The Easiest Chicken Marinade Ever: Flavorful Chicken, No Mess!

👩‍🍳 Instructions

1. 1

   Prepare Dry Marinade Bags: In a small bowl, combine the dried oregano, dried thyme, dried rosemary, smoked paprika, onion powder, kosher salt, black pepper, and optional red pepper flakes. Mix well.
2. 2

   Carefully spoon the spice mixture into a small, snack-sized freezer-safe bag. Press out excess air and seal. Label the bag clearly with the marinade type, date, and reminder of wet ingredients to add (e.g., 'Lemon-Herb Chicken Marinade - Add 1/4 C olive oil, 2 T lemon juice, 1 T Dijon, 2 minced garlic'). Repeat for desired number of bags.
3. 3

   Store labeled dry marinade bags in your pantry for future use.
4. 4

   When Ready to Marinate: Thaw chicken if frozen and pat dry with paper towels.
5. 5

   In a gallon-sized freezer bag or shallow dish, whisk together the olive oil, fresh lemon juice, Dijon mustard, and minced garlic.
6. 6

   Snip open one of your pre-made dry marinade bags and pour the contents into the wet mixture. Whisk until well combined.
7. 7

   Add the chicken to the marinade, ensuring all pieces are thoroughly coated. Seal the bag (if using), pressing out as much air as possible, and massage gently.
8. 8

   Refrigerate for at least 30 minutes, or ideally 2-4 hours. Do not marinate for more than 18-24 hours.
9. 9

   To Cook (Grill): Preheat grill to medium-high. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
10. 10

    To Cook (Bake): Preheat oven to 400°F (200°C). Arrange chicken on a parchment-lined baking sheet and bake for 20-30 minutes, or until internal temperature reaches 165°F (74°C).
11. 11

    To Cook (Pan-Sear): Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until golden brown and cooked through to 165°F (74°C).