14 Secret Recipes for Marinated Chicken

I am a kitchen experimenter by nature. Have you ever made a marinated chicken recipe and felt like you were more like playing in a laboratory in your kitchen then serving dinner at your table!

Marinating is a little like that, except it feels less like work. You can get the marinade tossed together in no time at all and, even with very little time, it’s going to impart mouthwatering flavor.

When you are seeking something quick and easy for weeknight cooking or feeling fancy to impress as a weekend entertainer, marinated chicken is just the ticket. For this post, I have rounded up some of my favorite recipes that I have been preparing for years.

The 14 Best marinated chicken recipes

1. Teriyaki Marinated Chicken

I am a huge fan of home-made teriyaki marinated chicken. Although it is quite easy to make, the taste is incredible because of the right combination of ingredients.

When making teriyaki, I use soy sauce, ginger, garlic and honey. By using honey, the chicken turns out to be sweet and savory, and when I add a dash of mirin or rice vinegar, the dish becomes simply outstanding.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup sake
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch (optional, for thickening sauce)
• 2 tablespoons water (optional, for thickening sauce)
• Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. In a bowl, whisk together the soy sauce, mirin, sake, brown sugar, garlic and ginger for the teriyaki sauce.

2. Put the chicken breasts in a resealable plastic bag or a shallow dish and pour in the marinade. Toss the chicken so that all pieces are well-coated, then refrigerate for at least 1 hour and up to overnight if possible.

3. Take the chicken out of the marinade and pat dry with paper towels. Set aside the marinade.

4. Pour vegetable oil into a large skillet over medium-high heat. Put the chicken breasts and cook for 5-7 minutes on each side or until it is fully cooked, tight and golden on the outside.

5. While the chicken is cooking, pour the reserved marinade into a small saucepan, bring to a boil, and serve as desired. If a thicker sauce is desired, mix equal parts cornstarch and water in a small bowl to form a slurry, whisk in the boiling marinade, and cook until it has thickened.

6. Serve hot with the reduced teriyaki sauce over the chicken. Sprinkle with chopped green onions and sesame seeds, if using.

2. Lemon Garlic Herb Marinated Chicken

I use the same basic marinade to prepare a flavorful and pungent chicken. The addition of lemon juice and zest helps to give the dish a bright lemony zip, and the garlic is ever-present with strong, mellow, savoury undertones, spiked with hints of rosemary or thyme.

The chicken is brought to life with a nice glug of olive oil and a smidgen of herbs. It’s delicious and wonderful – a sublime aromatic marinade.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon honey

Instructions

1. In a medium bowl, whisk olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, salt, pepper, and honey together until well combined.

2. Place the chicken breasts in a large zip-top plastic bag or in a shallow container. Pour the marinade over the chicken, making sure the pieces are well coated.

3. Place the bag in the fridge and marinate at least 30 minutes (or up to 2-4 hours). Marinating allows the flavours to penetrate the chicken.

4. Preheat the oven to 400°F. Spread the chicken pieces in a single layer over the vegetables. Roast until the vegetables are starting to brown and the chicken is cooked (check the thick part of the thigh for clear juices), about 45 minutes.

5. Meanwhile, prepare a sauce by heating the olive oil in a small pot over medium-low heat. Add the garlic and cook until softened, about 3 minutes. Stir in the honey and lemon juice, raise the heat, and simmer until slightly thickened, about 2 minutes. Turn off the heat and whisk in the fish sauce and butter. Salt to taste.

6. Remove the chicken from the oven. Transfer the chicken, onions and potatoes to a platter. Drizzle the sauce on top, sprinkle with chopped parsley, and serve.

4. Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding anything that’s left.

5. Cook chicken breasts over medium heat for 6-7 minutes each side, or until they reach an internal temperature of 165°F (74°C) and the juices run clear.

6. Remove from the grill and let the chicken rest for a few minutes before serving. Serve up your juicy Lemon Garlic Herb Marinated Chicken. Bon appétit!

3. Sriracha Honey Marinated Chicken

I love preparing a dish that blends the sweet-and-spicy contrast, to harmonise and evoke great pleasure. The compatible flavours of sriracha (the fusion of hot sauce and garlic) and honey (natural sweetness) serenade and reward the palate.

And for the final elevated touch, why not add garlic, soy-sauce, and just a squeeze of lime juice to make it even more delightful and mouth-watering. My version is always a hit when served with roasted vegetables or a fresh garden salad.

 Ingredients

• 1/4 cup Sriracha sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 6 Chicken Drumsticks
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• Chopped fresh cilantro (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions

1. Using a medium bowl, whisk together the Sriracha, honey, soy sauce, rice vinegar, garlic and ground ginger until well combined.

2. Season the chicken on all sides with salt and pepper, then put them in a resealable plastic bag or in a shallow dish. Pour the marinade over the chicken, turning the pieces so that they are completely coated.

3. Marinate chicken for 1 hour in the fridge (8 hours is better if possible).

4. Preheat your grill or a large skillet over medium-high heat, and brush with vegetable oil.

5. Transfer the chicken to the oven and roast it 30 minutes and until the chicken is cooked through (the internal temperature is 165°F [75°C]) and the centre is no longer pink.

6. Allow the chicken to rest several minutes before cutting. Sprinkle over chopped cilantro and serve with lime wedges, if desired.

4. Tandoori Marinated Chicken

I love the depth of the flavour in this dish. The smell is so incredible, especially when you’ve marinated it.

I always have yogurt, garlic, ginger, cumin, coriander, turmeric, paprika and chili powder. You could have other spices if you want as well.

The marinate is fragrant and delicious.

Ingredients

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons ground turmeric
• 2 teaspoons ground paprika
• 1 teaspoon ground garam masala
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 6 skinless, boneless chicken thighs or drumsticks
• 1 large onion, sliced into rings
• Fresh cilantro leaves for garnish
• Lemon wedges for serving

Instructions

1. In a large bowl, whisk together the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper and salt.

2. Place the chicken thighs in the bowl and turn them over to coat both sides of the skin. Cover the bowl with plastic wrap and chill for at least 4 hours or up to 24 hours, for best results.

3. Preheat your oven to 400°F (200°C) or prepare a grill for medium-high heat.

4. Arrange the marinated chicken thighs on an aluminum foil‑lined baking sheet or directly over the grill. Reserve the remaining marinade.

5. If baking: Bake the chicken in a prepared oven for 20-25 minutes, turning halfway through, until cooked through and juices run clear. If grilling: Grill the chicken about 5-7 minutes per side, until completely cooked.

6. Serve Tandoori Marinated Chicken hot, garnished with fresh chopped cilantro (coriander) leaves and lemon wedges. Sliced onion rings are good on the side.

5. Greek Yogurt Marinated Chicken

Here is my favourite recipe for chicken. It’s juicy, it’s simple, and it’s absolutely delicious.

You take some Greek yogurt, and mix it with fresh garlic, lemon juice, fresh dill, tons of herbs and spices, and it’s just wonderful. You marinate the chicken with it for about a day and a half, and it’s amazing.

The chicken cooks up so juicy and tender. It just melts in your mouth, and all of those flavours come along with it, and you are just left sailing on a little boat of tangy, herby bliss.

Ingredients

• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 whole chicken

 Instructions

1. In the bowl of a food processor pulse the cucumber, scallions, garlic, and dill until only roughly chopped. Add the yogurt, olive oil, lemon juice, lemon zest, dried oregano, ground cumin, paprika, ground black pepper, salt, and crushed red pepper flakes and pulse until well-combined.

2. Put the chicken on a plate and pour the yogurt marinade over. Make sure the chicken are thoroughly coated. Cover the plate and let marinate for at least 2 hours – ideally overnight.

3. Preheat your grill or oven to 400°F (200°C).

4. If grilling, grill the chicken over medium-high heat for about 1.5 hours, or until fully cooked and at an internal temperature of 165°F (74°C). If baking, place the chicken breasts on a baking sheet and bake in the centre of the oven for  1-2 hours, or until the internal temperature is 165°F (74°C).

5. Let the chicken rest for 5 or so minutes, and then serve with more lemon zest, or fresh chopped herbs if desired. Done!

6. Balsamic Rosemary Marinated Chicken

I like making it because there are so many of my favorite ingredients in it. For mine, that’s: balsamic vinegar, fresh rosemary, garlic and olive oil.

A little bit of honey to balance the acidity from the vinegar and some lemon juice because I like a bit of tang. This is an easy dish to make with guests coming over, because it looks and tastes fancy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and black pepper, to taste

 Instructions

1. In a small bowl, whisk balsamic vinegar, olive oil, finely chopped rosemary, minced garlic, Dijon mustard and honey until well-combined. Season with salt and black pepper to taste.

2. Put the chicken breasts in a large Ziploc bag or a baking dish and pour the marinade over the chicken, turning to coat.

3. Seal the bag in the fridge or cover the dish and let it sit in the fridge for at least 1 hour, if you can. Ideally, you’ll let the chicken sit overnight to allow the flavours to infuse.

4. Preheat the grill to medium-high heat or preheat the oven to 375°F (190°C).

5. Drain the chicken of the marinade and let any excess drip off. Grill the chicken for 6-7 minutes on each side or in the oven at 400°F (204°C) for 20-25 minutes until the internal temperature reaches 165°F (74°C).

6. Leave the chicken to rest in the marinade for a few minutes before serving. Your balsamic rosemary marinated chicken is ready to serve.

7. BBQ Marinated Chicken

Chicken, better marinated, is worth adding to your grilling repertoire. My favourite marinade is a combo of smoked paprika, garlic and a dash of honey.

It’s a smoky, rich, sweet sauce. Put a squeeze of apple cider vinegar on the side to cool it down a touch while leaving the rich, dark taste of the paprika and poultry-y flavour of the meat.

Yum!

Ingredients

4 boneless, skinless chicken breasts
1 cup barbecue sauce
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

1. In a large bowl, whisk together the barbecue sauce, olive oil, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

2. Put the chicken breasts in a large zip-top plastic bag or shallow dish, then pour the marinade over. Seal the bag or cover the dish, place in the fridge and leave for at least 2 hours, or overnight if possible, to allow the flavours to really infuse the meat. Apologies for another recipe with ‘

2.’, but when you’re cooking just for two, it helps to keep things simple.

3. Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C).

4. Remove the chicken from the marinade, and discard the marinade. Grill the chicken breasts for 6-7 minutes on each side or until an instant-read thermometer registers 165°F (74°C) and the chicken is no longer pink in the centre.

5. Rest the chicken for a few minutes before serving. Serve the BBQ marinated chicken with your favorite side dishes!

8. Cilantro Lime Marinated Chicken

Today I want to talk about a dish that I love to prepare, and that is chicken that is mixed up with lime juice, garlic, cilantro, and a few other things, and it just makes for some really delicious chicken. When I marinate chicken in something like that, they become really flavorful.

Ingredients

• • 4 boneless, skinless chicken breasts
  • 1 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

1. Whisk the cilantro, lime juice, olive oil, garlic, cumin, paprika, salt and pepper in a medium bowl.

2. Put chicken breasts in a large freezer bag or shallow dish. Pour marinade over chicken, turning each piece to coat.

3. Either wrap tightly in plastic wrap or cover with a lid, then chill for half an hour or up to 8 hours for maximum flavour.

4. Preheat a grill or grill pan over medium-high heat, then oil the grates (if using) to keep the cheese from sticking.

5. Remove from the marinade, shake off any excess, and grill 6-7 minutes on each side, or until cooked through and has an internal temperature of 165°F (74°C).

6. Let it rest for a few minutes before serving for the juices to redistribute. Serve your Cilantro Lime Marinated Chicken with all of your favorite side dishes.

9. Jamaican Jerk Marinated Chicken

I enjoy making this so much because of my amazing smelling spices: allspice, thyme, Scotch bonnet peppers, the works. My version has my beloved garlic, ginger and a pinch of brown sugar.

The spice, to me, was too much, but I might be alone in this. The lime juice definitely completed the dish.

Ingredients

• • • 8 whole chicken drumsticks
    • 1/4 cup olive oil
    • 1/4 cup soy sauce
    • 1/4 cup white vinegar
    • 1/4 cup orange juice
    • 2 tablespoons lime juice
    • 4 cloves garlic, minced
    • 4 green onions, chopped
    • 1 Scotch Bonnet pepper, seeded and finely chopped
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon brown sugar
    • 2 teaspoons ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground ginger
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper

Instructions

1 Mix the olive oil, soy sauce, white vinegar, orange juice and lime juice together in a blender or food processor. Blend until smooth.

2. Put garlic, green onions, Scotch Bonnet, thyme, brown sugar, allspice, cinnamon, nutmeg, ginger, black pepper, salt and cayenne pepper in blender until smooth.

3. Put the chicken drumsticks in a large zip-top plastic bag or a large bowl that will fit them comfortably. Pour over the marinade, turning the chicken to cover it all well. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or overnight.

4. Prepare the grill for medium-high heat. Drain the chicken from the marinade (any extra marinade should drip off)

5. Grill the chicken for 12 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Baste with reserved marinade for the first half of the cooking process, but discard leftover marinade after basting.

6. Allow to rest for a few minutes before serving. Serve with Jamaican Jerk Marinated Chicken, classic sides like rice and peas or fried plantain.

10. Honey Mustard Marinated Chicken

There’s something immensely satisfying about marinating chicken in a sweet-tangy combo — honey, Dijon, garlic are my go-to ingredients.  

Ingredients

• • • 4 boneless, skinless chicken breasts
    • 1/4 cup Dijon mustard
    • 1/4 cup honey
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 3 cloves garlic, minced
    • 1 teaspoon paprika
    • Salt and black pepper to taste
    • Fresh parsley, chopped (optional for garnish)

 Instructions

1. In a medium mixing bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.

2. Put the chicken breasts in a large zip-top plastic bag or shallow dish and pour the honey mustard marinade over the chicken. Make sure all the pieces have some of the marinade on them. Seal the plastic bag or cover the dish and refrigerate for at least two hours, or overnight for best results.

3. Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C).

4. Drain the chicken, letting any excess marinade drip off before grilling or baking. Grill over indirect heat for 6-7 minutes per side, or until the white meat reads 165°F (74°C) on a thermometer. Or, place on a foil-lined baking sheet and bake at 400°F (204°C) for 25-30 minutes, or until the white meat reads 165°F (74°C) on a thermometer.

5. Rest the chicken for a few minutes before serving. Garnish with chopped fresh parsley, if desired. Bon appetit!

11. Soy Ginger Marinated Chicken

I want to marry these flavors! I love the salty, lemony tang of soy sauce, enhanced by the aromatics of fresh ginger and garlic, and I’ve always been a believer in adding a spoonful of honey and a squeeze of lime to lift the citrus notes.

but here’s the real trick – give the marinade ample time to infuse the chicken, because it will. the chicken will drink it up like a sponge, taking on a salty, savoury, dark sweetness that’ll leave you slack-jawed.

Ingredients

• • • 4 boneless, skinless chicken breasts
    • 1/2 cup soy sauce
    • 1/4 cup rice vinegar
    • 1/4 cup honey
    • 2 tablespoons fresh ginger, finely grated
    • 3 garlic cloves, minced
    • 2 tablespoons sesame oil
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon sesame seeds, for garnish
    • 2 green onions, thinly sliced, for garnish

 Instructions

1. Add all the ingredients in a bowl and mix to make the marinade (other than the chicken and onions)

2. Put the chicken breasts in a large resealable plastic bag or shallow dish, then pour the marinade over the chicken. Coat all pieces.

3. Allow the chicken to marinate in the refrigerator for at least 4 hours and overnight if possible. The longer the better to let flavours seep in.

4. Preheat a grill to medium-high heat. Remove the chicken from the marinade, reserve the marinade and set the chicken aside.

5. Grill the chicken breasts on each side for 6-8 mins or until cooked thru and a thermometer reads 165°F (75°C).

6. Garnish with sesame seeds and sliced green onions before serving. Enjoy!

12. Moroccan Spiced Marinated Chicken

The aromatic spices of Morocco are a favorite of mine and I love a meal with a lot of flavor. Take for example the spice blend of a marinade, seasoning a piece of meat from the supermarket with cumin, paprika and such.

A few bits of fresh garlic is a good touch, and don’t forget lemon juice to make every mouthful come alive! A delicious meal fit for family dining!

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Instructions

1. Mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, ginger, cayenne pepper, salt, black pepper, lemon juice, chopped cilantro, and chopped parsley in a large mixing bowl.

2. Put the chicken breasts in the bowl, making sure they are well coated. Cover and refrigerate, 2 hours minimum, but overnight is best.

3. Preheat your grill or stovetop grill pan over medium-high heat.

4. Char-broil the marinated chicken breasts for 6-7 minutes per side or until cooked through and juices run clear.

5. Take off the grill rack and leave to rest for a few minutes before serving up with some of your preferred sides – couscous, or a light salad.

14. Pineapple Coconut Marinated Chicken

It’s such a great dish to make as a burst of tropical flavours that bring sunshine to your kitchen! The rich and exotic juices of the sweet pineapple, creamy coconut milk and soy sauce penetrate the chicken, flavouring it to the core.

I always throw in some garlic and ginger for another dimension to the fragrance.

Ingredients

• • • 4 boneless, skinless chicken breasts
    • 1 cup pineapple juice
    • 1/2 cup coconut milk
    • 3 tablespoons soy sauce
    • 2 tablespoons lime juice
    • 2 tablespoons honey
    • 3 cloves garlic, minced
    • 1 teaspoon ground ginger
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes (optional)
    • 1/4 cup chopped fresh cilantro (for garnish)
    • 1/4 cup shredded coconut (for garnish)

Instructions

1. In a bowl, mix pineapple juice, coconut milk, soy sauce, lime juice, honey, garlic, ground ginger, black pepper and red pepper flakes together.

2. Put the breasts in a resealable plastic bag or shallow dish and spoon the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least two hours, preferably overnight.

3. Preheat grill on medium-high. Remove chicken from marinade and discard any unused marinade.

4. Cook the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C) and is done. 5 Remove the chicken from the grill, and let it rest for a few minutes before serving. Dress with chopped fresh cilantro and shredded coconut.

6.Serve the Pineapple Coconut Marinated Chicken with sides of your choice and enjoy!