Back to Linda's Best Marinated Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Linda's Best Marinated Chicken Recipe

Linda's Best Marinated Chicken Recipe

I have been using this grilled chicken recipe since I was 12 years old. That's 40-plus years! It is so moist and delicious, it will melt in your mouth. —Linda Pace, Lees Summit, MO
TOTAL TIME: Prep: 15 min. + marinating Grill: 40 min. YIELD:4 servings

Ingredients

  • 1-1/4 cups olive oil
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons ground mustard
  • 1 tablespoon pepper
  • 3 garlic cloves, minced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Directions

  • 1. Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.
  • 2. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes. Yield: 4 servings.

Nutritional Facts

7 ounces cooked chicken: 533 calories, 38g fat (8g saturated fat), 131mg cholesterol, 299mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 42g protein.

Reviews for Linda's Best Marinated Chicken

Sort By :
MY REVIEW
Brossi User ID: 8526235 253095
Reviewed Aug. 23, 2016

"Loved this dish! Used chicken breasts. Cooked these in the oven instead of grill. They turned out beautiful and moist. Whole family gave this a 10! Will definitely be a favourite for us from now on. Thanks for a great recipe."

MY REVIEW
mjlouk User ID: 1712085 230380
Reviewed Jul. 29, 2015

"Amazing flavor! We used boneless skinless chicken. Turned out so good. Definitely a keeper!"

MY REVIEW
Dianaore User ID: 1737743 123921
Reviewed Jul. 20, 2014

"This one is a keeper at our house. Great flavor and did keep the chicken moist. I had to really cut the portions down since I was using 3 chicken breast rather than a whole fryer."

MY REVIEW
rebelwithoutaclue User ID: 4288906 117971
Reviewed Dec. 15, 2013

"Made as described by Linda. She is right, very moist and tender. I refrigerated 24 hrs for max effect. If you grill indiredt, covered with the vents wide open, there is no need to turn the chicken pieces during grilling process. The more you take off the lid the more constant heat you lose. Which is very important when grilling chicken. Just baste once at the 15 min mark and at the table."

MY REVIEW
valanddansmith User ID: 988113 184656
Reviewed Oct. 7, 2013

"This turned out really good. I used chicken thighs and baked them in the oven rather than grilling them. The chicken was really juicy and had great flavor."

MY REVIEW
jessicadidion User ID: 5048007 212593
Reviewed Jul. 24, 2013

"I generally find most marinades for chicken to be a tad bland. Not the case here! This has robust flavor even with these basic ingredients. I used boneless skinless breasts and it grilled up great! Yum!"

MY REVIEW
lawhipp User ID: 4583903 193714
Reviewed Jun. 8, 2013

"Great marinade! Recipe makes plenty to use another time."

MY REVIEW
homemadewithlove User ID: 4311884 178285
Reviewed May. 28, 2013

"Made this for Memorial weekend. Because of the larger chicken breasts I pre-baked mine for 30 min on a slotted roasting pan prior to grilling. It helped ensure chicken was thoroughly cooked and came out very tender and tasty."

MY REVIEW
jen.thompson User ID: 629842 193712
Reviewed May. 26, 2013

"This marinade was very easy to make and very tasty! We're going to try it as a steak marinade as well. YUM!"

MY REVIEW
LauraManning User ID: 968398 133099
Reviewed May. 16, 2013

"This was just OK. I found the marinade to be too acidic."

MY REVIEW
mmoore117 User ID: 7255690 178284
Reviewed May. 8, 2013

"I have this marinating in the fridge right now! I didn't have grund mustard so I used 1 squeeze of hinez yellow and 1 squeeze of spicy brown mustard. I hope it's good! I'll comment tonight!! :)"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.