Mary Berry Chicken Marinade​ Recipe

This simple Mary Berry Chicken Marinade is made with olive oil, fresh lemon juice, Dijon mustard, honey, and fragrant garlic and herbs. This recipe creates an incredibly juicy, tender, and flavorful chicken, perfect for a variety of cooking methods. It’s the ideal preparation for easy weeknight meals or summer barbecues and makes enough marinade for about 2 lbs of chicken.

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Mary Berry Chicken Marinade Ingredients

• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1 tbsp lemon zest
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary or thyme, finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

How To Make Mary Berry Chicken Marinade

1. Combine the wet ingredients: In a medium bowl or a large glass jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, and honey until they are well combined.
2. Add the aromatics and seasonings: Add the minced garlic, chopped fresh herbs, salt, and pepper to the bowl. Whisk again until everything is evenly distributed.
3. Marinate the chicken: Place your chicken (breasts, thighs, or drumsticks) in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat every piece. Seal the bag or cover the dish and place it in the refrigerator for at least 30 minutes, but no more than 4 hours.

Recipe Tips

• Use Fresh Ingredients: Freshly squeezed lemon juice and fresh herbs will give your marinade a much brighter and more vibrant flavor than bottled juice or dried herbs.
• Don’t Marinate for Too Long: The acid from the lemon juice is great for tenderizing, but if you leave chicken breasts in it for more than a few hours, the texture can become mushy. Stick to the recommended time for the best results.
• Reserve Marinade Safely: If you want to use some of the marinade for basting, make sure to set some aside before you pour it over the raw chicken to avoid cross-contamination.
• Pat Chicken Dry: For the best results when grilling or pan-searing, gently pat the marinated chicken dry with paper towels before cooking. This helps the chicken get a beautiful golden-brown crust.

What To Serve Marinated Chicken

This versatile marinated chicken is delicious with a wide variety of side dishes. For a classic meal, serve it with creamy mashed potatoes or simple roasted new potatoes. It also pairs wonderfully with a fresh green salad, steamed asparagus, or a colorful Mediterranean couscous. For a casual barbecue, serve the grilled chicken in a bun with lettuce and tomato.

How To Store Marinated Chicken

• To Store Marinade Only: You can prepare the marinade ahead of time. Store it in an airtight container or jar in the refrigerator for up to 5 days.
• To Store Marinated Chicken: Refrigerate: Raw chicken can be stored in the marinade in the refrigerator for up to 4 hours before cooking. Do not store it for longer.
• Freeze: This marinade is excellent for freezer meal prep. Place the raw chicken and the marinade in a freezer-safe zip-top bag, remove as much air as possible, and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before cooking.

Mary Berry Chicken Marinade Nutrition Facts

• Calories: 65 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 145mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 0g

Frequently Asked Questions

• How long should I marinate the chicken? For chicken breasts, 30 minutes to 2 hours is ideal. For bone-in pieces like thighs and drumsticks, you can marinate for up to 4 hours. Avoid marinating for longer, as the lemon juice can negatively affect the texture of the meat.
• Can I use this marinade on other meats? Yes, this is a very versatile marinade. It works wonderfully on pork chops or loin and is also excellent for firm fish like salmon or swordfish. For fish, reduce the marinating time to just 15-20 minutes.
• Can I use dried herbs instead of fresh? You can, but the flavor will be less vibrant. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, use 1 teaspoon of dried rosemary or thyme.
• Is this marinade gluten-free? Yes, all the ingredients in this recipe are naturally gluten-free. However, always double-check the label on your Dijon mustard to ensure it is certified gluten-free if you have a severe intolerance.

Try More Recipes:

• Mary Berry Slow Cooker​ Chicken Casserole Recipe
• Mary Berry Chicken Cacciatore​ Recipe
• Mary Berry Chicken And Vegetable Soup​ Recipe