Chicken Marinade for Roasting
One often-overlook element of a successful oven-roasted chicken is a good chicken marinade for roasting. Unlike marinades intended for grilled or fried chicken, a good chicken marinade for roasting needs to imbue the chicken with more flavor for the longer cooking time. This recipe utilizes both red wine and Balsamic vinegar for a vibrant flavor that is sure to get your taste buds singing.
Step by Step Instructions
Step One
Combine garlic, onion, red wine vinegar, Balsamic vinegar, brown sugar, soy sauce, and olive oil. Mix until well combined. Set aside salt, pepper, lemon and (if using) cayenne pepper for now. If you plan on pre-marinading your chicken, pour the marinade over your roasted chicken (whole or pieces) and let sit in the fridge for a few hours or overnight. Otherwise, pour the marinade over the chicken and prepare the chicken to be roasted in the oven.
Step Two
Before cooking your chicken, add salt, pepper and (optional) cayenne pepper directly to your marinated chicken. Adding the salt and pepper directly to the chicken will give it a bolder flavor versus using it in the marinade. You may want to add more or less salt and pepper depending on your personal taste. Keep the lemon juice set aside for the final step.
Step Three
After removing your chicken from the oven, let it sit aside for several minutes. Then, take your set aside lemon juice and sprinkle lemon juice evenly over the chicken.
This recipe will work well on chicken roasted if a cast iron Dutch oven. Check out the rest of our cast iron recipes here, or if you want to start your own collection of cast iron, visit the Lodge Store on Amazon.com.
Classic Chicken Marinade for Roasting Recipe
Ingredients
- 4 cloves garlic finely minced
- 1 onion finely chopped (white or yellow preferred)
- 2 Tbsp red wine vinegar
- 1 Tbsp Balsamic vinegar
- 2 Tbsp brown sugar 1 Tbsp if you prefer a less sweetened roast chicken
- 1-2 Tbsp soy sauce to taste
- 1/2 cup extra virgin olive oil
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 Tbsp lemon juice
- 1/2 tsp cayenne pepper optional
Instructions
- Combine garlic, onion, red wine vinegar, Balsamic vinegar, brown sugar, soy sauce, and olive oil. Mix until well combined. Set aside salt, pepper, lemon and (if using) cayenne pepper for now. If you plan on pre-marinading your chicken, pour the marinade over your roasted chicken (whole or pieces) and let sit in the fridge for a few hours or overnight. Otherwise, pour the marinade over the chicken and prepare the chicken to be roasted in the oven.
- Before cooking your chicken, add salt, pepper and (optional) cayenne pepper directly to your marinated chicken. Adding the salt and pepper directly to the chicken will give it a bolder flavor versus using it in the marinade. You may want to add more or less salt and pepper depending on your personal taste. Keep the lemon juice set aside for the final step.
- After removing your chicken from the oven, let it sit aside for several minutes. Then, take your set aside lemon juice and sprinkle lemon juice evenly over the chicken.