RamJam Chicken Recipe - Allrecipes.com
RamJam Chicken Recipe
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Ramjam Chicken
A 5-star white wine and spice marinade that’s perfect for grilled chicken. See more
  • READY IN 3+ hrs

RamJam Chicken

Recipe by  

"This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    3 hrs 35 mins


  1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
  2. Preheat an outdoor grill for medium-high heat.
  3. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.
  4. Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2010

I have GOT to remember this recipe! Surprisingly, astoundingly delicious, one of the better pieces of chicken I've ever had. With Hubs out of town I wanted something simple but special for supper and this appeared to be what I had in mind. I wasn't about to fire up the grill however. I removed the chicken breasts from the marinade, put them in a shallow pan and drizzled them with melted butter and a few good shakes of salt and pepper. I baked them at 400 degrees for 20 minutes, then sprinkled them with paprika and finished them off under the broiler for a couple of minutes to give them an attractive golden-brown color. I let them rest for a few minutes and in the meantime prepared a bed of baby spinach and arugula, sliced avocado and grape tomatoes. I drizzled them with a light lemon Dijon vinaigrette, then laid the sliced chicken over the bed of greens. For added measure I then poured over some of the wonderful juices that had accumulated in the pan. Moist, tender, juicy and with outstanding flavor. I was incrediby impressed that this seemingly unremarkable marinade would prove to be so spectacular. I did use olive oil rather than vegetable oil and skipped the ginger as it doesn't move me - these were small changes that nevertheless were necessary for me and suited my tastes perfectly. This chicken was so good I can't imagine it suffered at all from being baked and not grilled, and because it turned out SO good I know I'll probably prepare them the same way next time.

Most Helpful Critical Review
Jun 24, 2003

This was pretty good. I marinated skinless, boneless chicken breasts over night. I don't have a barbecue so I baked them in a glass dish, in the marinade, at 425 degrees for 30 min. My chicken was a tad dry. I probably should have baked 5-10 min. less. I think this would've tasted better if I'd had a barbecue to use. The recipe does not make much marinade and I barely had enough to cover 2 chicken breasts. The lemon flavor really came through. I'll make this again.

Sep 09, 2009

This marinade has a really delicious herb flavor. I pounded 4 boneless chicken breasts down to 1/2 inch thick. I used low sodium soy, olive oil instead of vegetable and powedered ginger. I let this marinate all day. I thought it would have an oriental flair, but it had more of an italian herb flavor that was wonderful and looked great on the plate!

Jul 03, 2005

I found this recipe about 3 years ago and have used it to feed my family as well as a 50 person BBQ. I have used it with kabobs and breasts. I use olive oil instead of the suggested vegetable oil but if you stick with the main ingredients you will be fine. MOST IMPORTANT is the longer you marinade the better!!! I prefer it to be overnight so the flavor is full and completely through the meat. you can also do with fish just don't marinade longer than 4 hours as the acids in the soy and lemon will begin to cook the fish. LOVE IT!!!! Huha

Dec 15, 2003

Excellent marinade! I made kabobs with chicken tenders, cherry tomatoes, mushrooms, and sliced corn cobs. I marinated for about 4 hours and then basted on the grill. I could see using this marinade for lots of things...Great recipe!

Jan 25, 2004

BEST ever! I have made this a few times now, and it is always requested when we have cook-outs. You do have to watch the soy sauce though, for salt content. You certainly don't want to add more salt to the recipe. Totally yummy!

Jan 25, 2004

My famly loved this recipe there were no left overs. I let it marinate over night, was very tender, juicy and lots of flavor. Will defintly make again!!

Jan 25, 2004

HOLY MOLY!! My family loves chicken, but I've been running out of new ideas of how to make it. We planned a BBQ this past weekend and I tried this since it got such great reviews and WOW!! Everyone loved it! I was hoping there would be leftovers so I could munch on it myself for the next few days, but no way. Everyone gobbled it up like they haven't eaten for months! Guess I'll have to make another batch! Thanks for the great recipe.


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 49.6 g
  • 99%
  • Sodium
  • 568 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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