Sandra This Bobby Flay Chicken Marinade Recipe is a savory and tangy recipe, which features rich balsamic vinegar and sweet brown sugar. It’s a versatile grilling staple, ready in about 45 minutes (including minimum marinating time).
Bobby Flay Chicken Marinade Recipe Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar (or apple cider vinegar)
- ¼ cup soy sauce (low sodium recommended)
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice
- ¾ cup brown sugar
- 2 teaspoon dried rosemary
- 2 tablespoon Dijon mustard or Spicy Brown mustard
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 6 chicken breasts or 3.5 lb chicken parts
How To Make Bobby Flay Chicken Marinade Recipe
- Whisk the ingredients: In a medium mixing bowl, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, lemon juice, brown sugar, rosemary, mustard, salt, pepper, and garlic powder. Whisk vigorously until the sugar has dissolved and the mixture is emulsified.
- Reserve and coat: Remove half a cup of the marinade and set it aside in the refrigerator for basting or serving later. Place the chicken breasts (or parts) in a large resealable plastic bag. Pour the remaining marinade over the chicken. Seal the bag tightly, squeezing out excess air. Massage the bag to ensure every piece of chicken is thoroughly coated.
- Refrigerate: Place the bag in the refrigerator. Let the chicken marinate for at least 30 minutes, though 4 to 6 hours is ideal for maximum flavor penetration. Do not exceed 24 hours, or the texture may become mushy due to the vinegar.
- Grill the chicken: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Remove the chicken from the bag, letting the excess marinade drip off. Discard the bag and used marinade. Grill the chicken for 5 to 6 minutes per side.
- Baste and rest: During the last few minutes of grilling, baste the chicken with the reserved marinade (the cup you set aside in step 2). Once the internal temperature reaches 165°F, remove the chicken from the grill. Tent it loosely with foil and let it rest for 5 minutes before serving to lock in the juices.
Recipe Tips
- Don’t over-marinate: This marinade contains both vinegar and lemon juice. These acids tenderize the meat, but if left too long (over 24 hours), they will break down the protein fibers too much, resulting in a mealy texture.
- Food Safety 101: Never use the marinade that raw chicken has been soaking in as a sauce unless you boil it vigorously for several minutes first. It is safer and easier to reserve a portion of fresh marinade before adding the chicken.
- Customize the vinegar: If you find balsamic vinegar too strong or dark, you can substitute it with apple cider vinegar for a fruitier, lighter flavor profile, or red wine vinegar for a sharp bite.
- Piercing the meat: To help the marinade penetrate faster (especially if you are in a rush and only have 30 minutes), use a fork to poke a few holes in the chicken breasts before adding them to the bag.
What To Serve With Bobby Flay Chicken Marinade
This savory-sweet chicken pairs with almost any barbecue or picnic side.
- Grilled Corn on the Cob: Grill it alongside the chicken.
- Potato Salad: A creamy side balances the tangy marinade.
- Rice Pilaf: The rice soaks up any extra juices.
- Coleslaw: Adds a nice crunch.
How To Store Bobby Flay Chicken Marinade Recipe
- Store Marinade: You can make the marinade ahead of time and store it in a mason jar in the refrigerator for up to 1 week. Shake well before using.
- Store Cooked Chicken: Refrigerate leftover cooked chicken in an airtight container for up to 3-4 days.
- Freeze: You can freeze raw chicken in the marinade. Place the chicken and marinade in a freezer bag and freeze for up to 3 months. The chicken will marinate as it thaws in the fridge.
Bobby Flay Chicken Marinade Recipe Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 85mg
- Sodium: 650mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugar: 10g
- Protein: 30g
Nutrition information is estimated per serving of cooked chicken, accounting for marinade absorption.
FAQs
Can I bake the chicken instead of grilling it?
Yes. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F. You can broil it for the last 2 minutes to caramelize the sugar.
Is this marinade gluten-free?
To make this gluten-free, you must use Tamari instead of soy sauce and ensure your Worcestershire sauce is a certified gluten-free brand (some contain barley malt).
Can I use this on other meats?
Absolutely. This “master marinade” works exceptionally well with pork chops, flank steak, and even firm fish like salmon (though marinate fish for only 30 minutes max).
Try More Recipes:
- Bobby Flay Chicken Scarpariello Recipe
- Bobby Flay Chicken And Waffles Recipe
- Bobby Flay Chicken Wings Recipe
Bobby Flay Chicken Marinade Recipe
Description
This Bobby Flay Chicken Marinade combines balsamic vinegar, soy sauce, and brown sugar to create a perfect balance of savory, sweet, and tangy flavors that guarantee juicy grilled chicken every time.
Ingredients
Instructions
- Whisk oil, vinegar, soy sauce, Worcestershire, lemon juice, sugar, mustard, and spices in a bowl.
- Reserve 1/2 cup of the marinade for later.
- Pour remaining marinade over chicken in a sealed bag.
- Refrigerate for 30 minutes to 6 hours.
- Preheat grill to medium-high.
- Grill chicken 5-6 minutes per side until 165°F.
- Baste with reserved marinade during the last few minutes.
- Rest for 5 minutes before serving.
Notes
- Boiling Option: If you forget to reserve marinade at the start, you can take the used marinade from the bag, boil it in a saucepan for 5 minutes to kill bacteria, and then use it as a sauce.
- Sugar: The brown sugar causes the chicken to char quickly; watch your grill heat to prevent burning.
- Mustard: Spicy brown mustard adds a deeper kick than Dijon if you prefer more heat.
Bobby Flay Chicken Marinade Recipe
