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Pretty Chicken Marinade

Pretty Chicken Marinade


"This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken."
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4 h 30 m servings 549 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 46.1 g
  • 71%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1574 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
  2. Preheat the grill for high heat.
  3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 648
  1. 816 Ratings

Most helpful positive review

As the creator of this recipe, it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce, it will be too...

Most helpful critical review

Followed it to a T, but it made the chicken tough, it was too salty and just not very good in our opinion. We won't make this again.

Most helpful
Most positive
Least positive

As the creator of this recipe, it is very important to note that this recipe calls for low sodium soy sauce. Don't even bother attempting this if you are using regular soy sauce, it will be too...

Excellent flavor. I made this on Friday during a snow storm and rather than grill outside (hee-hee), I marinated the chicken for 2 hours, then added everything, marinade and all, to a baking di...

Very nice recipe with great flavor. Made the first time and it was wonderful. Made it the second time with fresh squeezed orange juice as I was out of lemon juice. Even better!!!

This marinade is awesome!!! I made a few substitutions and it just couldn't have been better!! Subbed Dijon for Spicy brown mustard, and for the liquid smoke, I used about a Tbsp of Kitchen Bouq...

Nice blend of flavors. This will become a regular in our house. I did marinate the chicken for over 6 hours and did not find that the lemon started to cook the chicken. I use many marinades tha...

Great Marinade! I followed the recipe exactly even though I was half tempted to substitute dijon mustard for the spicy brown. I'm glad I didn't. The liquid smoke is a nice addition. I also pou...

Liquid Smoke is found on the same shelf as any steak marinade. It gives marinades that smoky flavor you get when grilling with wood. It's potent, so a little goes a long way. Right after plac...

I used bone-in breasts and drumsticks. I substituted Dijon for the spicy brown mustard and in addition to all the other ingredients I added about 2 tablespoons of chili garlic sauce (asian food...

This was a hit on Father's Day. I skewered boneless skinless chicken tenderloins and threw them on the grill! I was worried that they were going to taste to strong because of the golden brown co...

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