Moore’s Chicken Recipe Couldn’t be Quicker

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moore's marinade plate

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.
moore's marinade plateI 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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 543kcal


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


  • 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.


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.


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


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  1. Christy, I was sooo happy to see your Moore’s chicken recipe and to know that I am not the only one who does Moore’s chicken! 😀 I have used Moore’s Hickory flavor ever since it came on the market. I also like to mix zesty Italian dressing with the Moore’s and marinade with it . I was truly so hoping that I may win one of the collections, not this time but maybe next time 😀

  2. I live in Western NY and have to say I haven’t seen these marinades in our area. They all sound so scrumptious being used in your recipes. I just want to thank you for all you do for others. I am sure you do not even realize the effect you have on so many of us. I pray God sends you and all those you love His blessings in a bushel basket full of love and good health. Thank you for bringing me so many smiles.

  3. We LOVE trying new marinades. Haven’t heard of this brand, but would love to try.
    Thank you.

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