Description
This flavorful chicken marinade recipe combines olive oil, soy sauce, vinegar, Dijon mustard, and a blend of spices to create a versatile and delicious base for boneless, skinless chicken breasts. Perfect for baking, grilling, pan-searing, or air frying, this marinade tenderizes the chicken while imparting a savory, slightly sweet taste. Ideal for weeknight dinners or meal prep, the marinade enhances the chicken’s natural juiciness and pairs well with various side dishes.
Ingredients
Scale
Marinade Ingredients
- 3 tablespoons olive oil (or vegetable or canola oil)
- ½ cup low-sodium soy sauce (or Worcestershire sauce)
- ¼ cup apple cider vinegar (or white wine vinegar, balsamic vinegar, or lime juice)
- 2 tablespoons Dijon mustard
- 3 tablespoons brown sugar (or maple syrup or honey)
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Chicken
- 4 boneless, skinless chicken breasts
Instructions
- Prepare the Marinade: Whisk together olive oil, soy sauce, apple cider vinegar, Dijon mustard, brown sugar, paprika, onion powder, garlic powder, kosher salt, and black pepper in a large dish or plastic bag until well combined.
- Marinate the Chicken: Add the chicken breasts to the marinade and toss or massage them to ensure they are completely coated with the mixture.
- Let it Rest: Allow the chicken to marinate for a minimum of 1 hour, or for best results, refrigerate and marinate overnight to develop deeper flavor and tenderness.
- Baking Method: Preheat your oven to 425°F (220°C). Place the marinated chicken breasts in a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked.
- Grilling Method: Heat the grill to medium-high heat (around 450-500°F). Grill the chicken breasts directly over the heat for about 10 minutes total, flipping once halfway through until the chicken reaches an internal temperature of 165°F.
- Pan Searing Method: Warm 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the chicken breasts and sear each side for 4-5 minutes until nicely browned and cooked through to 165°F internal temperature.
- Air Frying Method: Preheat the air fryer to 370°F. Spray the air fryer basket with nonstick spray. Arrange chicken breasts in a single layer and cook for 8 minutes. Flip the chicken and cook for an additional 7-8 minutes until fully cooked and internal temperature reaches 165°F.
Notes
- The marinade can be prepared in advance and stored in the refrigerator for up to 3 days.
- For a gluten-free option, ensure to use gluten-free soy sauce.
- Adjust the sweetness by substituting brown sugar with honey or maple syrup to taste.
- Always check the internal temperature of chicken to ensure safe consumption (165°F).
- Marinating overnight yields the most flavorful and tender chicken.
- Leftover marinated chicken can be refrigerated for up to 3 days and reheated gently.
- You can also add herbs like thyme or rosemary for extra aroma and flavor.
