This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken.

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Ingredients

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

Directions

  • In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.

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  • Preheat the grill for high heat.

  • Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.

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

549 calories; 46.1 g total fat; 67 mg cholesterol; 1574 mg sodium. 7 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (697)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2008
As the creator of this recipe it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce it will be too salty. Update 7/2/08: I do not recommend making this recipe on the stove top. The marinade can't cook off enough when trapped in a skillet...stick to the grill! Read More
(582)

Most helpful critical review

Rating: 1 stars
04/04/2011
Followed it to a T but it made the chicken tough it was too salty and just not very good in our opinion. We won't make this again. Read More
(12)
878 Ratings
  • 5 star values: 666
  • 4 star values: 151
  • 3 star values: 39
  • 2 star values: 15
  • 1 star values: 7
Rating: 5 stars
07/02/2008
As the creator of this recipe it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce it will be too salty. Update 7/2/08: I do not recommend making this recipe on the stove top. The marinade can't cook off enough when trapped in a skillet...stick to the grill! Read More
(582)
Rating: 5 stars
07/02/2008
As the creator of this recipe it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce it will be too salty. Update 7/2/08: I do not recommend making this recipe on the stove top. The marinade can't cook off enough when trapped in a skillet...stick to the grill! Read More
(582)
Rating: 5 stars
02/25/2008
Excellent flavor. I made this on Friday during a snow storm and rather than grill outside (hee-hee) I marinated the chicken for 2 hours then added everything marinade and all to a baking dish covered with aluminum foil and baked in a preheated 350 degree oven for 30 minutes. Half-way through I used a turkey baster to coat chicken and prevent from drying. After 30 minutes I removed foil for 5 minutes to crisp top. It came out perfect. Thank you! Read More
(427)
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Rating: 4 stars
02/04/2010
Very nice recipe with great flavor. Made the first time and it was wonderful. Made it the second time with fresh squeezed orange juice as I was out of lemon juice. Even better!!! Read More
(392)
Rating: 5 stars
07/03/2008
This marinade is awesome!!! I made a few substitutions and it just couldn't have been better!! Subbed Dijon for Spicy brown mustard and for the liquid smoke I used about a Tbsp of Kitchen Bouquet and added a packet of Goya Ham Flavored Seasoning. I allowed the chicken to marinate for about 3-4 hours then grilled/smoked them on a charcoal grill. Absolutely THE best chicken we have ever eaten!! It wasn't salty at all and I even used regular Soy Sauce. I fixed this for my husband and had the chicken ready when he got home. The chicken was grilled and carmel colored and we're fixing it again for the 4th!! Thank you so much for posting this recipe! Read More
(120)
Rating: 5 stars
08/06/2007
Nice blend of flavors. This will become a regular in our house. I did marinate the chicken for over 6 hours and did not find that the lemon started to cook the chicken. I use many marinades that take 24 hours and contain lemon and have never had any adverse effect on the meat. Thanks TaraNicole! Read More
(92)
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Rating: 5 stars
05/07/2009
Great Marinade! I followed the recipe exactly even though I was half tempted to substitute dijon mustard for the spicy brown. I'm glad I didn't. The liquid smoke is a nice addition. I also pounded the chicken down thin and let it marinate all day. I'm not sure why there's a four hour time limit here. I had no problems. It was delicious! Read More
(79)
Rating: 5 stars
07/03/2008
Liquid Smoke is found on the same shelf as any steak marinade. It gives marinades that smoky flavor you get when grilling with wood. It's potent so a little goes a long way. Right after placing the chicken on the grill cover with lid. Will help seal that smoky taste into the meat and also helps cook the chicken through without drying out the meat. Read More
(75)
Rating: 5 stars
08/27/2005
I used bone-in breasts and drumsticks. I substituted Dijon for the spicy brown mustard and in addition to all the other ingredients I added about 2 tablespoons of chili garlic sauce (asian food aisle). The result was amazing. The taste of the marinade really soaks into the chicken and gives it a nice caramel color after grilling. Will make often. Thanks for this one. Read More
(61)
Rating: 5 stars
06/16/2008
This was a hit on Father's Day. I skewered boneless skinless chicken tenderloins and threw them on the grill! I was worried that they were going to taste to strong because of the golden brown color but they were great! Not too salty and the liquid smoke was a great touch! Read More
(53)
Rating: 1 stars
04/04/2011
Followed it to a T but it made the chicken tough it was too salty and just not very good in our opinion. We won't make this again. Read More
(12)