Marinade for Chicken

Marinade for Chicken

This is a quick and easy marinade for any meat, fish or vegetables and takes next to no time to make which makes it a winner in my book. Also, while I’ve added exact measurements these are just to be used as a guide and not followed religiously, so if you don’t like something leave it out or add some herbs/spices of your choice to make it your own.

Update: This marinade recipe has now been included in a cookbook packed full of low-cost recipes and can be found on the Voucherbox website.


  • Four chicken breasts (switch out with meat or veg of your choice)
  • Three garlic cloves
  • A tablespoon of mixed herbes de Provence
  • A tablespoon of cider vinegar or lemon juice
  • Two tablespoons of extra virgin olive oil
  • A heaped teaspoon of mustard – we used whole grain for this recipe
  • Salt and pepper to taste
  • A few dashes of Worcestershire sauce

Usually, I would use a pestle and mortar to put this marinade together but this 3-in-1 hand blender* I was sent by Savisto made this a whole lot easier. The small food processor is the perfect size for the ingredients but it’s not absolutely necessary for making this recipe work. It also comes with a small whisk attachment – perfect for making small amounts of mayonnaise – and the standard hand blender attachment which is great for blitzing up soups and gravy.


  • Put the garlic, herbs, mustard and salt and pepper into the processor and mix until they’re combined, or finely chop the garlic and mix together in a bowl.
  • Next, add the vinegar, oil and Worcestershire sauce and blend for a minute or so, or whisk until combined.
  • Now all you need to do is cover your chosen meat or veg in the marinade and leave for as long as possible.
  • Minimum time would be twenty minutes but 24 hours will make everything nice and tender as well as very flavourful.
  • The chicken was cooked in the marinade in the oven for half an hour at approx 200ºC with some added water.
  • You could also fry or grill it without the extra marinade. If you do cook it this way then dispose of all leftover marinade but if you oven bake then you can use the leftover marinade as a sauce but if you grill/fry the meat then dispose of all leftover marinade.

And there you have it, a simple marinade that has many uses and can be made with your favourite ingredients.

What do you think of this recipe? Will you have a go at making it?
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