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3 Best Chicken & Poultry Marinades Recipe

easy Marinades For Chicken-Meat and Fish-steak or Beef Anticucho recipes

Anybody can create marinades; it takes just a little imagination and experimentation. Try mixing different spices, juices, herbs, and you’ll discover the amazing flavors that you just created yourself; get into the kitchen and have fun trying new inventions and mixtures. Here are some of the most common members of the “Marination Team”; you divide them up in different groups to create the desired result. Only by mixing them can you understand who is compatible with whom. Here are the main ones: Orange, lemon or lime juice, rice vinegar, red or white wine, garlic, onion, olive oil, sesame oil, ginger, herbs, soy sauce, honey.

PREP TIME: 10 min
READY TIME: 10 min
CALORIES: 5 (per serving)

⇓ You may also listen to the recipe by pressing the play button below.

Chicken Rub-1


  • 2 cloves garlic, crushed
  • 1½ tsp salt
  • 1 tbsp brown sugar (the darker the better)
  • 1/2 tsp ground cinnamon
  • 1 tsp juice or onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper, freshly ground
  • 1/2 fresh or dry thyme
  • 1 tsp chopped coriander

INSTRUCTIONS (Chicken Rub-1)

1 In a small bowl combine all the ingredients. Rub chicken breasts on both sides with some olive oil (1 tbsp is enough) and then rub it again with the mix seasonings.

2 Let stand in the refrigerator for at least one hour; heat up your grill.


  • Calories: 5Kcal
  • Fat: 0g
  • Carbs: 1g
  • Protein: 0g


Chicken Rub-2

(for 1 whole chicken or 4 skinless chicken breast halves)


  • 3 garlic cloves, chopped
  • 2 tbsp rosemary, thyme, and if you wish, other herbs
  • 1/4 olive oil
  • 1/4 fresh lemon juice
  • The slices of 2 lemons
  • 1 tsp crushed red chili flakes

INSTRUCTIONS (Chicken Rub-2)

1 Combine all the ingredients. Rub the flattened* chicken breasts with this and let stand in the refrigerator at least half an hour.

2 You can use whole rosemary sprigs and lemon wedges to garnish, pounded thin.


Chicken Rub-3: “A La Mexicana”

(for 4 boneless, skinless chicken breast halves)


  • 3 garlic cloves, crushed
  • 1 cup fresh cilantro, chopped + 4 sprigs for garnish
  • 2 fresh jalapenos, cored, seeded and chopped (use gloves)
  • 1/4 cup fresh lime juices
  • 1/4 cup olive oil
  • 2 tbsp tequila or beer

INSTRUCTIONS (Chicken Rub-3)

1 Combine all the ingredients in a bowl and pour them over the already trimmed, washed and pat dried chicken breasts.

2 Let it stand this way for at least 2 hours. This one is for picante lovers!