Mom’s Chicken Marinade

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Mom’s Chicken Marinade – The Secret to Tender, Juicy Flavor

Some recipes aren’t just meals — they’re memories. Mom’s Chicken Marinade is one of those kitchen treasures that stands the test of time. With just a few pantry staples, this marinade transforms plain chicken into something juicy, savory, and unforgettable. Whether you’re grilling, baking, or pan-searing, this recipe ensures perfectly tender chicken every single time.

 Why This Marinade Works

• Adds Flavor – Herbs, garlic, mustard, and soy sauce infuse deep into the meat.
• Tenderizes – Lemon juice breaks down muscle fibers for extra tenderness.
• Locks in Juiciness – Olive oil coats the chicken to prevent drying out.
• Perfect Balance – A touch of honey gives just the right sweetness to round it out.

 Equipment You’ll Need

• Mixing bowl & whisk
• Measuring cups & spoons
• Resealable plastic bag or shallow glass dish (for marinating)
• Grill, oven, or skillet (depending on cooking method)
• Tongs
• Meat thermometer (to ensure doneness at 165°F / 74°C)

 Ingredients

• ½ cup olive oil (or vegetable oil)
• ¼ cup soy sauce
• 3 Tbsp lemon juice (fresh is best)
• 3 garlic cloves, minced
• 2 Tbsp honey (or brown sugar)
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt (adjust depending on soy sauce saltiness)
• Optional: pinch of chili flakes for heat

 Step-by-Step Instructions

Step 1: Make the Marinade

Whisk olive oil, soy sauce, and lemon juice together. Add garlic, honey, Dijon mustard, oregano, paprika, salt, and pepper. Whisk until smooth and slightly emulsified.

Step 2: Prep the Chicken

Pat chicken (breasts, thighs, drumsticks, or wings) dry with paper towels so the marinade sticks better.

Step 3: Marinate

• Place chicken in a resealable bag or dish.
• Pour marinade over chicken, coating evenly.
• Refrigerate for at least 2 hours (ideally overnight, up to 24 hrs).
• Short on time? Even 30 minutes works!

Step 4: Cook

• Grill: 6–7 minutes per side over medium-high heat.
• Bake: 400°F (200°C) for 25–30 minutes, depending on cut.
• Pan-Sear: 5–6 minutes per side in a hot skillet with a drizzle of oil.
  Always cook to 165°F (74°C) internal temperature.

Step 5: Rest & Serve

Let chicken rest 5 minutes before slicing. Serve with rice, roasted vegetables, salads, or inside wraps.

 Pro Tips

• Double Up: Save a portion of unused marinade (before raw chicken) as a dipping sauce.
• Multi-Use: Works for pork, shrimp, or even roasted veggies.
• Storage: Unused marinade keeps 5 days in the fridge. Cooked chicken lasts 3–4 days refrigerated.

 FAQs

Q: Can I freeze marinated chicken?
Yes! Freeze raw chicken with marinade for up to 2 months. Thaw overnight in the fridge before cooking.

Q: Can I substitute lime for lemon?
Absolutely — lime adds a slightly sharper tang.

Q: Do I need to poke holes in the chicken?
No — the marinade penetrates just fine. Just ensure enough time (2+ hrs) for flavor to develop.

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Mom’s Chicken Marinade

The timeless family recipe that guarantees tender, juicy, flavorful chicken every time. Perfect for grilling, baking, or pan-searing.

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Ingredients Equipment Method Notes

Ingredients

  

• ½ cup olive oil
• ¼ cup soy sauce
• 3 Tbsp lemon juice
• 3 garlic cloves minced
• 2 Tbsp honey
• 1 tsp Dijon mustard
• 1 tsp oregano
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• Optional: chili flakes

Equipment

• Mixing bowl & whisk
• Zip-top bag or dish
• Grill, oven, or skillet
• Meat thermometer

Method

 

1. Mix Marinade: Whisk oil, soy sauce, lemon juice, garlic, honey, mustard, and spices.
2. Prep Chicken: Pat dry and trim.
3. Marinate: Coat chicken, refrigerate 2–24 hrs.
4. Cook: Grill 6–7 mins/side, bake 25–30 mins at 400°F, or pan-sear 5–6 mins/side. Cook to 165°F.
5. Rest & Serve: Let rest 5 mins, then serve with sides of choice.

Notes

Works with pork, shrimp, or veggies too.

Save a portion of marinade (before raw chicken) as sauce.

Freeze raw marinated chicken up to 2 months.