A delicious marinade for grilled chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.

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  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.

  • Cook on preheated grill until no longer pink in the center; about 10 minutes per side.

Editor's Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

400 calories; 14.8 g total fat; 161 mg cholesterol; 3134 mg sodium. 3.7 g carbohydrates; 59.5 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day placed them in the dish poured the marinade over the top and sealed tightly with foil. I baked them at 375 for 45 minutes removed the foil and baked for another fifteen minutes. Once I removed the foil I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit! Read More
(66)

Most helpful critical review

Rating: 2 stars
08/06/2009
This had virtually no flavor at all whatsoever. Like others I used olive oil and I let two boneless chicken breasts marinated for 8 hours. They were moist but had no taste. Read More
(11)
61 Ratings
  • 5 star values: 36
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/27/2009
I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day placed them in the dish poured the marinade over the top and sealed tightly with foil. I baked them at 375 for 45 minutes removed the foil and baked for another fifteen minutes. Once I removed the foil I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit! Read More
(66)
Rating: 5 stars
04/27/2009
I made a few changes but first let me say THIS WAS DELICIOUS!!! Ok the changes. I made it for two rather than four. Of necessity I used soy sauce instead of Worcestershire and it was fine. I replaced the butter with olive oil also with no problems and less fat. Now the big change I baked rather than grilled the chicken and used bone-in breasts which I think are juicier and are also more economical. I lined a glass baking dish with foil for easy clean up. I marinated the breasts for a full day placed them in the dish poured the marinade over the top and sealed tightly with foil. I baked them at 375 for 45 minutes removed the foil and baked for another fifteen minutes. Once I removed the foil I basted the breasts often. After 15 minutes and when they tested as nearly done with a meat thermometer I broiled them for about five minutes to brown and crisp the skin. These were SO juice and SO tender that my husband couldn't stop raving about them. And wow did they smell good! Next time I may try them on the grill but baking works REALLY well. This is definitely a keeper! I served them with couscous with fresh chopped tomatoes added when I fluffed it. A big hit! Read More
(66)
Rating: 4 stars
07/28/2009
Hubs and I both enjoyed this and I was surprised he did given he is always against any kind of marinades (I did it while he was working before he had a chance to object). Personally I prefer the way he generally grills chicken (I think it's his secret) but it was fun to try something different. I used olive oil rather than margarine and followed the rest of the marinade ingredients as directed. The flavors are all very mellow and you wouldn't have guessed there was any hot sauce in the marinade at all so if you like a little kick I'd suggest adding more. The thing I wasn't crazy about however is the vinegar that is this marinade's signature - while I couldn't isolate any of the other ingredients in the marinade the tang of the vinegar was unmistakable and a little too pronounced for me. If I were to make this again I'd substitute white wine. All and all a perfectly okay marinade. Read More
(24)
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Rating: 5 stars
04/04/2008
Very flavorful and super simple. This recipe will become a regular in our household. I used boneless chicken breasts and marinated them for 7 hours. Read More
(17)
Rating: 5 stars
04/22/2009
Good. I do think next time I will marinate it over night for more flavor. I don't think four hours is long enough in my opinion. Definately good though I served it with salad and corn on the cob. Read More
(14)
Rating: 4 stars
09/09/2008
I was quite pleased with how moist this chicken turned out! I subbed 4 skinless boneless chicken breasts because that is what I had on hand. Served on a bed of onions sauteed red yellow and green peppers. Read More
(13)
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Rating: 2 stars
08/06/2009
This had virtually no flavor at all whatsoever. Like others I used olive oil and I let two boneless chicken breasts marinated for 8 hours. They were moist but had no taste. Read More
(11)
Rating: 5 stars
02/23/2010
I have been looking for a great chicken recipe that wasn't dry. This is it!!! My whole family loved it. I followed the ing other than i left out the butter/oil. I also put it in the marinade last night so it was about 24 hours in it. I also baked it for 50 mins on 350 in a covered dish. Its about 20 outside with over a foot of snow and i am not in the grilling mood. Will try grilling it this summer. Read More
(10)
Rating: 5 stars
04/25/2008
This tastes just like my mother's marinade but with a fraction of the oil!I switched out the margerine for olive oil and it was great. Read More
(9)
Rating: 4 stars
04/05/2010
Great flavor! Read More
(8)