20 Sauces And Marinades For Chicken

You can’t go wrong with chicken for cooking! It’s like a blank canvas for delicious flavours. How you cook it (grilling, baking, frying, boiling) is just the start. What makes chicken special are the sauces and marinades you add. These are like flavour explosions that take your chicken to a new level.

Depending on what you fancy, there are all sorts of sauces and marinades to try. Do you like creamy European gravies, spicy Asian stir-fry sauces, or smoky American barbecue marinades?

This guide will help you find the perfect sauce or marinade flavour for your chicken to make restaurant-quality meals at home. We’ll explore classic and new flavours that’ll make your dinners deliciously unforgettable.

Sauce Tips

Sauces can be easily thickened with a corn starch slurry (corn starch mixed with warm water) or by simmering them until they reduce in volume.
Always make sure you taste your sauce as you go and adjust the seasonings according to your preference.
Leftover sauces can be stored in an airtight container in the refrigerator for up to 3 days, some may even be frozen.
Get creative and experiment with different flavours! You can add herbs, spices, cheeses, mustards, or even fruits to your sauces for endless flavour combinations.
Consider the cooking method when choosing a sauce. Thicker sauces work well with pan-fried or baked chicken, while thinner sauces are better for grilled or broiled chicken.
Don’t be afraid to use store-bought sauces as a base. You can easily adjust them up with additional ingredients to personalise the flavour.
For a richer and glossy sauces, whisk in a tablespoon of butter or a splash of cream at the end.
Presentation is key! Drizzle or spoon the sauce over your plated chicken dish for a restaurant-worthy look.

Marinade Tips

Use a non-reactive container, such as glass or ceramic, to marinate your chicken.
Make sure the chicken is completely covered in the marinade for best results.
The longer you marinate, the more flavourful the chicken will be. However, be mindful not to marinate for too long, especially with acidic ingredients like citrus juice, as this can cause the chicken to become tough.
Discard the marinade after use and do not baste the chicken with it while cooking, as it may contain harmful bacteria.
For safety, avoid reusing any marinade or sauce that has come into contact with raw chicken. Raw chicken can harbour bacteria like Salmonella, and reusing the marinade without proper boiling can transfer these harmful bacteria.

Sauces and Marinades Recipes

Sauce Recipes

1. Buffalo Sauce

Buffalo Sauce (Spicy & Tangy): A popular favourite, Buffalo sauce adds a fiery kick to chicken wings and tenders, balancing heat with a satisfying tang.

Ingredients:

125 ml hot sauce
55 grams of unsalted butter
1 tablespoon white vinegar
1.25 ml garlic powder
Salt, to taste

Instructions:

In a saucepan, melt the butter over low heat.
Stir in the hot sauce, white vinegar, garlic powder, and salt.
Simmer for 5 minutes, stirring occasionally, until well combined.
Remove from heat and let cool slightly before using. Serve with grilled or fried chicken.

2. BBQ Sauce

BBQ Sauce (Sweet & Smoky): For a BBQ sauce that has a hint of sweetness and a deep smoky flavour consider an American or Memphis-style sauce that compliments grilled or roasted chicken perfectly.

Ingredients:

250 ml ketchup
60 grams brown sugar
2 tablespoons black treacle (or molasses)
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2.5 ml garlic powder
Salt and pepper, to taste

Instructions:

In a saucepan, combine all the ingredients over medium heat.
Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally until thickened.
Adjust seasoning with salt and pepper to taste.
Let cool before using. Brush over grilled or baked chicken during the last few minutes of cooking.

3. Teriyaki Sauce

Teriyaki Sauce (Savoury & Sweet): With its soy sauce base sweetened with sugar or honey, Teriyaki sauce provides a perfect balance of umami and sweetness, ideal for stir-fries or grilled chicken skewers.

Ingredients:

125 ml soy sauce
60 ml water
2 tablespoons light brown soft sugar
1 tablespoon runny honey
2 cloves garlic, finely chopped
1 teaspoon grated ginger
1 tablespoon cornflour
30 ml additional water

Instructions:

In a saucepan, combine the soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornflour and additional water to form a smooth slurry.
Slowly pour the slurry into the simmering sauce, whisking continuously to avoid lumps.
Cook for 2-3 minutes, or until the sauce thickens and becomes glossy.
Allow to cool slightly before using. This sauce can be used to marinate chicken for at least 30 minutes, or basted over chicken during the last few minutes of cooking.

4. Honey Mustard Sauce

Honey Mustard Sauce (Tangy & Sweet with a Kick): The tanginess of mustard combined with the sweetness of honey creates a versatile sauce perfect for dipping, glazing, or dressing salads.

Ingredients:

1 tablespoon wholegrain Dijon mustard
1 tablespoon English mustard powder
2 tablespoons runny honey
1 tablespoon white wine vinegar
1 tablespoon olive oil
Pinch of cayenne pepper (optional, for a kick)
Salt and freshly ground black pepper (to taste)

Instructions:

In a small bowl, whisk together the wholegrain Dijon mustard, English mustard powder, honey, white wine vinegar, and olive oil.
Season with cayenne pepper (if using), salt, and freshly ground black pepper to taste.
The sauce will thicken slightly as it sits. If it becomes too thick, whisk in a teaspoon of water at a time to thin it to your desired consistency.

5. Lemon Pepper Sauce

Lemon Pepper Sauce (Zesty & Peppery): Bright and zesty, lemon pepper sauce adds a refreshing twist to grilled or baked chicken, enhancing its natural flavours with citrusy notes.

Ingredients:

25g butter
1 clove garlic, minced
1 tablespoon lemon juice (around half a lemon)
1 tablespoon lemon zest
1 tablespoon freshly ground black pepper
¼ teaspoon dried thyme (optional)
Pinch of salt (optional, depending on the saltiness of your lemon pepper seasoning)
50ml chicken stock (or vegetable stock for vegetarians)

Instructions:

Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
Stir in the lemon juice, lemon zest, and black pepper. Let it simmer gently for a minute.
Add the dried thyme (if using) and salt (if needed).
Gradually whisk in the chicken stock until fully incorporated.
Simmer for another 2-3 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasonings as desired. You can add a touch more lemon juice or black pepper for extra zest or heat.

6. Garlic Parmesan Sauce

Garlic Parmesan Sauce (Creamy and Smooth): Indulge in the rich, creamy goodness of garlic parmesan sauce, perfect for smothering over baked chicken breasts or tossing with pasta and chicken.

Ingredients:

50g butter
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
250ml milk (whole milk for a richer sauce)
50g grated Parmesan cheese
Pinch of salt
Pinch of freshly ground black pepper

Instructions:

In a saucepan, melt the butter and olive oil over medium heat.
Add the minced garlic and cook for 30 seconds, until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly to form a roux (a paste that helps thicken the sauce).
Gradually whisk in the milk, a little at a time, until the sauce is fully incorporated and smooth.
Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Remove the pan from the heat and stir in the grated Parmesan cheese, salt, and black pepper.
Taste and adjust seasonings as desired.

7. Sweet Chilli Sauce

Sweet Chilli (Sweet, Tangy, Spicy): This versatile condiment is a delightful explosion of sweet, tangy, and spicy flavours. Perfect for dipping, drizzling, or even using as a stir-fry sauce, this homemade sweet chilli sauce is easy to make and endlessly customisable to your spice preference.

Ingredients:

1/2 cup (125ml) red bell pepper, roughly chopped
1/4 cup (50g) red chilli pepper (adjust based on spice preference), roughly chopped (seeds and membranes optional for more heat)
1/2 cup (125ml) white vinegar
1/3 cup (75ml) caster sugar (or granulated sugar)
1/4 cup (60ml) water
2 cloves garlic, minced
1 tablespoon (15ml) corn starch mixed with 2 tablespoons (30ml) warm water (slurry)
1/2 teaspoon (2.5ml) salt

Instructions:

In a food processor or blender, pulse the red bell pepper and chilli pepper until finely chopped.
In a saucepan over medium heat, combine the chopped peppers, vinegar, sugar, water, and garlic. Bring to a simmer and cook for 10 minutes, allowing the flavours to meld.
Once the mixture has thickened slightly, whisk in the corn starch slurry. Continue simmering for another 2-3 minutes, or until the sauce reaches your desired consistency (it will thicken further as it cools).
Remove from heat and stir in the salt.
Strain the sauce through a fine-mesh sieve to remove any remaining pepper chunks, if desired a smoother texture. (Optional)
Let the sauce cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 2 weeks.

8. Mango Habanero Glaze

Mango Habanero Glaze (Sweet, Spicy, Tropical): This vibrant glaze brings a burst of sweet and spicy tropical flavours to your favourite dishes. The ripe mango balances the heat of the habanero pepper, creating a delicious and visually stunning glaze.

Ingredients:

1 ripe mango, peeled and roughly chopped
1 habanero pepper, seeded and finely chopped (adjust based on spice preference)
60ml fresh lime juice
60ml brown sugar, packed
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 clove garlic, minced (optional)
Pinch of salt

Instructions:

In a blender or food processor, combine the chopped mango, habanero pepper, lime juice, brown sugar, soy sauce, honey, and olive oil. Blend until relatively smooth, with some small chunks of mango remaining for texture. (Alternatively, you can finely chop the mango by hand for a smoother consistency.)
If using, add the minced garlic and a pinch of salt to the blended mixture.
Transfer the glaze to a saucepan over medium heat.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the glaze thickens slightly. The consistency should be slightly syrupy but still pourable.
Remove the glaze from heat and let it cool slightly before using. You can strain the glaze through a fine-mesh sieve for a smoother texture if desired.

9. Thai Peanut Sauce

Thai Peanut Sauce (Savoury, Sweet, Nutty): This creamy and flavourful sauce is a staple of Thai cuisine, perfect for dip, drizzles, or use as a dressing for salads.

Ingredients:

125ml natural peanut butter (creamy or chunky, depending on your preference)
60ml low-sodium soy sauce
60ml coconut milk (light or full-fat)
2 tablespoons lime juice
1 tablespoon brown sugar (or palm sugar for a more authentic flavour)
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes (optional, for a spicy kick)
Pinch of salt

Instructions:

In a bowl or blender, whisk together peanut butter, soy sauce, coconut milk, lime juice, brown sugar, rice vinegar, garlic, ginger, red pepper flakes (if using), and salt until smooth and creamy.
Taste and adjust seasonings as desired. You may want to add more soy sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
The consistency of the sauce should be slightly thick but still pourable. If it’s too thick, add a tablespoon or two of water to thin it out.

10. Maple Bourbon Glaze

Maple Bourbon Glaze (Sweet, Smoky, Caramelized): A rich and sweet glaze with a hint of smokiness and depth from bourbon, perfect for brushing over roasted or grilled meats, such as ham, chicken, or pork.

Ingredients:

125ml pure maple syrup
60ml bourbon whiskey
1 tablespoon unsalted butter (around 15g)
1 tablespoon soy sauce (optional, for added depth of flavour)
1 tablespoon light brown sugar
½ teaspoon ginger powder
Pinch of salt

Instructions:

In a saucepan over medium heat, whisk together the maple syrup, bourbon, butter, soy sauce (if using), brown sugar, ginger, and salt.
Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the glaze thickens slightly and reduces by about half. The consistency should be syrupy but still pourable.
Remove the glaze from the heat and let it cool slightly before using. The glaze will thicken further as it cools.
Store any leftover glaze in an airtight container in the refrigerator for up to one week. Reheat gently before using.

11. Chimichurri Sauce

Chimichurri Sauce( (Fresh and Tangy): A vibrant and zesty sauce originating from Argentina, perfect for drizzling over grilled meats or using as a marinade.

Ingredients:

1 bunch of fresh flat-leaf parsley (about 50 grams), finely chopped
4 cloves of garlic, minced
60 ml red wine vinegar
120 ml extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes (adjust to taste)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Juice of 1 lemon

Instructions:

In a medium bowl, combine the finely chopped parsley and minced garlic.
Add the red wine vinegar, dried oregano, crushed red pepper flakes, sea salt, and black pepper to the bowl.
Pour in the olive oil and lemon juice, then stir well to combine all the ingredients.
Taste and adjust seasoning if necessary. If you prefer a spicier sauce, add more crushed red pepper flakes.
Let the chimichurri sit for at least 30 minutes at room temperature to allow the flavours to meld together.
Serve as a topping for grilled chicken or use as a marinade before grilling.

Marinade Recipes

1. Chipotle Lime Marinade

Chipotle Lime Marinade (Bold, Citrusy, Smoky): A smoky and citrusy flavour bomb! It infuses meats with bold chipotle chillies and tangy lime, perfect for grilling, tacos, or bowls.
Ingredients:

60 ml olive oil
Juice and zest of 1 lime
2 chipotle peppers in adobo sauce, finely chopped. You can buy this in your local supermarket.
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions:

In a mixing bowl, combine the olive oil, lime juice, lime zest, finely chopped chipotle peppers, ground cumin, smoked paprika, salt, and pepper.
Mix well until all ingredients are thoroughly combined.
Use the marinade to coat chicken pieces evenly before grilling, baking, or cooking by your preferred method.
Refrigerate any leftover marinade that has not been used on the chicken in an airtight container for future use.

2. Citrus Lemon Herb Marinade

Citrus Lemon Herb Marinade (Fresh, Light and Acidic): Perfect for grilled or baked chicken, this marinade bursts with fresh flavours.

Ingredients:

50 ml olive oil
Juice of 1 lemon (about 3 tablespoons)
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
5 ml kosher salt (1 teaspoon = 5ml)
¼ teaspoon freshly ground black pepper

Instructions:

Combine all ingredients in a bowl.
Add chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3. Tandoori Marinade

Tandoori Marinade (Spicy and Smoky): This marinade imbues chicken with a lovely orange hue and warm, fragrant Indian flavours.

Ingredients:

125g plain yoghurt
2 tablespoons lemon juice (about 30ml)
2 tablespoons vegetable oil (about 30ml)
2 teaspoons garam masala
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon ground cumin powder
½ teaspoon turmeric powder
½ teaspoon paprika powder
Salt to taste

Instructions:

In a bowl, whisk together the yoghurt, lemon juice, oil, garam masala, ginger paste, garlic paste, cumin, turmeric, and paprika. Season generously with salt.
Add your chosen chicken pieces (skinless and bone-in thighs or legs work well) and ensure they’re well coated in the marinade.
Cover the bowl and refrigerate for at least 30 minutes, or ideally, up to 4 hours for maximum flavour.

4. Spicy Korean BBQ Marinade

Spicy Korean Marinade (Spicy and Savoury): This marinade is perfect for chicken wings, skewers, or lettuce wraps, adding a bold Korean BBQ flavour.

Ingredients:

60ml soy sauce (¼ cup)
2 tablespoons light brown sugar
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean chilli paste) Adjust to your desired spice level
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon grated ginger
½ teaspoon ground black pepper

Instructions:

In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, garlic, ginger, and black pepper.
Add your chosen chicken pieces and toss to coat them evenly in the marinade.
Marinate the chicken in the refrigerator for at least 30 minutes, or ideally, for several hours or overnight for maximum flavour.

5. Honey Garlic Marinade

Honey Garlic Marinade (Sweet, Savoury, Caramelised): This marinade is a delightful balance of sweet and savoury, perfect for chicken, fish, or tofu. The honey caramelises during cooking, leaving a beautiful glaze on your protein.

Ingredients:

60ml soy sauce
60ml low-sodium chicken stock (or vegetable stock for vegetarians)
60ml honey
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated ginger (optional)
1 teaspoon ground black pepper
½ teaspoon chilli flakes (optional, for a bit of heat)

Instructions:

In a bowl or jug, whisk together all ingredients until the honey is well combined.
Use this marinade to coat your chosen protein (chicken breasts, thighs, fish fillets, tofu cubes) for at least 30 minutes, or up to 4 hours for deeper flavour.

6. Stout Beer Marinade

Stout Beer Marinade (Rich, Malty, Savoury): This marinade infuses your chicken with the bold flavours of a dark stout beer. The malty sweetness of the stout balances the char from grilling or searing, creating a deeply flavoured and tender chicken.

Ingredients:

300ml stout beer (at room temperature)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon brown sugar, packed
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon dried thyme
Pinch of black pepper

Instructions:

In a bowl or jug, whisk together all ingredients until the brown sugar is well dissolved.
Place your chicken in a separate bowl or shallow dish.
Pour the marinade over the chicken, making sure everything is well coated. Cover and refrigerate for at least 2 hours or up to overnight for deeper flavour.
Remove the chicken from the marinade, letting any excess drip off. Cook according to your preferred method (grilling, pan-frying, baking).

7. Sweet and Tangy Balsamic Marinade

Sweet and Tangy Balsamic Marinade (Rich, Complex, Aromatic): This marinade infuses chicken with a delicious balance of sweet and tangy flavours, perfect for grilling, baking, or pan-frying.

Ingredients:

125ml balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar, packed
1 tablespoon honey
1 clove garlic, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
Pinch of salt
Pinch of black pepper

Instructions:

In a bowl or shallow dish, whisk together balsamic vinegar, olive oil, brown sugar, honey, garlic, thyme, oregano, salt, and pepper.
Add your chosen chicken pieces (breast halves, thighs, drumsticks) to the marinade, making sure everything is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade (do not reuse marinade that has been in contact with raw chicken).

8. Soy and Honey Marinade

Soy and Honey Marinade (Sweet, Savoury, Caramelised): This simple marinade is a classic for a reason! It delivers a delightful balance of sweet and savoury with a beautiful caramelised glaze on your protein.

Ingredients:

60ml soy sauce
60ml honey
1 tablespoon olive oil (optional, for added richness)
1 clove garlic, minced (optional, for a hint of garlic flavour)
½ teaspoon ground black pepper

Instructions:

In a bowl or jug, whisk together soy sauce, honey, olive oil (if using), garlic (if using), and black pepper until the honey is well combined.
Use this marinade to coat your chosen protein (chicken breasts, thighs, fish fillets, tofu cubes) for at least 30 minutes, or up to 4 hours for deeper flavour.

9. Smoky Paprika Marinade

Smoky Spice Marinade (Warm, Earthy, Smoky): The combination of paprika, cumin, garlic, and onion powder creates a warm and inviting flavour profile with a hint of smokiness, perfect for chicken, beef, or pork.

Ingredients:

2 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin powder
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Instructions:

In a bowl or resealable bag, combine all the ingredients. Whisk together the marinade thoroughly.
Add your chosen protein to the marinade, ensuring it is well coated.
Allow to marinate for at least 30 minutes, or up to 4 hours for maximum flavour infusion.

For more delicious chicken wing recipes, check out our article on 8 Oven Baked Chicken Wings Recipes. Happy cooking!

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