Description
A flavorful and easy-to-make chicken marinade that combines olive oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, herbs, and spices. Perfect for marinating chicken breasts to enhance tenderness and impart a rich, savory taste. Ideal for grilling, baking, or pan-searing.
Ingredients
Scale
Marinade Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (or other vinegar)
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 teaspoons dried rosemary
- 2 tablespoons Dijon mustard or spicy brown mustard
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
Chicken
- 6 chicken breasts (about 3.5 lb)
Instructions
- Prepare the Marinade: In a large bowl or a resealable plastic bag, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, dried rosemary, mustard, salt, black pepper, and garlic powder until all ingredients are well combined.
- Marinate the Chicken: Add the chicken breasts to the marinade, making sure each piece is fully coated with the mixture for even flavor absorption.
- Refrigerate: Cover the bowl or seal the bag and refrigerate for at least 2 hours. For best results and maximum flavor, marinate overnight to allow the chicken to tenderize and flavors to meld.
- Cook the Chicken: Remove the chicken breasts from the marinade and cook using your preferred method—grilling, baking, or pan-searing—until the internal temperature reaches 165°F (74°C), ensuring the chicken is safely cooked through.
- Handle Leftover Marinade: Discard any leftover marinade that the raw chicken was in, or if you intend to serve it as a sauce, bring it to a rolling boil first to eliminate harmful bacteria before using.
Notes
- Marinating overnight enhances flavor and tenderness but a minimum of 2 hours is sufficient in a pinch.
- Always discard or boil leftover marinade that has been in contact with raw chicken to prevent foodborne illness.
- Can swap balsamic vinegar with red wine vinegar or apple cider vinegar depending on preference.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the marinade.
- This marinade works well not only with chicken breasts but also with thighs or drumsticks.
