This quick and juicy chicken marinade delivers restaurant-quality results in just 12 minutes from start to finish. With 13g of lean protein per serving and only 140 calories, it’s the perfect solution for busy weeknights when you need something delicious yet nutritious.
The simple preparation takes a mere 5 minutes, while the cooking time of 7 minutes lets you get dinner on the table fast. Your family will love how this marinade transforms ordinary chicken into a flavorful, tender masterpiece.
Ingredients Section
- Chicken: 2 pounds of chicken (breasts, tenders, or thighs) – choose your preferred cut
- Marinade Base: 1/2 cup low-sodium soy sauce for rich flavor
- Oil: 1/2 cup vegetable or canola oil to keep meat juicy
- Sprite: 12 ounces regular sprite for natural tenderizing
- Seasonings: 1 teaspoon each of garlic powder and horseradish for zesty kick
Instructions Section
- Prepare Marinade: In a large ziplock bag, combine soy sauce, oil, sprite, garlic powder, and horseradish. Mix well to blend flavors.
- Marinate Chicken: Add chicken to the marinade mixture. Seal bag well and refrigerate for 1-3 hours for best results.
- Prepare Grill: Heat your grill to medium temperature. Lightly oil the grates to prevent sticking.
- Grill Chicken: Place marinated chicken on heated grill. Cook each side for 3-4 minutes, flipping only once.
- Rest and Serve: Let chicken rest for a few minutes before serving. Perfect inner temperature should reach 165°F.
Grilling Tips
This marinade works magic on the grill! For the best results, let your grill heat up for 10-15 minutes before cooking. The medium heat setting (around 350-400°F) is perfect for this chicken – hot enough to get nice grill marks but not so hot that the outside burns before the inside cooks.
If your chicken pieces are different sizes, place the larger pieces in the center of the grill where it’s usually hottest.
Mix and Match
Feel free to play with this recipe! No Sprite? Regular 7-Up or even ginger ale will work just fine. If you’re out of horseradish, try adding 1 teaspoon of Dijon mustard instead – it gives a similar zip.
The soy sauce can be swapped for coconut aminos if you need a gluten-free option. And while vegetable or canola oil work great, you can use any neutral-flavored oil you have on hand.
Serving Ideas
This chicken tastes amazing sliced over a big green salad or tucked into a warm pita pocket with fresh veggies. It’s also perfect next to some grilled corn on the cob and coleslaw for a classic summer meal.
For a quick lunch the next day, chop up any leftover chicken and mix it with some mayo and celery for an awesome chicken salad sandwich!
Storage & Leftovers
Once cooked, your chicken will stay fresh in an airtight container in the fridge for up to 4 days. It’s great cold or warmed up!
If you want to prep ahead, you can freeze the raw chicken right in the marinade – just pop it in the freezer and it’ll marinate while it thaws when you’re ready to use it. Just remember to use it within 3 months for the best flavor.
Chicken Marinade
Equipment
- Grill
- Large ziplock bag
Ingredients
For the Chicken Marinade:
- 2 pounds chicken breasts, tenders, or thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup oil vegetable or canola oil
- 12 ounces sprite not diet
- 1 teaspoon garlic powder
- 1 teaspoon horseradish plain or horseradish sauce
Instructions
- Make the marinade: Add soy sauce, oil, sprite, garlic powder and horseradish to a large ziplock bag. Add chicken and marinate for 1-3 hours.
- Heat grill to medium. Spray with cooking spray or rub the grill grates lightly with oil. Lay chicken on the grill and cook for 3-4 minutes on each side, flipping only once, until cooked through. (I don’t typically use a thermometer, but if you do, the chicken should be 165 degrees F at its thickest part). Move to a plate to rest for a few minutes before serving.
