Must-Have Marinades, Part 1: Sundried Tomato Chicken Marinade

Kyra Williams

by | Updated: December 4th, 2016

There’s one simple secret every chef knows. If you take this single step, you will succeed in serving up a dish that makes hungry mouths go back for more. The best part is it requires zero kitchen skills. Ready? Season your food. That’s it. Of course, you can accomplish this very easily with spices. But if it’s the main dish – the meat to the potatoes – you’ll want to use a marinade…

Kicking off a three-part series on must-have marinades is this sweet-and-tangy sundried tomato sauce for chicken. Bye-bye, basic meals. You’ve been saved by the flavors that pair well with a glass of vino and a warm sunset.

Sundried tomato marinade in bowl & on brush on slate board #recipe |

Sundried Tomato Chicken Marinade

Makes 16 servings
Macros per serving: (with berry sauce): 174 calories | 6.7 g protein | 5.9 g carbs | 13.4 g fat | 1.8 g sugar | 2.3 g fiber


1-1/2 oz. sundried tomatoes
1 clove garlic, minced
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. tomato paste
1 Tbsp. honey
½ tsp. red pepper flakes
½ tsp. black pepper
½ tsp. kosher salt


  1. In a food processor, blend all ingredients until well combined and smooth.
  2. Coat chicken with marinade and refrigerate for 1 – 4 hours. Cook chicken as desired.