Chicken Marinade

Marinades are fantastic for any meat that benefits from a little extra tenderizing and flavor.  Marinades serve two basic functions: tenderizing and flavoring.  To do such, they require two basic ingredients:  an acid and a base flavor.  The acid will begin breaking down the protein and will force the base flavor into the meat.  Usually, we like to marinade proteins that are either tough (like flank steak) or somewhat of a blank canvass (like tofu, pork chops, etc).   Chicken, though wonderful with just salt and pepper, takes marinades very well.

It’s one of my ‘chef’ secrets that give other people chicken envy.  And it’s simple.  Let your chicken sit over night in this, and I assure you a great meal the next day.  The acid is lemon juice, and the base flavor is lemon /dijon.

It’s of course geared toward grilling, and hence summer time flavors and sides.  Things like scallion/potato salad, cole slaw, cucumber and tomato salad go well.  I like to use skinless chicken thighs, but really any cut of the chicken will do.

Lemon Mustard Chicken Marinade

prep time:  10 min


1 large yellow onion, thin sliced
1/2 bunch thyme
5 garlic cloves, smashed
1/4 cup vegetable oil
3 tbsp dijon mustard
1 tbsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground corriander
1 tsbp poultry seasoning
juice of 2 lemons
3 tbsp tapatio or franks hot sauce
1 tsp onion powder
1 tsp garlic powder


Mix everything and apply to chicken.

Let your chicken sit over night in this marinade, and the next day, scrape away the large pieces, salt liberally and grill.

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