Marinated Chicken Breasts-1



Marinated Chicken Breasts Recipe 

 If dry, bland chicken is not your thing, this marinated chicken breasts recipe will become your go-to. A perfectly balanced marinade infuses the chicken with savory, slightly sweet, and tangy flavors while keeping it tender and juicy—no matter how you cook it.

Why This Recipe Works

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (6–8 oz each)

Marinade

  • ¼ cup olive oil

  • 3 tablespoons soy sauce (low sodium recommended)

  • 3 tablespoons lemon juice or apple cider vinegar

  • 2 tablespoons honey or brown sugar

  • 3 cloves garlic, minced

  • 1 tablespoon Dijon mustard

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried Italian seasoning

  • ½ teaspoon black pepper

  • ½ teaspoon salt

How to Make Marinated Chicken Breasts

1. Make the Marinade

In a bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey, garlic, Dijon mustard, smoked paprika, Italian seasoning, pepper, and salt.

2. Marinate the Chicken

Add chicken breasts and turn to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).

Pro Tip: Pound chicken breasts to even thickness for uniform cooking.

3. Cook the Chicken

Grilling

  • Preheat grill to medium-high (375–425°F / 190–220°C)

  • Grill 5–7 minutes per side

  • Internal temperature: 165°F (74°C)

Oven-Baked

  • Preheat oven to 400°F (205°C)

  • Bake 20–25 minutes

  • Optional: Broil 2–3 minutes for golden edges

Broiled

  • Set broiler to HIGH, rack 5–6 inches from heat

  • Broil 6–7 minutes per side, watching closely

Pan-Seared

  • Heat skillet over medium-high with a little oil

  • Cook 6–7 minutes per side until golden

4. Rest & Serve

Let chicken rest for 5 minutes before slicing to lock in juices.

Tips for Juicy Chicken Every Time

  • Don’t over-marinate—acid can toughen chicken

  • Always rest before slicing

  • Use a thermometer for perfect doneness

Easy Flavor Variations

  • Herb Garlic: Add rosemary, thyme, and parsley

  • Asian-Style: Add ginger, sesame oil, and honey

  • Balsamic: Swap lemon juice for balsamic vinegar

  • Spicy: Add cayenne or chili garlic sauce

What to Serve With Marinated Chicken

Storage & Meal Prep

  • Refrigerator: Up to 4 days

  • Freezer (cooked): Up to 3 months

  • Reheat gently to avoid drying out

Final Thoughts

This marinated chicken breasts recipe proves that great flavor doesn’t require complicated steps. Simple ingredients, smart technique, and flexible cooking methods make it a recipe you’ll return to again and again.


OTHER RECIPES



Marinated Chicken Ingredients 

 * 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine 
 * 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf 
 * 1 to 2 tablespoons mustard, whole grain or Dijon 
 * 1 to 2 teaspoon garlic or onion powder, optional 
 * 1/4 cup extra-virgin olive oil 
 * Kosher salt and freshly ground black pepper 
 * 4 boneless, skinless chicken breast, each about 6 ounces 

 Marinated Chicken INSTRUCTIONS 

 Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. 
Close the bag and shake to combine all the ingredients. 
Open the bag, drop in the chicken breast in the bag. 
Close and shake the bag to coat evenly. 
Freeze for up to 2 weeks. 
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan. 
When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. 
You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. The Marinated chicken breast recipe is ready to serve....enjoy it ! 


Marinated Chicken Breasts Video:



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