Grilling season is upon us, and there’s something about the sizzle of chicken on the grill that just screams summer. Whether you’re a fan of smoky, tangy, or spicy flavors, the right marinade can transform your chicken from ordinary to extraordinary—like turning a rainy day into a sunny one. Oh, and did I mention the smell? Absolutely mouthwatering.
Steps
- In a large mixing bowl, combine all the marinade ingredients and whisk them together until well mixed. Set aside half a cup of this marinade for later use when basting.
- Place the chicken pieces in a large resealable bag and pour the remaining marinade over them. Seal the bag securely and gently massage the marinade into the chicken. Marinate the chicken in the refrigerator for a minimum of 30 minutes, but for best results, marinate for 4 to 6 hours.
- If grilling, preheat the grill to medium-high and lightly oil the grates. Remove the chicken from the marinade, allowing any excess to drip off, and grill for 5 to 6 minutes on each side. Baste occasionally with the reserved marinade, and ensure the chicken reaches an internal temperature of 165°F.
- For baking, preheat the oven to 400°F and arrange the marinated chicken on a shallow baking sheet. Bake for 18 to 22 minutes, or until the chicken is cooked through and reaches 165°F internally. Allow the chicken to rest for at least 5 minutes before serving.
- To cook on the stovetop, heat a skillet over medium-high heat and lightly grease it. Cook the chicken for 8 to 10 minutes per side, ensuring it reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before serving for optimal juiciness.
Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar or other vinegar
- ¼ cup soy sauce (low sodium recommended)
- ¼ cup Worcestershire sauce
- ? cup lemon juice
- ¾ cup brown sugar
- 2 teaspoons dried rosemary
- 2 tablespoons Dijon mustard (or Spicy Brown mustard)
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 6 chicken breasts or 3.5 pounds of chicken pieces
Nutritional Values
Calories: 690kcal | Carbohydrates: 72g | Fat: 42g | Saturated Fat: 6g | Sodium: 6246mg | Potassium: 462mg | Sugar: 60g | Vitamin A: 90IU | Vitamin C: 16.8mg | Calcium: 114mg | Iron: 4.2mg
FAQ
- What types of chicken cuts are suitable for this marinade?
- You can use this marinade with any chicken cut you prefer, including breasts, thighs, drumsticks, tenders, with or without skin, and bone-in or boneless. Just remember that different cuts may require varying cooking times. Always check that the chicken’s internal temperature reaches 165°F to ensure it’s fully cooked.
- How long should I marinate the chicken for optimal flavor?
- The chicken should be marinated for at least 30 minutes and up to 24 hours. Be cautious, as marinating for more than 24 hours might make the chicken tough. If you’re short on time, try poking holes in the chicken with a fork to help the marinade penetrate faster.
- Is it possible to freeze chicken with this marinade?
- Yes, you can freeze marinated chicken. Place the chicken and marinade in a freezer-safe resealable bag, and freeze for up to six months. Thaw the chicken overnight in the refrigerator before cooking.
- What cooking methods can I use for marinated chicken?
- Marinated chicken can be grilled, baked, or cooked on the stovetop. Each method has specific instructions: grilling requires medium-high heat, baking needs an oven preheated to 400°F, and stovetop cooking should be done on a preheated skillet over medium-high heat. Ensure the chicken reaches an internal temperature of 165°F before serving.
- Can this marinade be used for other proteins or vegetables?
- Yes, many have found this marinade to be delicious with vegetables, pork, and beef, offering versatility beyond just chicken.
Tips
- For a more flavorful marinade, try poking holes in the chicken with a fork. This will help the marinade to penetrate the meat more effectively, especially if you’re short on time.
- When grilling, ensure the grill is preheated to medium-high heat and lightly oil the grates to prevent sticking. This will help achieve a good sear on the chicken and enhance the overall flavor.
- Reserve some of the marinade before adding the chicken to use for basting during cooking. This will keep the chicken moist and add layers of flavor as it cooks.
- Let the cooked chicken rest for at least 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final dish.
Equipment
- Grill (if you plan to grill the chicken and don’t already have one)
- Stovetop grill pan (for sear marks if cooking on the stovetop)
- Large resealable plastic bags (for marinating the chicken)
- Meat thermometer (to ensure the chicken reaches an internal temperature of 165°F)
- Whisk (for mixing marinade ingredients)
