Ingredients
Scale
- ½ cup olive oil
- ¼ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons lemon juice or apple cider vinegar
- 2 tablespoons brown sugar or honey
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper or chili powder for heat
Instructions
- In a bowl, whisk together all ingredients until well combined.
- Place chicken in a large zip-top bag or shallow dish. Pour marinade over the chicken and seal tightly.
- Refrigerate for at least 2 hours, ideally overnight.
- Remove chicken from marinade and discard excess.
- Cook chicken on the grill, in the oven, or in a skillet until internal temperature reaches 165°F.
- Rest for 5 minutes before serving.
Notes
- Reserve some marinade before adding raw chicken if you want extra sauce for basting or serving.
- For extra smoky flavor, add a drop of liquid smoke or use smoked paprika.
- Bone-in chicken pieces hold onto the marinade best and stay extra juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Marinade / Main dish
- Method: Grilling or baking
- Cuisine: American BBQ
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg