The BEST Chicken Marinade

Ingredients

• 1/2 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Worcestershire Sauce (adds umami depth)
• 1/4 cup Rosemary‑Infused Olive Oil (use a high‑quality extra‑virgin infused oil)
• 1 teaspoon Garlic Powder (freshly ground if possible)
• 1 tablespoon Dijon Mustard (smooth, not grainy)
• 1 teaspoon Freshly Cracked Black Pepper (coarsely ground for texture)
• 1 teaspoon Kosher Salt (pinch, adjust to taste)
• 2 tablespoons Fresh Rosemary (finely chopped)
• 2 tablespoons Brown Sugar (light brown preferred)
• 1.5 pounds Boneless Skinless Chicken Thighs (trim excess fat)
• 1.5 pounds Boneless Skinless Chicken Breasts (butterflied and trimmed)

Instructions

1. Make the Marinade

   In a mixing bowl whisk together soy sauce, lemon juice, Worcestershire sauce, rosemary‑infused olive oil, garlic powder, Dijon mustard, cracked black pepper, kosher salt, chopped fresh rosemary, and brown sugar until the sugar dissolves and the mixture is uniform.

   Time: PT10M

2. Trim and Butterfly the Chicken

   Place the chicken thighs on a cutting board and trim any large pieces of fat. For the breasts, cut a shallow horizontal slice through the thickest part, then open like a book to create a thinner, even piece. Keep the knife sharp to avoid tearing the meat.

   Time: PT15M

3. Bag the Chicken with Marinade

   Transfer the trimmed thighs and butterflied breasts into a large resealable bag. Pour the prepared marinade over the chicken, seal the bag, and gently massage to coat every piece. Press out as much air as possible before sealing.

   Time: PT5M

4. Marinate in the Refrigerator

   Place the sealed bag on a plate and refrigerate for at least 8 hours, preferably 12‑14 hours, to allow flavors to penetrate the meat.

   Time: PT0M

   Temperature: 4°C

5. Pan‑Sear the Chicken

   Remove the chicken from the fridge, discard excess marinade, and pat dry with paper towels. Heat a skillet over medium‑high heat, add a thin layer of oil, and sear the thighs and breasts for 4‑5 minutes per side, or until a caramelized crust forms and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 190°C

6. Rest and Serve

   Transfer the cooked chicken to a cutting board, loosely cover with foil, and let rest for 5 minutes before slicing. Serve hot as a main dish or in sandwiches.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

0 g