How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Marinade Circa 1980 (Broiled)?

You need 11 ingredients. The key ingredients include: 3 tablespoons mustard, good quality, 1 ½ cups olive oil, 2 garlic cloves, minced, 1 pinch cayenne pepper, and more.

Is Chicken Marinade Circa 1980 (Broiled) suitable as meat & poultry?

Yes, Chicken Marinade Circa 1980 (Broiled) falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken Marinade Circa 1980 (Broiled)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Marinade Circa 1980 (Broiled) Recipe

Name: Chicken Marinade Circa 1980 (Broiled)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mustard, good quality; 1 ½ cups olive oil; 2 garlic cloves, minced; 1 pinch cayenne pepper; salt, to taste; 2 ½ tablespoons wine vinegar; 2 ½ tablespoons white wine; 1 ½ teaspoons ground pepper; 1 ½ teaspoons dried thyme, crushed; 1 large bay leaf, crumpled; 6 pieces chicken, on the bone with skin

Try this homemade Chicken Marinade Circa 1980 (Broiled) recipe the whole family will love. Made with olive oil, garlic, cayenne pepper and salt. Easy st…

This Chicken Marinade Circa 1980 (Broiled) relies on simple, everyday ingredients such as mustard, good quality, olive oil, garlic cloves, minced and cayenne pepper. It comes together quickly and makes 4 servings, at about 1137 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

1137

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Chicken Marinade Circa 1980 (Broiled)

Tips for the best results

Variations & substitutions

My Personal Notes

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