Amazing Chicken Marinade

"This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by gailanng photo by gailanng
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
  • Then whisk in olive oil and pepper.
  • Place chicken in the mixture.
  • Cover and marinate chicken in the fridge 8 hours or overnight.
  • Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
  • Discard marinade.
  • Lightly oil your grill or broiler pan.
  • Grill or broil about 10 minutes per side.

Questions & Replies

  1. I grill on a gas grill. At what temp should I be grilling
  2. Has anyone tried chicken thighs instead of breasts?
  3. Would this dish, be just as good if I baked instead of grilled?
  4. When you say cut in half, do you mean filet style?
  5. How long should i let it marinade?


  1. Really very good, and easy to make with things you probably have on hand already (except the lime, in my case). I only marinated the chicken for 40 minutes, because I'd heard that any marinade with lime should be used for 1 hour or less for the sake of texture. The chicken was flavorful, juicy, and tender! Next time I may up the marinating time to 1 hour, but I'll probably max out at that level just because I can. I served it to my husband and 2 year old with oven roasted red potatoes, white corn, and crusty bread. Even the 2 year old liked it! Not overly citrusy or vinegary - just savory and just the right amount of sweet. Delicious! Thanks for posting!
  2. This is a great recipe, however, instead of discarding the marinade, try instead boiling the reserved marinade for 10 to 12 minutes. This serves to kill any bacteria from the raw chicken. Now you can baste the chicken with the thickened marinade for even more flavor, as well as a beautiful 'bark'. Unless I'm cooking indoors, I hardly ever discard marinades since trying this method.
  3. Mark, I have to admit to ignorance, but I am not sure what coarse grain mustard is so I used regular ole French's mustard. Other than that, followed your ingredient list exactly and blended it all together in my blender because I was too lazy to mince the garlic. This made plenty of marinade for 10 thighs which we grilled outdoors after about 6 hrs. marinating time. You are right! This is a wonderful marinade for chicken. I left the skin on the thighs for grilling because I believe it helps keep the meat moist. The combination of this marinade and grilling gives the chicken a finger-lickin' good flavor! We will be using this recipe often.
  4. Oh yeah, this is very good. We used it on chicken thighs and it was a big hit. I didn't have cider vinegar so I substituted rice vinegar. Everyone was happy and all the chicken was gone at the end of the picnic. Thanks
  5. This was great. I had all the ingredients on hand, and was expecting 10 people for dinner. I mixed this up and reserved half a cup for chicken salad the next day. The remaining gave me enough to marinate 12 chicken breast halves. I let it marinade for 7-8 hours, then dumped it into casserole pans (including the marinade) and baked at 350 for 55 minutes or so. Chicken was juicy, flavorful and loved by all. The chicken salad with the leftover chicken and reserved marinade (+3 T mayo) was fantastic too! Different, but delicious!


  1. Dijon mustard
  2. Only had like half a lime so that was the only citrus I put in. I only had organic cane sugar so I did not use brown sugar and I put in a very small amount. I used Dijon mustard instead of Whole grain mustard.
  3. 1 tablespoon Sesimy seeds and a pinch of rosemary.
  4. Orange juice instead of lime (beacause I didn't have limes)
  5. I used spicy brown mustard instead of whole grain mustard.



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