30 Minute Chicken Marinade - Life at Cloverhill

We’re in New Orleans now at the next stop of our honeymoon road trip! I had awesome blackened chicken at the Gumbo Shop last night and I can’t wait to recreate it at home. In the meantime, I’m sharing a chicken recipe that we’ve been making a lot lately. A great quick weeknight dinner on hot summer nights when you don’t want to turn on the oven!

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I’ve made this marinade a few times this spring and I’ve been able to do two large packs of chicken – one with boneless skinless chicken breasts for me and one with boneless skinless chicken thighs for Garrett. I like to make the whole packs so that we have leftovers for lunches for the next few days. The chicken is also great to add into dishes like soup, enchiladas or Black Bean Chicken Quesadillas.

What you’ll need:

Printable Version

2 tsp garlic powder
2 tsp onion powder
2 tsp dried basil
2 tsp dried oregano
2 tsp salt
2 tsp freshly ground black pepper
pinch of cayenne
2 tbsp olive oil
2/3 cup wine (or wine vinegar)

Combine all the marinade ingredients in a large ceramic/glass casserole dish or even in a large plastic sealable bag.

Trim the chicken pieces and then place each piece of meat in the marinade, making sure to coat both sides. Continue with all the meat until it is all covered in the marinade.

Cover the dish in plastic wrap (or seal the bag if you used that) and then place it in the refrigerator for at least 30 minutes or up to two hours (if you want to prep it ahead of time).

Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Place the chicken on the grill and close the lid. Grill chicken over medium heat 8-10 minutes, turning once, until the internal temperature reaches 165°F. Remove the chicken to a serving dish and allow to sit for 5 minutes before serving.