A simple and flavorful chicken marinade that will quickly become a favorite.
This chicken marinade is totally versatile and will become your go to marinade.
A good chicken marinade is an essential part of any cooking repertoire. It’s a quick and easy way to pull dinner together. This chicken marinade can be changed up a lot of different ways. I usually use Dijon but a stone ground mustard, spicy brown or regular yellow mustard will work too.
You can also switch out your vinegar. I usually use apple cider vinegar but balsamic vinegar would give it a nice flavor and sometimes I use red or white wine vinegar. The recipe calls for brown sugar but honey will also work. You’ve got lots of flexibility to use what you have on hand or play around with your flavor combinations.
This chicken marinade is the perfect one to use for any dish you want to add a little more flavor to. I often just marinade my chicken breasts, grill them or bake them and then serve them with some rice pilaf or yummy potato dish. The chicken is flavorful enough to dice up and add into pasta, onto a taco or anyway you like to eat your chicken.
One of my favorite ways to use this chicken marinade is for chicken tostadas. I’ll be sharing this easy, quick, go to family dinner idea tomorrow!
Use this chicken marinade to add some chicken in this Spinach Apple Salad.
Some of my favorite items I used to make FAVORITE CHICKEN MARINADE
LEMON JUICE SQUEEZER – this is one of my most used kitchen tools. Nothing beats fresh squeezed lemon juice and this guy makes it so easy.
REDMOND REAL SALT – this is my favorite, daily use salt. It’s unrefined, unprocessed, just the way nature made it!
Chicken Marinade Recipe
Chicken Marinade
Ingredients
- 6 Tbsp olive oil
- 1/4 cup apple cider vinegar
- juice of one lemon
- 3 Tbsp mustard Dijon
- 1/2 cup brown sugar
- 3 cloves garlic minced
- 1 1/2 tsp salt
- 6 chicken breasts skinless, boneless
Instructions
- Mix together all ingredients, add in chicken and allow to marinate for at least one hour.
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Can I leave the salt out?? Looking for no salt, low salt recipes for heart patient. Just wondered if it would be okay???
Lou Ann, You can definitely leave it out but it may effect the flavor.
how did you cook this chicken?
I grilled it but you could also bake it or pan fry it.
Oh, and by the way I have not got your cookbook yet (only the one on line). I am waiting until the dollar gets a little better (if/when) with that and our large tax in Can……but maybe for a special day coming up? Valentine’s?
Betty, I hope you love the cookbook when you get one!
I never? have a failure with your recipes – usually I have the ingredients on hand. The only problem is: I want to try them all!! I am always looking for chicken variations (I’m a WW and chicken is now “free”). I spend a lot of time in the kitchen so your desert recipes are another of my favourites (notice the “u” -I’m a Canadian). There really isn’t much we don’t like! Thank you for sharing. (I’m also a quilter and sewer so everything is GOOD!
Betty, You just made my day! I love hearing that. I’m also half Candadian! My dad was born and raised in Winnipeg!!
It looks fabulous! I sure would love to have the picture when I print out your awesome recipes
I came to the internet looking for what to make for dinner. This was exactly what I wanted! It was fantastic! So simple to throw together, and I loved the flavor it gave the chicken. I only had a couple hours, but the flavor still came through. It wasn’t too salty or acidic. I did only use half the amount of brown sugar, and it was perfectly sweet for my taste. Thanks for the wonderful recipe! It’s one I’ll definitely use often ?