The Best Chicken Marinade
The best chicken marinade ever! This easy, 2-ingredient recipe makes the absolute best, most flavorful chicken you’ll ever have.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds boneless skinless chicken thighs, (breasts, or tenders*)
- 1 (26-ounce) can pickled jalapeño peppers ((with or without carrots))
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- 1
Place the chicken in a large resealable bag or bowl. Pour the can of pickled jalapeño peppers on top and seal the bag or cover the bowl. Refrigerate for at least 4 hours or up to 12 hours.
- 2
When ready to cook, remove the chicken from the marinade and pat it dry with paper towels.
- 3
*Optional* In a small bowl, combine all the ingredients for the optional seasoning blend. You don’t have to season the chicken with this since the pickled jalapeño juices add a ton of flavor, but I like the addition of some dry spices right before cooking.
- 4
To grill: Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil. Grill the chicken for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.
- 5
To cook on the stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.
- 6
To bake: Preheat the oven to 425 degrees F. Arrange the chicken in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165 degrees F on an instant-read thermometer. Chicken thighs and tenders need about 15 minutes. Medium to large breasts need 20 to 25 minutes.
- 7
Transfer the chicken to a plate, loosely tent it in foil, and let it rest for 5 minutes before serving.