These 7 chicken marinade recipes make your chicken tender, juicy and so flavorful! You can cook these up in the oven or on the grill. It's so easy to prepare a bunch at once and freeze for later.
One of the best ways to add flavor to boneless skinless chicken breasts is to marinate them, but sometimes marinades can be disappointing. Today I'm sharing 7 flavorful chicken marinade recipes that are going to bring a ton of pizzazz to your dinner table!
Not only are these marinades full of flavor, but they are perfect for meal prep!
Here's my meal prep trick: take five minutes at the start of the week and make one of these marinade recipes. Pop the chicken + marinade into the freezer together, and your chicken will absorb so much flavor when you thaw it to cook!
It's also a great tip for when chicken breasts go on sale. Stock up and get a little assembly line going!
Don't forget to pin this post to save it for later!
Reasons to ♡ these chicken breast marinades
- they are simple and made with pantry staples
- they are fridge and freezer-friendly
- the chicken turns out tender, juicy, and so flavorful!
- you can cook them in the oven or on a grill
Recipe video
Watch the video below to see exactly how I prepped these marinades. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredients used in marinades
- olive oil- to disperse the seasonings onto the chicken; the oil also helps the chicken brown up when cooking in the oven, and prevents it from drying out.
- acid- citrus, yogurt or tomato-based ingredients help brighten the flavors and tenderize the meat slightly; on the flip side, if you leave the chicken in acidic ingredients for too long (over 24 hours), it can have a negative impact on the texture
- dry spices- activated by the oil and liquid ingredients, you will get so much delicious flavor from them
- umami-rich- soy sauce helps bring savory and umami flavors to the meat. Other ways to add umami? Worcestershire sauce, miso paste, fish sauce and tomato paste all pack a punch of extra flavor
- aromatics- garlic and ginger bring dimension and extra flavor to some marinades; sometimes the garlic can react with certain ingredients and turn blue, but it still tastes great
- fresh herbs- cilantro is used in the cilantro lime marinade, and adds a bright, fresh flavor. The leaves do get soft after baking.
How to marinate chicken
combine marinade ingredients first 
add chicken, marinate in the fridge or freezer
- Combine ingredients in a bag or shallow bowl. Mix well.
- Add chicken breasts, and turn to coat.
- Marinate for at least 2 hours.
Best containers for marinating
The best way to ensure complete coverage of the chicken breast is to marinate in a bag; a bowl or container just will not cover the chicken breast with the marinade evenly.
Over the years I have moved away from disposable freezer bags, and now prefer silicone Stasher bags.
- use the sandwich Stasher bags for 1 lb (2 chicken breasts)
- use the ½ gallon Stasher bags for 2 lbs (4 chicken breasts)
Marinate at least 2 hours
In the past, I’ve been disappointed with a lack of flavor from my chicken marinades, and it really comes down to a lack of time. These chicken marinade recipes require at least 2 hours to infuse flavor into the chicken breast.
On the other hand, you do not want to marinate the chicken for more than 24 hours, as the acidic ingredients can start to break down the muscle fibres of the chicken breast, leading to mealy chicken.
If you are not able to cook your chicken breast within 24 hours, I recommend popping it into the freezer! You can freeze for up to 3 months.
Freezing chicken in a marinade
Freezing chicken in a marinade is a great meal prep hack. As the chicken thaws, it absorbs so much flavor.
- Label bags with name, date and cooking instructions.
- Prepare chicken marinade as you normally would.
- Squeeze as much air out of the bag, then place in the freezer.
- Freeze for up to 3 months.
- Thaw completely before cooking as directed in the recipe card.
Other proteins you can use
This marinade works great for other proteins as well. The recipe as written works for a pound of chicken breasts, but you could swap for the following:
- boneless chicken thighs- 2-24 hours marinating time
- shrimp or fish- 30 minutes marinating time
- pork tenderloin- at least 24 hours to marinate
- tofu- press first, then marinate for 2-24 hours
How to cook after marinating
Baking
- Heat oven to 425°F.
- Arrange chicken with marinade liquid into a baking dish.
- Bake for 25 minutes, flipping halfway.
- Double check that your chicken has reached 165°F using an instant read thermometer.
- Rest for 5 minutes, then serve.
Grilling
- Heat BBQ to medium-high heat (450°F).
- Make sure the grill is clean and well greased.
- Shake of excess marinade and place the chicken over direct heat.
- Grill with the lid down for roughly 8 minutes, flipping every 2 minutes, or until the chicken reaches 155°F *.
- Allow to rest for 5 minutes (covered).
*carryover cooking will ensure your chicken reaches 165°F and prevents overcooking.
Air Fryer
I recommend slicing the chicken breasts in half horizontally to create two thin slices; this prevents them from overcooking. Alternatively, you can pound the chicken to even thickness.
- Heat air fryer to 400°F.
- Shake off excess marinade, and arrange the chicken into the air fryer basket.
- Cook for 4 minutes, flip, then cook for an additional 2 minutes.
- Check that it has reached 165°F internally, then remove from the air fryer.
- Rest for 5 minutes before serving.
Instant Pot/Slow Cooker
These recipes do not have enough liquid to cook in either appliance. For tried and true recipes, check out:
Marinade FAQ
Yes, absolutely. Pop them in the fridge for 2 hours all the way up to 24 hours. I don't recommend marinating longer than that without freezing.
Up to 3 months. As everything freezes, the marinating process stops, and starts up again as the chicken thaws.
Do not thaw your chicken if you are going to freeze again. Add the marinades to already frozen chicken, and you will still get a ton of flavor from marinating while it thaws.
The safest bet is in the fridge overnight, but you can do a rapid-thaw process in cold water for a few hours. Just make sure your freezer bag is heavy duty so you don't have any leakage!
Several readers have had success using these marinades on tofu.
7 marinade flavors
All seven chicken marinade recipes are in the card below, but you can print the individual marinades by clicking through to each post:
7 Chicken Marinade Recipes (Freezer-Friendly!)
Ingredients
Cilantro Lime Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts; see note 1
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1.5 tablespoons honey
- ½ cup cilantro leaves chopped
- 2 cloves garlic minced
- ¼ teaspoon salt
Sweet Chili Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- 6 tablespoons sweet chili sauce
- 3 tablespoons soy sauce (reduced sodium recommended)
- ¼ cup water
Jerk-Inspired Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground allspice
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Lemon Ginger Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons minced ginger
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Chipotle Lime Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons adobo sauce (from a can of chipotle peppers)
- ½ teaspoon paprika
- 2 teaspoons brown sugar
- 2 cloves garlic minced
- 2 tablespoons lime juice
- ¼ teaspoon salt
Honey Garlic Chicken Marinade
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (I prefer reduced sodium)
- ¼ cup honey
- 2 cloves garlic minced
- ¼ cup water
Yogurt Curry Chicken Marinade *note 3
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- ¼ cup yogurt plain
- 2 teaspoons lime juice
- ¼ teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
Instructions
- Combine all ingredients in a heavy duty freezer bag or reusable silicone bag.
- Add chicken breasts and turn to coat in marinade. Marinate the chicken in the fridge for 2-24 hours.
Cook
- Oven- Heat oven to 425°F.Arrange chicken with marinade liquid into an 8x8 inch baking dish.Bake for 25 minutes, flipping halfway. See note 2.Double check that your chicken has reached 165°F using an instant read thermometer.Rest for 5 minutes, then serve.
- Grill- Heat BBQ to medium-high heat (450°F).Make sure the grill is clean and well greased.Shake off excess marinade and place the chicken over direct heat.Grill with the lid down for roughly 8 minutes, flipping every 2 minutes, or until the chicken reaches 155°F *.Allow to rest for 5 minutes (covered).
- Air Fryer- Slice chicken breasts in half horizontally to create two thin slices.Heat air fryer to 400°F.Shake off excess marinade, and arrange the chicken into the air fryer basket.Cook for 4 minutes, flip, then cook for an additional 2 minutes.Check that it has reached 165°F internally, then remove from the air fryer.Rest for 5 minutes before serving.
Notes
- For small, 5 oz chicken breasts, 18-20 minutes at 425°F
- For 7 oz chicken breasts, 25 minutes at 425°F
- For 10.5 oz chicken breasts, 25-30 minutes at 425°F
- Thaw 24 hours in the fridge or
- Immerse the bag in a bowl of cold water (with a heavy item on top to submerge the bag). Let it sit for 2 hours.
Dani
Tried the curry yogurt with 0% Greek yogurt and it all separated in the oven! Do not use fat free or no fat yogurt for this! Still tastes good and other marinades here are great! Just think it would be helpful to specify not fat free because it will not work.
Denise Bustard
Hi Dani! Thank you so much for reporting back on this. I generally use 2% Greek yogurt, or just plain balkan-style yogurt. I appreciate you letting me know that fat free had issues for you, and I"m glad it at least tasted good.
Loulou
Can we Chuck raw veg like peppers broccoli onions in with this and freeze and then cook all togther or do we have to cook the veg separately I’m thinking to meal prep would be easier for someone busy to Chuck it togther in one bag and cook togther
Denise Bustard
Hi Loulou! It really depends on the vegetable- broccoli must be blanched before freezing, but peppers and onions are OK. However 25 min in the oven will make your peppers overcooked. One solution is to use bagged frozen veggies. You can roast them from frozen, though depending on the veg they may need more or less time than 25 min at 425F. Sorry for my 'clear as mud' answer. Here are tried and true freezer meals: https://sweetpeasandsaffron.com/category/meal-prep/freezer/
Hannah
I'm looking forward to trying these. Could i bake them in a Ninja Multicooker as it has a bake function?
Denise Bustard
Hi Hannah! Unfortunately I don't have any experience with a Ninja. Hopefully someone else can chime in with their experience?
Kimberly
Have you ever made any of these in a crock pot instead of the oven? Just wondering how they would turn out that way...
Denise Bustard
Hi Kimberly! Because these marinades contain very little liquid, they are not great for cooking in the slow cooker, as they will dry out. I do have 7 slow cooker chicken recipes you can prep ahead and freeze, check them out here: https://sweetpeasandsaffron.com/7-slow-cooker-chicken-recipes/
Irene
Hi, Just found your site. I tried the Tuscan Chicken Stew in my Instant Pot yesterday. It was delicious. We have always marinaded chicken breast and stored in the freezer. The flavors in this post look tasty. I saw that the recipes can't be slow or pressure cooked due to limited liquid. I'm thinking of trying it sous vide. What is your opinion?
Denise Bustard
Hi Irene! I'm so happy to hear you enjoyed the Tuscan chicken stew. Unfortunately I've never tried sous vide before, so I can't give you great advice. I do recall another reader using these recipes for sous vide, it may be in one of the comments below (of course there are a LOT of comments). If you are looking for Instant Pot freezer packs, check out this post: https://sweetpeasandsaffron.com/instant-pot-chicken-breast-recipes/
Maria
Hello! I love your website and YouTube videos. Everything loooks so clean and organized in the counter that is very relaxing to me! I wonder if you have ever made this with tofu. I just added 4 stasher bags to our collection to try it but wanted to know if you have any advice before I start doing it
Denise Bustard
Hi Maria! Thank you so much for the feedback, we are excited to get back to making new videos for the YouTube channel soon! While I haven't tried these marinades with tofu, I know other readers have.
erin
what type of yogurt and % fat would you recommend for the curry chicken, thoughts on greek yogurt?
Denise Bustard
Hi Erin! You can use any % fat for this, and yes, greek yogurt works as well! Hope you enjoy.
AJH
You are brilliant! I’ve cooked 2 of these recipes and both turned out wonderful the first time I made them. That never happens!! It’s usually the second or third try that I make an enjoyable dish. Thank you!!!
Denise Bustard
Woo hoo! I'm so happy to hear you've had success with these recipes! Thank you so much for taking the time to come back and leave a review 🙂
Rebecca
Hi Denise
I notice some of your recipes include water. I’m not sure about including water for the ones I freeze rather than use immediately. Could you advise if I should just increase the oil to replace the liquid or should I just leave it out.
Thanks
Rebecca
Denise Bustard
Hi Rebecca! The water just helps to prevent the sauce from over-reducing and burning in the oven. You can leave it out in the freezer but add fresh if you'd prefer, though I have frozen with water plenty of times without issue.
JFP
Great recipes, my favorite one is the Chipotle-lime!
Side note, are you aware that your recipes and pictures are also on that website of a different author?
Denise Bustard
Thank you so much for letting me know! Sometimes people steal my content to use on their own sites...it's super frustrating, but I really appreciate you letting me know <3
Rich Suschinsky
Can you cook this using a grill pan instead of baking.
Denise Bustard
Hi Rich! I haven't tried in a grill pan, however I have cooked several of these on the outdoor grill and they worked great! I would shake off excess marinade and cook as you normally would on a grill pan (sorry I don't have grill pan experience so I can't recommend temp/time)
Angie M
I will try the savory ones. To be honest, I had to throw away some of the food I made using your recipes because they were too sweet. I guess my family and I are not into the sweet/savory combo. Either sweet or savory on its own works best for us. A lot of your recipes are a combo though, so I'll have to figure out how to tweak them....maybe leave out the honey. Also, are you concerned about the acidity of some of the ingredients leaching plastic from the freezer bags into your food? I would be worried about it. What are your thoughts? Thank you.
Angie M
I'm not able to edit my previous comment. I just noticed you do use some silicone bags 🙂 Also, I love the simplicity of your style and your meal-prepping, which is why I wish you would incorporate more savory dishes that don't always have to include something sweet like honey, brown sugar, ginger, etc... I'm afraid that if I tweak the original recipe it will still come out wrong. Thanks for sharing so many recipes.
Denise Bustard
Hi Angie! Thanks for your patience with my reply (holidays!). I guess it comes down to different tastebuds! I find that a bit of sweetness helps bring balance to recipes, but if you don't, you are definitely free to leave it out. And yes, I do use pretty much exclusively silicone bags and meal prep containers to freeze now, you can check out what I use here
Sarah
Hi Denise! I wanted to ask, is it possible to substitute vegetable broth for the olive oil to make these oil-free for those with oil restrictions?
Denise Bustard
Hi Sarah, thank you so much for your patience with my late reply (holidays!). I have never tried making these oil-free before and worry it could end up dry and lacking flavor. I hope someone else who has tried this can chime in!
Stephanie
These marinades are GREAT! I put together and froze 4 of them last week, and every day after work I cook the one we want to eat + rice and veg and dinner is ready in like 20 minutes! This is by far (for me) the easiest dinner meal prep and I'm loving the flavors. Thank you, Denise! =)
Denise Bustard
Hi Stephanie! Wow, I am so happy to hear these recipes are so helpful for you! Thank you so much for taking the time to come back and leave a review, that is so helpful to me and other readers.
Christine
Ughh. I just read some of your tips-ALOT more carefully...question answered! Stay safe!
Paula Lewis
Can I make these with Chicken Tenders?
Denise
Hi Paula! I bet they would work great! Unfortunately I do not know how long you'd need to cook them for.
Rachel
Hi!
1. I am super excited to start!
2. We are cilantro fans, could we substitute flat leaf parsley or basil?
3. The ability to scale the recipes is BRILLIANT!
Thank you!
Rachel
Whoops. Regarding my previous message...We are NOT cilantro fans.
Sean Mac
It's totally fine to leave out the cilantro in this recipe. I also make extra, so I can slice up the leftovers in quick skillet fajitas for the following day's lunch.
Denise
Hi Rachel! So glad you are excited and can scale the recipes 🙂
I have not tried the cilantro lime one without cilantro...it may work? If you try, would you let me know how it turns out?
Kahmun
This is awesome! I tried the honey garlic recipe and I absolutely one it! I also added some oyster sauce to the recipe to enhance the flavour 😋. Also, can I substitute the meat with other plant-based options like tofu or soya chunks?
Denise
Yum yum! Great idea. I have had readers use these marinades with tofu, but I myself have not tried. Thanks for coming back to leave a review, Kahmun!
Nurul
Is it possible to baked and keep it in the freezer. and then re-heat it when want to eat ?
Denise
Hi Nurul! Yes, you can definitely do that. I freeze cooked chicken in meal prep containers for up to 3 months. The key is to not overdo it when reheating as chicken breast can get tough and rubbery (blech) if you heat too high.
Jenn
Have you tried baking these in an instant pot using the trivret and a cup of water? As a side point your instant pot recipies look great as well
Denise
Hi Jenn! Unfortunately I worry that all the flavor would dissipate in 1 cup of water. But I do have tried and true Instant Pot chicken breast recipes that have the 1 cup of liquid required for the pot to come to pressure 🙂 https://sweetpeasandsaffron.com/instant-pot-chicken-breast-recipes/
Jason P
At first, I was jazzed that someone actually put links in to shortcut to the recipe. What a thoughtful idea!
But the links don’t work properly. They take me to some rice recipes. So I had to click back and scroll the entire article anyway. Showing all the ingredients first but hiding the amounts until the very end? 🤨.
Hopefully the recipes are great because the way they are presented is not well considered.
Denise
Oh my goodness, thank you so much for letting me know, Jason! That should not be happening. Fixing asap.
Sarah K.
hey Denise, you have some really nice recipes for chicken in the slow cooker. We love chicken in this house and I love anything which cuts down stress. I have been meal planning for a while. I do this with my son (13 yeras) and the act of deciding what we will eat when and with what sides means that everyone is "on board" and committed to eating that. So I don't cook things that get rejected (as much) and I know what to buy. I will be checking out more of your recpies over the xmas period. Thanks (and great photos of the food, btw).
Sarah
Denise
Hi Sarah! So happy you've enjoyed the slow cooker chicken recipes, and I hope you enjoy these marinades as well! Thanks for following along <3
Patti
What would be best option for silicone bag. I looked into the stasher bag, as it looked like a great bag - unfortunately found out it is made in China and I prefer not to purchase from there. Any good silicone bags you can recommend made in USA, or Canada?
Thanks Patti
Denise
Hi Patti! Apologies for my late reply! Unfortunately it's going to be really tough to find a silicone bag that is not made in China. At the very least, Stasher bags are responsibly made (aka not in a sweat shop) and they are a certified B corp meaning "Stasher, our factory, and our suppliers must maintain good and responsible practices". In terms of all the companies I've looked at, they are very transparent and seem to have their heart in the right place.
Kendra
Hi Denise, on the cheaper silicone bags....I notice you wrote on them. Can you not use reusable labels on them? Thanks for everything you share!
Denise
Hi Kendra! The reusable labels I love don't stick very well to silicone bags unfortunately. I use regular sharpie on them and then rub it off with a wet towel. It does stain slightly but it's worked fine for me so far!
Kimberly Werner
I tried the yogurt curry chicken marinade. I didn't have yogurt so I used sour cream instead (consulted online first) and I let the chicken marinate for 4 hours. The ingredients made a thick paste but after cooking it looked like someone poured 4 cups of water in my dish. It smelled good and tasted just ok. Why would this happen?
Denise
Hi Kimberly, I'm sorry to hear that happened to you! I have never had that happen with regular yogurt, so I'm going to guess it has something to do with sour cream. Wish I could be of more help.
Christine
Hello, I am new to your website and it looks wonderful! Before starting, I would just like a quick clarification...if we are planning on freezing the chicken with the marinade, do you still recommend that we keep in fridge for the 2-24 hours or just pop in the freezer directly? Thank you.
Denise Bustard
Hi Christine! I would just freeze it right away. The chicken will absorb so much flavor as it thaws 🙂 Hope this helps!
Crystal
Hi Denise! You mentioned that a couple of these can’t be cooked on sheet pans. What is the reasoning? I’ve heard the same of tomato based things but never heard a reason. Thank you! These look great!
Denise
Hi Crystal! The 'saucy' marinades (sweet chili & honey garlic) don't work well on sheet pans as they burn. Hope you enjoy!
Trish
I miss your old sides. I wanted to make the carrot parsnip salad and now can’t find it 🙁 Is there any way I can get that recipe?
Denise
Shoot! I can't remember, was it a Jamie Oliver recipe? I can't seem to find the exact one 🙁 Here's a delicious looking slaw but I don't think it's the same one.
Barbara
I tried the Cilantro Lime marinade tonight. It was delicious, and the chicken breast came out nice and moist. I can't wait to try some of the others.
Denise
Hi Barbara, I'm so happy to hear you enjoyed it! Thank you for taking time out of your day to leave a review 🙂
CARRIE
Is it possible to substitute greek yogurt in place of coconut or regular yogurt?
Denise
Hi Carrie! Yes, that should work fine 🙂
Gail Smith
For the record, rather than baking these, I've grilled them. They are delicious. Simply remove the chicken from the marinade and place on heated grill. I cook them until they reach 160 then remove them rest for at least 10 mins. They will continue to cook reaching the 165 mark. To make sure the remaining marinade is safe to eat, I boil it for a couple of minutes and use it as a sauce.
Denise
Thanks Gail! That's pretty much what I do too. I pound them flat and remove when they reach 155F. Thanks for sharing!
Barbara
Denise, You are the most amazing person that you share your recipes with "us/me". So much you share and I'm grateful to have known you, Barbara I'm a happy fan, too!
Denise
Thank you so much Barbara! Your comment means a lot 🙂
Jamie
Hi Denise, you encouraged ideas about alternatives to plastic ziplocs for marinating. Have you tried Slatasher bags? They're made of silicone and can be washed in dishwasher. I just made my first of your recipes - cilantro chicken and marinated in the freezer in a stasher bags. It was delish! (Stasherbag.com)
Denise
Hi Jamie! I've been meaning to update this post because I am obsessed with silicone bags. I do have some Stasher ones and they work well but are pricey. I really like my cheaper silicone bags which are similar to these: https://amzn.to/3040XM5
S. John
If I were to use bone in chicken pieces, how long should it be baked for?
Denise
Hi! I haven't actually tried that. This recipe calls for 35-45 min at 425. I would start checking at 35 minutes and check the internal temp!
Tegan
Can I cut up the chicken then marinate in the freezer, would the cooking times change?
Denise
Hi Tegan! That should work just fine, but the cook time would be different. I would try 12-15 minutes.
Laura
Hi!
I love this. I have been cooking them in the air fryer. I just bought an instant pot and was wondering how the recipe change for it.
Thanks
Denise
Hi Laura! I love that you've been making these in the air fryer! What time/temp did you use if you don't mind me asking? These recipes are not suitable for the Instant Pot as they don't have enough liquid to bring the pot to pressure. Luckily, I have 7 Instant Pot Chicken Recipes for you here: https://sweetpeasandsaffron.com/instant-pot-chicken-breast-recipes/
jeanie
I cook marinaded chicken in the Instant Pot using the pot-in-pot method. It works really well.
Denise
That's great! I would have thought it wouldn't be enough liquid but then again chicken breasts supposedly release liquid when cooking.
Karen
Hi Denise,
First thank you for sharing your recipes! Could you use the instant pot if you cooked them pot-in-pot method. 1 cup water in the bottom to come to pressure and then whatever the cook time would be for chicken breasts?
Denise
Hi Karen! This may be possible to do, though I have never tried. Would you let me know how it goes if you give it a try?
fitlum
I tried this, it was amazing.
Denise
So happy you enjoyed! Thanks for your review 🙂
Jess
LOVE this idea, can't wait to try!
Question: do you think it's safe to add frozen vegetables to the chicken bag? I'm thinking big chunks of cauliflower or broccoli. They'd defrost with the chicken and of course get the chicken juices over them...but if I bake them in the oven with the chicken, do you think it would be hygienic to eat...?
Denise
Hi Jess! They'd absolutely be safe to eat, since the heat kills any bacteria the same way it does on the chicken. I'm not sure if they would cook for the same amount of time as the chicken, though? Frozen veggies cook through quite quickly since they are cooked before freezing. You could try cutting the chicken into bite-sized chunks and baking for just 15 minutes?
Liz
Hi Denise! When cooking the chicken, do we dump all of the marinade into a baking dish and cook it with the chicken for the recommended time?
Denise
Hi Liz! Yes, you bake the chicken in the marinade. I recommend a small baking dish rather than a baking sheet 🙂
Carol clingan
Where can you buy these mariaids.
Erin
I tried the honey garlic marinade. It was easy to assemble and tasted great. Next time I will season with salt and pepper to cut the sweetness a little bit.
Denise
Glad you enjoyed, Erin! Thanks so much for your feedback!
David
how long do these marinades last for if i wanted to make a lot at one time and use it over time?
Denise
Hi David! These marinades will keep in the fridge for about 4 days. You can freeze them, but it's against food safety guidelines to freeze food more than once, so I'm not sure how you'd go about that, unless you portioned it out.
Jodi
I made a set of these to put in the freezer. So far I have made the yogurt curry and the jerk chicken. Tomorrow night I am making the lemon ginger chicken and I have very high expectations for it as well!! Thank you!
Denise
I hope you enjoy them all, Jodi!
Deb
All your marinades sound delicious! When you bake the chicken in the oven, do you also add the sauce the chicken has been marinading in or do you need to discard the extra marinade? I was concerned about food safety. Thanks so much! I love your website!!! I have tried your chicken marinades for the instant pot that turn into a sauce and they are amazing!!!
Denise
Hi Deb! For these recipes the marinade cooks along with the chicken. If you are heating/cooking the sauce through, it will prevent any issues of food safety, same way it does when you cook the chicken through.
Tristin
Can you use other types of chicken besides a chicken breast? Is there any precautions when making these with a different cut of meat?
Denise
Hi Tristin! For sure! I've used them with boneless skinless chicken thighs as well. You could do any type of chicken really but the cooking instructions here are specific for chicken breasts 🙂
katherine
Hi
Can i use apple cider vinegar instead lime juice?
Thank you ☺
Denise
Hi Katherine, I haven't tried this. Which recipe are you thinking of trying?
Kim Wankel
Question 1: Is the sugar necessary in the marinades. I am trying to live sugar free/saccharin, splenda, free too.
Q2: Is there a substitute for soy. I need to stay away from peanut and tree nuts and many soy's are in a facility that is uses nuts or has it in them.
Thanks! Love this variety.
Denise
Hi Kim! 1. The sugar really balances out the savory/sour/spicy flavors. I have a feeling that if you are used to no sugar in your recipes, you probably wouldn't miss it! If you do try, I'd love to hear how it goes! 2. Hmm that's tough, because I guess coconut aminos would be out of the question? And tamari is also soy based, right? Let me think on this and hopefully someone can chime in and help!
Harley
Hello,
Since you are baking your chicken, you could dice the breasts up into cubes, put them in a freezer safe container, and pour your marinades over them. It should require roughly the same amount of marinade while giving the chicken a greater marinade to chicken ratio!
Anabel
HI Denise, have you heard of or tried Stasher bags?
Denise
I have, actually I own a couple! They are not bad, I do like them but find them too pricy. I have recently discovered some other silicone freezer bags that I'm testing out for freezing chicken in marinades. I plan to update this post with the info soon!
Kayla V
Hey Denise, are there other reusable bags that you suggest other than Stasher bags?
Denise
Hi Kayla! Yes! I need to update this post...I have discovered these silicone freezer bags and they work PERFECTLY for these marinades. I do wish they were North American made, but love them and use them all the time. Here's the link to the ones I use: https://amzn.to/2MONELs
Veronica
Hello! I´m looking to buy this reusable silicone bags. There are bags for 1,00o mL and 1,500 mL... The link you posted is for the 1,000 mL... this is the correct size right?
Denise
Hi Veronica! I have purchased both the 1000 and 1500 mL and I don't recommend the larger ones (at least the ones I purchased), because the lids are impossible to get on! I would use the 1000mL for these marinades, you should be able to fit 2-4 chicken breasts in each one. I love mine so much!
Zakia
Thank you so much for sharing this post, I been trying to find this on YouTube for a week and baam it’s in my email.
May God bless for this
Denise
Glad you found it! Hope you enjoy the recipes, Zakia 🙂
Heidi
Just a question, I notice in all the pics you have one chicken breast in each bag, is this marinade only good for one chicken breast? I usually like to freeze in lots of 3 because of the family size, plus to save on bag use.
Denise
Hi Heidi! For the photos I only showed one because I have a small family. But you can change the quantities of the ingredients by sliding the little lever over on the recipe card. Double or triple for sure if you want to increase. Also, for reducing bag use, I have been LOVING these silicone freezer bags (affiliate link: https://amzn.to/2lm1Ps5), and plan to update this post soon!