Everyone needs a go-to chicken marinade, one that works for lots of different meals. This is a family favorite recipe we have used for years. I believe it came from an old Taste of Home magazine. It looks like a lot of ingredients, but most are spices that you probably already have on hand. We usually grill the chicken but it would also be fabulous baked in the oven or dumped into the crock pot. I think you could also saute the chicken in a pan on the stove top as well.
Other ways to use the chicken
The marinade lends a great flavor to the chicken, but is not overpowering. We love to slice the leftover cold chicken and put it into wraps with honey mustard dressing or on top of a salad with ranch dressing. I usually marinate two family size packs of chicken breasts (using double the recipe) and grill the chicken either indoors on my George Foreman or outside on a gas grill. The chicken is unbelievably juicy.
It also freezes well. A quick thaw in the microwave and I can have a healthy protein for a quick lunch or supper. I feel this is much healthier, not to mention cheaper, than store bought sandwich meat. And it tastes so much better. I have grilled this chicken for many parties and family events. It is almost always on our Fourth of July menu. I even had a friend who doesn’t eat meat try it and then ask for the recipe!
The best chicken marinade works for pork too!
My Mom has also used this marinade on pork chops and thought it was great. Without further ado, here is our favorite chicken marinade.
- 1/4 cup olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tablespoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary crushed to release the flavor
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 pound chicken Feel free to use whatever chicken pieces you like. We prefer boneless, skinless chicken breasts.
Whisk the marinade ingredients together. Place chicken in a baking dish or resealable storage bag and pour marinade over the chicken. Refrigerate at least 6 hours, but overnight is even better.
Grill chicken until juices run clear. (See notes for other ways to cook the chicken.) Enjoy!
If you aren't able to grill the chicken, it can also be baked in the oven or dumped into a slow cooker and cooked until done.
If you subscribe to my blog you will receive a free printout with this recipe plus four ways to use the leftovers. You can feed your family all week without eating the same meal twice!