Grilled Chicken Marinade
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Today is my last post for my week of grilling posts to help end the grilling season, whenever that may be where you live. This grilled chicken marinade is a new recipe that I tried and added to my collection.
Grilled chicken is a staple, but I don’t like to use the same chicken recipes over and over. I like to have a good repertoire of recipes to utilize through out the grilling season.
A nice marinade can add amazing flavor and keep your chicken moist and tender. This marinade is a great combination of flavors. It includes some standard ingredients that always make a great marinade.
With ingredients like soy sauce and Worcestershire sauce you know it’s gonna have some nice flavor. This recipe also includes some nice fresh ingredients like parsley and lemon zest. Get ready to light up your grill and use this recipe.
Ingredients to Make Grilled Chicken Marinade
- CANOLA OIL
- SOY SAUCE
- WORCESTERSHIRE SAUCE
- RED WINE VINEGAR
- LEMON JUICE
- LEMON ZEST
- BLACK PEPPER
- ITALIAN PARSLEY
- YELLOW MUSTARD
- GARLIC
- HONEY
- BONELESS SKINLESS CHICKEN BREASTS
How to Make Grilled Marinated Chicken
In a bowl, add the oil, soy sauce, Worcestershire sauce, vinegar, lemon juice, lemon zest, pepper, parsley, mustard, garlic and honey. Whisk it all together. Set aside 1/3 cup of the chicken marinade ingredients and add the rest to a gallon sized ziploc bag.
Place the chicken in the bag, seal and coat chicken in marinade. Refrigerate for at least 30 minutes or up to 6 hours. However, the longer it can sit in the marinade, the better.
Grill chicken for about 4-5 minutes per side until fully cooked. It should reach an internal temperature of 165 degrees. You can check this with a meat thermometer.
Frequently Asked Questions
Can I use this chicken marinade recipe for other meats?
Yes, this marinade works well with other meats such as pork, beef, or even seafood. Adjust the marinating time based on the type of meat.
Do I need to refrigerate the chicken while it’s marinating?
Always keep chicken in the refrigerator while marinating to keep it safe to eat and prevent bacteria from growing.
What should I do if I don’t have a grill?
If you don’t have a grill, you can use a grill pan on the stove or broil the chicken in the oven for similar results.
Should I discard the marinade after using it?
Yes, discard any leftover marinade that has been in contact with raw chicken to avoid cross-contamination. To use the marinade as a sauce, set some aside before adding the raw chicken.
Grilled Chicken Marinade
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup canola oil
- â…“ cup soy sauce
- 3 Tbsp Worcestershire sauce
- ¼ cup red wine vinegar
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp black pepper
- 2 tsp Italian flat leaf parsley chopped
- 3 Tbsp prepared yellow mustard
- 2 tsp minced garlic
- 1 Tbsp honey
- 6 chicken breasts trimmed of fat
Instructions
- In a bowl, whisk together the oil, soy sauce, Worcestershire sauce, vinegar, lemon juice, lemon zest, pepper, parsley, mustard, garlic and honey. Set aside 1/3 cup and add the reset to a gallon sized ziploc bag.
- Add the chicken to the bag, seal and coat chicken in marinade. Refrigerate for 30 minutes to 6 hours, but the longer the better.
- Grill chicken for about 4-5 minutes per side until fully cooked. Baste the chicken with the reserve marinade while it cooks. Serves 6.
Nutrition
Recipe adapted from Chelsea’s Messy Apron.
