The Best Chicken Marinade

🥄 Ingredients

• 1 ½ pounds boneless skinless chicken thighs, (breasts, or tenders*)
• 1 (26-ounce) can pickled jalapeño peppers ((with or without carrots))
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt

👨‍🍳 Instructions

1. 1

   Place the chicken in a large resealable bag or bowl. Pour the can of pickled jalapeño peppers on top and seal the bag or cover the bowl. Refrigerate for at least 4 hours or up to 12 hours.

2. 2

   When ready to cook, remove the chicken from the marinade and pat it dry with paper towels.

3. 3

   *Optional* In a small bowl, combine all the ingredients for the optional seasoning blend. You don’t have to season the chicken with this since the pickled jalapeño juices add a ton of flavor, but I like the addition of some dry spices right before cooking.

4. 4

   To grill: Preheat the grill to medium-high heat and lightly oil the grates with vegetable oil. Grill the chicken for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.

5. 5

   To cook on the stovetop: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 10 minutes per side depending on the thickness of the meat until cooked through and the internal temperature reaches 160-165 degrees F on an instant-read thermometer.

6. 6

   To bake: Preheat the oven to 425 degrees F. Arrange the chicken in a single layer on a large foil-lined baking dish. Bake the chicken until the internal temperature reaches 160-165 degrees F on an instant-read thermometer. Chicken thighs and tenders need about 15 minutes. Medium to large breasts need 20 to 25 minutes.

7. 7

   Transfer the chicken to a plate, loosely tent it in foil, and let it rest for 5 minutes before serving.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.