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The Ultimate Chicken Marinade Recipe

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3.9 from 14 reviews

This ultimate chicken marinade recipe combines a flavorful blend of Dijon mustard, brown sugar, Worcestershire sauce, and apple cider vinegar to tenderize and enhance boneless, skinless chicken breasts or thighs. The marinated chicken is baked to juicy perfection and finished with a quick broil for a deliciously caramelized crust. Perfect for an easy weeknight dinner or meal prep.

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken breasts or thighs
  • 1½ teaspoons kosher salt, divided

Marinade

  • ½ cup extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ cup Worcestershire sauce
  • 2 tablespoons unfiltered apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning or dried thyme
  • 1 teaspoon freshly cracked black pepper

Garnish (optional)

  • Minced fresh flat leaf parsley

Instructions

  1. Preheat the oven: Set your oven to 425°F and position a rack in the center to ensure even cooking of the chicken.
  2. Season the chicken: Pat the chicken dry thoroughly with paper towels to remove excess moisture and season it evenly with 1 teaspoon of kosher salt.
  3. Prepare the marinade: In a medium bowl or a large zip-top bag, whisk together the olive oil, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic powder, Italian seasoning, black pepper, and the remaining ½ teaspoon of kosher salt until the mixture is smooth and well combined. Reserve ⅓ cup of this marinade in a separate container and refrigerate for basting later.
  4. Pound the chicken: Working with one chicken breast at a time, place it between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1½ inches. Use a fork to poke holes all over the chicken to help the marinade penetrate.
  5. Marinate the chicken: Submerge the chicken in the marinade, tossing to coat evenly. Cover and refrigerate the chicken for at least 30 minutes and up to 8 hours to let the flavors develop. Before cooking, allow the chicken to come to room temperature for about 15 minutes for more even cooking.
  6. Bake the chicken: Remove the chicken from the marinade letting excess drip off. Arrange the chicken pieces in a medium baking dish and bake in the preheated oven for about 18 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked but still juicy.
  7. Broil for finishing: Turn on the broiler. Brush the chicken with the reserved marinade to add extra flavor and caramelization. Broil the chicken for 2 to 3 minutes until nicely browned and slightly crispy on top.
  8. Rest and serve: Transfer the chicken to a cutting board and cover loosely with foil. Let it rest for at least 5 minutes to allow juices to redistribute. Slice the chicken and garnish with minced fresh parsley if desired before serving.

Notes

  • Use boneless, skinless chicken breasts or thighs depending on your preference; thighs will be juicier but slightly less lean.
  • Marinating for longer than 30 minutes (up to 8 hours) will infuse more flavor and make the chicken more tender.
  • Make sure to pat the chicken dry before seasoning to help the salt adhere and improve texture.
  • Do not discard the reserved marinade—use it to baste before broiling to boost flavor and color.
  • Always check the internal temperature of the chicken with a reliable instant-read thermometer to ensure it reaches 165°F for safe consumption.
  • The dish pairs well with simple sides like roasted vegetables, salad, or rice.

Find it online: https://cozyplatter.com/the-ultimate-chicken-marinade-recipe/