{"id":60910,"date":"2026-05-19T10:31:52","date_gmt":"2026-05-19T14:31:52","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=60910"},"modified":"2026-08-29T03:36:09","modified_gmt":"2026-08-29T07:36:09","slug":"bbq-marinade-for-chicken","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/bbq-marinade-for-chicken\/","title":{"rendered":"The best chicken marinade for the BBQ"},"content":{"rendered":"<h3>\ud83d\udd25 The best chicken marinade I make, and I had all summer to change my mind<\/h3>\n<p>When the grill is already hot, nobody wants to stand at the counter assembling a marinade out of eleven ingredients. This <strong>BBQ chicken marinade<\/strong> is five minutes of work with things you already own. What sets it apart from most chicken marinade recipes is where it starts: not vinegar and soy sauce, but barbecue sauce. That is the whole trick. A <strong>chicken marinade with BBQ sauce<\/strong> already carries smoke, sugar and acid in balance, so you are not building those three things from scratch and hoping they land. I use my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-classic-smoky-bbq-sauce\/\" target=\"_blank\"><strong>homemade classic smoky BBQ sauce<\/strong><\/a>, and against a bottled one the difference is not subtle. Up here I grill Quebec chicken, which is what we get in the province, sold fresh rather than frozen. It takes a marinade beautifully. This recipe belongs to my <a href=\"https:\/\/lecoupdegrace.ca\/en\/theme\/my-7-best-homemade-marinades-for-summer-on-the-bbq\/\" target=\"_blank\"><strong>collection of 7 homemade marinades for summer on the BBQ<\/strong><\/a> if you want to rotate through the season.<\/p>\n<h3>\ud83e\uded9 One Mason jar, thirty seconds of shaking, and you are done<\/h3>\n<p>No bowl. No whisk. Everything goes into a <strong>16 oz (500 ml) Mason jar<\/strong>, lid on, shake hard for thirty seconds. The jar is also where the marinade lives afterward, a full week in the fridge, nothing to transfer and nothing extra to wash. That last detail is the reason this one survived in my rotation and a dozen others did not. A make-ahead marinade you have to decant is a marinade you quietly stop making. Double the batch on Sunday and Tuesday and Thursday are already handled.<\/p>\n<h3>\ud83c\udf56 The title says chicken. It does not stay chicken for long.<\/h3>\n<p>Chicken is on the label because chicken is what most people throw on a grate. But this marinade handles <strong>pork chops, beef flank steak, shrimp<\/strong> at thirty minutes maximum, and pressed firm tofu. It also works nowhere near a barbecue: <strong>oven at 400\u00b0F (200\u00b0C)<\/strong>, slow cooker, air fryer. My preferred plate, and I will not be argued out of it: marinated chicken, grilled corn, potato salad, and a serious spoonful of coleslaw.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade BBQ marinade with smoked sauce, paprika and garlic. Ready in 5 minutes for your grilled chicken, pork or beef on the barbecue.<\/p>\n","protected":false},"featured_media":60908,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"bbq chicken marinade","_yoast_wpseo_title":"BBQ chicken marinade with BBQ sauce, ready in 5 minutes","_yoast_wpseo_metadesc":"My best BBQ chicken marinade: homemade BBQ sauce, smoked paprika and garlic, shaken in a Mason jar. 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