Rachel’s Chicken Marinade was created to solve one problem; dry, flavorless, grilled boneless chicken breasts. Before this marinade existed I had to beg my husband to cook boneless chicken on the grill. Now he’s happy to make me extra so that we have food for the week! I often whip up a big batch and keep it in the fridge which makes getting the chicken in the marinade super fast! (Which is helpful when your toddler is destroying the kitchen) It is also super healthy and you don’t have to worry about added sugars and funky ingredients from store bought marinades. Don’t get me wrong sugar has its place as one of the holy trinity of rubs but I avoid it when I can. This marinade is sugar free and can easily be made salt free.
Rachel’s Chicken Marinade
Makes enough marinade for 4 large chicken breasts. (about a half cup)
1/4 cup olive oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Lemon Zest and Juice (skip the zest if you’re using store bought lemon juice, it still tastes amazing!)
1 Tablespoon Thyme
1 Tablespoon Oregano
1 Tablespoon Dill
2 Teaspoons Smoked Sweet Paprika
Sea Salt and Pepper
- Combine all ingredients and then, if desired, add just a pinch of salt and pepper.
- Add the chicken to the marinade and refrigerate for at least an hour but overnight is ideal.
- Cook chicken until the juices run clear, internal temp of 165 degrees (Check out my blog on meat temps!)
The flavor is herby with a hint of smokiness. It is amazing on my Balsamic Cobb Salad with Honey Balsamic Vinaigrette. I also love to keep lefteovers in the fridge to make bowls with riced cauliflower and veggies. Always make extra!
FYI You can get this set and have all the seasonings for the marinade and the dressing. It’s that easy!