This is our go-to, everyday favorite chicken marinade! It makes the most delicious juicy, tender chicken. Use it to marinate chicken breasts or thighs for grilling, baking or air frying. I’ve included cooking methods for all in the recipe below!
The Best Everyday Chicken Marinade
There’s nothing better than a marinade to infuse chicken with incredible flavor and juiciness! This chicken marinade is my go-to seasoning for grilled chicken. When it’s not grilling season, I use this savory marinade to season baked chicken and air fryer chicken breast. You’ll love how versatile it is!
This chicken marinade is so much better than any chicken seasoning you can buy at the grocery store. It brings savory, vibrant flavor and it’s made with just a handful of simple ingredients. I think you’ll also love my Greek Chicken Marinade recipe, which has become a new favorite in my house lately. If you prefer a spice rub, my Chicken Seasoning can’t be beat!
Why You’ll Love It
- Simple ingredients, big flavor.
- Make-ahead and freezer-friendly. More details below!
- So versatile. Whether you’re cooking chicken thighs, chicken breasts or chicken kabobs, this punchy marinade is the perfect seasoning.
SO delicious! My family absolutely loves this marinade.
Elaina
Chicken Marinade Ingredients
Here’s what you’ll need to make this chicken marinade:
- Olive Oil: Olive oil helps to transfer the flavors of the marinade to the meat. It also helps to prevent the meat from sticking to the grill or baking pan.
- Soy Sauce: Soy sauce brings savory, umami flavor. I use a low sodium soy sauce to make sure the chicken doesn’t turn out too salty.
- Lemon Juice: The lemon juice adds bright, fresh flavor and helps to tenderize the chicken. Lime juice also works well in this marinade (see also my Cilantro Lime Chicken).
- Brown Sugar: Adds a touch of sweetness. You can replace the brown sugar with honey or omit the sweetener entirely if you prefer a no sugar marinade.
- Worcestershire Sauce: For flavor.
- Garlic: For that flavorful punch that only fresh garlic can bring.
- Italian Seasoning: I love using dry herbs in marinades because they are an easy way to bring a lot of flavor. Dried oregano, rosemary or thyme also work well in this recipe. If you prefer to use fresh herbs, try chopped fresh cilantro, parsley or oregano.
- Black Pepper: For flavor. I don’t add salt because the soy sauce brings enough salty flavor.
Find the printable recipe with ingredient amounts below.
How to Marinate Chicken
- You can marinate chicken in a zip-top plastic bag, bowl or baking dish. Combine all of the marinade ingredients in the bag, bowl or dish.
- If desired, before adding the chicken, reserve a few tablespoons of the marinade to brush on the chicken during the last few minutes of cook time.
- If you are using boneless, skinless chicken breasts, it’s best to pound them to an even thickness before adding them to the marinade. This helps them to cook evenly and also tenderizes the meat.
- Always marinate chicken in the refrigerator.
- Make sure the chicken is well coated in the marinade. I like to flip the bag over (or flip the chicken pieces if marinating in a dish) about halfway through the marinating time to make sure both sides soak up the flavor.
- For food safety, always discard extra marinade that has come in contact with raw chicken.
How Long to Marinate Chicken
Marinate the chicken for at least 30 minutes and up to 12 hours. I aim for 1-4 hours. If the chicken is left in the marinade for too long, the acidic lemon juice may begin to break down the chicken, giving it a mushy or rubbery texture.
Can You Freeze this Marinade?
Yes! This chicken marinade is perfect for freezing, and it makes a great make ahead meal. To freeze, place the chicken and marinade in zip-top plastic bag and squeeze the bag to make sure all of the meat is coated. Freeze for up to 3 months. When you are ready to cook the chicken, place the bag in the refrigerator to thaw for 24 hours. Then cook as desired.
Serving Ideas
Here are a few of our favorite ways to enjoy this marinated chicken:
- Cook the marinated chicken on the grill, in the oven, on the stove or in the air fryer, then serve it with a few side dishes. Our favorites include Potato Salad, Coleslaw, Macaroni Salad and Biscuits. On the lighter side, we love this Corn Salad, Fruit Salad, and Quinoa Salad.
- I love to cook extra chicken so that I have leftovers to enjoy for quick lunches or dinners. Slice it up and add it to a salad or sandwich.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chicken Marinade
Ingredients
- ¼ cup olive oil
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- 2 pounds chicken breasts or thighs, boneless or bone-in
Instructions
- Make marinade: Combine olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix. (Optional: reserve a few tablespoons of marinade in a separate container to brush on chicken during the last few minutes of cooking.)
- If using boneless, skinless chicken breasts: Pound the chicken breasts to an even thickness before adding them to the marinade. This helps them to cook evenly and also tenderizes the meat. Place chicken breasts in a zip-top bag or between two layers of parchment paper or plastic wrap and use a rolling pin or meat mallet to pound the chicken until it is an even thickness, ½-¾ inch thick is ideal.
- Marinate: Add the chicken to the bag or bowl and coat chicken with marinade. Refrigerate for at least 30 minutes and up to 12 hours. I usually aim to marinate chicken for 1-4 hours.
- Discard used marinade and cook chicken on the grill, in the oven, on the stove, or in the air fryer, directions follow. Chicken is done when the internal temperature registers 165° F on an instant read thermometer.
- To Cook on the Grill: Clean the grates of a gas or charcoal grill. Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Grill chicken breasts for 5-8 minutes per side, until cooked through. (Boneless chicken thighs will take 7-10 minutes per side; reduce heat to medium when cooking.) The internal temperature of the chicken should reach 165° F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Let chicken rest for 5 minutes before serving.
- To Cook in the Oven: Preheat oven to 425° F. Place chicken in a baking dish.Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Chicken is done when it reaches 165° F in the thickest part of the meat.Bake boneless chicken thighs for 20-30 minutes, until chicken reaches 165° F.Let rest for 5 minutes before serving.
- To Cook on the Stove: Heat 1 tablespoon of olive oil in a large heavy skillet (such as a cast iron skillet) over medium-high heat. Add the chicken to the pan (work in batches if needed) and cook chicken breasts for about 5-8 minutes per side (cook boneless chicken thighs for 8-10 minutes per side), or until chicken is cooked through to an internal temperature of 165° F. Let rest for 5 minutes before serving.
- To Cook in the Air Fryer: Place chicken in a single layer in the air fryer. Cook at 400° for 8 minutes, then flip chicken over and continue cooking for 5-12 more minutes, or until the internal temperature of the chicken is 165° F at the thickest part of the breast. (Boneless chicken thighs will take 11-15 minutes total. No need to flip them.) Let chicken rest for 5 minutes before slicing and serving.
Notes
- If using bone-in chicken thighs you will need to add a few minutes to the cook time for boneless thighs.
- To freeze, place the chicken and marinade in zip-top plastic bag and squeeze the bag to make sure all of the meat is coated. Freeze for up to 3 months. When you are ready to cook the chicken, place the bag in the refrigerator to thaw for 24 hours. Then cook as desired.
- Nutrition estimate based on using chicken breasts and assumes all marinade will be consumed, which it likely will not be.
I originally shared this chicken marinade recipe in July 2021. Post updated April 2025 with new photos and more helpful tips.
Excellent marinade. I made this tonight for baked boneless chicken breasts. Used 1/2 tsp oregano and 1/2 teaspoon marjoram for the spice. Next time I will swap in thyme and rosemary and see how that compares. I also used low sodium soy sauce (as you call out in recipe) since that is what I buy. My husband did sprinkle a bit of salt on his chicken, but I did not think it needed any salt. I will definitely make this again. It is a keeper. Thank you.
Oh my!! I made this recipe with boneless chicken breasts baked in the oven.
Kept it in the marinade for 4 hours and it is delicious! I am tossing all my other marinade recipes!
Thanks for bringing chicken to the next level. Loved the flavor and how moist it was! Can’t wait
to prepare it again!
Thank you! 🙂
Is this recipe using skinless chicken or does it matter? We prefer skinless/boneless. Thanks!
Hi Gail,
I usually use this marinade on boneless, skinless chicken breasts or thighs. I hope you enjoy it!
Thank you! Exactly what I wanted to hear!
Decided to try this recipe today, marinaded my chicken for 6 hours and cooked over charcoal grill. The only thing I changed was that I used fresh squeezed lemon juice. Have to say this was the best chicken we have eaten in a while, very juicy and the flavor was absolutely delicious. Will diffintely make this a regular meal and would be good on fish and possibly as a salad dressing!!! Thanks for a delicious recipe.
Hi Laura,
I’m so glad you enjoyed this recipe! I always use fresh squeezed lemon juice. It makes so much difference! Thanks for taking the time to leave a comment.
This was perfection, thank you!
This is seriously the best chicken marinade! I’ve made it a handful of times since I found your recipe.
Curious, have you tried a crockpot version of this chicken?
You could use the cooking method in my Crockpot Chicken Breasts recipe. Just skip the rub used in that recipe and use this marinade instead to marinate the chicken before cooking.
SO delicious! My family absolutely loves this marinade.
This was so good. Will be making it again!
Can you use this in the instant pot? How long would you cook it for?
Hi Sherry,
You can look at my Instant Pot Chicken Breast recipe for guidance. Enjoy!
Can we prepare this marinade and chicken and put it in ziplock bags and make a freezer meal with it? Looking for more freezer bags premade meals….
Yes, you can! You can freeze the chicken in the marinade for up to 3 months. Then thaw for 24 hours in the refrigerator before cooking.