Brown Sugar Chicken Marinade
This Brown Sugar Chicken Marinade is a delightful blend of sweetness and savory notes that enhances chicken flavors, making it a versatile choice for everyday meals.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs Choose your preferred cut.
- 1/3 cup olive oil Adds moisture.
- 3 tablespoons lemon juice Provides acidity.
- 2 tablespoons reduced sodium soy sauce Adds umami flavor.
- 2 tablespoons balsamic vinegar Adds sweetness and acidity.
- 2 tablespoons brown sugar Provides sweetness and caramelization.
- 1 tablespoon Dijon mustard Offers tang and depth.
- 1.5 teaspoons onion powder Gives savory flavor.
- 1.5 teaspoons garlic powder Adds aroma and flavor.
- 1.5 teaspoons salt Enhances overall taste.
- 1 teaspoon dried basil For herbal notes.
- 1 teaspoon dried oregano Adds earthiness.
- 1 teaspoon dried thyme Provides aromatic flavor.
- 1 teaspoon paprika Adds color and mild flavor.
- 1/2 teaspoon pepper For a little heat.
- 1/2 teaspoon red pepper flakes Adds a slight kick.
Instructions
Preparation
- In a large mixing bowl or freezer bag, whisk together all the marinade ingredients until well blended, ensuring the brown sugar is fully dissolved.
- Add the chicken to the bowl or bag, turning to coat it evenly. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours.
Cooking
- To grill, preheat your grill to 400°F. Clean and grease the grates, then grill the chicken for about 5 to 7 minutes per side until the internal temperature reaches 165°F.
- To cook on the stove, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook the chicken undisturbed for 3 to 4 minutes until golden, then cover and reduce heat to medium, cooking for another 5 to 7 minutes.
- To bake, preheat the oven to 425°F and lightly grease a baking dish. Drain the chicken from the marinade and bake uncovered for 16 to 18 minutes, checking that internal temperature reaches 165°F.
Notes
For best results, ensure the chicken is fully coated in the marinade and adjust marinating time according to your schedule. Use a meat thermometer to ensure proper doneness and let chicken rest after cooking to retain juices.