Chicken Marinade for Grilled or Pan-Seared Chicken
A savory-sweet marinade with garlic, lemon, soy sauce, and herbs for chicken breast, tenderloins, or thighs. Cook it in a skillet, on the grill, or under the broiler.
By Cookin' Kitchen
- Total: 45 minutes
- Servings: 4 servings
Recipe
Chicken Marinade for Grilled or Pan-Seared Chicken
A savory-sweet marinade with garlic, lemon, soy sauce, and herbs for chicken breast, tenderloins, or thighs. Cook it in a skillet, on the grill, or under the broiler.
Cookin' · https://cookin.club/recipes/chicken-marinade-for-grilled-or-pan-seared-chicken
- Prep
- 5 minutes
- Cook
- 10 minutes
- Rest
- 30 minutes
- Total
- 45 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken and marinade
Optional garnishes
Instructions
Step 1: For even thickness, pound the chicken breast with a meat pounder, rolling pin, or fist. Alternatively, cut large breasts in half horizontally to form two cutlets (steaks) each.
Step 2: Mix the marinade in a zip-top bag, or in a container that fits the chicken snugly. Add the chicken.
Step 3: Marinate for 3 hours to overnight; even 30 minutes is effective.
Step 4: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken until deeply golden, following the times below. If it browns too quickly, lower the heat.
Step 5: Transfer the chicken to a serving plate, cover loosely with foil, and rest for 3 minutes before serving. Garnish with parsley and lemon slices if desired.
Cook times
Step 6: For whole breasts and boneless thighs, cook for 3–4 minutes per side, until the internal temperature is 165°F/75°C.
Step 7: For cutlets and tenderloin, cook for 2 minutes per side.
Notes
For a quick marinade with whole breasts or thighs, the recipe notes suggest piercing the meat with a fork; for drumsticks, make a couple of slashes. For breasts, cut them horizontally into thin steaks.
For substitutions, use brown sugar in place of honey, or try the listed alternatives for the soy sauce, lemon juice, Worcestershire sauce, garlic, and herbs. For baked chicken, see the alternate oven directions in the recipe notes. Cooked chicken keeps in the refrigerator for 3 to 4 days; raw chicken can be frozen in the marinade and cooked after thawing.
Nutrition per serving
- Calories
- 243 kcal
- Fat
- 7 g
- Saturated fat
- 1 g
- Carbohydrates
- 8 g
- Sugar
- 6 g
- Protein
- 33 g
- Sodium
- 1,202 mg
- Cholesterol
- 96 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This savory-sweet chicken marinade combines soy sauce, lemon, garlic, and herbs. Use it with chicken breast, tenderloins, or thighs; it works especially well with chicken breast and is also suited to grilling.
Marinate for 3 hours to overnight for the best flavor, or use the shorter 30-minute option. For more even cooking, pound chicken breast to an even thickness or cut large breasts horizontally into cutlets.
Cook the chicken in a skillet until deeply golden, or use a grill or broiler. Serve with parsley and lemon slices if desired.
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