Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (2024)

Published: · Modified: by Faith · This post may contain affiliate links · 3 Comments

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Chiavetta’s chicken marinade is a Buffalo, New York tradition that yields tender, moist, and juicy meat. It’s made from pantry staples that you probably have in your kitchen right now!

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (1)

Growing up in Western New York, Chiavetta’s chicken was the highlight of summer barbeques and camping trips, local carnivals, and the Erie County Fair!

Grilled over a charcoal fire, the chicken has a smoky, savory aroma. One whiff takes me back to cookouts growing up.

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My dad manning the grill on the deck in the backyard, and my mom whipping up her tuna noodle salad, potato salad, or famous taco salad in the kitchen.

Dad joking that he can grill anything to perfection – cake included – but today it’s just chicken. Mom asking my sister, my niece, and I for help. Not because she needed it, but because she wanted us with her.

Everyone lighthearted, laughing, and enjoying each other's company.

One whiff brings me back home.

If you’re looking for the absolute best ever chicken marinade, look no further than Chiavetta’s. It’s tangy, savory, and yields chicken that’s perfectly moist and tender inside with crispy skin outside.

And the marinade is easy to make with ingredients that you probably have in your kitchen!

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In This Article

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade)

The name Chiavetta’s is known in the Buffalo, New York area. Poultry farmers Thomas and Eleanor Chiavetta began as a catering company. Because of the popularity of their marinade, Thomas and Eleanor eventually started bottling and selling it.

In the Western New York region, you’ll find charcoal-grilled Chiavetta’s marinated chicken at just about any and every summertime event!

You can read more about the history of Chiavetta’s here.

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Why You’ll Love Copycat Chiavetta’s Marinade

  • If you like tender, moist, and juicy chicken, this marinade will be your new best friend. It makes delicious chicken effortless!
  • You probably already have most (if not all) of the ingredients for this marinade in a well-stocked pantry.
  • This recipe is quite forgiving and works well around your schedule. You can let the chicken marinade for just 1 hour or up to 24 hours!

The Best Chicken Marinade Recipe

Ingredients

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (5)
  • Apple cider vinegar
  • Vegetable oil or avocado oil
  • Worcestershire sauce
  • Fresh garlic
  • Sugar
  • Dried poultry seasoning
  • Salt
  • Celery salt
  • Black pepper
  • White pepper

Step-by-Step Instructions for How to Marinate Chicken

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  1. If you start with a whole chicken, cut it up into pieces as desired. My chicken was on the smaller side (a little over 2 pounds), so I cut it into 4 pieces: 2 leg quarters (drumstick + thigh) and 2 breast pieces (breast + wing).
  2. Add all of the marinade ingredients to a bowl and whisk to combine.
  3. Add the chicken pieces to the marinade, and toss to coat the chicken.
  4. Cover and marinate in the fridge. (Bone-in chicken like this should marinate for at least 1 hour or up to 24 hours; see the recipe below for more times.)

Step-by-Step Instructions for How to Grill Marinated Chicken

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  1. Preheat a grill to medium-high (about 400F). Put the chicken on the grill and brush it with some of the marinade.
  2. Flip the chicken after about 15 minutes and baste it with more of the chicken marinade. Continue cooking (flipping occasionally to make sure it cooks evenly) until the chicken reaches an internal temperature of 165F for white meat and 175F for dark meat.

How to Store Chiavetta’s Marinade

You can store the marinade covered in a glass jar in the fridge for up to 1 month before using it to marinade meat or vegetables.

Tips

  • You can substitute white vinegar for apple cider vinegar in this recipe.
  • When grilling chicken that’s been marinated with Chiavetta’s, baste the chicken with the marinade as it cooks.
  • Make a double batch of this chicken marinade because it stays good for up 1 month in the fridge!
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Chicken Marinade FAQs

How Long Should I Marinade Chicken in Chiavetta’s?

I’m sharing marinade times for boneless and bone-in chicken. Note that timeframes are given as a range; the longer you let the chicken marinade, the more tender and juicy it will be. However, the vinegary flavor also increases with marinade time.

Boneless Skinless Chicken Breasts:

Marinate boneless skinless chicken breasts for at least 15 minutes or up to 2 hours.

Bone-In Skin-On Chicken:

Marinate bone-in skin-on chicken for at least 1 hour or up to 24 hours.

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Can You Marinade Steak in Chiavetta’s?

Yes! Chiavetta’s marinade is delicious on beef, lamb, and pork as well as chicken. Additionally, Chiavetta’s is great on vegetables!

Why Was My Chiavetta’s Chicken Vinegary?

If your Chiavetta’s chicken tastes overly vinegary, it’s most likely because it marinated too long.

However, note that this is a vinegar-based marinade. Similar to Carolina-style barbeque sauce, vinegar is the base of Chiavetta’s chicken marinade. This results in tender, juicy, and moist chicken!

The longer you let chicken marinade, the more vinegary it will be. Be sure to follow the guidelines for marinade time in the recipe below.

What Goes With Chiavetta’s Chicken?

This chicken goes well with anything that you’d serve along with any grilled or smoked chicken!

Here are a few ideas:

  • Corn on the cob
  • Potato salad
  • Pasta salad
  • Chopped cucumber and tomatoes with Italian dressing
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More Summer Chicken Recipes to Make

  • Buffalo Chicken Pasta Salad – the pasta salad that goes well with anything
  • Shish Tawook (Middle Eastern Grilled Chicken Skewers) – your favorite new way to make chicken kebabs
  • Keto BBQ Chicken Salad – a lighter-in-carbs meal that’s still satisfying
  • Chicken Caprese with Lemon and Thyme – fresh, bright flavor profile
  • Instant Pot Crack Chicken – use your Instant Pot so you don’t have to fire up the oven
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Let's Connect

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Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (14)

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade)

By: Faith Gorsky

Chiavetta’s chicken marinade is a Buffalo, New York tradition that yields tender, moist, and juicy meat. It’s made from pantry staples that you probably have in your kitchen right now!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Marinate Time 1 hour hr

Course Main Course

Cuisine American, Buffalo Food

Servings 8 servings

Calories 75 kcal

Ingredients

Instructions

To Make the Marinade:

  • Add all ingredients to a bowl and whisk to combine.

To Marinate the Chicken:

  • Use this amount of marinade for about 2 pounds of chicken.

  • Marinate boneless skinless chicken breasts in Chiavetta’s for at least 15 minutes or up to 2 hours.

  • Marinate bone-in skin-on chicken for at least 1 hour or up to 24 hours.

To Cook the Chicken:

  • Cook the chicken on a medium-high grill (about 400F) or in a 375F oven until fully cooked. It should reach an internal temperature of 165F for white meat (breast pieces) and 175F for dark meat (leg quarters). This will take about 35 to 50 minutes on the grill or in the oven, depending on the size of your chicken.

Faith's Tips

  • Recipe Yield: This recipe makes about ¾ cup of marinade, which is enough to marinade about 2 pounds of chicken.
  • To Thicken the Marinade: If you want a thicker marinade, whisk in ¼ teaspoon xanthan gum.
  • Apple Cider Vinegar Substitute: You can use white vinegar instead of apple cider vinegar in this recipe.
  • Baste the Chicken as it Grills: If you’re grilling Chiavetta’s chicken (instead of cooking it in the oven), baste the chicken with the marinade as it cooks.
  • Storage: You can store the marinade covered in a glass jar in the fridge for up to 1 month before using it to marinade meat or vegetables.

Nutrition

Nutrition Facts

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade)

Amount Per Serving

Calories 75Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Sodium 638mg28%

Potassium 51mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 10IU0%

Vitamin C 1mg1%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chiavetta's, Chiavetta's Chicken, Chiavetta's Marinade, Chicken Marinade

Tried this recipe?Let me know how it was!

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (15)
Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade) (2024)

FAQs

Copycat Chiavetta’s Marinade Recipe (The Best Chicken Marinade)? ›

Cover and refrigerate. For best results, let sit for 24 hours prior to cooking. You can let it sit for a few hours, just the taste will not be the same and will not be throughout the chicken meat. Preheat your grill to medium heat and place thights on grill for 15-20 mins.

How do you use Chiavetta's marinade? ›

Cover and refrigerate. For best results, let sit for 24 hours prior to cooking. You can let it sit for a few hours, just the taste will not be the same and will not be throughout the chicken meat. Preheat your grill to medium heat and place thights on grill for 15-20 mins.

Does chiavetta's marinade go bad? ›

Chiavetta's BBQ Chicken Marinade

A: It lasts quite a long time. I don't refrigerate it & it's fine for months. Kept in the fridge, it should last indefinitely.

What are the 3 main ingredients when marinating? ›

Marinades vary from recipe to recipe but they generally contain three basic components – oils, acids and seasonings.
  • Oils. The oil content in a marinade locks in the natural flavour of the food and prevents it drying out. ...
  • Acids. ...
  • Seasonings.

What is the secret to a good marinade? ›

Making a mouth-watering homemade marinade isn't rocket science! You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.

Does chiavetta marinade need to be refrigerated after opening? ›

No refrigeration required. No MSG. This secret family recipe first gained prominence over 40 years ago at hundreds of Volunteer Fire Dept. outings catered by Tom Chiavetta's family.

What happens when you marinate chicken too long? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Does chiavetta's marinade need to be refrigerated? ›

The original recipe had egg in it and there are a few operations around that do have egg in the marinade. Ours does not, and that's why it doesn't need to be refrigerated.”

What liquid is best for marinade? ›

"Acid tenderizes and allows for the flavorings to absorb," explains Killeen. Most marinade recipes will call for acid in the form of citrus juice (commonly lemon), vinegar or wine.

Which is the following should not be done when marinating? ›

Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

What is the best base for marinade? ›

Marinades typically feature an oil and an acid — but the sky's the limit for creativity: For your oil base, try olive, peanut, truffle, sesame, walnut, or chile oil. You can also use milk, coconut milk, buttermilk, or yogurt. For acids, experiment with different types of vinegar, wines, beers, lemon, or lime juice.

Should you poke holes in chicken to marinate? ›

While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.

Why is my chicken hard after marinating? ›

In fact, marinades with high acidity may actually end up toughening chicken that has been left too long. For that reason, it's arguable that a quick soak is the best way to marinate chicken, especially if you're using a cut like chicken breasts, which contain less fat.

How long should chicken sit in marinade? ›

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.

Do you rinse off marinade before cooking? ›

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Do you rinse after marinade? ›

Rinsing off the marinade is less common but can be done if you prefer a milder flavor or want to remove any excess salt or acidity from the marinade [1]. If you choose to rinse the meat, make sure to pat it dry afterward to remove any excess moisture before cooking [1].

What should you do with a marinade when you are done with it? ›

You really shouldn't reuse any marinade, especially one that has been used on raw meat. You can, however, boil the marinade down to a dipping or basting sauce, provided you bring it to a full boil to kill any germs.

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