Homemade Marinades for Chicken

Marinating generally bland white meats such as chicken, turkey, etc. adds flavor and also helps keep the meat from drying out during cooking.

Since white meats are generally more delicate than red meats, your marinades should not have strong, heavy aromas, and you should not marinate the meat for too long, as this will mask the mild flavor of chicken or turkey.

The basic ingredients for a marinade fall into two general categories.

The first type, based on acidic ingredients such as wine, vinegar, and lemon, is mainly intended to tenderize the meat.

The second type, which is olive oil-based, is intended to keep the meat from drying out.

The flavor you get, whether you start with an olive oil or wine base, will depend on the herbs and aromatics you use in your marinade.

The key thing to know is that white meat should not be marinated for more than half an hour with acidic ingredients. With olive oil, it can be marinated for up to one and a half to two hours, but no longer.

You can adjust the herbs to your taste for the best flavor, but always remember the golden rule: “don’t overdo it.”

All the marinades we recommend are for four servings of chicken or turkey.

If you are grilling on a barbecue, you can brush the meat with the marinade each time you turn it for more flavor and a tender result.

The technique is the same for all marinades.

Mix all the marinade ingredients in a glass bowl, preferably, then place the pieces of meat in the bowl, making sure the marinade reaches all over.

Cover with plastic wrap and place the bowl in the refrigerator for about half an hour to an hour.

Before cooking, take the bowl out of the refrigerator and let it come to room temperature before putting the meat on to cook.

Here are a few suggestions to add a flavorful touch to your poultry.

Marinade with olive oil and orange

150 ml olive oil
zest of two unwaxed oranges
juice of two oranges
2 cloves garlic, crushed
1 tbsp oregano
1 tbsp thyme
Freshly ground black pepper.


Marinade with yogurt and ginger

200 g strained yogurt
2 tbsp mustard
50 ml soy sauce
50 ml olive oil
2 tbsp grated ginger
2 cloves garlic, crushed
2 tsp dried thyme
2 tsp sweet smoked paprika
2 tsp freshly ground pepper


Marinade with olive oil, mustard, and honey

4 tbsp mustard
4 tbsp honey
100 ml soy sauce
50 ml olive oil
4 cloves garlic, crushed
4 tsp dried thyme
4 tsp oregano
2 tbsp hulled pumpkin seeds
2 tbsp brown sugar
3 tsp sweet smoked paprika
2 tsp freshly ground pepper


Marinade with yogurt and cilantro

200 g strained yogurt
4 tbsp olive oil
juice of one lime
zest of one lime
2 tsp crushed coriander seeds
2 tbsp finely chopped cilantro leaves
2 tsp salt
2 tsp freshly ground pepper,


Marinade with wine, tomato paste, and curry

3 cups dry white wine
2 tbsp tomato paste
1 clove garlic, crushed
1/2 cup balsamic vinegar
1/2 cup rosemary
1/2 cup mint
2 tsp mild curry powder
2 tsp salt
2 tsp pepper

Marinade with lime and Mediterranean herbs

1 cup lime juice
Zest of 2 limes
2 tbsp mint
2 tbsp thyme
2 tbsp oregano
2 tbsp rosemary
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tsp salt
2 tsp pepper

Marinade with olive oil, fennel, and ouzo

1 cup olive oil
2 tbsp ouzo
3 tbsp crushed fennel seeds
1 cup finely chopped fresh fennel
2 tbsp dill
1/2 cup soy sauce
2 tsp turmeric
2 tsp salt
2 tsp pepper