This Garlic and Herb Chicken Marinade recipe makes the BEST juicy, tender, flavorful chicken that is a perfect main dish or delicious on a salad and pasta. Everyone will love this grilled chicken recipe marinade.
Chicken is a staple in many family dinners since it is so versatile and generally affordable. There is a large variety of cut and an endless number of ways to prepare it.
When cooking chicken on the grill, I always marinate it first to give the chicken a little flavor boost and garlic and herb chicken marinade is my family’s favorite.
I often buy a bottle of ready-to-go garlic and herb spices but have found that it isn’t always available. So, I decided to make my own version of the grilled chicken recipe marinade and I’m excited to share it with you today.
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How To Make Garlic and Herb Chicken Marinade
Mix together sea salt, minced onion, roasted garlic powder, black pepper, coriander, parsley, and paprika.
Put the spice mixture, olive oil, and vinegar into a gallon sized ziplock bag.
Add two pounds of boneless, skinless, chicken breasts.
Toss to coat well, place in the fridge and marinate the chicken for 30 minutes.
You May Also Be Interested In Trying My Stir Fry Sauce Recipe
Grease the grill grates, discard the marinade and grill the chicken over medium-high heat for about 5 minutes per side for a total of about 10 minutes or until chicken reaches an internal temperature of 160°F.
This grilled chicken recipe marinade results in the BEST juicy, tender, flavorful chicken that is perfect the way it is or delicious with rice or pasta.
Grilled Chicken Recipe Marinade Tips
1. Any of the seasonings in this recipe can be swapped with whatever seasonings you prefer. Just keep the same amount of olive oil and vinegar.
2. I used white vinegar for this recipe but you can use apple cider vinegar or balsamic vinegar if you want that added flavor.
3. If you don’t have a gas grill available, you can make indoor grilled chicken using a grill pan. Warm the pan over medium high heat. Grease with olive oil. Grill the marinated chicken breasts for about 5 minutes per side. Remove from heat and cover with a pan lid or a foil tent and allow it to rest for 5 minutes. Check that the chicken reaches an internal temperature of 165°F.
4. If you don’t have a way to grill the garlic and herb chicken at all, you can cook the chicken breast in the oven. Bake at 400 degrees, on a greased, rimmed baking sheet, for 18-23 minutes, until chicken reaches an internal temperature of 165°F.
5. To cook the chicken faster, cut the thickness in half so that each chicken breast becomes two thin chicken breasts. Grill for about 3 minutes per side, until the chicken reaches an internal temperature of 165°F.
I actually marinated the chicken minus the coriander I just doubles the parsley, and put the marinated chicken breasts in a baking dish with diced red potatoes and green beans along within more olive oil, salt and pepper and then backed for 50 minutes at 375. The potatoes weren’t quite done yet so I pulled out the chicken, and give it another 10 minutes. Then added the chicken back in, stirred it all up and served. Delicious and super easy thank you!
A. Holding says
The first time I made this chicken, my wife said she could eat it every night! It is now a staple for us. I did not have Coriander, so I just omitted it, and am using Lemon juice instead of vinegar. I have made this on the grill, and in the cast iron skillet, and both have turned out great and flavorful, however we like the char from the grill a little more! Thank you so much for this recipe.
Thank you for stopping back to let me know! It’s one of our favorites as well and I agree…there’s nothing like grilled chicken!
Damn! You just made a whole different recipe.
Do you have to use vinegar? I want to marinade all night.
The vinegar is the acid in this marinade that helps tenderize the chicken but if marinated too long it can over tenderize and you’ll end up with mushy chicken. As far as skipping it altogether, I’ve never tried making it that way. You could try marinating the chicken without the vinegar overnight and then add the vinegar (or another acid such as lemon juice or lime juice) 30 minutes before cooking.
Can I use apple cider vinegar if I dont have white vinegar?
Yes, you can use apple cider vinegar instead of white.
I have an assortment of vinegar. Which vinegar do you recommend I use? Can I marinate over night or will the vinegar “cook” the chicken? If so, I could marinate overnight with everything except the vinegar and add 30 mins before I cook.
I used white distilled vinegar for this one. No, I wouldn’t recommend marinating overnight with the vinegar. I’ve never experimented with adding the seasonings and oil overnight. Best of luck!
Lorna Doran says
Can you bake this? If so, at what temp and how long?
Yes! Bake at 400 degrees for 18-23 minutes, until cooked through.
This is soooo Good and easy to make. No sugar, it is great! Thanks!
Olivia Milliren says
2 tsp sea salt
1.5 tsp onion powder
2 tsp roasted garlic powder
1/2 tsp black pepper
1/2 tsp smoked coriander
1/2 tbsp Italian seasoning
1/2 tsp smoked paprika
1/2 cup olive oil
1/4 cup white wine vinegar
2 lbs boneless, skinless chicken breasts
This is what I did with mine and I love it, the white wine makes it soooooooo good too!! I recommend for anyone who doesn’t like the smell of regular vinegar.