Plate Lickin’ Essentials: Awesome Chicken Marinade

Andy Anderson !


I have had this recipe for a lot of years. I got it when I worked at a steakhouse in Chicago, Big Jim’s Steaks (steakhouses serve chicken too). Over the years, I have tweaked some of the ingredients to suit my tastes and the tastes of my clients. It was a very popular marinade back then, and it still is with my clients.

FYI: The original recipe had anchovy paste as one of the ingredients… Yeah, I know, but man was is good.

Nutritional Information at the bottom of the recipe.

So, you ready… Let’s get into the kitchen.


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5 Min
5 Min
Stove Top



  • 1/2 c
    grapeseed oil, or other non-flavored variety
  • 1/4 c
    dry red wine
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    worcestershire sauce
  • 1/4 c
    tamari sauce, or liquid aminos
  • 2 clove
    garlic, finely minced
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    smooth brown mustard, i prefer grey poupon
  • 2 Tbsp
    fresh clover honey, or more for a sweeter marinade
  • 1 Tbsp
    dried rosemary
  • 2 tsp
    prepared horseradish
  • 1 tsp
    black pepper, freshly ground

How to Make Plate Lickin’ Essentials: Awesome Chicken Marinade


  2. You will need a saucepan to cook the marinade, and a non-reactive (glass) container to store it.
  3. This recipe will easily marinate 6 good sized chicken breasts, or 8 chicken thighs. Skinless and boneless is the way to go with most marinades.
  4. Storage of homemade condiments and spices
    Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.

    If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.

    Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.

    If properly stored, this marinade should last 2 weeks, or a bit more.
  5. Homemade Worcestershire
    Looking for a good Worcestershire without anchovies?

    It is easy/peasy to make... So yummy.
    DIY Essentials: Homemade Worcestershire Sauce
  6. Gather your ingredients (mise en place).
  7. Add the ingredients together in a small saucepan over medium heat.
  8. Whisk together until it begins to simmer and continue to simmer for 2 – 3 minutes.
  9. Remove from the heat, allow to cool, then place into a sealed, non-reactive (glass) container in the fridge until ready to use.
  10. It will last 12 – 14 days. You can still use it for another week; however, the flavor will begin to diminish.
  11. When using, immerse the chicken in the marinade, and refrigerate for 8 hours, better yet how about overnight.
  12. As you can see I am pan frying today.
    Medium heat in a grill pan, flip a few times to get those nice grill marks brush with the marinade a few times as it cooks. In addition, you can open grill them, or oven bake.
  13. Let rest about 5 minutes before slicing.
  14. While the chicken is resting, throw the leftover marinade into a saucepan, over medium-high heat and reduce until thickened. Then spoon that over the chicken before serving.
  16. Grilled, baked or pan fried, serve with yummy side dishes, and great friends. Enjoy.
  17. Keep the faith, and keep cooking.
  18. Nutritional Information

Printable Recipe Card

About Plate Lickin’ Essentials: Awesome Chicken Marinade

Course/Dish: Marinades
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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