That’s it: a simple, so-flavorful marinade for making sure thatThe Best Chicken Marinade Recipe comes out deliciously grilled or baked. It’s been a long-time favorite in our kitchen, perfect for making mouthwatering grilled chicken, especially chicken legs. This marinade, using quite common ingredients you’ll probably already have on hand, really stands out for its versatility since it’s as good baked as it is grilled regardless of the season. So whether the weather is hot or cold, enjoy a savory dish of chicken!

How to Make The BEST Chicken Marinade

I initially shared this marinade recipe years ago alongside my grilled chicken legs recipe. Since I’ve received numerous requests for it, I decided it deserved its own special spot. Here’s the recipe for the ULTIMATE Chicken Marinade!

Ingredients

This marinade is designed to flavor over 5 pounds of chicken. Here’s what you’ll need to create this fantastic marinade:

• Olive Oil: Opt for high-quality extra virgin olive oil for the best flavor.
• Spices: Salt, pepper, cumin, paprika, and cayenne pepper.
• Garlic: Fresh, minced cloves for a robust taste.
• Onion: Chopped onion adds depth to the marinade.
• Fresh Parsley: Minced for a burst of freshness.
• Beer: Use your favorite beer, or substitute with ginger ale or apple cider (not vinegar or juice).
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Beer Marinade Note
I don’t tend to cook much with beer, but this dish needs just that bit of beer flavor. Use whatever beer you prefer; I always use either Corona or Yuengling. If you detest beer, ginger ale, apple cider, or apple juice work beautifully as substitutes. The chicken will absorb the flavor of the substitute you choose.

Step-by-Step Instructions

1. Mix Ingredients:
Mix all the spices with olive oil into a medium to big bowl. Add the chopped onion, minced garlic, and fresh parsley to the bowl. Mix everything together. Gradually add the beer while being careful not to add it too fast because it can foam up. Mix well.

2. Apply Marinade:
Place the chicken you will be marinating in a big, heavy duty zip-top plastic bag or in an airtight container. Pour your marinade over the chicken and be sure to cover each piece well. Squeeze out as much of the air in the bag as you can if using a zip-top bag. Seal the plastic bag.

3. Refrigerate the Chicken:
If you are using a zip-top bag, put it on a sheet pan in case any of the marinade leaks out. Make sure that the lid of an airtight container is locked tightly. The chicken will soak up all this goodness by refrigerating it.

Marinating Time In Refrigerator
Minimum: At least 1 hour
Recommended: Overnight for best result
Maximum: Not more than 2 days
Turn the bag over every couple of hours so the chicken remains covered by the marinade.

Freezer Instructions for Chicken in Marinade

You can also freeze the raw chicken in this marinade. How do you do that? 
Follow these steps:

Place all the chicken parts in a freezer-safe container and add the marinade so that the marinade covers all parts of the chicken. Seal this container very tightly so you limit contact of the ingredients with air. If you have a zip-top bag, then place it flat on a baking sheet and be sure to label the item and date it.

2. Freezer Marinade Chicken
Store the container in the refrigerator or freezer for up to 3 months.

3. Thaw and Cook:
You should thaw the chicken in the refrigerator overnight before you would cook it. From here, you just have to remove the chicken from the marinade and discard that marinade once done, then cook it according to which recipe you want to prepare your chicken.

TIPS For The Best Chicken Marinade Recipe

Use Quality Ingredients:
Choose an excellent olive oil to serve as the base; that way, its inherent goodness will only enhance flavor and moisture.
Fresh herbs and spices are always more ‘alive’ than dry ones; so use fresh garlic and parsley if available.

Balance Flavours:
Attempt to balance acidity-the acidic-tasting attributes of beer or substitutes-with sweetness-that being from the marinade. This combination allows for tenderization while taking away undesirable tastes from the chicken.
If using fuller or drier beers, a little drizzle of honey or brown sugar may add a touch of sweetness to counteract acidity.

Personalize Your Marinade
In case you like a kick, maybe throw in a few crushed red pepper flakes or some good ‘ol hot sauce into that marinade.

How Long To Marinate
For better flavor, marinate chicken overnight for deeper penetration of flavors.
30 minutes to 1 hour marination is beneficial, but longer is much better for maximum results.

Chicken Preparation:
It’s helpful to pound the chicken into an even thickness for uniform marination and cooking. This also helps it cook even when placed on the grill or inside the oven.
Score the chicken lightly with the knife so that the marinade can penetrate it.

Drain excess marinade:
Before grilling or placing the chicken in a pan, shake off the extra marinade content from the chicken to prevent flare-up and to cook them more evenly
Dry the chicken well with paper towels so that it could get a great sear when grilled or pan-fried.

Cooking Options
This marinade is best suited for grilling and baking. If grilled, prepare the grill to a medium-high heat to get the best possible sear.
If baking, use a baking dish preferably one with a rack to allow air circulation for even cooking.

Monitor Cooking Time:
Cooking time will depend on the size and cut of the chicken. A meat thermometer will let you know if your chicken has reached safe minimum internal temperature of 165°F (75°C) which will also be juicier.

Let it Rest:
Let the chicken sit after cooking for 5-10 minutes before cutting. This will keep the juices locked inside, allowing for a juicier flavor in every bite.

Freezing
Freezer Marinaded Chicken
Use freezer-safe bags or containers when freezing to limit exposure to air and the formation of freezer burn.
Label the containers with the date and type of marinade so that you can identify the contents when you’re taking it out later.

Thawing
Always thaw chicken in the refrigerator overnight to preserve food safety and good texture.
Never thaw at room temperatures because it will encourage growth of bacteria.

FAQS For Chicken Marinade Recipe

What kind of meat can I use with this marinade?
You can certainly use other meats: pork, beef or even seafood. You just need to control the marinating time according to the type of meat you are using.

How long shall I marinate the chicken?
Marinate chicken for at least 1 hour, but overnight to really get the best flavor. Never marinate more than 2 days as that makes the chicken mushy.

Can I substitute the beer?
You can use ginger ale, apple cider or apple juice if you don’t have or want to use beer. Each of these will give the marinade a unique flavor.

Can I freeze in the marinade?
Yes, you could freeze chicken marinated. Make sure it goes in a freezer-safe container and seals well so there is no freezer burn. The chicken will keep for up to 3 months.

Do I need to rinse the chicken after marinating?
Do not rinse the chicken, as this can help to wash out some of the flavor. Shake off excess marinade before cooking for best results.

Can I re-use the marinade after it has come into contact with raw chicken?
Do not use marinades that have been used on raw chicken, which can contain bacteria harmful to the human body. If you want to use it as a sauce, boil it first, which will then kill any bacteria.

What else can I add to the marinade for more flavor?
You can throw in fresh herbs, citrus juice, and hot sauce for a little kick. Smoked paprika or Italian seasoning could be added in for extra depth.

Can I use this to marinate vegetables?
Yes! This marinade works well with vegetables, too. Just note you don’t need to marinate veggies for as long; 30 minutes to an hour will be sufficient.

What’s the best way to cook chicken marinated with this recipe?
You can grill, bake, or pan-sear the chicken. Each method would result in such goodness, so just use what you are comfortable with and what you have available.

What’s the proper way to determine cooked chicken is done?
Check for doneness using a meat thermometer-there must be a reading of 165 F (75 C). Or if you lack this appliance, push the knife through the thickest part of the chicken to see whether it is no longer pink.