Description
A simple, big-flavor chicken marinade made with pantry staples. Works on every cut of chicken and every cooking method, from the grill to the oven to the air fryer.
Ingredients
- 1 cup olive oil
- Juice of 1 lemon (about 2 tbs)
- Zest of 1 lemon
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauceÂ
- 1 tbsp brown sugar
- 1 tbsp salt
- 1 tsp black pepper
- 3 garlic cloves, minced
- 2 tbsp fresh flat-leaf parsley, chopped
- 3 to 4 lbs chicken (breasts, thighs, tenders, or wings)
Instructions
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Add all marinade ingredients to a medium mixing bowl. Whisk until fully combined and the brown sugar is dissolved.
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Place chicken in a large zip-top bag.
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Pour the marinade over the chicken, press out the air, seal, and massage to coat evenly.
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Refrigerate for at least 1 hour. For best flavor, marinate overnight (up to 24 hours).
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Preheat grill to medium heat (around 400°F) and brush grates clean.
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Remove chicken from marinade, letting excess drip off. Discard used marinade.
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Grill chicken for 6 to 8 minutes per side, until internal temperature reaches 165°F.
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Rest for 5 minutes before slicing or serving.
Notes
Marinating time: 1 hour minimum, overnight (up to 24 hours) is best. Don’t go past 24 hours, the acid can break down the surface of the chicken.
Cuts and times: Works on breasts, thighs, tenders, drumsticks, and wings. Bone-in, skin-on cuts benefit from longer marinating (at least 4 hours).
Cooking methods: Grill at 400°F (6 to 8 min/side), oven at 425°F (20 to 25 min), air fryer at 360°F (16 to 20 min), stovetop medium-high (5 to 6 min/side). Always cook to internal temp.
Internal temps: 165°F for breasts and tenders. 175°F to 185°F for thighs, drumsticks, and wings.
Food safety: Don’t reuse marinade that has touched raw chicken as a sauce. If you want a sauce version, set some aside before adding the chicken.
Freezing: Raw chicken and marinade can be frozen together in a zip-top freezer bag for up to 3 months. It marinates as it thaws.
Resting: Always rest cooked chicken for at least 5 minutes before slicing.
Salt note: The 1 tablespoon of salt is doing double duty as a brine. Don’t reduce it.
- Prep Time: 5 minutes (plus 1 hour to overnight marinating)
- Cook Time: 16 minutes (for grilled chicken breasts)
- Category: Dinner
- Method: Grill
- Cuisine: American