Italian Chicken Marinade (Homemade)

This homemade Italian chicken marinade uses red wine vinegar, garlic, and Italian seasoning for juicy grilled or baked chicken in just 30 minutes.

Course dinner, Main Course, Marinade

Cuisine American, Italian, Mediterranean

Diet Gluten Free

Keyword grilled, Italian chicken marinade, juicy, marinade, quick

Prep Time 5

Cook Time 10

Marinade Time 30

Total Time 45

Servings servings

Calories 194

Whisk the olive oil, vinegar, garlic, Italian seasoning, sugar, salt, and pepper in a small bowl.
Pour half of the marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or baking dish. Set the remaining half of the marinade aside.
Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 60 minutes, flipping every 15 minutes.

When ready to grill, heat a gas grill to medium high. Allow to preheat for 15 minutes. Remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
Grill, with the cover down, until chicken thighs register 170F or chicken breasts register 165F.
Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve drizzled with reserved marinade.

Preheat your oven to 425°F. Set aside half of the marinade, then add the chicken and the remaining marinade into a small baking dish.
Set the remaining marinade aside for drizzling after the chicken is cooked. If you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread and possibly burn.
Bake for 20 to 25 minutes, until or until chicken thighs register 170F or chicken breasts register 165F.
Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, and serve, drizzled with reserved marinade.