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This easy Chicken Marinade recipe is our go-to when we need an easy, no-fail dinner recipe. Without fail, it makes juicy, flavorful chicken with simple pantry ingredients every single time!
Whether you grill it in the summer or bake it for an easy weeknight dinner, this marinade never fails. With the combination of savory soy sauce, tangy lemon juice, and Worcestershire sauce, this marinade has so much flavor while helping keep it tender and juicy. Everyone loves this, and we all love that this easy chicken marinade works whether you grill, bake or use it for meal prepping.
We love to serve this with Mashed Potatoes or Corn on the Cob, but also love this chicken for our favorite salads, pastas and on its own.
Why you’ll love it + Why it works:
- Easy Ingredients: This quick dinner idea only requires a handful of ingredients.
- Great for Busy Nights: Marinate and freeze the chicken, making it convenient for busy days.
- Tender Chicken: The vinegar and lemon juice help break down the chicken slightly so it stays juicy and tender.
- Flexible Cooking: This recipe works beautifully baked, grilled, or even cooked on a stovetop grill pan.
Easy Chicken Marinade Ingredients
- Vegetable Oil (¾ cup): Keeps the chicken moist and juicy while helping the marinade coat every piece evenly. You can also use avocado oil or canola oil.
- Soy Sauce (¼ cup): Adds savory flavor and saltiness that helps season the chicken all the way through. We usually use low-sodium soy sauce for better control over the salt level.
- Worcestershire Sauce (¼ cup): Gives the marinade rich flavor with a little tanginess and depth that makes the chicken taste extra flavorful.
- Red Wine Vinegar (¼ cup): Tenderizes the chicken while adding a bright flavor that balances the richness of the marinade.
- Juice of 1 Medium Lemon: Adds fresh citrus flavor and helps keep the chicken tender and juicy. One medium lemon produces 2-3 tablespoons of citrus juice. Use fresh lemon juice or bottled. You can also use lime juice.
- Dry Mustard (1 teaspoon): Adds subtle flavor and helps round out the savory ingredients in the marinade. 1 tablespoon of liquid yellow mustard or 1 tablespoon of Dijon mustard.
- Black Pepper (½ teaspoon): Gives the chicken a little warmth and extra seasoning.
- Fresh Parsley, Chopped (1 teaspoon): Adds fresh flavor and color to the marinade.
- Fresh Chicken Breast (2-3 pounds): Soaks up all the flavor from the marinade and cooks into juicy, tender chicken perfect for dinners, salads, or meal prep. Or use boneless skinless chicken thighs.
How to Make Chicken Marinade
MARINADE. In a medium bowl or large measuring cup, whisk oil, soy sauce, Worcestershire sauce, red wine vinegar, lemon juice, mustard, pepper, and parsley.
Add 2-3 pounds chicken to a large zipper bag or baking dish. Pour the marinade over the chicken and toss gently to coat. Refrigerate at least 3 hours, or up to overnight.
COOK. When ready to cook the chicken, preheat the oven to 375°F. Bake 35-40 minutes, or until cooked through. Alternatively, grill the chicken over medium heat for 5-7 minutes per side.
Additional Cooking Methods
- Grill. Heat the grill to 450-500°F. Place chicken on the grates and close the lid. Cook for 5-7 minutes, flip, and grill for another 5-7 minutes. If the chicken is charring before the center is done, move it to indirect heat until the internal temp reaches 165°F.
- Oven Baked Chicken. Place marinated chicken on a sheet pan covered with foil and bake at 375°F for about 35-40 minutes until chicken is completely cooked through.
- Pan-fried chicken. Heat a little olive oil in a skillet over medium-high heat. Place the marinated chicken breast in the pan and cook for about 2-3 minutes on each side. Reduce the heat to medium and continue to cook each side for 2-3 minutes at a time until the internal temp reaches 165°F.
Kristyn’s Recipe Tips
- Pound thicker chicken breasts to an even thickness so they cook more evenly and stay juicy.
- Don’t use a metal container to marinate the meat as it will give it a metallic flavor.
- Let the chicken marinate at least 3 hours for the best flavor, but overnight gives even better results.
- Do not overcook the chicken or it can dry out, especially if using thinner chicken breasts.
- Use this marinade for chicken thighs, kabobs, or drumsticks for an easy variation.
- The marinade can be used for basting or to make a glaze as long as it has not come in contact with raw chicken. If it has, you will need to boil it first.
- Serve chicken warm alongside your favorite side dishes, as grilled chicken sandwiches (like these Hawaiian BBQ Chicken Sandwiches), in a Chicken Burrito Bowl, or on a salad.
Easy Chicken Marinade Recipe
Equipment
Video
Ingredients
- ¾ cup vegetable oil
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup red wine vinegar
- Juice of 1 medium lemon
- 1 teaspoon dry mustard
- ½ teaspoon black pepper
- 1 teaspoon fresh parsley, chopped
- 2-3 pounds fresh chicken breast
Instructions
- In a medium bowl or large measuring cup, stir together the oil, soy sauce, Worcestershire sauce, red wine vinegar, lemon juice, mustard, pepper, and parsley.
- Add the chicken to large zipper bag or storage container. Pour the marinade over the chicken and toss gently to coat. Refrigerate at least 3 hours, or up to overnight.
- When ready to cook the chicken, preheat the oven to 375°F. Bake 35-40 minutes, or until cooked through. Alternatively, you could grill the chicken over medium heat for 5-7 minutes per side.
Notes
- Pound thicker chicken breasts to an even thickness so they cook more evenly and stay juicy.
- Don’t use a metal container to marinate the meat as it will give it a metallic flavor.
- Let the chicken marinate at least 3 hours for the best flavor, but overnight gives even better results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare this chicken marinade recipe according to the instructions, but instead of cooking the meat, freeze it in the marinade for up to 3 months! To use, place it in the refrigerator to thaw, and it will marinate the chicken simultaneously.
Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
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This recipe was first shared July, 2014.
We hosted a picnic at our house over Labor Day weekend and I chose this recipe for a couple of reasons: 1) because it could be easily cooked in the oven; and 2) because of red wine vinegar being one of the ingredients and I thought it would pair nicely with the Greek pasta salad that I would also be serving. The marinade was easy to prepare and I was able to make everything the day before and already have the chicken marinating. Unfortunately, myself and everyone else couldn’t believe how bland the chicken actually was especially considering all of the flavorful ingredients that went into making it. I’m sorry to be the lone reviewer who didn’t find this recipe to be very good. I have made many recipes from this site with great success and deliciousness but this one just didn’t prove to be the “Best Chicken Marinade” for us.
This is my go to marinade when we grill chicken. The chicken is delicious and so moist. I have shared this recipe with friends and family and they also rave about the moistness and taste.