Description
Transform your chicken into a flavor-packed masterpiece with this easy and versatile marinade that delivers restaurant-quality results.
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 2–3 pounds chicken pieces (breasts, thighs, or drumsticks)
Instructions
- In a large mixing bowl, whisk together the olive oil and fresh lemon juice until well combined.
- Whisk in the soy sauce and honey until mixed.
- Add the minced garlic, dried oregano, thyme, paprika, cumin, black pepper, salt, and red pepper flakes (if using). Whisk thoroughly.
- Stir in the chopped fresh parsley.
- Pat the chicken pieces dry and place them in a large bowl or gallon-sized zip-lock bag.
- Pour the marinade over the chicken, ensuring all pieces are coated. Cover or seal tightly and massage gently to distribute the marinade.
- Refrigerate for at least 2 hours, preferably overnight.
- Remove the chicken from the refrigerator 30 minutes before grilling.
- Preheat the grill to medium-high heat (about 375-400°F).
- Grill chicken pieces for 6-8 minutes per side for breasts or 8-10 minutes per side for thighs and drumsticks until internal temperature reaches 165°F.
- Let the grilled chicken rest for 5 minutes before serving.
Notes
Don’t over-marinate chicken breasts beyond 24 hours, as the acid can make the meat mushy. Save some unmarked marinade before adding raw chicken to use as a sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 7g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg