Chicken Marinade Recipe

5 from 1 vote

Chicken breasts soaked for hours or overnight in this simple, tangy-sweet marinade become tenderized and mouth-wateringly delicious when baked, grilled, or roasted in the air fryer.

Prep Time5

Total Time5

Course: dressing, marinade, Sauce

Cuisine: American

Servings: chicken breasts

Author: Becky Hardin

Ingredients

3 tablespoons olive oil
½ cup low-sodium soy sauce
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
3 tablespoons brown sugar
½ teaspoon ground paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds total)

Instructions

Whisk together all of the marinade ingredients in a large dish or plastic bag.
Add in the chicken and toss to coat it completely in the marinade.
Marinate the chicken for at least 1 hour or up to overnight.
To Bake: Preheat oven to 425°F. Bake the chicken for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.
To Grill: Heat the grill to medium-high heat (450-500°F). Place the chicken on the grill and cook for around 10 minutes total, flipping the chicken halfway through.
To Pan Sear: Heat 2 tablespoons of olive oil over medium heat in a cast-iron skillet. Add the chicken breasts and sear for 4-5 minutes per side, flipping halfway through.
To Air Fry: Preheat air fryer to 370°F. Spray the air fryer basket with nonstick spray. Place the chicken breasts in a single layer in the air fryer basket and cook for 8 minutes. Flip the chicken breasts over and cook for another 7-8 minutes or until the internal temperature of the chicken is 165°F.

Video

Notes

You can swap the olive oil for vegetable or canola oil.
Feel free to swap the soy sauce for Worcestershire sauce.
You can swap the apple cider vinegar for white wine vinegar, balsamic vinegar, or lime juice.
You can use maple syrup or honey in place of the brown sugar.
Feel free to switch up the spices to suit your personal tastes.
This marinade can be used on any cut of chicken.
Marinate in a bowl, baking dish, or Ziplock bag. Do not use a metal container.
If you have extra marinade, pour it over some veggies before cooking.
Do not save leftover marinade, as it has been contaminated with raw chicken.
Properly cooked chicken should register 165°F on an instant-read thermometer.

Storage: Store chicken marinade in an airtight container in the refrigerator for up to 2 weeks. Once chicken has been added, the marinade will keep for up to 2 days in the refrigerator.

Nutrition