My dear, sweet meat and potatoes loving husband has had the unfortunate experience of marrying a woman who had no idea how to cook either meat or potatoes when we met. I was more of a pasta and shellfish kindof gal growing up and while I could make a mean lasagna and steam shrimp like a champ, I had no idea how to cook steak or chicken.
When we were dating he would usually grill up our chicken dinners from his bachelor pad staple of frozen chicken breast. After we were married I slowly took over the grilling duties and I’m sorry to say that there were many, many years of bland, dry chicken breast on the menu until I finally found this amazing marinade and at last-perfectly flavored, juicy chicken every single time! I hope you like my favorite chicken marinade as much as we do!Print
This perfect chicken marinade is flavorful and comes out amazing every time!
- 2 tbsp olive oil
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 2 tbsp Worcestershire
- 2 tbsp dijon mustard
- 2 tbsp minced garlic sauce
- Trim chicken breast and pound to 3/4″ thickness. Add chicken and all marinade ingredients to a large plastic bag and seal well. Shake to mix and marinate in the refrigerator at least four hours. Grill on a preheated grill until interior temperture reaches 165 degrees. Serve immediately.
- nutritional information for the batch of the marinade as a whole, not including chicken
Keywords: chicken marinade
The key to keeping the chicken moist all the way through is to pound it to an even 3/4 inch thickness before marinating. This makes it easier to cook evenly without drying out the thinner parts waiting for the thick sections to cook through. (This may seem obvious to some but it literally took me years to figure out!!) I also give my chicken a few stabs with a fork or sharp knife prior to adding the marinade to help it get to the inside of the meat for maximum flavor.
Is anyone else as chicken-cooking challenged as I once was? What’s your favorite way to cook chicken?