Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade)
Chiavetta’s chicken marinade is a Buffalo, New York tradition that yields tender, moist, and juicy meat. It’s made from pantry staples that you probably have in your kitchen right now!
Add all ingredients to a bowl and whisk to combine.
To Marinate the Chicken:
Use this amount of marinade for about 2 pounds of chicken.
Marinate boneless skinless chicken breasts in Chiavetta’s for at least 15 minutes or up to 2 hours.
Marinate bone-in skin-on chicken for at least 1 hour or up to 24 hours.
To Cook the Chicken:
Cook the chicken on a medium-high grill (about 400F) or in a 375F oven until fully cooked. It should reach an internal temperature of 165F for white meat (breast pieces) and 175F for dark meat (leg quarters). This will take about 35 to 50 minutes on the grill or in the oven, depending on the size of your chicken.
Notes
Recipe Yield: This recipe makes about ¾ cup of marinade, which is enough to marinade about 2 pounds of chicken.
To Thicken the Marinade: If you want a thicker marinade, whisk in ¼ teaspoon xanthan gum.
Apple Cider Vinegar Substitute: You can use white vinegar instead of apple cider vinegar in this recipe.
Baste the Chicken as it Grills: If you’re grilling Chiavetta’s chicken (instead of cooking it in the oven), baste the chicken with the marinade as it cooks.
Storage: You can store the marinade covered in a glass jar in the fridge for up to 1 month before using it to marinade meat or vegetables.