The best marinade for grilled chicken!
for Memorial Day + all summer long
When Noah was just a few weeks old, my friend Linda brought over the most delicious grilled chicken I had ever tasted. I immediately texted her for the recipe, and she sent me this photo:
I have no idea what cookbook this is from, but it is literal perfection. Your chicken will taste like heaven, and even from the grill, they’ll be juicy as can be.
This weekend, I made this recipe for all of our family members that came for Noah’s birthday. I made 10 large chicken breasts (cut into 2-3 pieces each) and had plenty of marinade. (And if it helps to know, we had 12 adults + 3 kids, and had about 6 small pieces of chicken left over, which I turned into grilled chicken sandwiches a la Chick-fil-A for lunches this week.) You can also marinate whole breasts, or cut them into kabobs, which are juicier, but of course more time-consuming!
Since I was in party mode, I forgot to take a picture of the gorgeous platter of grilled chicken— I’ll add one the next time we make this recipe, which will be soon since it’s so delicious!
Perfect Chicken Marinade (adapted from the photo above!)
Makes enough for 10-12 chicken breasts
Total time: 5 minutes + 8 hours up to 1 day to marinate
For Dietary Restrictions
Gluten free: use tamari instead of soy sauce/ Worcestershire sauce
Dairy free: this recipe is dairy-free
Kids Can Help
peel the garlic, measure and add ingredients
Ingredients
½ cup vegetable oil
½ cup soy sauce
½ cup white vinegar
¼ cup Worcestershire sauce
¼ cup yellow mustard
1 tsp freshly ground black pepper
3 cloves of garlic, minced
2 Tbsp brown sugar
dash of hot sauce (optional)
Tools
Cutting board
Chef knife
1 large mixing bowl (with a lid, or cover with plastic wrap in the refrigerator)
Measuring cups and spoons
Directions
Step 1
Mix all marinade ingredients together in a large mixing bowl.
Step 2
Cut chicken breast into desired sizes, then place into the bowl; stir to fully coat all pieces with the marinade.
Step 3
Cover the bowl with plastic wrap and refrigerate 8-24 hours before cooking; cook until the center of the thickest part of each breast reaches 165 degrees. Serve immediately or cover with tinfoil to keep warm.