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Root Beer Marinade

My friend Julie at A Solitary Feast posted a recipe recently that intrigued me. It was a root beer marinade for chicken and it looked all sorts of delicious! I adore root beer and I had to buy root beer and some chicken.  Buying groceries was a challenge. I hadn’t been shopping since the virus hit and frankly I was petrified. My P.S. is a bread man and does most of our shopping. I’d rather give him a list and let him deal with the possible germs.

I actually put on a mask and went grocery shopping. It was hard! I have claustrophobia and did not like that mask. Plus it fogged up my glasses. I had to rip it off 5 minutes in the door. I was panting and panicking.  I put the mask back on and quickly did the rest of my shopping.  I didn’t get everything on my list but I did get root beer and chicken thighs.  I did eventually get used to wearing a mask.  Wear a mask!

Back home I washed everything and my hands. Many times. I poured a tall one (water) and gulped it down. I was texting with Julie, telling her my fears and asking for tips on the marinade. First, I didn’t use a bowl to mix it all in. I opened a large zippered bag and set it inside large measuring pitcher. Then I simply measured the ingredients into the bag. That’s how I usually make marinades, I’m lazy like that. No extra dishes to wash.

There are a LOT of ingredients to measure in this recipe and I confess to just eyeballing a few of them: 1 1/2 teaspoons of mustard? Squirt!

I doubled the recipe since I was making 6 thighs. I froze the rest of the thighs for another time.

I washed off the thighs and dried them with paper towels before putting them into the zippered bag. I read an article recently about the sometimes not so clean practices in chicken processing plants and was horrified. I will wash them from now on!

I sealed the bag of marinade covered thighs and placed the bag in a plastic container. Just in case. I hate cleaning that fridge when zippered bags go rogue!
I did this about 8 pm one evening and had dinner planned for the next evening. I felt so organized!

Lately I’ve let the pandemic sort of destroy my cooking habits. I don’t know why, I just don’t find cooking so important with all that’s changed in the world around me. I didn’t see that coming!

The next evening I preheated the oven to 350 degrees. I placed the marinated thighs on a small baking sheet I’d covered in foil and slid it into the oven. I slid in another sheet of seasoned potato wedges and set a timer for 30 minutes.

After 30 minutes I turned the thighs and returned them to the oven. I also turned the potatoes so they’d evenly brown.

After another 30 minutes the chicken was done. The aroma coming from the oven was beyond words. The potatoes were fork tender and done as well.

I served the chicken and potatoes with some Brussels sprouts fried in bacon grease. I’d reduced the remaining root beer marinade in a saucepan. I spooned it onto the thighs and dinner was ready.

We both loved the marinade. We were licking our fingers and grunting in appreciation throughout the meal. Such great flavors! Julie’s recipe was a keeper. We’ll make this again.

The bonus was the root beer floats we had for dessert with the remaining root beer. I’d bought a 24 oz bottle and only needed 5 tablespoons of root beer. Sweet! We both love floats.

Root Beer Marinade for Chicken

  • Servings: 4 servings
  • Difficulty: easy
  • Print

A flavorful marinade for chicken using root beer!

– 6-8 chicken thighs; washed and blotted dry
– 5 Tablespoons rootbeer, not diet
– 4 Tablespoons ketchup
– 2 Tablespoons canola oil
– 2 Tablespoons apple cider vinegar
– 2 Tablespoons soy sauce
– 2 Tablespoons molasses
– 1 teaspoons yellow mustard
– 1 Tablespoon Worcestershire sauce
– 2 cloves garlic, minced
– 1/2 teaspoon onion powder
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground allspice
– Pinch ground cloves
– Pinch cayenne
– Salt and pepper, to taste

Place a gallon zipper bag into a bowl or measuring pitcher and measure ingredients into the bag. Using a large spoon, mix well.

Add your meat of choice and let marinade in the fridge for up to 24 hours.

Preheat oven to 350°F. Place thighs on a baking sheet and bake for 30 minutes. Turn pieces over and bake 30 more minutes or until done.

While chicken bakes, [n a saucepan reduce leftover marinade and pour over roasted pieces before serving..

This recipe is doubled from the original and would cover 6-8 pieces of chicken.

Adapted From The Marinade Cookbook


2 thoughts on “Root Beer Marinade

  1. Wow!! This looks fantastic!! I love your sides as well! I wonder if I could substitute root beer flavoring and if that might give it a stronger root beer flavor? My husband hates it when I don’t follow recipes exactly. 😜 (5 tablespoons doesn’t sound like enough, lol.). I make rootbeer and birch beer flavors at work. Have you ever tried birch beer Audrey? It’s super yummy also! 🥰😋 What brand rootbeer do you prefer?

    Liked by 1 person

    • It wasn’t much root beer but it did have the flavor. Yeah you could use flavoring instead.
      I’ve never heard of birch beer! I’ll have Scott find some. We like unusual things like that.
      I like A&W root beer. I drink diet because I avoid sugar (diabetic) and it’s still very good. I used real (sugared) root beer for this recipe.


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