Chicken Marinade
A savory, easy-to-make dry-spice marinade that tenderizes and flavors up to two pounds of chicken.
Equipment
- large airtight container or bowl
Ingredients
- 2 tablespoons seasoning salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon dried mustard
- 3 tablespoons olive oil
- 2/3 cup water
Instructions
- Combine the seasoning salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and dried mustard in a large bowl or the chosen airtight container.
- Whisk in the olive oil until the spices form a paste, then whisk in the water until the mixture is smooth and evenly combined.
- Add up to 2 pounds of chicken to the bowl or container and stir or turn the pieces to coat thoroughly with the marinade.
- Seal the container and refrigerate to marinate for up to 48 hours, turning occasionally to redistribute the marinade.
- Cook the chicken using your preferred method until it reaches an internal temperature of 165°F (74°C).
Notes
- Marinate up to 48 hours for best flavor.
- Use up to 2 pounds of chicken as directed.
- Stir or turn chicken occasionally while marinating.
- Ensure chicken reaches 165°F internal temperature before serving.