The Best Chicken Marinade

4.75 from 24 votes

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 Time5

Cook Time20

Marinating Time4

Total Time4 25

Course: Dinner

Cuisine: Mexican

Servings:

Author: Isabel Orozco-Moore

Ingredients

For the marinade

1 ½ pounds boneless skinless chicken thighs, breasts, or tenders*
1 (26-ounce) can pickled jalapeño peppers (with or without carrots)

For the seasoning (optional)

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon kosher salt

Instructions

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.
When ready to cook, remove the chicken from the marinade and pat it dry with paper towels.
*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.
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.
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.
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.
Transfer the chicken to a plate, loosely tent it in foil, and let it rest for 5 minutes before serving.

Video

Notes

If you plan on eating some of the pickled jalapeños, set aside as many as you want before mixing the rest with the chicken. You can eat the ones you’ve set aside as is, or you can cook them alongside the chicken on the grill, stovetop, or oven.

Nutrition