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A Great Chicken Marinade

From Recipe Tin Eats

Ingredients

  • 2 tbsp honey OR brown sugar
  • 1 tbsp olive oil or any oil
  • 5 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 4 garlic cloves minced
  • 1 tsp dried oregano or rosemary, thyme, minced herbs
  • 1/2 tsp black pepper ground

Instructions

  • Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
  • Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)

Notes

Recipe Notes: 
Marinade subs:
Brown sugar – sub 2 tbsp white sugar, 1.5 tbsp honey, maple syrup
Soy – any normal, all purpose soy or light soy good here, or tamari, mushroom soy sauce. If you have sweet soy or kecap manis, skip sugar. Dark soy sauce not recommended (label will say “dark soy).
No soy? Dissolve 1 tsp salt in 4 tbsp water, then use in place of soy sauce.
Only got DARK soy? Use 2 tbsp then add 3/4 tsp salt and 3 tbsp water instead of 5 tbsp soy sauce.
Lemon – sub with less sharp vinegars like cider vinegar, white wine or red wine vinegar, rice vinegar. Or 1.5 tbsp other vinegars (normal white vinegar, balsamic)
Worcestershire – dollop of ketchup or BBQ sauce would be a decent sub there! Say 2 tbsp, then cut down sugar. HP Sauce, steak sauce or other savoury sauces also good.
Garlic – 3 tsp from jar, or 3/4 tsp dried garlic powder good here. Also 1/4 tsp onion powder would be nice too.
Dried herbs – anything is the go here, go with what you like. Fresh won’t really work here, too delicate unless doing a short marinade. Exception – fresh rosemary is terrific, 1 tsp finely chopped.
Freeze raw chicken in marinade as soon as you make it up (chicken will marinade while thawing!). Thaw then cook per recipe.