Freezer Chicken Marinades
Five chicken marinade recipes made with simple pantry ingredients. Easy to prep, freezer-friendly, and perfect for creating quick, flavorful meals.
Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs (per each marinade recipe)
Honey Mustard Chicken Marinade
- 3 tablespoon honey
- 2 tablespoon apple cider vinegar
- 3 tablespoon dijon mustard
- 2 tablespoon olive oil
- 2 cloves garlic, pressed
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
Lemon Garlic Chicken Marinade
- ¼ cup lemon juice (juice of 2 lemons)
- Zest of 2 lemons
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon dijon mustard
- ¼ teaspoon black pepper
- 4 cloves garlic, pressed
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
Gochujang Chicken Marinade:
- 3 tablespoon medium gochujang paste
- 2 tablespoon honey
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
Buffalo Chicken Marinade
- ⅓ cup Primal Kitchen buffalo sauce (Frank's buffalo wing sauce also works)
- 1.5 tablespoon honey
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
Fajita Chicken Marinade
- ¼ cup lime juice (juice of 3 limes)
- Zest of 1 lime
- 3 tablespoon olive oil
- 2 garlic cloves, pressed
- 1 teaspoon cumin
- 1.5 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoon fresh cilantro, chopped (optional)
Instructions
- Prepare the chicken: if you are using chicken breast, I recommend slicing each breast width wise (starting from the thickest part to the thinnest (top to bottom).
- Make the marinade: depending on which marinade you are making, combine all marinade ingredients in a medium mixing bowl, whisking well until fully combined.
- Marinate the chicken by placing the breasts or thighs in a shallow mermaid dish or freeze-safe bag. Pour the marinade over the chicken, moving the chicken around in the bag to ensure it is fully coated on all sides.
- Allow the chicken to marinate in the fridge for at least 30 minutes or up to 24 hours or in the freezer in an airtight bag for up to 3 months (squeeze out as much air as you can before sealing the bag). To defrost, place in the fridge overnight.
Cook the chicken:
- Oven method: Lay the chicken on a parchment paper lined baking sheet or ceramic dish. Bake at 400F for about 20-25 minutes, or until the internal temperature of the thickest part reaches 165F.
- Air fryer method: Use air fryer liners if you have them, add the chicken to the basket leaving space between each piece. Bake at 375F for about 15 minutes, flipping once or until an internal temperature of 165F is reached.
- Grilling method: Preheat the grill to 400F. Add the chicken to the grill, cooking for about 5 minutes per side or until an internal temperature of 165F is reached.
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