Chicken breasts can be bland on their own, but these 6 easy flavorful marinades add the perfect touch—whether sweet, tangy, sticky, or citrusy!
Why I Love This Recipe
Marinating chicken is super easy and can be done in as little as 30 minutes or left overnight in the fridge, and you can even freeze it with the marinade for future meals. Homemade marinades add flavor and tenderness to chicken, using fresh, quality ingredients with less salt, sugar, and preservatives.
From honey mustard to cilantro lime, barbecue, and ginger garlic, these marinades offer endless flavor variety. Not only are they inexpensive to make, but they’re also much healthier than store-bought versions, giving you full control over the ingredients!
Recipe Reviews
- "The teriyaki marinade is great!" - Toni
- "Tried the basil balsamic and it was a hit here." - Naomi
- "Basil balsamic is my favorite!! It’s absolutely delicious!! I highly recommend that one" - Vanessa
- "I tried the teriyaki marinade where I left the chicken in the ziploc for 24h and it really did taste like teriyaki. Very tender and tasty." - Melanie
- "the cliantro lime chicken is amazing with black beans and red oninon on a salad. add some cherry tomatoes and avocoado + zesty dressing *chef kiss*" - Sierra
See More Recipe Reviews Here
**Get My FREE Chicken Marinade Guide: All six healthy marinades in one easy-to-print format – Sign Up Here To Get It
1. Teriyaki (Ginger Garlic) Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup soy sauce - or tamari sauce
- ¼ cup honey - or brown sugar
- ¼ cup olive oil
- 1 teaspoon flour
- 2 garlic cloves - minced
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
Meal Prep Tip
When I buy chicken in bulk, I always divide it into smaller portions to freeze anyway, so I take advantage of this time to marinate it! I’ll set up a few freezer bags, divide the raw chicken, add the marinade ingredients, seal it up, and then pop it in the fridge or freezer depending on when I’ll be using it. It makes meal prep so much easier!
2. Lemon Garlic Marinade
Ingredients:
- 2 lbs boneless skinless chicken breasts - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 4 Tablespoons lemon zest - about 2 lemons
- 2 garlic cloves - minced
- 1 teaspoon dried parsley
- 1 teaspoon salt - preferably sea salt
- ¼ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
How Long To Marinate Chicken
Marinating times can vary depending on how many pieces of chicken you're working with, but the longer you marinate, the better the flavor. I also recommend rotating the chicken halfway through for even soaking.
- 30 MINUTES: This is the minimum time to add flavor. If you're in a rush, 30 minutes is enough to get the chicken marinated.
- 3 HOURS: For the best flavor, I like to marinate my chicken for at least 3 hours. The longer it sits, the more the flavors will absorb.
- 3 MONTHS: You can marinate chicken and store it in a Ziploc freezer bag for up to 3-4 months. Just remove excess air, seal tightly, and freeze until you're ready to use it.
3. Honey Mustard Marinade
Ingredients:
- 2 lbs chicken breast - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice - or white vinegar
- ¼ cup honey
- 2 tablespoons dijon mustard
- 3 garlic cloves - minced
- 1 teaspoon salt - preferably sea salt
- ½ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
Storing Marinated Chicken
Store the marinade with raw chicken in an airtight container and refrigerate for 3 to 24 hours. The longer the chicken soaks, the more flavor it will absorb. If not used within 1-2 days, be sure to discard the marinade.
4. Ginger Pineapple Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ½ cup pineapple juice
- 3 Tablespoons soy sauce - or tamari sauce
- 2 Tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt - preferably sea salt
- ½ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
How To Freeze Raw Marinated Chicken
Freezing chicken with marinade is super easy. Just add everything to a high-quality freezer bag (Ziploc works best). I like to use these handy clips to help the bag stand up and avoid spills. Be sure to remove as much air as possible, seal tightly, and lay the bag flat in the freezer. It will stay fresh for 3-4 months.
DEFROSTING TIPS: I always take my chicken out the night before and place it in a bowl of shallow water in the fridge to speed up the defrosting process.
5. Cilantro Lime Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup olive oil
- ½ cup lime juice
- 4 tablespoons lime zest
- ¼ cup fresh cilantro - minced
- 1 teaspoon salt - preferably sea salt
- ½ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
6. Basil Balsamic Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves - minced
- 1 Tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
7. Barbecue Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup barbecue sauce
- ¼ cup honey
- ¼ cup lemon juice - or white vinegar
- ½ tablespoon chili powder
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
8. Fajita Marinade
Ingredients:
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup honey - or pure maple syrup
- ¼ cup lime juice - or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
Instructions:
- Add the chicken breasts and marinade ingredients to an airtight container or freezer bag. Remove excess air and seal tightly. Refrigerate for at least 30 minutes, but for best flavor, marinate for at least 3 hours or overnight.
- You can freeze the marinated raw chicken for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water (inside the fridge) to speed up defrosting.
- Discard excess marinade or use it to cook—bake, air fry, stir-fry, pan-fry, or grill (see my cooking tips at the bottom of this blog post).
How To Cook Chicken Marinades
You can use your marinated chicken in so many ways! I’ve used mine in the slow cooker, baked with the sheet pan method, grilled on the BBQ, or pan-fried for a quick meal:
Cooking Chicken In Frying Pan
- Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the chicken breast and marinade.
- Cook for 3-4 minutes then flip over for another 3-5 minutes, or until fully cooked.
Baking Chicken In The Oven
If you have a large chicken breast it will take longer, this is why I like to use the meat thermometer.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place chicken breast on the baking sheet.
- Bake boneless chicken breast for 20-25 minutes, or until fully cooked. No need to flip or cover the chicken when baking.
Grilled Chicken On The Barbecue
- Pour extra marinade over top and cook an additional 5 minutes, or until fully cooked.
- Heat barbecue to medium heat, and place chicken on the grill.
- Cover and let cook for about 5 minutes, then flip.
Air Frying Chicken
Here are the instructions for cooking chicken breast in the air fryer.
- Lightly coat the inside of the air fryer tray or basket with cooking spray.
- Preheat the air fryer at 375°F for 2 minutes.
- Add the chicken and cook for 10 minutes, then flip them over and cook an additional 8-10 minutes, or until fully cooked.
How Do You Know When Chicken Is Cooked?
Visually, cooked chicken will turn from translucent and pink to white and opaque. To be sure it’s fully cooked, the USDA recommends an internal temperature of 165°F for all poultry.
Use a meat thermometer to check the thickest part of the chicken to ensure it’s reached this safe temperature.
FAQs
Yes, you must marinate the raw chicken to get the best flavor. Cooked chicken will not absorb the marinade properly.
Yes, you can add the frozen chicken straight to the marinade and let it defrost fully in the fridge before cooking. This can take up to 24 hours, first to allow the chicken to thaw, and then to absorb the marinade flavors.
Yes! These chicken marinades can be used with any chicken cut including baked chicken legs, wings, chicken thighs, chicken tenders, and bone-in chicken breast. However, different chicken cuts will require different cook times.
The USDA food safety information suggests that you can keep the raw marinating chicken in the fridge for up to 2 days. Any longer and it should be frozen instead
Since the marinade has been in contact with raw chicken, it’s not safe to reuse it – so always make a fresh marinade for the next batch.
Free Workshop: Dinner Made Easy
End the 5PM dinner panic once and for all.
Join me in this free online workshop where I’ll show you my simple 3-step system to make dinner stress-free (and actually get your family to eat it).
Ingredients
Barbecue Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup barbecue sauce - preferrably a low in sugar brand
- ¼ cup honey
- ¼ cup lemon juice - or white vinegar
- ½ Tbsp chili powder
Teriyaki Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup soy sauce - or tamari sauce
- ¼ cup honey - or brown sugar
- ¼ cup olive oil
- 1 tsp flour
- 2 garlic cloves - minced
- 1 tsp ground ginger
- ½ tsp salt - preferably sea salt
- ¼ tsp ground black pepper
Basil Balsamic Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 garlic cloves - minced
- 1 Tbsp dried basil
- 1 tsp salt - preferably sea salt
- ½ tsp ground black pepper
Pineapple Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ½ cup pineapple juice
- 3 Tbsp soy sauce - or tamari sauce
- 2 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp salt - preferably sea salt
- ½ tsp ground black pepper
Cilantro and Lime Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup olive oil
- ½ cup lime juice
- 4 Tbsp lime zest
- ¼ cup fresh cilantro - minced
- 1 tsp salt - preferably sea salt
- ½ tsp ground black pepper
Fajita Chicken Marinade
- 2 lbs boneless skinless chicken breast - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup honey - or pure maple syrup
- ¼ cup lime juice - or lemon juice
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp cumin
Lemon Garlic Chicken Marinade
- 2 lbs boneless skinless chicken breasts - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 4 Tbsp lemon zest - about 2 lemons
- 2 garlic cloves - minced
- 1 tsp dried parsley
- 1 tsp salt - preferably sea salt
- ¼ tsp ground black pepper
Honey Mustard Chicken Marinade
- 2 lbs chicken breast - about 4 medium chicken breasts
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice - or white vinegar
- ¼ cup honey
- 2 Tbsp dijon mustard
- 3 garlic cloves - minced
- 1 tsp salt - preferably sea salt
- ½ tsp ground black pepper
Instructions
Instructions For All Chicken Marinades
- Mix together the marinade ingredients in a medium bowl. Add the chicken to a large bowl. Pour the marinade on top and toss to coat. Seal with a lid, and place in the fridge for 30 minutes minimum, up to 12 hours.
- Rotate the chicken halfway through marinating time. Remove chicken and discard the leftover marinade.
- Proceed to cooking - these can be baked in the oven, grilled on the barbecue, stir fried or air fried.
Instructions For Freezing Chicken With Marinade
- Add the chicken to a large freezer bag. Mix together the marinade ingredeints in a bowl, then pour into the bag. Remove excess air and seal the bag tightly. These can be frozen up to 3 months for best freshness.
Recipe Notes:
- PREPACKED MEAL – When I purchase chicken breasts, I like to buy them in bulk. This means that when I get home, I need to portion them out for freezing. This is a perfect time to whip up a few marinades so I can freeze them in the same bags as the portioned chicken breasts.
- MARINATING TIME – Ideally, you want to give the marinade about 12 hours to penetrate the chicken with flavor. But a quick 30-minute marinade also works.
- DON’T REUSE – Because the marinade will come into contact with raw chicken, it can only be used once. Make another batch for future meals.
- DEFROSTING – Remove the chicken from the freezer the night before cooking and let it thaw in the fridge. In a pinch, you can put the frozen chicken into a bowl of water to speed up the thawing process.
- STORAGE TIPS – Zip-lock freezer bags work great for these types of meals. You can force out most of the air before sealing to keep it longer without freezer burn. Alternatively, if you want to store it in the fridge, you can use a sealed container and marinate it for up to two days.
The nutritional information provided is an estimate and is per serving.
Leave a Reply