Slightly sweet, slightly smoky, super juicy and crazy delicious, this Ultimate Chicken Marinade is going to become your go-to marinade for grilling chicken.
We love grilling chicken so I’m always searching for new marinade recipes and/or new ways to grill it.
This Ultimate Chicken Marinade has skyrocketed to the top of our “favorite marinades” list.
When I was growing up there were cooking segments during the noon news on some of our local news stations. After an episode aired, the recipes from all the cooking segments would be printed up on a recipe card and available at Dans Foods, a local grocery store.
I’ve explained before my mom’s talent/hobby/addiction/problem with collecting recipes. Needless to say, over the years she ended up with quite the collection of recipe cards from these cooking segments. I bet she has 100+ of those recipe cards.
Knowing how I’m just a tiny bit like her when it comes to recipes, she brought her collection up to their cabin one weekend last summer for me to look through. I was seriously in heaven and it brought back memories of my childhood. I could remember watching so many of those recipes being made on air.
This Ultimate Chicken Marinade happens to be from one of those cooking segments that aired with Fred Wix the Gabby Gourmet. The date on the recipe card is October 5, 1998 . . .lol!
This marinade has the most amazing flavor. There is a lot of different ingredients in it, but it works, I promise. This honestly is some of the best grilled chicken I’ve ever had.
So here is an oldie but definitely a goodie!!
TIPS FOR THE ULTIMATE CHICKEN MARINADE:
- Make sure you plan ahead because the longer this chicken marinates, the better it is. It needs at least three hours, but longer is even better. I always marinate mine overnight.
- If the chicken breasts I’m using are super thick, I like to lay them between two sheets of wax paper and flatten them out just slightly. I use my rolling pin and either roll back and forth a few times on each chicken breast, using lots of pressure, or I will just gently pound each one a few times with the rolling pin. I try and make sure all mine are the same thickness so they all cook the same amount of time.
- This chicken is delicious cold! We don’t heat up the leftovers, we just slice it and eat it cold. It’s great thrown in salads or use it to make a sandwich.
- Because this marinade is so good, I like to take any extra marinade that’s left after I’ve basted the chicken and pour it into a pan. I bring it to a boil and let it boil for about 5 minutes and then we either drizzle more over the grilled chicken or use it as a dipping sauce.
- This marinade would also be delicious for marinatng steak or pork.
- 6 tablespoons olive oil
- 3 1/2 tablespoons soy sauce
- 3 tablespoons teriyaki sauce
- 3 tablespoons lime juice
- 2 1/2 tablespoons brown sugar
- 1 1/2 tablespoons garlic powder
- 1 tablespoon dried basil
- 2 teaspoons lemon pepper
- 1 teaspoon liquid smoke
- 1 1/2 teaspoons Worcestershire sauce
- 2 1/2 to 3 pounds boneless skinless chicken breasts
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In a medium bowl, combine all the marinade ingredients and whisk until combined. Place the chicken breasts in a large Ziploc bag and pour marinade over the chicken. Seal bag and refrigerate for at least 3 hours or up to overnight (definitely the longer the better.)
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Grill chicken breasts over medium heat for 8 to 10 minutes per side or until done, basting with extra marinade several times while chicken is grilling.
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Remove from grill and place chicken on large plate or platter. Cover with foil and let chicken rest for 5 minutes.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I’D LOVE TO HEAR WHAT YOU THINK!
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Jodi, that looks so amazing. Your pictures are beautiful! I am going to try that next time we grill up some chicken, so easy and looks so tasty. But I clicked over to that enchilada recipe of your moms and holy cow that is good! I made it tonight for dinner and we all loved it so much. The only change I did was use ground turkey, which I generally cook with instead of ground beef, and used about 2/3 of the can of enchilada sauce since it was our first time eating enchiladas. I found a can of low salt and low fat creamy tomato soup and used that with the mushroom one and enchilada sauce all mixed up–so good. I can’t believe I haven’t ever tried an enchilada. My whole family loved this. Can’t wait to make the marinade!
Teresa, I can’t believe you’ve never had enchiladas. . . that is unheard of (lol!). I’m so happy you tried them and loved them. I will have to try them wth ground turkey because I always have that too in my freezer. That recipe is one my mom has been making since I was a teenager. My whole family loves them and I got my in-laws hooked on them too. So good to hear from you again. You will love this marinade by the way!
Could I use chicken wigs?