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Sour Cream Chicken Marinade

This quick and easy sour cream chicken marinade combines tangy white wine vinegar and lemon juice with savory green onions and a blend of spices. Designed to tenderize and infuse chicken with a rich, creamy flavor, it's perfect for preparing poultry for grilling, baking, or pan-searing. Ideal for adding a delicious boost to weeknight meals with minimal effort.
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Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 278.1 kcal

Equipment

  • 1 Mixing Bowl Medium-sized, non-reactive
  • 1 Whisk
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Chef's Knife and Cutting Board For chopping green onions

Ingredients
  

Main

  • 1/2 cup sour cream
  • 1/4 cup white wine vinegar
  • 2 green onions finely chopped
  • 2 teaspoons mustard powder
  • 2 teaspoon lemon juice
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Gather all necessary ingredients and kitchen equipment for preparing the marinade.
  • Finely chop the green onions.
  • In a medium-sized mixing bowl, combine the sour cream, white wine vinegar, and lemon juice.
  • Add the chopped green onions, mustard powder, celery salt, salt, and black pepper to the bowl.
  • Whisk all the ingredients together thoroughly until the mixture is smooth and well combined.
  • Prepare your chicken pieces by trimming any excess fat and patting them dry if desired.
  • Place the chicken into a resealable plastic bag or a shallow, non-reactive dish.
  • Pour the entire marinade mixture over the chicken, ensuring all pieces are evenly coated.
  • Seal the bag, pressing out excess air, or cover the dish tightly with a lid or plastic wrap.
  • Refrigerate the marinated chicken for a minimum of 2 hours, or ideally 4 to 12 hours, turning occasionally to ensure even flavor distribution.

Notes

This sour cream marinade is excellent for tenderizing and infusing flavor into chicken. For best results, marinate chicken breasts or thighs for a minimum of 2-4 hours, and up to 12 hours for deeper flavor penetration without compromising texture. Avoid marinating for longer than 24 hours, as the acidity from the vinegar and lemon juice, combined with the lactic acid in sour cream, can begin to 'cook' the protein, leading to a mushy texture. Ensure all ingredients are thoroughly whisked to emulsify the sour cream with the acids and evenly distribute seasonings. For an elevated profile, consider adding finely minced fresh garlic or a touch of smoked paprika.