Mary Berry Chicken Marinade Recipe

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This Mary Berry Chicken Marinade Recipe is a simple, flavour-packed way to turn everyday chicken into something tender, juicy, and full of character. The marinade combines fresh citrus, herbs, garlic, and a touch of sweetness for a balanced savoury finish. It is wonderfully easy to prepare, making it ideal for weeknight cooking or weekend grilling. Allow around 10 minutes to mix, then marinate for at least 1 hour for the best flavour.

Ingredients

For the Chicken Marinade

4 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
2 garlic cloves, crushed
1 tbsp honey
1 tsp dried mixed herbs
1 tsp paprika
1 tsp sea salt
½ tsp black pepper
2 tbsp chopped fresh parsley

For the Chicken

800g chicken breasts or thighs

How to Make Mary Berry Chicken Marinade Recipe

Prepare the chicken: Trim any excess fat from the chicken and pat dry with kitchen paper. This helps the marinade coat the meat properly.
Mix the marinade: In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, herbs, paprika, salt, pepper, and parsley until smooth.
Add the chicken: Place the chicken into the bowl and turn well so every piece is fully coated in the marinade.
Chill and marinate: Cover the bowl and refrigerate for at least 1 hour. For deeper flavour, leave for up to 8 hours.
Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray or lightly oil a roasting dish.
Cook the chicken: Arrange the chicken in a single layer and bake for 25 to 35 minutes depending on thickness, until cooked through and golden.
Rest before serving: Leave the chicken to rest for 5 minutes before slicing. This keeps it juicy.

Tips

How do I keep the chicken tender?

Do not marinate for more than 8 hours if using lemon juice, as too much acid can affect the texture.

Can I use chicken thighs instead?

Yes, thighs are excellent here and stay especially juicy. Increase cooking time slightly if needed.

Why is my chicken dry?

It has likely been overcooked. Use a meat thermometer and cook until the centre reaches 75°C.

Can I cook this on the grill?

Yes, grill over medium heat, turning occasionally, until fully cooked and lightly charred.

Serving Suggestions

Serve with roasted potatoes and seasonal vegetables
Slice into wraps with salad and yoghurt dressing
Pair with rice or couscous
Add to pasta salads for a light lunch
Serve with crusty bread and green salad

Storage

Room Temperature

Cooked chicken can stand for up to 2 hours before it should be chilled.

Refrigerator

Store cooked chicken in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooked chicken for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

Calories: 295 kcal
Carbohydrates: 5g
Protein: 34g
Fat: 15g
Saturated Fat: 2.5g
Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

How long should I marinate chicken for best results?

At least 1 hour gives good flavour, while 4 to 8 hours gives the best result without affecting texture.

Can I freeze chicken in the marinade?

Yes, place raw chicken and marinade in a freezer bag and freeze for up to 3 months. Defrost fully before cooking.

Can I use this marinade for drumsticks or wings?

Yes, it works beautifully with drumsticks, wings, thighs, or breast meat.

Can I cook this recipe in a frying pan?

Yes, cook over medium heat until golden outside and fully cooked through in the centre.