Today’s recipe for Moore’s Chicken is a classic in my part of the woods. Moore’s Marinade was actually “invented” in the small town of Jasper, Alabama, not too far from where I live, and this chicken was one of the first things teenagers learned to make themselves back in the day.

Don’t blink, because making this is easier than mixing up a pack of Ramen noodles. Seriously.

I’m gonna be quick today because I know you want the recipe and a chance to win a complete collection of Moore’s Marinades, including their latest ones that have just been released!

Recipe Ingredients: Moore’s Sauce and chicken.

That’s it.

Note: If you absolutely cannot get Moore’s Marinade where you live, you can make a substitute using my all purpose marinade recipe that can be found by clicking here.

All you do is put your chicken in a dish and pour some Moore’s over it. Cover this and put it in the fridge for about half an hour. Notice that I didn’t use an awful lot of marinade, either. See how much is left in the bottle?

After half an hour, take chicken out and flip it over. Place uncovered dish in 350 oven for 30-40 minutes, flipping once more, until chicken is no longer pink in the center.
I like to serve this with rice or mashed potatoes so I can spoon a little of the marinade in the dish over it. Pictured as a side is a medley of roasted vegetables (click here for recipe).

Moore's Chicken

Moore's Chicken is easy, delicious and great when served with rice or mashed potatoes so I can spoon a little of the marinade in the dish over it.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Main Course

Cuisine: American

Keyword: chicken

Servings:

Calories: 543kcal

Ingredients

4 Boneless Skinless Chicken Breasts
1/2 bottle Moore's Original Marinade or this recipe as a suitable substitute

Instructions

Place chicken breasts in a baking dish and pour marinade over. Cover and refrigerate 30 minutes.
Remove from refrigerator and flip chicken breasts. Place in 350 oven and bake 30-40 minutes, until no longer pink in the center, flipping once during baking.

Notes

Note: my pictures show me making 3 boneless skinless breasts. This really isn't a recipe where you have to have a certain amount of chicken. Just put what you have in a dish and pour enough marinade to come up about halfway and you're good. A full bottle is easily enough for 8-10 chicken breasts so store the rest in your fridge because it keeps well.

Nutrition

Calories: 543kcal

Tried this recipe?Mention @southernplate or tag #southernplate!

You may enjoy these Chicken recipes:

Dutch Oven Smokehouse Chicken

Crock Pot Cashew Chicken

Chicken Kabobs Recipe In The Oven

Chicken Salad Recipe for Sandwiches

60 Comments

I have been using mores for years.highly recommend it. Best marinade for steaks above any others.

Not sure if we have that brand here in the north, but will look for it.

oldnuke says:

July 3, 2015 at 12:07 pm

I live in Delaware and found Moore’s at the local Shop-Rite store.

Reply

Thank you for the giveaway! I would love to win one of these marinades, they all sound delicious!

I just wanted to thank you for your positive outlook on life and letting your faith shine through. I know you’ve struggled with depression in the past, and I am going through some rough times, but I always think about how you decide to be happy, and it is an encouragement to me!

So thank you 🙂 And I realize this has nothing to do with Moore’s marinades, but wanted to let you know 🙂

I would love to try the marinade specially the one for the Porterhouse pork chop

I’ve never seen Moores before but I will keep an eye out for it now.

I would love to be able to try moores marinades, we do not
have that brand in this part of texas. if you love it then I trust
you know what you are talking about.
jackiy

Moore’s Chicken Recipe Couldn’t be Quicker