Chicken Breast Marinade: How to Marinate Chicken Breasts

A marinade is an emulsion of oil, acids (like citrus juice or vinegar), and assorted spices and seasonings used to both tenderize and flavor meat.

Common marinade ingredients include everything from plain yogurt and Indian spices, as seen in tandoori chicken, to Asian-inspired marinades made with soy sauce, sesame oil, and brown sugar. Worcestershire sauce adds a funky, fermented undertone, while balsamic vinegar works on multiple levels, bringing sweetness and acidity. Finely grated garlic and fresh ginger add punchy flavor and aroma.

Properly marinated chicken breast is deeply flavorful and easy to cook. Use boneless, skinless chicken breasts or bone-in chicken thighs and drumsticks—the choice is yours.

1. 1. Find the best ratio. The best chicken marinades combine roughly three parts oil to one part acid, plus a variety of complementary seasonings, like garlic, salt, sugar, chili sauces, or spices. Use chopped, fresh herbs like cilantro, thyme, oregano, scallions, or mint for gentler cooking applications. (High heat can turn herbs and raw garlic bitter.)
2. 2. Marinate in the refrigerator. To prevent unsafe bacterial growth, always marinate raw meat in the refrigerator, and discard any leftover marinade after use.
3. 3. Aim for at least two hours of marinating time. Unlike more delicate proteins like fish and shrimp, chicken breasts can handle a longer marinating time without adversely affecting their texture. Even thirty minutes will add flavor, but for best results, set marinated breasts aside for at least two hours and up to overnight.

No matter how you choose to cook marinated chicken breast, ensure that the internal temperature reaches 165 degrees Fahrenheit before consuming. Here are five popular methods.

1. 1. In an air fryer: To cook marinated chicken in an air fryer, allow any excess marinade to drip off, then place the chicken in a lightly greased fryer basket. Air-fry chicken breasts for twenty minutes at 380 degrees Fahrenheit, flipping halfway through.
2. 2. In a pressure cooker: To cook marinated chicken in a pressure cooker, place the chicken on trivets and use a combination of the sauté and manual high-pressure function. To combine the marinating and cooking time, place the chicken breasts and marinade of choice in a slow cooker and set for six to eight hours.
3. 3. In the oven: For an easy weeknight dinner, roast marinated chicken in the oven. Reserve a little marinade (separate from the chicken marinade) to brush on during cooking.
4. 4. On a grill: Grilling marinated chicken may be one of the most popular ways to achieve a barbecued chicken that’s equal parts crispy with char, tender, and juicy. A bottle of teriyaki or BBQ sauce alone can serve as a compelling marinade: When exposed to the high heat of a grill, the sugars caramelize and create a flavorful crust on the outer edges of the meat. (Keep in mind that any fresh herbs in the marinade will burn, so leave them out if you know you’ll be grilling.)
5. 5. On the stovetop: Sear chicken over medium-high heat until it develops a golden-brown crust, then cover and cook on low heat for ten minutes. Remove the chicken from the heat, and continue to steam until cooked through, about 10 more minutes.