Chicken Marinade Or Baste Recipe

Fire up the grill or oven for this incredibly flavorful chicken marinade and basting sauce! Perfect for chicken legs, breasts, or thighs, this recipe delivers juicy, tender chicken with a sticky-sweet glaze that's irresistible. Chef Jessica raves about it – it's a one-and-done meal (OAMC) that freezes beautifully! Made with a touch of agave nectar (honey or maple syrup also work), it's a diabetic-friendly option. Quick, easy, and perfect for busy summer nights!

Prep Time 10 mins
Cook Time 50 mins
Calories 251.4 kcal
Protein 38g
Rating 4.3 (3 Reviews)
Chicken Marinade Or Baste 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make Chicken Marinade Or Baste

  1. In a shallow dish, whisk together all marinade ingredients until well combined. The mixture should be thick, but pourable, not a paste.
  2. Add chicken pieces to the dish, ensuring they are fully coated in the marinade.
  3. Marinate in the refrigerator for at least 2-3 hours, or longer for deeper flavor, turning occasionally to coat evenly.
  4. Preheat oven to 375°F (190°C) or prepare your grill.
  5. Bake chicken for 45 minutes, or grill until cooked through (internal temperature reaches 165°F/74°C).
  6. During the last 15 minutes of cooking, baste the chicken generously with the remaining marinade. Ensure the marinade cooks completely to eliminate any raw chicken residue.
  7. Serve immediately. Have napkins or finger bowls handy – this sauce is delicious but can be a little messy!
  8. Leftover marinade should be discarded.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

46g

Fat

15g

Carbs

4g