Easy Chicken Marinade Recipe for Grilled, Oven Baked, or Fried Chicken
Grease the grill and heat to medium high heat. Make the spice mix. Combine all of the spices, brown sugar, oil, and herbs in a small bowl or jar and mix to combine evenly. Season the chicken. Add the olive oil & spice mix to the bowl with the chicken and mix to coat every chicken thigh evenly with the seasoning. Grill.
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When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates. Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade.
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Place the chicken thighs in a bowl. Add in the oil and spices and stir with a fork to ensure all sides of the chicken are well coated. Heat a barbecue to high heat. Cook the chicken for 4-5 minutes before flipping and cooking for another 5 minutes until the chicken is cooked through and dark grill marks form.
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4. Lime Marinated Chicken. The lime flavour in this is really terrific! The key is using lime ZEST as well as juice - the zest is where most of the flavour is. Ingredients: Fresh lime (zest and juice), garlic, soy sauce, olive oil. Great for: Especially great for breast, but will work for any cut of chicken.
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1 For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use. Step. 2 For the grilled chicken: Place the chicken in a zip-up gallon bag.
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Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450F for 15 to 18 minutes if you're in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving.
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Instructions. Slice the chicken very thinly, try to slice each chicken breast into 4-5 thin slices. Put in large bowl and pour olive oil and seasonings over it, mix well. Grill until it reaches 160 degrees, remove from heat and let rest for at least 5 minutes before slicing.
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Allow to thaw overnight before reheating. To reheat, place chicken on the stovetop in a hot skillet or in the microwave. You can reheat in the oven as well! Make sure the reheat to a safe internal temperature. Store this great marinade in an airtight container, like a mason jar, in the fridge for a couple of weeks.
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Cook chicken thighs for 6-7 minutes per side. On the stove: Grease your skillet or grill pan and heat it to medium high heat. Let excess marinade drip off chicken before placing in pan. Cook until chicken reaches 165°F or: Cook chicken tenders for 3-4 minutes per side. Cook chicken breasts for 9-10 minutes per side.
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Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken. Marinate 3 hours to overnight, though even 30 minutes is effective.
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Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook.
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Prepare the grill. Clean the grates and set to a medium high heat. You want the temperature somewhere between 400-450 Farenheit. Place chicken breast between two pieces of wax paper and pound with a meat mallet until the chicken has a uniform thickness all around. This will help the chicken to cook more evenly.
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Instructions. Add all of the marinade ingredients along with the chicken to a large ziploc bag. Seal the bag and toss to coat the chicken. Place in the refrigerator for at least an hour or overnight. When you are ready to eat preheat the grill to medium high heat. Spray the grill with nonstick cooking spray.
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Place chicken in the refrigerator for 30 minutes to 2 hours. Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F). Remove the chicken from the marinade and discard extra marinade.
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Instructions. Combine all marinade ingredients in a mason jar and shake well to combine. 1 cup zesty Italian dressing, 2 teaspoons lime juice, 3 teaspoons honey. Place the chicken strips in a gallon-sized ziplock bag and pour over the marinade. Seal and marinate for at least an hour.
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The grilling time for chicken without a marinade can vary depending on the thickness of the chicken pieces and the heat of the grill. As a general guideline, boneless, skinless chicken breasts typically take 6-8 minutes per side, while bone-in chicken pieces may take 20-30 minutes to cook through.
