Receta Easy, No-Fail Chicken Marinade Recipe
If you’re on the lookout for a simple, no-fail chicken marinade recipe, you’ve found it. With its tangy combination of lemon, garlic, red pepper flakes and mustard, this just might be one of the best marinades, ever. It is perfect for roasted chicken, baked chicken and grilled chicken. In fact, if you scroll down a little, you’ll see it’s versatile enough to work with turkey, pork, seafood and vegetables.
This flavor combination is one of our go-tos — we’re clearly big fans of the lemon-mustard combo, just take a look at our Easy Lemon Chicken. There, you’ll see us use lots of lemon, some garlic and mustard with chicken thighs. It was this recipe that inspired us to create our marinade. One we’ve used lots of times since then.
Do you remember those chicken wings we shared a few weeks a go? We use this very marinade on our Grilled Lemon Garlic Chicken Wings. The wings marinate for at least an hour and then are grilled until tender and brown. They are seriously delicious.
Our Favorite Chicken Marinade that Can Be Used for Way More than Chicken!
The combination of lemon, garlic and mustard is killer with chicken, but this can be used for so much more. Any white fish would love it — think mahi mahi or swordfish — and don’t get me started with how amazing shrimp would be.
Vegetables like cauliflower and broccoli would be great, too. Try tossing broccoli in the marinade then grill it. Incredible!
You could even turn this into a tangy salad dressing.
By reducing the mustard a little and increasing the olive oil, you would have a homemade dressing ready for salad or veggies — we really like the idea of tossing it with some roasted vegetables. Check out our recipe below for how to transform the marinade into a dressing.
You May Also Like the chicken marinade recipe that we used to make our Lemony Chicken Breast paired with a Cucumber and Feta Salad. It’s very similar to this, but without the mustard. The salad is also incredibly good!
Easy Lemon Chicken Marinade
3 cloves garlic, crushed with the side of a large knife or minced Zest of 1 lemon, peeled or finely grated 1/4 cup fresh lemon juice (1 to 2 lemons) 2 tablespoons olive oil 1 tablespoon Dijon mustard 1/2 teaspoon coarse salt 1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things 1/2 teaspoon cracked black pepper, 1/4 cup chopped fresh dill, parsley, cilantro, basil or a combination, optional
Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours. To Transform Into a Dressing: To turn this into a tangy dressing, perfect for roasted or raw vegetables, increase the olive oil to 1/4 cup and whisk until blended. Refrigerate for 1 hour then discard garlic and lemon zest. Taste for seasoning and adjust with salt or add a sprinkle of sugar or a little honey to balance acidity and the mustard. 3.3.3077