Finger-Licking Chicken Marinade

"A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used."
 
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photo by verocook23 photo by verocook23
photo by verocook23
photo by acpiramide photo by acpiramide
photo by Ray Cooper photo by Ray Cooper
photo by Ray Cooper photo by Ray Cooper
photo by Ray Cooper photo by Ray Cooper
Ready In:
3mins
Ingredients:
9
Yields:
2 cups
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ingredients

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directions

  • Whisk together all ingredients in a small bowl.
  • Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

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Reviews

  1. Scoutie
    Yummm!! This stuff is great! I have made several times now and have used fresh minced garlic instead of the garlic salt. I also use Best Foods (Hellman's) mayo as I don't have Miracle Whip. One time I added about 1 tablespoon of dijon mustard (Gulden's) and it was over the top fantastic! I always marinade my foods in a large freezer baggie, so much easier that way, just turn it over every 15 minutes or so. Thanks for posting, echo.
     
  2. Geca1170
    I mixed it all up, had a hard time blending the mayonnaise into the liquid, tasted it, and despite all the flavors it only tasted like olive oil with a kick of vinegar. Like one of the other reviewers said, I was quite disappointed at the beginning, but had no alternative but to put it on the chicken. Like some of the other reviewers I added a bit of dijon to the marinade.<br/><br/>To my delight, the chicken was juicy and tender! Just sitting in the fridge the consistency changed and there weren't isolated chunks of mayonnaise floating through the oil. However, I still think this marinade has a DISPROPORTIONATE amount of olive oil. If I make this again, I am making it with 1/2 or 3/4 c instead. With all of the wonderful flavor in here, I'm surprised they didn't have more punch. The predominant flavors were olive oil and lemon. Also, since "2 cups" isn't exactly a usuable measurement, I used about 1 cup of this marinade for 4 thinly sliced boneless chicken breasts and they were well covered. So be sure it scale it down if you're not cooking for a party!
     
  3. matt_maples
    This was a big hit in my family. Left it on the marinade for a few hours until we were ready put them over the coals. Once I started basting them with this oil based marinade I moved them to an indirect heat to keep it from flaring. Plenty of flavor without overpowering the chicken. Great stuff!
     
  4. leathaburton52
    This is the best marinade I have ever tasted! It is the only one I use.
     
  5. Deedeelew
    just tried this and, omg, it was amazing! I used cider vinegar and added just about a teaspoon of chopped garlic to the mix. marinated for about four hours then threw it on the broiler. soooooooo tasty! I will be using this one all summer on the grill!
     
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Tweaks

  1. Desiree K.
    Delicious! I substituted the vinegar with red wine vinegar, used 2 tbsp of lemon pepper seasoning instead of the lemon juice and salt/pepper. Also used minced garlic instead of the garlic salt. It was perfect! So moist
     
  2. MSZANZ
    The family said too salty!! I might try it again and use garlic powder instead of salt or omit the extra salt. We think that it would be a good marinade after the adjustment. I marinated it for about an hour. Thanks for posting...it gives me a place to start!!
     
  3. Stacey K.
    I use mayonnaise and garlic powder without the salt. Perfection!
     
  4. jenrocks311
    This turned out amazing for my bone in, skin on chicken breasts on the grill!!! I made a few adjustments. I cut the oil to 1/2 cup. I used apple cider vinegar. added a bit extra salt because I used garlic powder instead of garlic salt. Mixed everything up in a freezer bag, put in the chicken and let it marinate for 24 hours then threw the chicken on the grill. Amazing flavor and my new favorite recipe for marinade!
     
  5. MichelleOyster
    Great chicken marinade! However, there was definitely too much salt. I would either reduce the amount of salt (from 1T to 1t) or substitute garlic powder for the garlic salt. Also, I had way more marinade than I needed - probably could've made half the recipe for almost 2lbs of chicken.
     

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[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. 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