Chicken Marinade or Baste

READY IN: 50mins
Recipe by Cathy17

This is a great marinade for baked or grilled chicken legs, breasts or thighs. It also makes a great sauce for wings for that summer BBQ. Use some of the left over marinade to baste the chicken as it bakes or grills. Just remember, to let it cook after basting since the raw chicken marinaded in it. The sauce sticks to the chicken very well and gives a wonderful flavor. This is quick and very easy to make when you are pressed for time on a hot summer night. Marinade time not included in cooking time. Edited to add that Chef Jessica used this as a OAMC recipe and said in her review that it worked great and froze very well! ETA: I added Agave nectar as a substitute for Honey or Maple Syrup. This is a great substitution for diabetics!

Top Review by Chef jessica

This was great! Just the sent of me opening my marinade bag had my SO running to the kitchen to see what smelled so good! I used the Dijon, honey and fresh garlic. This is OAMC Cooking frendly. I made this up 3 weeks ahead of time and froze it in the marinade, then took out the night before to defrost. This one will definatly be a new staple in my marinades!

Ingredients Nutrition


  1. Measure all ingredients in a shallow pie dish.
  2. Mix all ingredients together very well.
  3. The marinade should be a thick, but not as thick as a paste and not runny.
  4. Place chicken in dish, turn to coat.
  5. The marinade sticks to the chicken very well.
  6. Marinade in refrigerator for 2- 3 hours or longer, turning and coating often.
  7. Bake chicken at 375 degrees for 45 minutes (more or less depending on type of chicken you used), or throw on the grill.
  8. Baste chicken with leftover marinade while chicken cooks, ensuring you let the baste cook entirely since raw chicken was in it.
  9. Have lots of paper napkins handy or finger bowls to clean hands.
  10. The sauce can be a bit messy when eating with fingers.

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