The best chicken marinade ever! This easy, 2-ingredient recipe makes the absolute best, most flavorful chicken you’ll ever have. It can be made on the grill, stovetop, or even baked in the oven. It’s guaranteed to be a staple recipe you’ll make again and again!
I’ve been searching for the best and easiest chicken marinade for a while now, and this 2-ingredient recipe is it! It creates the juiciest and most flavorful chicken with minimal effort and is great for grilling, baking, or cooking in a skillet.
The secret ingredient? Pickled jalapeños!
I know it sounds crazy, but marinating your chicken in pickled jalapeños makes the best chicken without adding too much spice!
The vinegar in pickled jalapeños serves as a tenderizer, and the pickling liquid adds a lot of flavor to the meat. It’s the perfect combination of ingredients to make the best chicken ever!
The Spice Level
If you’re worried about the spice level, don’t be. My 2-year-old daughter ate the chicken without any issues and loved it! The pickled jalapeño brine infuses that delicious pickled flavor without a lot of spice which is left in the seeds and the membranes of the pepper. You can also try to minimize the heat using mild pickled jalapeños instead of the medium or hot variety.
Chicken Marinade Ingredients
- Pickled jalapeños: You’ll need one large 26-ounce can. You can use the kind with or without sliced carrots.
- Chicken: I used boneless skinless chicken thighs, but you can also use chicken breasts, chicken tenders, or skin-on thighs. Just keep in mind that cook time will vary.
How to Make the Best Chicken Marinade
Combine: Place the chicken in a baking dish or a large resealable bag and pour in the can of pickled jalapeños right on top.
Marinate: Cover, seal, and refrigerate for at least 4 hours or up to 12 hours to get the best flavor.
Dry: Remove the chicken from the mixture and pat it dry with paper towels.
Season: This step is optional, but I like to make a quick dry seasoning mixture to give it a little more color and flavor.
Cook: Choose a method of cooking and make sure the internal temperature reaches 160-165F.
Serve: Transfer the chicken to a plate and enjoy with your favorite sides!
Serving Suggestions
Make this marinated chicken into a meal by serving it with some delicious sides! Here are a few ideas:
Tips
- Marinate the chicken for a minimum of 4 hours to tenderize the meat and infuse it with as much flavor as possible.
- If you plan on eating some of the pickled jalapeños, set aside as many as you want prior to mixing the rest together with the chicken. You can the ones you’ve set aside as is or you can cook them alongside the chicken on the grill, stovetop, or oven.
Recommended Tools
- Instant read thermometer. One of the best and easiest ways to check if your chicken is fully cooked.
- Non-slip cutting board. My favorite cutting board for slicing and cutting meat. It also doesn’t slip on the countertop while you’re using it!
- Glass mixing bowls. Great for marinating if you don’t want to use plastic bags.
Storage
You can store cooked chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
The Best Chicken Marinade
Video
Ingredients
For the marinade
- 1 ½ pounds boneless skinless chicken thighs, breasts, or tenders*
- 1 (26-ounce) can pickled jalapeño peppers (with or without carrots)
For the seasoning (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- Place the chicken in a large resealable bag or bowl. Pour the can of pickled jalapeño peppers on top and seal the bag or cover the bowl. Refrigerate for at least 4 hours or up to 12 hours.
- When ready to cook, remove the chicken from the marinade and pat it dry with paper towels.
- *Optional* In a small bowl, combine all the ingredients for the optional seasoning blend. You don’t have to season the chicken with this since the pickled jalapeño juices add a ton of flavor, but I like the addition of some dry spices right before cooking.
- To grill: Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil. Grill the chicken for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.
- To cook on the stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.
- To bake: Preheat the oven to 425 degrees F. Arrange the chicken in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165 degrees F on an instant-read thermometer. Chicken thighs and tenders need about 15 minutes. Medium to large breasts need 20 to 25 minutes.
- Transfer the chicken to a plate, loosely tent it in foil, and let it rest for 5 minutes before serving.
Notes
- If you plan on eating some of the pickled jalapeños, set aside as many as you want before mixing the rest with the chicken. You can eat the ones you’ve set aside as is, or you can cook them alongside the chicken on the grill, stovetop, or oven.
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