I Asked 5 Chefs the Secret to the Best Chicken Marinade—They All Said the Same Thing

From air frying to grilling to roasting, chicken is one of the most versatile proteins out there. And while there are a number of ways that you can secure a tender, moist outcome for both breast and thigh, one of the best ways to ensure a thoroughly flavorful bite is by marinating. However, not all marinades are created equal and there’s nothing worse than doing all the work of marinating your chicken ahead of time only for the meat to be underwhelming, or worse, bland.

I sought out some industry secrets on how to best marinate chicken and reached out to five chefs who often work with the protein to get their insights and expertise. 

The Experts I Talked To

It’s All About Balance

All five chefs agreed that the secret to the best chicken marinade is not a single ingredient or recipe, but balance. “The key is balancing acidity, fat, and seasoning while giving the marinade enough time to work its magic without overdoing it,” explains Littley.

In other words, there are three key marinade components: acidity, fat, and seasoning. Alfred adds, “it’s about layering flavor, giving it time to develop, and making sure every bite hits like a symphony of taste. Done right and your marinade shouldn’t just season the chicken—it should transform it.”

Acid

Where Wells favors lemon juice or vinegar as the acidic component in marinades, explaining that “acidity is important because it helps tenderize the meat,” Littley, Gentile, and Alfred also suggest any citrus juice or yogurt as potential alternatives. Lonsdale utilizes yogurt as well, but finds that “it’s acidic enough to tenderize chicken but not so harsh as to turn it into a ceviche if left overnight.” She appreciates it as a single ingredient acid/fat combo that “serves as a blank canvas,” for whatever seasonings you may prefer.

Fat

Gentile explains that adding fat to a chicken marinade “keeps the chicken moist and helps distribute flavor.” Olive oil won out amongst the chefs as the go-to fat source, but Alfred mentions coconut milk as a flavorful alternative and Littley suggests using sesame or avocado oil. As mentioned above, yogurt can also be used as a fat.

Seasoning

Seasoning is up to personal preference. You can stick to “the simplest version,” like Lonsdale often does, “by simply mixing in salt and pepper.” Or, Wells says, “explore a variety of flavor profiles and adjust based on regional cuisines.” For example, he recommends adding soy sauce and ginger “for an Asian twist or smoked paprika and cumin for a smoky, Southwestern flair.”

Think about adding spices, sauces, and sources of sweetness for layered, deep flavors. You can even explore heat, suggests Alfred. Think “chili flakes, sriracha, or even gochujang for depth.”

Preparation

After the chicken is marinated, it can be cooked in a plethora of ways, but the marinating process is important for full flavor and texture transformation. Make your marinade, coat the bird with it, then “massage it like you mean it,” says Alfred. “Give it a good massage, make sure every inch is coated, and if you’re really serious, poke a few tiny holes in the meat so the flavors seep in even deeper.”

“For boneless, skinless chicken breasts or thighs, 30 minutes to four hours is ideal. If you’re working with bone-in cuts or whole chickens, you can marinate them for up to 24 hours,” says Littley. If marinated too long (more than four hours for boneless and more than 24 for bone-in), warns Wells, “the texture can become mushy due to the acid breaking down the meat too much.”

And, reminds Gentile: “It’s important to rest the marinating chicken in the fridge as it reduces bacteria growth and keeps the marinade from acting too fast on the protein’s outer layers. Also, remember to bring it to room temperature before cooking, this will ensure even cooking throughout.”