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The Best Marinade For Grilled Chicken

Author Warren Bell


  • 1/4 cup tamari
  • 1/4 cup apple cider vinegar
  • 1 cup canola oil
  • 1 tablespoon dijon mustard
  • 8 drops sriracha
  • 4 cloves minced garlic OR 1 medium-sized minced shallot
  • fresh ground black pepper to taste


  1. In a large mixing bowl, combine tamari and vinegar. Slowly whisk in the oil and continue to whisk for a half-minute or so, like you would if you were making a salad dressing. Add the mustard and whisk again. Then add the other ingredients and, one more time, whisk. You should get a dark brown to deep gold marinade with the oil nicely emulsified in the other ingredients. (If the oil separates, add a bit more of the tamari and vinegar or some of the juices from your chicken.)
  2. Add the chicken to the bowl and toss to coat evenly. Let marinate for at least 15 minutes , or up to one hour in the refrigerator.
  3. Grill chicken on high heat, but be ready for a sizable flame-up when you put the chicken on the grill, as the oil will catch fire when it hits.

Recipe Notes

Tamari is slightly higher end soy sauce. You can use soy sauce if you like.

For the oil, you can use grapeseed or other vegetable oils, but don’t use olive oil.

You can swap the Sriracha with tabasco or any hot sauce and spice up the marinade by adding more than 8 drops.