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6 EASY Chicken Marinades That ACTUALLY Taste Good
In American Recipes

6 EASY Chicken Marinades That ACTUALLY Taste Good



Here are 6 incredibly easy-to-make marinades that come together in 5 minutes or less. Watch the video for tips and see how you can use the cooked marinated chicken.

Chapters:
0:00 – Greek Marinade
3:42 – BBQ Marinade
5:50 – Fajita Marinade
7:43 – Asian Marinade
9:28 – Balsamic Marinade
11:39 – Italian Marinade
13:07 – How to Pan Sear
13:28 – How to Grill

→ Recipe: PRINT THIS RECIPE:
Greek Chicken: https://www.billyparisi.com/greek-chicken-marinade/
Balsamic Chicken: https://www.billyparisi.com/balsamic-chicken-marinade/
Italian Chicken: https://www.billyparisi.com/italian-chicken-marinade/
Asian Chicken: https://www.billyparisi.com/asian-chicken-marinade/
Chicken Fajita: https://www.billyparisi.com/chicken-fajita-marinade/
BBQ Chicken: https://www.billyparisi.com/the-best-chicken-marinade-recipe/

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→ Ingredients
Greek Chicken:
• juice of 2 lemons, about 6 tablespoons
• zest of 2 lemons
• 8 finely grated garlic cloves
• ½ teaspoon smoked or sweet paprika
• ½ peeled finely grated shallot
• 1 tablespoon of dry oregano
• 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Balsamic Chicken:
• 2 finely grated garlic cloves
• ½ peeled finely grated shallot
• ½ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons packed light brown sugar
• 2 tablespoons finely minced fresh basil
• 1 tablespoon finely minced fresh rosemary
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Italian Chicken:
• 3 finely minced fresh basil leaves, about 1 tablespoon minced
• 6 to 8 finely minced fresh thyme leaves with tender stems, about 1 tablespoon minced
• finely minced leaves of 1 rosemary sprig, about 1 tablespoon minced
• 2 teaspoons dry oregano
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• zest of 1 lemon
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons red wine vinegar
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• up to 3 pounds of chicken – breast, thighs, drums, or wings

Asian Chicken:
• 4 finely grated garlic cloves
• 1 to 1 ½ peeled finely grated piece of fresh ginger
• ½ peeled finely grated shallot
• ¼ cup Soy sauce
• 2 tablespoons oyster sauce
• Juice of 1 orange, about 3 to 4 tablespoons
• 1 tablespoon Shaoxing wine
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• ¼ cup Neutral oil
• ¼ cup Sesame oil
• 1 to 1 ½ teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

Chicken Fajita:
• 2 teaspoons dry oregano
• 2 teaspoons chili powder
• ½ teaspoon ground coriander
• 2 teaspoons ground cumin
• 4 finely grated garlic cloves
• ½ peeled finely grated shallot
• Zest of 2 limes
• Juice of 3 limes, about 6 tablespoons
• 2 tablespoons of honey
• ½ cup Olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

BBQ Chicken:
• 1 peeled and finely grated yellow onion
• 5 finely grated garlic cloves
• juice of 1 lemon, about 3 tablespoons
• 2 tablespoons Dijon mustard
• 2 tablespoons granulated sugar
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• ½ cup white wine
• 2 tablespoons finely minced fresh thyme
• ½ cup neutral flavored oil
• 1 ½ to 2 teaspoon of coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds of chicken – breast, thighs, drums, or wings

39 Comments

  1. @bobnorman5269

    Am I correct in understanding that you can freeze the marinated chicken in bags for up to three months? Would you allow them to marinate in the refrigerator before freezing.
    Thanks for another great video.

  8. @josephlevy3959

    Great video! I’ll be trying g some of your marinades to level up my chicken. Question though, you said you can use a vacuum sealer for the chicken. How do you do that as I have not had any luck with vacuum sealing liquids (unless I freeze them first.

  9. @bartlester591

    In my humble opinion, marinating is good but I think people do not marinade for too long. They only marinate anywhere from 30 minutes to a couple of hours in my opinion if you’re going to marinate something, you should marinate it in something for at least 24 to 48 hours this gives the marinade All the time it needs to get into the meat in every nook and cranny. Of course I have my own personal preferences when it comes to marinades, but the one that I made for a ham I think is the best take a ham rub it in brown sugar, then dump real honey on top of it preferably all natural all honey not nothing that men run through a machine straight from the hive is preferable. Then after that is done, you put it in. I’m usually put it in a turkey bag and then put it on put it in one of those metal pans but I’m not finished yet. I take usually a honey flavored bourbon and usually another bourbon of another choice either an apple or a cherry pour both of them in there with the ham seal that up, put it in the back of the refrigerator for a couple of days and let let the marinade do its magicand take it out. Preheat your oven. Throw your ham in there in the bag and let it cook with all of that and pull it out and I have never taken home ham from a gathering. It’s soft. It’s pliable. Everybody loves it and they keep asking me for the recipe.

  11. @davidmiller1534

    Appreciated these Chef! We have many of the ingredients on hand, so I went to the store to pick up chicken breasts and a few items. When I got home, I showed the marinade recipes to the beautiful Mrs. and told her we could make any of the Greek, Balsamic or Italian versions and she's like, 'they all look good – you pick'.

  17. @hkak9232

    Thank you for the great ideas for marinating chicken. Have been making the Greek chicken and it’s amazing! Will try the rest of marinades!

  18. @wisherone

    BILLY, CAN YOU TELL US, WHY WOULDN'T YOU TOSS EVERYTHING INTO A BLENDER OR USE A SUBMERSIBLE BLENDER, TO SAVE YOU ALL THE GRATING AND GRINDING?

  21. @tommaj5657

    Discovered your channel when looking to make a leg of lamb on the smoker for Easter. Love the channel and the focus on teaching! I just prepped the Asian chicken in this video and tasted the marinade, I already know it’s going to turn out amazing. Thanks for the quality content!

    Oh…and the lamb was fantastic!

  22. @multibeast828

    Chef, what pan are using at 13:10? It’s not the one linked in the description and was curious what nonstick that was. I typically get the standard vollrath from restaurant supply but looking at something different.

  25. @desertdave5491

    What is the brand of the meat tenderizer used in this video? I have a Piccard and it works good, but the one you used Billy looked like it might do a better job.

    TY

  27. @kc-fs9wg

    I’m allergic to honey so would agave syrup be a good substitute, or would it not mix/cook well

  35. @bradleyintheuk

    Tried the BBQ marinade last night, fantastic! Only marinated for about 2 1/2/ hours and it was delicious, can't wait to try with a longer marination time.

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