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

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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

My daughter is always ordering different marinades, We would love to try Moores marinade. Love your site I share recipes all the time with my friends!

The SouthernPlate Staff says:

May 14, 2015 at 9:10 am

Thank you so much for sharing my recipes Cindy, that means the world to me!!!

Reply

looks delish!

I think I’ve seen it in the stores but most marinades are too salty for us so I haven’t tried Moores. but if you say it’s good I’ll have to try it. Or just win this giveaway!!

I love Moores marinade. I use it on chicken, steak and hamburgers when i grill them

The SouthernPlate Staff says:

May 14, 2015 at 9:14 am

I love how versatile it is too Judy!!!

Reply

I trying different marindes, this would be perfect for my family

Moore’s chicken sounds yummy!

Christy or anyone, how do I view your/Christy’s vlogs? I go to that page but there is nothing for me to click on to see them. I did see your very first one the day you posted it, but since have not seen any.

Ruth S says:

May 12, 2015 at 10:16 pm

https://www.southernplate.com/2015/05/vlog-every-day-in-may-challenge.html Just left click the arrow in the middle of the box.

Reply

Moore’s Chicken Recipe Couldn’t be Quicker