5–7 minutes per side.
6. Cook until the internal temperature reaches 165°F (74°C).
7. For extra flavor, brush with fresh BBQ sauce during the last 2–3 minutes.
6. Honey Mustard Chicken Marinade
For: 1½ lb (680 g) chicken breast
Ingredients
* ¼ cup (60 g) Dijon mustard
* 3 tbsp (64 g) honey
* 2 tbsp (30 ml) olive oil
* 1 tbsp (15 ml) apple cider vinegar
* 2 garlic cloves, minced
* ½ tsp smoked paprika
* ½ tsp salt
* ¼ tsp black pepper
Method
1. Whisk Dijon mustard, honey, olive oil, vinegar, garlic and seasonings until smooth.
2. Add chicken and coat well.
3. Refrigerate for 30 minutes to 6 hours.
4. Remove chicken and discard the used marinade.
5. Cook in a skillet over medium heat for 5–7 minutes per side, or bake at 425°F (220°C) for 18–24 minutes.
6. Cook until the thickest part reaches 165°F (74°C).
7. Rest for 5 minutes before slicing.
