Description

This flavorful chicken marinade recipe is perfect for grilling or pan-searing, infusing the chicken with a delicious blend of honey, soy sauce, garlic, and herbs. The marinade tenderizes the meat, resulting in juicy, golden-brown chicken that’s quick to prepare and ideal for weeknight dinners or casual gatherings. Serve with fresh parsley and lemon slices for a bright, appetizing finish.

Ingredients

Scale

Chicken

700g / 1.4 lb chicken breast, tenderloins, or thigh

Marinade

2 tbsp honey OR brown sugar
1 tbsp olive oil (or any oil)
5 tbsp soy sauce
2 tbsp lemon juice
2 tsp Worcestershire sauce
4 garlic cloves, minced
1 tsp dried oregano (or rosemary, thyme, or other minced herbs)
1/2 tsp ground black pepper

To Garnish

Finely chopped parsley
Lemon slices

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Instructions

Prepare the Chicken: Pound chicken breasts to an even thickness using a meat pounder, rolling pin, or your fist. Alternatively, cut large breasts in half horizontally to create two cutlets (steaks) from each piece for even cooking.
Mix the Marinade: In a ziplock bag or a container that fits the chicken snugly, combine honey or brown sugar, olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, dried oregano, and black pepper. Mix well to blend all ingredients.
Marinate the Chicken: Add the chicken pieces to the marinade, seal the bag or cover the container, and refrigerate for at least 3 hours, up to overnight. Even 30 minutes of marinating will impart flavor, but longer enhances tenderness and taste.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade and cook each piece until deep golden brown on both sides—approximately 3-5 minutes per side depending on thickness. If the chicken browns too quickly, reduce the heat slightly to ensure thorough cooking without burning.
Rest and Serve: Transfer the cooked chicken to a serving plate. Loosely cover with foil and rest for 3 minutes to allow the juices to redistribute. Garnish with finely chopped parsley and lemon slices before serving.

Notes

For even cooking, pounding the chicken to uniform thickness or cutting large breasts into cutlets is recommended.
The chicken can be marinated anywhere from 30 minutes to overnight. Longer marination yields more tender and flavorful results.
If you prefer a sweeter marinade, use honey. For a deeper molasses flavor, brown sugar works well.
Adjust cooking time based on the thickness of the chicken pieces to avoid undercooking or drying out.