Quick & Easy Marinades for Chicken
TERIYAKI MARINADE:
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Instructions: Whisk together ingredients in a small bowl and pour mixture over chicken in a zipper sealed disposable plastic bag or storage container. Refrigerate for at least 30 minutes or up to overnight. Prior to cooking remove chicken from marinade and discard marinade.
LEMON PEPPER MARINADE:
Juice of 1 lemon
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon black peppercorns, crushed
1 teaspoon kosher salt
Instructions: Whisk together ingredients in a small bowl and pour mixture over chicken in a zipper sealed disposable plastic bag or storage container. Refrigerate for at least 30 minutes or up to overnight. Prior to cooking remove chicken from marinade and discard marinade.
GARLIC HERB MARINADE:
3 cloves garlic, peeled & crushed
3 tablespoons sherry vinegar or balsamic vinegar
2 tablespoons olive oil
1 teaspoon kosher salt
2 teaspoons dry herb mixture (Italian Seasoning, Herbs de Provence, etc)
Instructions: Whisk together ingredients in a small bowl and pour mixture over chicken in a zipper sealed disposable plastic bag or storage container. Refrigerate for at least 30 minutes or up to overnight. Prior to cooking remove chicken from marinade and discard marinade.
