This three-ingredient chicken injection marinade is perfect for baked, rotisserie, or smoked chicken. It’s incredibly easy to make, and the results are amazing! This injection marinade will infuse the chicken with tons of flavor and moisture. It is now our go-to recipe, and we know it will become yours too!

Why this recipe works

• You can make it ahead of time and store it in your refrigerator for up to 5 days before using it, making it super convenient!
• The chicken injection marinade is incredibly simple to prepare.
• If using a store bought rub, this recipe will have just 3 ingredients!
• Its key ingredients work together to produce extraordinary results by imparting a rich infusion of flavor and moisture.

What is a chicken injection marinade?

A chicken injection marinade is a liquid mixture injected into a whole chicken with a food-safe meat injector. Items like smoked whole chicken are prone to drying out during low and slow cooking. When a chicken injection is used, it prevents the meat (particularly the breast meat) from doing this.

Injection Marinade vs Brine

An injection marinade is similar to a brine or regular marinade, where the bird is submerged in the liquid. Both methods help to keep the meat moist as it cooks. However, both brining and marinating can take some planning ahead, as they require several hours to work. Injecting the chicken with a marinade is fast and applies the flavor and moisture deep inside the flesh. It’s a great alternative to a longer-term solution but can be used in tandem. Brine a chicken in a wet solution, dry it off, and use an unsalted injection marinade 30 minutes before cooking. Season with a low-salt rub, and you’re well on your way!

Ingredients

• Unsalted butter
• Dry white wine or cooking wine
• Smoked Chicken Rub or All-Purpose Poultry Rub: you can certainly use your favorite poultry rub for this recipe. If you’ve brined the bird, use a low-sodium or sodium-free rub.

How to Make an Injection Marinade

• If the rub contains dried herbs, crush them in a spice grinder or mortar and pestle. Herbs (particularly dried rosemary) can become lodged in the needle and cause problems.
• Simmer marinade ingredients in a small saucepan over medium heat for 1-2 minutes.
• Remove saucepan from the heat, and let the mixture cool for 10-15 minutes.

How to Use an Injection Marinade

• Draw some of the chicken marinade into your meat injector.
• Release the excess air and gently insert the needle into the breast meat 3/4″ deep.
• Slowly release some of the marinade solution.
• Move a few inches over and repeat the process.
• Inject the marinade into the thigh and leg region as well.
• If there is any backflow, gently blot it away with paper towels.
• Season the chicken with a dry rub, and cook as directed.

Make a Baste with Leftover Marinade

• Simmer remaining marinade on high heat for 30 seconds. 
• Reduce the heat to low and let it simmer for 3-4 minutes. Remove from the heat, cover, and keep warm. 
• Use as a baste during the second half of cooking.

More Chicken Injection Marinade Ideas

• Latin-Inspired: 1/2 cup unsalted butter, Sazon Rub, and 1/4 cup of lime juice.
• Caribbean: 1/2 cup unsalted butter, Jerk Rub, and 1/4 cup white rum.
• Hawaiian: 1/2 cup unsalted butter, Japanese 7 spice rub, and 1/4 cup pineapple juice.
• Cajun: 1/2 cup butter, Voodoo Spice Rub, and 1/4 cup beer or white wine.

Print

Easy Chicken Injection Marinade

This three ingredients chicken injection marinade works wonders for a baked, rotisserie, or whole smoked chicken!

Course Marinades/Brines

Cuisine American BBQ

Keyword chicken injection marinade, Injection marinade, poultry injection

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 0.75 cup

Calories 1085kcal

Author Sabrina Baksh

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup dry white wine or cooking wine
• 1 1/2 tablespoons Smoked Chicken Rub or your favorite poultry rub

Instructions

• If the rub has large bits of hers, crush it in a spice grinder or mortar and pestle. Herbs are prone to becoming lodged in the needle and can cause a huge mess.
• Simmer ingredients in a small saucepan over medium heat for 2 minutes or until liquified.
• Remove chicken injection marinade from the heat, and let it cool for 10 minutes.
• To use:
• Draw some of the marinade into your meat injector. Release the air
• Penetrate the breast meat with the needle. Aim for 3/4″ deep.
• Slowly release some of the marinade solution.
• Move over 1 1/2″ and repeat the process. Get some of the marinade into the thigh and leg section as well.
• If there is any backflow, gently blot it away with paper towels.
• Season the chicken, and cook as directed.
• Make a baste:
• Bring chicken injection marinade to an active simmer on your stovetop for 30 seconds.
• Reduce the heat to low and let it simmer for 3-4 minutes. Remove from the heat, cover, and keep warm.
• Use during the second half of cooking time.

Notes

Alternative Chicken Injection Marinade Ideas:

• Latin-inspired: 1/2 cup unsalted butter, Sazon Rub, and 1/4 cup of lime juice.
• Caribbean: 1/2 cup unsalted butter, Jerk Rub, and 1/4 cup white rum.
• Hawaiian-Asian Fusion: 1/2 cup unsalted butter, Japanese 7 spice rub, and 1/4 cup pineapple juice.
• Cajun: 1/2 cup unsalted butter, Voodoo Rub, and 1/4 cup beer or white wine.

Nutrition

Calories: 1085kcal | Carbohydrates: 1g | Protein: 1g | Fat: 123g | Saturated Fat: 78g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 5g | Cholesterol: 325mg | Sodium: 17mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 3782IU | Calcium: 36mg | Iron: 1mg

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