Everyday Chicken Marinade

Substitutions and storage

• For the brown sugar, use 2 tablespoons white sugar, 1½ tablespoons honey, or maple syrup.

• Use regular all-purpose or light soy sauce, tamari, or mushroom soy sauce. If using sweet soy or kecap manis, leave out the sugar. Dark soy sauce is not recommended.

• Without soy sauce, dissolve 1 teaspoon salt in 4 tablespoons water and use it in its place. If using dark soy sauce, use 2 tablespoons dark soy, ¾ teaspoon salt, and 3 tablespoons water instead of 5 tablespoons soy sauce.

• Replace the lemon juice with cider, white wine, red wine, or rice vinegar. For regular white or balsamic vinegar, use 1½ tablespoons.

• Replace the Worcestershire sauce with about 2 tablespoons ketchup or barbecue sauce and reduce the sugar, or use HP sauce, steak sauce, or another savory sauce.

• Use 3 teaspoons jarred garlic or ¾ teaspoon dried garlic powder in place of the garlic cloves. A ¼ teaspoon onion powder is also suggested.

• Use dried herbs you like. Fresh herbs are suggested only for a short marinade; fresh rosemary is an exception, at 1 teaspoon finely chopped.

• Cooked chicken keeps in the refrigerator for 3 to 4 days. The recipe notes that boneless thigh stays juiciest when reheated.

• Freeze raw chicken in the marinade as soon as it is prepared. Thaw it before cooking.

Oven option

For chicken breast or boneless thighs, bake for 18 minutes at 425°F/220°C, or until the internal temperature reaches 165°F/75°C, then briefly grill or broil on high to brown. For drumsticks, wings, or bone-in thighs, bake for 50 minutes at 350°F/180°C, basting with the juices once or twice.