Instructions
Combine the ingredients
In a medium bowl or large zip-top bag, mix all ingredients together until well combined. Taste the marinade—if it needs a bit more sweetness or acidity, adjust accordingly. Mom always said, “Your taste buds are the best tool in the kitchen.”Marinate the chicken
Add chicken (breasts, thighs, wings—whatever you like) to the marinade. Seal and refrigerate for at least 2 hours, but preferably 6–8 hours. Overnight is even better.Cook your way
Grill: Perfect for smoky char and caramelization.
Bake: 375°F (190°C) for 25–35 minutes, depending on the cut.
Pan-fry: Great for juicy results and crispy edges.
Air fry: Crisp outside, juicy inside—8–10 minutes at 400°F (flip halfway).
Let it rest
After cooking, let the chicken rest for a few minutes. This helps the juices settle and keeps it tender.
Tips & Variations
No lemon juice? Use apple cider vinegar or even orange juice for a twist.
Want it smoky? Add a dash of liquid smoke or smoked paprika.
Need it gluten-free? Swap soy sauce for tamari or coconut aminos.
Why This Recipe Endures
What makes Mom’s Chicken Marinade so beloved isn’t just how it tastes—it’s how it feels. It feels like laughter around a crowded dinner table. Like being taken care of when you didn’t even ask. Like a reminder that some of the best things in life take time to soak in and come out better for it.
So whether you’re making dinner for your own family, hosting friends, or just feeding yourself on a quiet evening, this marinade brings more than just flavor—it brings a little piece of Mom, every time.
