Can I use this marinade for other meats?

Absolutely! This marinade works well with pork chops, beef steaks, and even tofu for a vegetarian option.

How long can I store the marinade?

The marinade can be stored in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, consider freezing it for up to 3 months.

Can I reuse the marinade?

For food safety reasons, it’s best not to reuse marinade that has come into contact with raw chicken. However, if you’ve reserved some marinade before adding the chicken, you can boil it to use as a sauce.

Best thing to Chicken Marinade: Great for grilling and baking

Ingredients

— The Marinade —

½ cup extra virgin olive oil

½ cup balsamic vinegar

¼ cup soy sauce (low sodium recommended)

¼ cup Worcestershire sauce

⅛ cup fresh lemon juice

¾ cup brown sugar, packed

2 teaspoons dried rosemary

2 teaspoons garlic powder (or 3 cloves fresh minced garlic)

1 teaspoon salt

1 teaspoon black pepper

— The Meat —

5–6 boneless, skinless chicken breasts (or thighs)

Instructions

1. **Mix:** In a medium bowl or a large glass measuring cup, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, garlic powder, salt, and pepper. Whisk until the sugar has largely dissolved.

2. **Prep Chicken:** Trim the chicken breasts of any excess fat. using a fork, prick the chicken breasts all over (this helps the marinade penetrate the meat deeply).

3. **Marinate:** Place the chicken in a large Ziploc bag or a non-reactive bowl. Pour the marinade over the chicken. Seal the bag (removing as much air as possible) or cover the bowl.

4. **Wait:** Marinate in the refrigerator for at least **4 hours**, but preferably 24 hours for the best flavor and texture.

5. **Grill (Recommended):** Preheat grill to medium-high heat. Remove chicken from the bag and discard the excess marinade. Grill for 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.

6. **Bake (Option):** Preheat oven to 400°F (200°C). Place chicken in a baking dish. Bake for 20–25 minutes, or until cooked through.

7. **Serve:** Let the chicken rest for 5 minutes before slicing to lock in the juices.

Notes

The Sugar: It may seem like a lot of brown sugar, but it is necessary! It counters the high acidity of the vinegar and soy sauce and creates that irresistible caramelized crust on the grill.

Marinating Time: Don’t skimp on time. 4 hours is the minimum to get the flavor inside the meat. If you only have 30 minutes, this marinade might taste too acidic.

Chicken Cut: This marinade works wonders on boneless skinless breasts, which can easily dry out. It is also delicious on thighs or drumsticks.

Safety: Never reuse the marinade that touched raw chicken as a sauce unless you boil it vigorously in a saucepan for 5 minutes first.

Author: Anna Lovae
Prep Time: 10
Cook Time: 15
Category: Dinner
Method: Grill or Bake
Cuisine: American