Written by Kate Tietje and updated by Sarena-Rae Santos in October of 2023.
I love marinated chicken just as much as the chicken bone broth I make with the leftover bones from dinner. I never buy commercial marinades because they contain high fructose corn syrup and many other unnecessary food toxins. Instead, I mix up my own marinade (and it’s so simple).
This chicken marinade recipe is yummy and healthy. It performs well when grilling and baking, too!
Not a chicken person? Feel free to use this recipe on any meat. I bet it’s even good used on plant-based alternatives like tofu or pumfu (soy-free tofu alternative made from pumpkin seeds). It’s even good in sandwiches, add to salads, etc. We use this marinade at least once every couple of weeks.
Chicken Marinade
Ingredients:
- Juice of 1 lemon
- 1 cup of water
- ¼ cup of onion, minced*
- 1 clove garlic, minced*
- ¼ tsp. red pepper flakes
- ½ tsp. sea salt
- ½ tsp. thyme
- ¼ tsp. sage
- 1/4 tsp. marjoram
Directions:
Step 1: Mix all ingredients together, then add chicken. Marinate at least 6 hours, or better, 24 hours.
Step 2: Cook as desired.
*It’s not important to mince if you don’t intend to use the marinade in any sort of sauce. A rough chop is fine.
You can also add a bit of tomato juice or sauce for a different flavor. Yummy!
Chicken Marinade
Ingredients
- Juice of 1 lemon
- 1 cup of water
- ¼ cup of onion minced*
- 1 clove garlic minced*
- ¼ tsp. red pepper flakes
- ½ tsp. sea salt
- ½ tsp. thyme
- ¼ tsp. sage
- 1/4 tsp. marjoram
Instructions
- Mix all ingredients together, then add chicken. Marinate at least 6 hours, or better, 24 hours.
- Cook as desired.
Can you freeze this? Or is it better to cook it then freeze it? Planning on starting gaps so I’m trying to prep!