Chicken Marinade
Prep Time: 15 minutes | Makes: 1/2 cup, enough for 2 pounds of chicken
This is an awesome marinade for chicken pieces that you’re going to cook and serve alongside veggies or chopped for a salad. This Chicken Marinade creates a flavorful chicken that is delightful! I would not use it along with other strong flavors so that it can shine. Smothering your marinated chicken with barbecue sauce will overpower the flavor of the marinade. You’ll want the chicken to stand on its own so you can truly enjoy it!
It’s super-easy to put together and no chopping required. It’s nice every once in a while to have a quick prep.
I have roasted garlic powder listed below in the ingredients. I purchased it from Amazon on a whim and LOVE it! It has not disappointed. I use it in recipes where I want a more prominent garlic flavor. Just the smell of the powder is delicious. If you don’t have it or cannot find it, traditional garlic powder will work, too. McCormick is the brand of roasted garlic powder I purchased.
The photo is my Pesto Risotto Chicken. This meal is so good! I cooked the risotto in my stovetop pressure cooker and added pesto to bring some brightness to the dish. The chicken was marinated in my Chicken Marinade for about 2 hours and cooked on my grill pan. Just lovely. It’s definitely one of our favorite meals at our house.
Chicken Marinade
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 teaspoon roasted garlic powder,
- 1 teaspoon onion powder
- 2 teaspoons Dijon mustarad
- 2 tablespoons soy sauce, lower sodium
- 2 tablespoons honey
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- 2 pounds chicken pieces
Instructions
- In a two-cup measuring cup, add all the ingredients except the chicken, and stir very well with a whisk.
- In a gallon zip-top bag, add the chicken and marinade, pressing air out of the bag, and seal the top. Gently massage the bag to move the marinade around the chicken so all pieces are coated.
- Place the bag in a bowl large enough to hold it, so in case of leaks, your marinade will stay contained in the bowl instead of onto your refrigerator shelf.
- Place the bowl inside your refrigerator and allow the chicken to marinate for at least 4 hours up to 12 hours. Turn the bag over halfway through marinating time, if possible. *For chicken tenderloins, 2 to 4 hours is sufficient.
- When ready to cook your chicken, take the chicken pieces out of the marinade and discard the marinade and its bag. Place the chicken on a plate or platter for 30 minutes at room temperature.
- Meanwhile, heat your source of cooking – grill, stovetop skillet, electric skillet, etc. and cook your chicken until internal temperature reaches 165 degrees.
- Remove the chicken and allow it to rest for a few minutes before serving.
- Enjoy!
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