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.
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