Description
This recipe makes the best chicken marinade, perfect for grilling, baking, or stovetop cooking. It ensures your chicken is moist and flavorful.
Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice
- ¾ cup brown sugar
- 2 teaspoon dried rosemary
- 2 tablespoon Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 6 chicken breasts or 3.5 lb chicken pieces
Instructions
- Combine olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, Dijon mustard, salt, black pepper, and garlic powder in a large bowl. Whisk well.
- Reserve ½ cup of the marinade for basting.
- Place chicken in a large resealable bag. Pour the remaining marinade over the chicken.
- Gently massage the chicken to coat, then seal the bag securely.
- Refrigerate for at least 30 minutes, or up to 24 hours. 4 to 6 hours is ideal.
- For grilling: Preheat grill to medium-high heat and oil grates. Remove chicken from marinade, let excess drip off. Grill for 5-6 minutes per side until cooked through (165°F internal temperature). Baste occasionally with reserved marinade. Rest chicken for 5 minutes before serving.
- For baking: Preheat oven to 400°F. Place chicken on a baking sheet. Bake for 18-22 minutes until 165°F internal temperature. Rest chicken for 5 minutes before serving.
- For stovetop: Preheat a skillet over medium-high heat and lightly grease. Cook chicken for 8-10 minutes per side until 165°F internal temperature. Rest chicken for 5 minutes before serving.
Notes
- Low sodium soy sauce is recommended.
- Spicy brown mustard can be used instead of Dijon.
- For faster marination, poke holes in the chicken with a fork.
- A stovetop grill pan can be used for sear marks.
- Prep Time: 10 minutes
- Cook Time: 6-22 minutes (depending on method)
- Category: Main Course
- Method: Marinating, Grilling, Baking, Stovetop Cooking
- Cuisine: American