This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do.
I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.
Read MoreThis was pretty good. I marinated skinless, boneless chicken breasts over night. I don't have a barbecue so I baked them in a glass dish, in the marinade, at 425 degrees for 30 min. My chicken was a tad dry. I probably should have baked 5-10 min. less. I think this would've tasted better if I'd had a barbecue to use. The recipe does not make much marinade and I barely had enough to cover 2 chicken breasts. The lemon flavor really came through. I'll make this again.
Read More I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.
This marinade has a really delicious herb flavor. I pounded 4 boneless chicken breasts down to 1/2 inch thick. I used low sodium soy, olive oil instead of vegetable and powedered ginger. I let this marinate all day. I thought it would have an oriental flair, but it had more of an italian herb flavor that was wonderful and looked great on the plate!
I found this recipe about 3 years ago and have used it to feed my family as well as a 50 person BBQ. I have used it with kabobs and breasts. I use olive oil instead of the suggested vegetable oil but if you stick with the main ingredients you will be fine. MOST IMPORTANT is the longer you marinade the better!!! I prefer it to be overnight so the flavor is full and completely through the meat. you can also do with fish just don't marinade longer than 4 hours as the acids in the soy and lemon will begin to cook the fish. LOVE IT!!!! Huha
This was pretty good. I marinated skinless, boneless chicken breasts over night. I don't have a barbecue so I baked them in a glass dish, in the marinade, at 425 degrees for 30 min. My chicken was a tad dry. I probably should have baked 5-10 min. less. I think this would've tasted better if I'd had a barbecue to use. The recipe does not make much marinade and I barely had enough to cover 2 chicken breasts. The lemon flavor really came through. I'll make this again.
Excellent marinade! I made kabobs with chicken tenders, cherry tomatoes, mushrooms, and sliced corn cobs. I marinated for about 4 hours and then basted on the grill. I could see using this marinade for lots of things...Great recipe!
BEST ever! I have made this a few times now, and it is always requested when we have cook-outs. You do have to watch the soy sauce though, for salt content. You certainly don't want to add more salt to the recipe. Totally yummy!
My famly loved this recipe there were no left overs. I let it marinate over night, was very tender, juicy and lots of flavor. Will defintly make again!!
HOLY MOLY!! My family loves chicken, but I've been running out of new ideas of how to make it. We planned a BBQ this past weekend and I tried this since it got such great reviews and WOW!! Everyone loved it! I was hoping there would be leftovers so I could munch on it myself for the next few days, but no way. Everyone gobbled it up like they haven't eaten for months! Guess I'll have to make another batch! Thanks for the great recipe.
I found this recipe to have a nice flavour however it was too salty. I marinated the chicken for 24 hours so next time I will either marinate it for 12 hours only or reduce the amount of soy sauce and increase the wine & lemon juice. It has potential to be great but isn't there yet!
i never find good marinade recipes (or store-bought!), so i give this 5 stars. it's great! next time i'll add more ginger/less soy to see what happens, because i think you could really experiment with this. i'll also double the recipe because i only used two pounds of chicken and had barely enough marinade. i grilled the chicken on skewers with pineapple chunks and it was perfect. the chicken stays really tender for some reason, even if it's crisp outside. served with goya red beans and rice (substitite coconut milk for half of the water it calls for)and peas. a keeper! would be good with beef too, i'm sure.
Omigosh, this is good! I was a little leery of the combination of marinade ingredients, but this was EXcellent. The chicken was so flavorful and so tender. I used olive oil instead of veg oil, low-sodium soy sauce, and I only made 4 chicken breasts, but made the full amount of marinade and it was just the right amount; only marinated it for about 5 hours. Thank you so much, Laura! Great recipe!
Very good and juicy. I marinated overnight which I recommend. I was out of onion powder and used a shallot instead of the garlic.
Due to unexpected circumstances, my chicken strips marinated for two full days, but we really liked them. I recommend grilling them as the recipe states. Tasty!
this recipe is very easy..chicken was very moist and tender. I omitted the oil to make it low fat. I'm only giving this a four because although it did have flavor it mostly tasted like soy sauce.prob would make again with less soy sauce.
This marinade was pretty good, but not as good as I expected after reading all the reviews. I made this with boneless skinless chicken tenders and made extras to have for leftovers. It is a good marinade that would be good for many different meals, like fajitas, sandwiches, etc. Also great to go along with rice, and good for eating healthy.
Finally got around to trying this recipe out, and I'm really sorry I waited so long. The combination of flavors is not something you would expect: hints of asian with a healthy dose of Italian-style seasonings. The result was really teriffic, however. As per the instructions, I sliced the chicken into strips before marinating. My general rule for marinating is 24-hours, but I was only able to let it go for about 8 hours this time. It still turned out tasty and juicy, and we'll be adding this one to our list of standard chicken preparations.
Although the chicken was quite moist, I found the taste of soy just a little too overwhelming (and I used a "lite" soy sauce).
I really don't care for chicken, but this was good. Would be very good at a casual get together because you could eat it off the stick !
I used low sodium soy sauce and only 1/8 tsp. of ginger powder. Instead of Italian seasoning, I substituted some parsley flakes, basil seasoning, garlic powder & garlic powder. I also cut the chicken into cubes, instead of strips, for the shish-ka-bob. I marinated the chicken but did not reuse the marinade for any basting. Even though the directions said to boil the marinade, I didn't want to reuse the marinade that the raw chicken had been in. I've read some articles saying you shouldn't baste or glaze foods with a marinade that was used with raw food. One Internet site though did say that you could reuse a marinade; it said that any leftover sauce used for marinating must be boiled 5 to 7 minutes before basting or dipping. Anyway, the chicken still was flavorful without the basting step.
ONE thing! DONT use too much fresh grated ginger root! ;) Mine was VERY strong, and overpowering! I marinaded mine for well overnight +1/4 eve, so maybe that was it too. THe chicken sure was brown from marinading it so long! I served it over steamed rice w/ bell peppers/brocco, and also baked it.
This is very good! Partially baked chicken on skewers and then marinated them in this over night. I have baked mine (b/c I had to make alot for a party and that was the easiest), but love them grilled, too. I make extra marinade for when serving from a chafer to help keep them moist.
This was a very good recipe. We had a lot left over, so I shredded the chicken and used it in chicken burritos.
Made this tonight as is and it was great, the marinade was simple to throw together. I had it with sauteed creminin mushrooms, a package of grilled vegetable which was all tossed to homemade pasta and a mushroom alfredo sauce. My hubby who is picky said he LOVED IT and could eat it every day and be happy. So it is a keeper for sure. Thanks for sharing
What an absolute 'sleeper' this marinade is. I wasn't impressed while I was pulling together the ingredients, but my goodness, this marinade was an absolute keeper. Good mix of flavors that provided the perfect complement to one another. This one is going into the box of recipes that everyone always asks for! Thanks Laura - the credit is all yours! :)
I was the toast of the BBQ with these tasty skewers! My husband still talks about them, and begs me to make them again. A must marinade for summer cookouts. I have also used it to marinate chunks of zucchini, summer squash, and bell peppers - tastes great skewered on the grill or done in the broiler.
This was very tasty, even tho I didn't get to actually marinate... I just mixed a double portion up in a glass pan, placed the chicken strips in, and baked at 375 degrees for a half hour. I adjusted the taste to fit my family's preference, in our case more lemon was all we needed (but we are big soy sauce fans.) For my chicken strip dippers, I threw some of the strips into a fry pan and crisped the outsides for just a minute, and accompanied them with tater tots. As for the rest of us, we just served over rice and it was delish! The little bit of leftovers were even more amazing the next day as the rice soaked up the sauce wonderfully. Next time I'll try to marinate n grill, n thicken remaining marinade w/ cornstarch slurry... and there WILL be a next time:)
This was really good. Made as is. We decided we can't give any other chicken recipe five stars after having "Chicken Satay" from this site.
I have made this sooooo many times now. I would buy about 8 - 10 chicken breasts and cook them all, whole. I would store them in zip lock bags and use either cold on salads or hot right off the grill. VERY GOOD!!!
SUPER Easy, very tasty and incredibly versatile. I was short on time so threw some chicken breasts in this marinade (I didn't measure and didn't have white wine) for a few hours then pounded out to about a1/2" and cooked at 400 for 15min. Sprinkled the paprika on top and broiled a few more. The paprika does take it up a notch. I served with sauteed spinach (my kids are addicted to this stuff and eat a ton. Served with garlic bread on this side. So easy how could I not love it? =)
AWESOME!! We used slightly less than 1/4 cup low sodium soy sauce and extra garlic, marinated 5 hours, skipped the skewers and cooked them on a vegetable rack on the grill. These delightfully seasoned, tender pieces of chicken will be a summer staple at our house.
I let my chicken marinade over night, it was excellent. The chicken was so tender, this is my favorite chicken recipe so far. My only problem was, I cut the recipe to 2 servings and I didn't have any marinade left for the grill so I just made some more up. It was awesome. Thanks for the recipe.
This was an excellent recipe. We used chicken legs instead of breasts and it turned out great. We also added some hot sauce, some fresh thyme, and some red pepper. We also didnt have any wine so we used beer instead and it was excellent.
Wow! This is a really tasty chicken recipe. We made this on the grill last night and it went over better than the rib eye steaks! I will definately make this again and again. Thanx!!!!
This was very easy to throw together. It really keeps the chicken moist and gives it a lot of flavor, even on an electric grill.
I wasn't able to grill this as I had planned due to some unexpected rain so I had to bake this in the oven. It had a nice flavor but was a bit too salty. I would like to make this again and reduce the amount of soy sauce and next time cook it on the grill.
this recipe has become a standard for grilling at my house. We call it "chicken on a stick". I've made it many,many times and i still follow the recipe as written. the kids love it, the adults love it. I could never skip out on making this, as it would be sorely missed by friends and family. Wonderful recipe - great combinations of flavors - don't leave anything out. You can't go wrong! Best to marinade overnight, but sometimes just an hour or two will do in a pinch.
Excellent. I only had time to marinate the chicken for about 3 hours but the meat was very tender and had great flavor.
Very good. Only let chicken marinate for a few hours so the flavor wasn't very strong but still quite good. Easy to make and grills nicely. Will definitely make again but marinate overnight as Courtney suggests.
This was very yummy! I just threw the chicken with the marinade in a pan and cooked it that way. This marinade is yummy. Use some leftover marinade and put it over rice, YUM!
My husband and I really liked this!! Made it when friends came over and they really liked it as well. Definately marinade over night if you can, way better taste. Will use this again.
One of the best chicken marinades around. I used it on chicken leg quarters for a cookout. They turned out wonderful. Very tasty and moist. A real keeper. Thanks for posting it!
This was good...I marinated overnight and then grilled...followed the recipe. I just ate the chicken alone with a salad on the side. Very juicy...I will be making this again.
I really thought we'd love this recipe but we just didn't. It was fine but not amazing. I'll make it one more time before removing it from my recipe file.
I thought this was just ok, my husband wasn't crazy about it. I, too made kabobs with the chicken. The flavor was good, but it really didn't seem to have very much flavor, which was surprising. I marinated it for 4 hours. Usually I shy away from marinating chicken overnight (especially a marinade containing lemon juice) as it seems to break down the chicken too much, but this definitely needs to marinate overnight. I used ground ginger, replaced the Italian seasoning with basil & oregano (didn't have Italian seasoning), olive oil and lite soy sauce. It was very tender and I will make it again, but will let it soak overnight next time.
This recipe got my attention with the ingredients and great reviews. I did not have White wine so I used dry sherry. I also added brown sugar and crushed red pepper. I made kabobs and they were moist and very good.
This tasted good, just not anything very different. I left it marinate overnite, but I didn't find it had much flavor.
excellent...I forgot to put the wine in and used ground ginger...can't wait to try it again with all the ingredients!
This is yummy & healthy too. And I love the name!
This is my all time favorite chicken marinade. I found it on All Recipes a long time ago and have used it ever since plus shared it with friends and family. I skip the skewers and just marinade the chicken breasts and put them on the bbq. Absolutely delicious. Thank you for sharing!
Tasty, but average. I marinated over night, removed chicken from the marinade, and baked it in a 425 F oven. I'm sure it would have been tastier grilled. If I make this again, I will add 1 tsp. poultry seasoning, greek style yogurt, 1 tbsp. more lemon juice, an additional clove of garlic, and some heat. I will also bake it in the marinade. It was too mild, but the blend of asian and meditaranean (sp?) flavors was nice.
Oh my goodness! These were so moist and tender. Very flavorful. The only things I changed (b/c it was what I had on hand) was rice vinegar in place of the wine and 1/4 tsp dry ginger instead of the fresh. Served with lightly buttered white rice, mixed veggies and a salad. Will definitely make again.
We had this last night and it was a *hit*! I, like some other reviewers, thought it would have more of an Asian type taste with the soy sauce but it really didn't at all. Just a nice, Italian seasoned taste. I marinated overnight and grilled it - the chicken was incredibly tender. This will definitely be making an appearance here again!
Tasty and easy to put together if you have these ingredients in your pantry. I use jars of minced garlic and ginger instead of fresh. I also used lime because I had it left over from another recipe and it was fine. Exactly what I was looking for.
This is great! So easy to throw together and you don't have to do anything but throw it on the grill when you get home from work! The chicken turned out VERY tender. The great thing about this recipe is that it can be altered according to likes and dis-likes - I'm going to try adding some crushed red pepper flakes for a little more heat next time! YUMMY!
this was very tasty despite not having grilled it.. i came home starving so i asked bf to pan fry the chicken strips in the marinade.. it was great over rice.. i didn't want to open up the wine for only 3 T's worth so i just used white wine vinegar.. we like pungent so it worked for us.. also used light soy sauce but regular would have been fine.. ty for the recipe
I've tried many marinade recipes for chicken, but this is my favorite. Our family has enjoyed it many, many times and will continue to do so. I went to print it for my aunt and couldn't find the recipe in my recipe box but, to my surprise, the name was changed! Thanks for sharing this one Laura!
We loved this recipe. I halved it and grilled the kebobs on my George Foreman grill. It turned out great, I will look forward to using it on the outside BBQ this summer. Thanks.
Wonderful flavor and nice juicy chicken. I made extra and used the sliced chicken for salads.
Wonderful! I added a little extra wine, but otherwise perfect as is!
Really, really good! The flavors are amazing! I'm sure it could be varied by the type of wine you use. I used a sweeter white. I also added a little thyme to the recipe. I combined all the ingredients for 8 breasts but only had 4 and thought I needed more marinade, so I added a bit more wine, lemon juice and soy sauce (less sodium kind). You can use the remaining marinade too. Bring to a boil on the stove and then brush on the chicken on the grill or use as a dipping sauce. The lemon juice really helps to make the chicken tender. I cut mine into cubes (frozen is easier to cut for me) then put on skewers (after marinating in a bag) along with peppers and onions. Use a bag for the chicken to marinate in so you can flip it throughout the day so it gets evenly coated. I lay mine on a dish in case the bag leaks.
This was fairly good but do not like as well as the bacon wrapped shish kebobs on this site. It just seemed like something was missing.
Too salty, and I didn't even marinated for 24 hrs like some. I don't think the flavor pay off was all that amazing either.
This was an excellent marinade for chicken skewers! I substituted red vinegar for wine, and it turned out great. I've made it a few times and found out the longer it marinates the better, 12 hours plus makes it mouth-watering.
This is really a great recipe.You need to multiply the marinade ingredients by four for a single recipe and by six for a double recipe to have enough marinade to boil for basting while grilling. We are making this for the Fourth of July and this our third time for the recipe. You only need a few minutes on the grill. Meat can dry out quickly.
My whole family enjoyed this marinade. I let it marinade overnight and the chicken was very flavorful. Even the leftovers tasted great. I highly recommend this one.
I made this for a dinner party at my in-laws, it turned out soooooo goooooooood. I liked that the recipe called to cut the chicken into strips, more pieces had flavor instead of a whole breast. It was marinating for 6 hours and it was just perfect. Served it with rice and an oritental version of brocoli slaw.
I used bone-in skinless thighs for this and marinated them overnight. The chicken had a very good taste, but it wasn't like marinated chicken--the flavor didn't sink it. Maybe it was due to using bone-in pieces. I'll try it again with chicken tenders.
This was absolutely delicicious. My family just loved it. I let it marinate for 6 hours and it was so tender and flavorful. Thanks for the recipe that I will use over and over again.
I followed this recipe exactly as it is and it turned out fabulous! I made chicken kabobs with mushrooms, onions, and peppers and it was a BIG hit. I will definitely be making this again. Thanks!
Outstanding flavor and very simple to make. Added mushrooms, cherry tomatoes and canned potatoes to the skewers. The whole family loved it.
I have made this several times now and we love this recipe! The last time I made this (last week), I left out the lemon juice and added a little more than a teaspoon of liquid smoke, was great that way also! Thank you for sharing this recipe!
This was amazing! I only marinated for about the 3 hour minimum and still it had lots of flavor. I grilled slowly to make sure it didn't dry out by overcooking. Super easy and one I'll be using a lot this summer.
Oh my gosh. Sooo tasty! I served this with the Garlic Dill new Potatoes, on this site, and it was a really yummy combo. Thanx for this recipe :)
I was amazed that all those "kid weird" flavors took my kids back for seconds.
This was just delicious! I subbed rosemary for the Italian seasoning, and like LadyJayPee, I used low-sodium soy sauce and olive oil. We sliced it for our chicken caesar salad, and we were raving about the flavor. Great recipe!
Very tasty chicken recipe! I make the marinade on Sunday morning, let the chicken sit all day and then cook it on my indoor grill Sunday night. The chicken is delicious all week served over salad for a healthy & zesty lunch at work.
By far the best chicken marinade I have ever tried! I doubled the listed quantity of wine so the soy sauce would be thinned out more, leaned heavier on the oregano in the Italian spices, then made a double batch for 8 boneless/skinless chicken breasts and 5 boneless/skinless thighs. Poked the meat deeply all over with a fork and placed in a large baggie in marinade for 2 FULL DAYS before grilling it! Chicken was full of flavor all the way through, tender and juicy! All family members loved it!!!!
this was great. we also marinaded ahi tuna chunks and shrimp and they turned out really well!
We give this one a 5+ .....it was delicious! Used olive oil instead of veg oil and dried ground ginger instead of fresh since I had no fresh on hand. I also let the chicken chunks marinate for 24 hours in a zip lock bag. Skewered and grilled tonight....very moist and very flavorful. Will most definately make again...thanks!
I served this at a neighborhood gathering and several people told me this was the best marinated chicken they had ever had. Marinating overnight made it easy during party time.
It's "THE" chicken recipe for us. Just tried it again last night. I don't change a thing. I've tried different grilled chicken recipes but this is still the winner since I came across it 3 yrs ago. Husband agrees it's the best out of the many recipes I've tried. Kids love it too. Very tasty and super easy. Ingredients are already in the cupboard/fridge. The only thing I need to get is just the wings. Thanks!!!
I found this to be a great addition to my family meal planning. I use less salt, but there is absolutely nothing wrong with the original recipe. Just wonderful!!! :-) Thanks, for sharing!!
I probably wouldn't use this recipe again. I think I was expecting much more from all the great reviews. Had a funny taste to it that I can't place, but I didn't care for that lingering aftertaste. My husband liked this chicken more than the rest of us.
ALL I could taste was the soy sauce. Actually threw out of most of the chicken, sadly.
