Chicken Marinade
Published Jan. 11, 2024
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1large lemon, zested and juiced
- 1tablespoon honey or light brown sugar
- 1tablespoon Dijon mustard
- 1tablespoon soy sauce
- 1large garlic clove, minced or grated
- 1teaspoon dried oregano, rosemary or thyme, or 2 teaspoons chopped fresh
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon black pepper
- 2pounds chicken pieces, bone-in or boneless, skin-on or skinless
Nutritional analysis per serving (10 servings)
252 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 17 grams protein; 259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine oil, lemon zest, lemon juice, honey, Dijon, soy sauce, garlic, oregano, salt and pepper in a medium bowl and whisk until smooth. Add chicken to the bowl, cover and refrigerate for at least 2 hours and up to 8 hours. Bring the chicken in the marinade to room temperature for 30 minutes before cooking. Remove the chicken and brush off any excess marinade before cooking.
Private Notes
Comments
With marinades like this, a combo of wet and dry ingredients, I have started keeping them separate. I combine the dry ingredients (even substituting granulated garlic for fresh) and coat the chicken with it. Then I put the coated chicken in a zip-top bag with the wet ingredients, squeeze out the air, and let marinate. The result is that when you withdraw the meat for cooking, the flavorful ingredients stay with the meat and not with the marinade.
With some exceptions for trace minerals that add color, salt is salt: NaCl. There s a significant difference betw Morton's and Diamond Crystal, but it's not salinity, it's crystal size, which affects measurement. Check this out, from 177MilkStreet.com: "Diamond Crystal granules are large, crystalline and delicate, whereas Morton's are smaller, denser and crunchier. And size matters — 1 teaspoon of Morton's contains 4.8 grams of salt, whereas 1 teaspoon Diamond Crystal has just 2.8 grams."
And when they say "such as Diamond Crystal" they don't mean "such as". There isn't any other salt with the same salinity as Diamond Crystal kosher salt. They mean, "use Diamond Crystal salt, or half as much salt if you use any other brand."
I've made this several times, always a great success. Today I nestled sliced, raw, unpeeled new potatoes around the chicken thighs in the pan. They were really delicious, absorbing all the flavours of the marinade. I sliced each of the smallish potatoes lengthways into three slices.
Made this exactly as written, although I did eyeball all the tablespoon measurements. Marinated boneless skinless chicken tenderloins for about two hours, and grilled on my gas grill. Fantastic - not dry, good balance of salty and slightly sweet and the soy sauce gives it some depth as does the Dijon. Will save and make again. Thinking this would be good on pork chops as well.
Will not be making any other marinade again! A true crowd pleaser, fail-safe concoction.
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