With an easy recipe like my “Best All-Purpose Chicken Marinade”, you’ll never need to buy bottled marinade again. This is a great marinade for chicken, but it’s great with pork and beef, too!
I’ve been using a bottle marinade for years. Ok – decades. It’s the same one my mom used when we were growing up. Needless to say, it’s a flavor that my kids and I have all become accustomed to. We love it. Then one day…
I ran out. There was a moment of panic, and I briefly considering ordering take-out. But, then I realized: I. CAN. DO. THIS.
Time to put on my big girl panties and scour my spice cabinet. I pulled out bottles of sauces and condiments and started pouring, stirring, sniffing and tasting. Not long afterwards, I decided I had pretty much nailed a DIY version of my favorite bottled marinade. Not only that, but after grilling and tasting dinner, I think it might even be better. #humblebrag
Armed with my so-called “Best All-Purpose Chicken Marinade” I don’t need to rely on bottled marinade. Which means no more last minute panic attacks in the pantry, and I can control the ingredients that go into my foods. Win-win!
This is a marinade that works no matter how you plan to serve chicken: straight off the grill, with pasta, in stir fries, for taco night… anything.
Right now, I’m on a Grilled Chicken Salad kick. I’ve also used this marinade with pork tenderloin and london broil.
Try the best all-purpose chicken marinade recipe and let me know what you think! Feel free to tag your recipes with #forksandfollyfave on social!
The Best All-Purpose Chicken Marinade
With an easy recipe like my "Best All-Purpose Chicken Marinade", you'll never need to buy bottled marinade again. This is a great marinade for chicken, but it's great with pork and beef too!
2/3 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Juice of one lime
1/2 teaspoon liquid smoke*
Combine all ingredients and whisk well. Pour marinade over 2-3 pounds of meat and marinate up to 12 hours in the refrigerator. Cook meat on a grill or pan-sear until cooked through. Allow meat to rest at least 10-15 minutes prior to slicing.
*I like to add a few dashes of liquid smoke to marinades, but if you don't have it, feel free to leave it out.