Slightly sweet, slightly smoky, super juicy and crazy delicious, this Ultimate Chicken Marinade is going to become your go-to marinade for grilling chicken.
(Originally posted June 6, 2018)
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/obsession 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 . . . it’s an oldie, but definitely a goodie!
♡This Ultimate Chicken Marinade Recipe is made with olive oil, soy sauce, teriyaki sauce, freshly squeezed lime juice, brown sugar, garlic powder, basil, lemon pepper, liquid smoke and Worcestershire sauce.
There is a whole variety of seasonings in this marinade that might seem a bit strange, but it works, I promise.
Seriously it’s some of the best grilled chicken I’ve ever had.
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 or a burrito bowl.
- 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 marinating steak or pork.