Chicken Marinade

This is a versatile go-to chicken marinade that hits all the right notes: salty from soy sauce, sweet from brown sugar, sour from fresh lemon juice, and aromatic from ginger and garlic. The olive oil carries all those flavors into the meat and helps the chicken brown evenly on the grill or under the broiler.

Chopped scallions add a mild onion bite without the sharpness of raw yellow onion. They soften as they soak in the marinade and infuse the liquid with a gentle, grassy flavor.

Let your chicken sit in this for at least an hour, or up to overnight in the fridge for the deepest flavor. The lemon juice and soy work together to tenderize while the brown sugar creates sticky, caramelized edges when the heat hits.

Pro Tips

• Slice the ginger thin rather than grating it. Thin slices release flavor more slowly, giving you a warm ginger presence without overpowering the other ingredients.
• Use tamari instead of soy sauce if you need this to be gluten-free. Same salty depth, no wheat.
• Don’t marinate longer than 24 hours. The acid in the lemon juice will start breaking down the chicken fibers and the texture turns mealy.
• Pat the chicken dry before grilling. Wet chicken steams instead of searing, and you’ll miss out on that caramelized crust from the brown sugar.

Variations

• Sesame finish: Toss in a tablespoon of toasted sesame oil and sprinkle sesame seeds on after cooking.
• Spicy version: Add a minced Thai chili or a teaspoon of sriracha to the marinade.
• Citrus swap: Replace lemon juice with lime juice and add a splash of fish sauce for a Southeast Asian direction.