Soy Sauce: Soy sauce brings lots of flavor.The olive oil also helps to prevent the meat from sticking to the grill or baking pan. Olive Oil: Olive oil is a key ingredient because it helps to transfer the flavors from the other marinade ingredients to the meat.Both are recipes that you’ll want to have in your collection.

When I’m grilling chicken, I alternate between using a marinade and using this Chicken Seasoning, which is a dry rub that adds enticing flavor to chicken. Try this BBQ Chicken Salad with my Homemade BBQ Sauce or a simple Green Salad. Slice and serve chicken in sandwiches or make Chicken Salad.Slice the chicken and wrap it in tortillas with cheese and avocado.Serve your marinated chicken with your favorite side dishes. It’s perfect for boneless or bone-in chicken, grilled chicken thighs and it makes the best chicken kabobs.

This recipe can be used as a chicken breast marinade or chicken thigh marinade.

I love to sear chicken in a cast iron skillet to get a nice browned crust.

This recipe is versatile! Use it for grilled chicken, baked chicken, or cook your chicken on the stove.

Simple ingredients come together to make the most flavorful marinade for chicken.

I usually make a few breasts at a time so I have extras to stow in the freezer for days when whisking a marinade together is too much to handle it’s not a mountain of chicken, but it’s enough for me and wherever dinner takes me. But even now that I have all the freedom in the world to make whatever I want for dinner (brag), the pull of grilled chicken is still strong. Once the grill is going, you just need five to seven minutes per side for the meat to cook through-keeping an eye on the internal temperature (we’re aiming for 160☏ before resting) will make sure you’re not winding up with dry, overcooked meat.Ĭobbling together veggie and rice bowls in my college dining hall-topped with a grilled chicken breast pulled from the heat lamp heap-was my small way of tapping into the freedom of cooking that I lost while living in a dorm. If you portion off a bit of the marinade separately before adding the meat, you even have a built-in sauce to spoon over at the end. Just 30 minutes of marinating is enough to really make an impact on your chicken-and due to the citrus juice, you don’t want to let it sit for longer than four hours anyway. You don’t need a ton of advance warning to reap all these benefits either. Second, this chicken cooks really well: The pinch of sugar in the marinade encourages char (I like a chicken breast that’s well blackened in spots, to get my money’s worth for lighting the grill or heating up the grill pan), and the salt and fridge time keep the meat juicy and tender. We may look plain, said the chicken, its grill marks dark and perfectly even from the dining hall’s industrial grill. But by the time spring quarter rolled around and I was dying for a kitchen of my own, the heap called out to me, in large part because I could use those boneless chicken breasts to fashion a meal that was entirely mine. I eschewed the chicken pile for a long time-months, which felt like forever freshman year-in favor of things that seemed more interesting or exciting to eat for lunch and dinner. And under a heat lamp, in the corner of the flattop station where you could order a burger or wrap, lived a mountain of char-lined grilled chicken breasts. I’ve heard enough horror stories from other schools to know that we had it pretty good, food quality- and variety-wise: a decent salad bar, pasta with rotating sauce choices, more types of cereal than I could get through in a week (I tried my best). When I think about grilled chicken breasts, I immediately picture my college dorm dining hall.

Moms time out chicken marinade