BEST Quick and Easy Chicken Marinade

Check ingredients as you prepare them. These checks stay on this page.

• 2 pounds boneless skinless chicken breasts (or chicken thighs)
  Ingredient note

  Source: 1 ½-2 pounds boneless skinless chicken breasts (or chicken thighs); upper source range endpoint used for shopping.
• ¼ cup olive oil
  Ingredient note

  Source: ¼ cup olive oil
• ¼ cup apple cider vinegar (or red wine vinegar)
  Ingredient note

  Source: ¼ cup apple cider vinegar (or red wine vinegar)
• 1 tablespoon fresh-squeezed lemon juice
  Ingredient note

  Source: 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 tablespoon dijon mustard
  Ingredient note

  Source: 1 tablespoon dijon mustard
• 2 teaspoons Italian seasoning (or Herbs de Provence)
  Ingredient note

  Source: 2 teaspoons Italian seasoning (or Herbs de Provence)
• 2 teaspoons garlic powder
  Ingredient note

  Source: 2 teaspoons garlic powder
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder
• ½ teaspoon cracked black pepper
  Ingredient note

  Source: ½ teaspoon cracked black pepper

1. Stir together olive oil, vinegar, lemon juice, honey, dijon mustard, Italian seasoning, garlic powder, salt, onion powder, and pepper.
2. Combine chicken and marinade in a large resealable bag, press out excess air and seal the bag (alternately you can combine chicken and marinade in a bowl and cover tightly). Chill for 30 minutes.
3. Bake chicken at 375 degrees for 15 minutes or until cooked through and juices run clear OR grilled over medium heat 6-10 minutes on each side until cooked through. *Pro Tip: Allow to cool for five minutes before cutting into the chicken so the juices don't drain and dry the chicken out.