Just a great Chicken Marinade


  • 700g / 1.4 lb chicken breast, tenderloins or thigh (Note 1)


  • 2 tbsp 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


  • Finely chopped parsley
  • Lemon slices


  • Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
  • 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)
  • Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
  • Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.


  1. Whole breast and boneless thighs: 3 – 4 minutes each side (internal temp 165F/75C)
  2. Cutlets and tenderloin – 2 minutes each side

This article adapted from this site

Just a great Chicken Marinade
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