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Step 2: Prepare the Chicken
Choose your cut—breasts, thighs, drumsticks, or even wings. Trim any excess fat, then pat dry with paper towels. This helps the marinade cling better.
Step 3: Marinate Properly
- Place chicken in a large resealable plastic bag or a shallow dish.
- Pour marinade over the chicken, making sure every piece is coated.
- Seal and refrigerate for at least 2 hours, but ideally overnight (up to 24 hours) for maximum flavor.
Tip: If you’re short on time, even 30 minutes will make a noticeable difference.
Step 4: Cook the Chicken
Remove chicken from the marinade and let any excess drip off. Cook using your preferred method:
- Grilling: Preheat to medium-high and grill for 6–7 minutes per side.
- Baking: Place in a 400°F (200°C) oven for 25–30 minutes, depending on cut.
- Pan-Searing: Heat a skillet with a drizzle of oil, cook each side 5–6 minutes until golden.
Always check that the internal temperature reaches 165°F (74°C) for safe eating.
Step 5: Serve and Enjoy
Let the chicken rest for 5 minutes before slicing. This allows juices to redistribute, keeping it tender. Serve with rice, roasted veggies, or inside wraps and salads.
Extra Tips for Success
- Double the batch: Reserve some marinade before adding raw chicken and use it as a dipping sauce or glaze while cooking.
- Versatility: Works not only with chicken but also pork, shrimp, or even grilled veggies.
- Storage: Keep unused marinade (without raw chicken contact) in the fridge up to 5 days.
Final Thoughts
Mom’s Chicken Marinade is more than just a recipe—it’s a family tradition, a weeknight savior, and the secret to unforgettable meals. With just a handful of simple ingredients and a little patience while it marinates, you’ll have juicy, flavorful chicken that never fails to impress.
Would you like me to also create a short printable recipe card version of this (just ingredients + steps in a neat format) so you can keep it handy while cooking?
