The ULTIMATE chicken marinade post! Everything you’ve ever wanted to know about making your marinades ahead and freezing, plus seven chicken marinade recipes to stock your freezer.
NEW: click here to download a free printable with all seven chicken marinades!
I’m back with one of my favorite posts…and today it’s all about the chicken marinades.
Each month, I pick a type of meal prep recipe and share seven different varieties with you. I get bored easily, and I know you do too, so it’s always good to have a bunch of flavors to pick from.
Check out:
- 7 Easy Dry Rubs for Meat & Veggies
- 7 Easy Stir Fry Sauce Recipes You Can Prep Ahead
- Healthy Baked Turkey Meatballs 7 Ways
- No Bake Energy Bites 7 Ways
This month it’s all about the chicken marinades. The concept: after picking up some chicken from the store, you may be in the habit of portioning it out and freezing it. But…what if you portioned it out in a marinade? Then, as you thaw your chicken, it absorbs so much incredible flavor from the marinade and you get one seriously flavorful piece of chicken.
In the process of testing all of these freezer marinades, it became increasingly obvious that not all chicken breasts are equivalent. In fact some of them weigh twice as much as others!
A serving size of chicken is 3-4 oz, about the size of the palm of your hand. So splitting a chicken breast between two people is normally a good bet, however if you get Big Bertha over on the right there, you are getting more than you need.
For these recipes, I am only showing one chicken breast (because of my tiny family), however I have also provided quantities for 1 lb (16 oz, so 4 servings) of chicken, which should be appropriate for the average sized family.
Cook time: Obviously, the cook time will vary depending on the size of your chicken. I bake at 425°F. 18- 20 minutes for the small 5 oz chicken breast and 25-28 minutes for the larger 10.5 oz chicken breast.
Equipment: all you really need for these recipes is a quart sized heavy-duty freezer bag
If you have a more environmentally-friendly alternative, let me know in the comments!
Advanced: check out my baggie holder
Marinating ‘rules’: OK, I’ve read up on chicken marinades quite a bit this month and there is quite a bit of contradictory advice out there. Some people say that marinating in citrus or acid-based marinades leads to mealy chicken but that was not the case for any of these marinades (possibly because they are balanced with oils and other ingredients).
Aside from that, I’ve tried to answer any questions you might have about these recipes below:
- Can I use these marinades without freezing them? 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.
- How long can these be frozen? Up to 3 months. As everything freezes, the marinating process stops, and starts up again as the chicken thaws.
- What if my chicken is already frozen? 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.
- How to thaw the chicken? 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!
- Can these marinades be used on other types of meat? Probably but I’ve only tested with chicken. I would not freeze fish in these marinades but they may be good for a quick 30 minute marinade.
- Can I grill or pan-fry the chicken? I have only tested these recipes in the oven but they should be transferable to the grill and frying pan. You may wish to shake off excess marinade prior to grilling to prevent flare-ups and/or brush more marinade on while grilling for extra flavor.
- One more thing- don’t forget to let your chicken rest after you bake it. Resting 5-10 minutes at room temperature before slicing will help seal in the juices.
Are you ready to check out these chicken marinades? Let’s go!
1. Cilantro Lime Chicken Marinade
A little lime, a little honey, and a lot of cilantro! This straight forward chicken marinade has the perfect balance of these flavors, and goes great with Mexican and Asian flavors.
Serve this Cilantro Lime Chicken with:
- this chicken taco salad with cilantro vinaigrette
- this avocado salsa
- this grilled cauliflower with jalapeno lime butter
Cilantro Lime Chicken Marinade
Ingredients
Per chicken breast (serves 2)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1/4 cup cilantro leaves, chopped
- 1 clove garlic, minced
- 1/8 teaspoon salt
For 1 lb of chicken (serves 4)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 4 teaspoons honey
- 1/2 cup cilantro leaves, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
- For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
2. Sweet Chili Chicken Marinade
I have been obsessed with the magical combination of soy + sweet chili sauce this past year. Check out this Sweet Chili Salmon Recipe and this Slow Cooker Sweet Chili Chicken for more recipes. This recipe is full of flavor, and even ends up with a sauce to spoon over the chicken and any sides you prepare to go with it!
Serve this Sweet Chili Chicken with:
- this Crunchy Asian Peanut Salad
- rice and steamed veggies
Sweet Chili Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 1.5 tablespoons soy sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons water (add just before baking)
For 1 lb chicken breast (serves 4)
- 3 tablespoons soy sauce
- 1/3 cup + 1 tablespoon sweet chili sauce
- 1/4 cup water (add just before baking)
Instructions
- Combine the soy sauce and sweet chili sauce in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:
- Heat oven to 425°F. Add the chicken and marinade to shallow baking dish. Add water (amounts indicated above) to the marinade and mix with a spoon.
- Bake chicken for 10 minutes, flip over, then bake for another 10-20 minutes. For 5-7 oz chicken breasts, bake for 20 minutes total.
- For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
- Serve with sauce spooned over the chicken.
3. Jerk Chicken Marinade
I tweaked the spice rub ever so slightly from this Jamaican Chicken Sheet Pan Dinner, added some lime juice, and it was love at first bite. Highly recommended: mango salsa, or even just fresh mango.
Serve this Jerk Chicken with:
- this Coconut Lime Cauliflower Rice from Diethood
- the mango sauce from this post
Jerk Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground allspice
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 tablespoon garlic powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1 tablespoon olive oil
- 1 tablespoon lime juice
For 1 lb chicken breast (serves 4)
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground allspice
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
- For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Recipe Notes
Serve with mango!
4. Lemon Ginger Chicken Marinade
This lemon ginger chicken marinade has a ton of flavor considering how simple it is to throw together. Perfect with Asian side dish recipes!
Serve this Lemon Ginger Chicken with:
- this Soba Noodle Salad
- roasted broccoli and snap peas
Lemon Ginger Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon minced ginger
- 1/8 teaspoon salt
- (optional) 1/8 teaspoon red pepper flakes
For 1 lb chicken breast (serves 4)
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons minced ginger
- 1/4 teaspoon salt
- (optional) 1/4 teaspoon red pepper flakes
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
5. Soy Honey Garlic Chicken Marinade
This marinade has that perfect sweet and savory balance typical of Asian recipes. Bonus! There is enough marinade that you end up with a sauce for spooning over the chicken and any other sides you serve with it.
Serve this Soy Honey Garlic Chicken with:
- rice and steamed veggies
- use it in this pasta salad
Soy Honey Garlic Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (I use reduced sodium)
- 2 tablespoons honey
- 1 clove garlic, minced
- 2 tablespoons water (add just before baking)
For 1 lb chicken breast (serves 4)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (I use reduced sodium)
- 1/4 cup honey
- 2 cloves garlic, minced
- 1/4 cup water (add just before baking)
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake
- Heat oven to 425°F. Dump the chicken + marinade into a shallow baking dish. Add the water (amounts indicated above), and stir with a spoon.
- Bake chicken for 10 minutes, flip over, then bake for another 10-20 minutes.
- For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
- Spoon sauce over the chicken to serve.
6. Yogurt Curry Chicken
So…I was on the fence about whether I should post this recipe or not, because the fact is: yogurt is not freezer friendly. As the yogurt thaws, it breaks and becomes flaky.
HOWEVER. This chicken ended up so incredibly flavorful, and we weren’t bothered in the slightest by the appearance of the yogurt. The fact is, the yogurt gave so much flavor the the chicken that I had to include this recipe. If it bothers you, keep this one in your pocket as a great short-term (fridge-friendly) marinade.
Serve this Yogurt Curry Chicken with:
- roasted potatoes and a cucumber tomato salad
- naan and carrot/parsnip slaw
Curry Yogurt Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 2 tablespoons yogurt
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon brown sugar
For 1 lb chicken breast (serves 4)
- 1/4 cup yogurt
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon brown sugar
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
Fridge
- Marinate the chicken in the fridge for 2-24 hours.
Freezer
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes.
- For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Recipe Notes
7. Chipotle Lime Chicken Marinade
Last but not least…this chipotle lime chicken marinade is a great blend of sweet, spicy, smoky and savory. Add a chopped chipotle pepper for a real spicy kick! This chicken goes great with all things Mexican.
Serve this Chipotle Lime Chicken with
- a batch of Mexican Brown Rice from Cookie + Kate
- this Mexican Chopped Salad from The Cafe Sucre Farine
Chipotle Lime Chicken Marinade
Ingredients
For one chicken breast (serves 2)
- 1 tablespoon olive oil
- 1 teaspoon adobo sauce (from a can of chipotle peppers)
- 1/4 teaspoon paprika
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/8 teaspoon salt
For 1 lb chicken breast (serves 4)
- 2 tablespoons olive oil
- 2 teaspoons adobo sauce (from a can of chipotle peppers)
- 1/2 teaspoon paprika
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
- Marinate the chicken in the fridge for 2-24 hours.
- If freezing, place in the freezer immediately. Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
To bake:
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes. For 5-7 oz chicken breasts, bake for 20 minutes total. For 10 oz and larger chicken breasts, bake for at least 25 minutes.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Do you think you could substitute cottage cheese for the yogurt? Obviously it wouldn’t be as smooth and it probably wouldn’t freeze well either, but I was wondering taste-wise if it’d be just as good. I always have cottage cheese on hand, but I rarely have yogurt which is why I’m asking. Thanks!
Hmm…I’m not sure. I don’t think the cottage cheese would get the same coverage as yogurt, and there’s something about the acidity of the yogurt that helps penetrate the meat. If you do try it I’d love to hear how it goes Sharon!
My understanding is that yogurt contains acids which help tenderize the chicken. You would not get this affect with cottage cheese because the acid is in the whey which has been drained off, not would it have that hint of acid bite.
I have gotten favorable results substituting sour cream in place of plain yogurt.
Have you tried putting the chicken marinade mixes in the slow cooker? Thanks
Hi Dorit, unfortunately I don’t think there’s enough liquid in these marinades to cook in the slow cooker. Your chicken breasts would likely turn out really dry and you run the risk of burning when there’s so little liquid in the slow cooker.
how about using the airefryer to cook it .. i shall i use the same time as the oven?? or if i wish to fry them woth oil will it give me the same taste?
Hi Salwa, I’ve never used an air fryer so I don’t know how they’d turn out.
I always buy a few small containers of plain yogurt in case I need some for recipes. If I don’t use them to make a meal by due date I throw them in a blender and make a smoothie.
Maybe if you blend the cottage cheese first for a smooth consistency more like yogurt. Did that one time when I accidentally bought CC instead of sour cream…worked fine for the dip I made.
Good to know, Debi! Maybe it would work then?
I usual don’t have plain yogurt on hand either, however when I need it in a recipe I just buy the single plain yogurt with a Tbls. Of honey on the side and use that so i don’t waist food it’s only 0.79 cents and the acid in the yogurt does make a big difference in a marinade. I think it’s dannon delights or dipables, something like that. Hope it helps
I usually use lemon juice and Mayonnaise as a substitute for plain yogurt in marinades. It doesn’t seem to break in the freezer.
Great post! I’m excited to try these. Your photos are always gorgeous!
Thank you so much Kate! I hope you like them 🙂
Honestly, I try to be very eco-friendly as well – but I haven’t found an alternative for freezer bags (or plastic vacuum seal bags) for some stuff either.
Love this post! It’s so thorough. And mealy chicken because of citrus?! Never happened to me, and I’m boring and always go for lemon juice/olive oil/herbs/salt/pepper.
Ugh it hurts my soul a little each time I use a plastic baggie for the chicken breasts. But it’s either that or like 1/2 cup of marinade LOL! Thanks Nora!
I don’t know if this helps, but I routinely wash freezer bags to re-use. NOT bags that hold chicken — but vegetables, anything wrapped, etc. It makes me feel a little better about not having figured out a ziploc alternative. :S
Hi! I loved these recipes! Ive tried the ginger lemon and it was fabulous! I just reuse the bags. I fill up the used empy bag with water and dish soap and leave it for some time. Then simply turn the bag inside out and wash it. Its good to use again!
Why do you think you shouldn’t freeze fish with the marinate??
Hi Abigail! Fish seem to really absorb marinades quickly and it’s generally not recommended to marinate for more than 30 minutes. For that reason I wouldn’t freeze/thaw the fish in the marinade. I hope that makes sense!
Because acidic ingredients denture the fish- essentially ‘cooking’ it. This is the principal behind cesear salad dressing
Do you think if you used the marinade with frozen fish?
Hi Melinda, I think the fish might still be in the marinade for too long. It’s best to thaw the fish completely and marinate for 30 minutes or less.
Edobrinen is right. Marinating fish or seafood for a long time in acid results in something like ceviche. Now ceviche is delicious, but like sushi, you would want to be sure your fish is safe to eat raw.
Do you think that these can be cooked sous Vide in their marinade?
Hi Samantha! Great question…I’ve never sous vide before so I unfortunately have no idea.
I just got a Sous Vide for Christmas and can’t get over it. I think it would work really well with the marinade. I may just have to try it out.
I have a sous vide I also got for Christmas. I have already used marinades with it. Was great! You could pop the chicken in right from the freezer
That’s great to know Jeanette!
We just got a sous vide as well.. Last night we did the chipotle chicken and loved it. We also did the Cilantro lime. At this moment I am prepping the rest of these for the freezer! This is really good for sous vide.
I haven’t found any better alternatives — freezer bags work the best for me! Chicken gets so boring, so it’s nice to have all of these amazing options in the freezer to pull out at any given time. Great post Denise!
Thanks Marcie! It really makes the dinner decision a lot easier with these in the freezer 🙂
I have heard people putting chicken breast in wide mouth jars to marinade in. Like old salsa or pickle jars, that are washed out. Just trying to put the environmentally solution out there?
That’s a good idea, I think you’d have to increase the marinade quite a bit to get the same coverage of the chicken though…
Oh my word, this is PERFECT for summer! I just want to buy a big box of chicken and try all of these! (P.S. I love freezer bags. They just freeze so nice and flat and you can stack them so high! If I use them for something somewhat “clean” I always wash and reuse them.)
That’s a great idea to get a big box of frozen chicken and portion out into the marinades. I want to try them all on the grill. Maybe this summer 😉
I just ordered 80 #’s of chicken breasts to make in to some of these great marinades and home made chicken nuggets!
I got it from zaycon fresh
https://zayconfresh.com/refer/zf192021
Wooo! You’re going to be all stocked up…that’s awesome 🙂
Lol, I just ordered 80 #’s too. I was wondering if anyone would I am crazy. I can’t wait to try some of these too.
Amazing post. I shy away from chicken because I always get veins or huge chunks of fat that gross me out but this is actually making me want to hand trim and prep chicken! Great job!
Hi Christine! Awesome, I hope you enjoy them…they are so handy to have stashed in the freezer 🙂
Oh maaaaan, I’m such a sucker for good marinated chicken. It just gives SO much depth of flavor to the meat! I’m excited to try each and every one of these killer marinades, but especially that curry yogurt one!
Love your marinade ideas! Could you put these in a crockpot?
Hi Cathryn! I haven’t tried them in a crockpot…I’m not sure there would be enough liquid to keep the chicken from drying out. If you are interested, the sweet chili chicken marinade was loosely adapted from this slow cooker chicken recipe: https://sweetpeasandsaffron.com/2016/07/slow-cooker-sweet-chili-chicken-3-ways.html
Would it be possible to cook the chicken straight from the freezer to a slow cooker instead of thawing and baking?
Hi Jess, I don’t think that is recommended for food safety reasons. The other thing is I’m not sure that there is enough liquid to cook the chicken properly in the slow cooker. If you are interested the sweet chili chicken marinade is loosely adapted from this recipe: https://sweetpeasandsaffron.com/2016/07/slow-cooker-sweet-chili-chicken-3-ways.html
I don’t know much about food safety guidelines so can’t make any guarantees there but I’ve cooked similar recipes in the slow cooker before from frozen and it turned out ok since the slow cooker takes a while to heat anyway. Breast dries out quite a bit though so you’d be better to use thigh fillets and cook for about 4hrs. There’s enough oils in thigh to keep it moist so no extra liquid necessary 🙂
Cook at your own risk lol
I try to remember to put it in the fridge the night before to defrost as much as possible though.
If you have a pressure cooker, you can absolutely cook chicken from frozen. Instant Pots rock!
Moody….have you used the pressure cooker with these? Did you add more water or broth?
Did you need to add additional liquid in order to make it work in the instant pot? All these marinades lol fairly dry for pressure cooking.
I would be really hesitant to cook any of these in the Instant Pot or slow cooker without additional liquids…
Amazing post!!!! Love all the options and as you said, it can be used with fish only just for right away eating… One thing I was thinking… lately I’ve been using pork and chicken cooked the same. I use chopped pork loin or pork fajitas I buy at the grocery store the same way I would use chopped chicken breasts or nuggets or even chicken thighs… Flavor wise it absorbs marinades and flavors pretty much the same so I think I’ll try all this with pork as well!
Hi Roci! I bet it would be great with pork. I hope you like them 🙂
Hmmmm… I have a vegetarian daughter and am wondering how it would work to use the marinade on both tofu and chicken? I’ve not frozen marinated tofu before.
Hi Kendra! I am really inexperienced in cooking tofu and I am not sure how long you need to marinate it or whether the texture might change after freezing. If you try it would you let me know?
Thawed frozen tofu has a totally different texture. It’s a bit spongier and chewier. I actually deliberately freeze it (the firm tofu only) and thaw it for stir fries. It seems to take in the flavours better and is really quite different to what it was pre-freeze. I’ve never tried to bake it though. Let us know if you try!
Can6t wait to try these…THANK YOU
I hope you enjoy them Ana 😀
Tofu is better marinated, frozen then thawed, it has a chewy consistency like meat. Marinades make very tasty tofu, buy extra firm, drain, squeeze slightly, wrap in 2 paper towels or clean kitchen towel and pat dry. Cut into 2 steaks, then cube. Marinate and freeze. Thaw, cook as desired. Use marinade for a sauce. Marinade in contact with raw meat can not be used for basting germs from the chicken will remain viable in the marinade and basting will reinfect the meat. Result foodborne illness. Whip up a fresh batch of marinade for basting. The marinade cooked in the oven will probably be OK especially if it comes out bubbling hot. For stir fry it’s risky only the pan surface gets really hot, so some marinade might not get cooked enough. Be safe and make a double batch, just to stir fry as a sauce. Discard the previously frozen. Chicken can carry the deadly type of Salmonella, even washing it is no insurance and if you are finding veins and large clots of fat, stop buying your meat at that store. That means the butcher shop doesn’t follow established procedures. Whoever does the carcass prep for that store is not draining all the blood from the carcass immediately after death, nor are they cleaning the carcasses of fat and blood. These two things should never be there, they make great habitat for germs. God knows how well the bowels and organs are cleaned and removed. Not worth risking your family. As for pork, it is the other “white” meat, so it is fine but has to be cooked to well done. For grilling, I would suggest going the extra mile and getting the double thick chops for stuffing use toothpicks to hold the cavity open so marinade can get in there you could start them in the oven then finish them on the grill so they are juicy and brown, not dry and burnt. Or cook them indirectly with the lid closed. Use an instant read thermometer to check the internal meat temp. Do the same with chicken. The stronger marinades could be used with steak tips or stew beef. You can buy Adolph’s Meat Tenderizer in the Spice section at any market add a teaspoon of that to any marinade to tenderize tougher beef, like round for London Broil or stew beef,, even pot roasts, if you can afford such luxury these days. I suggest that any of these marinades would make great mix in flavoring for beef, turkey or chicken burger for burgers or meatloaf, I’m considering using them in veggie ground for flavor. The Tenderizer I mentioned is made from papain, a natural extract of papayas. As for crockpots no frozen or even cold meat. I preheat the liquid in my microwave to boiling, and set the crock to heat as I prepare. Most recipes call for meat to be browned. Without preheating the crock and the liquid, it will take an hour to come up to temperature. Cold or frozen meat take even longer leaving the temperature at a danger level for several hours. Plus every time you remove the cover as much as an hour can be lost. Some of these marinades would make interesting taste sensations for your stews and soups. Finally, cottage cheese won’t do it. Sour cream maybe but yogurt is best, the cheese and sour cream don’t have enough lactic acid really, but yogurt does and is the Tenderizer of choice. Get in the habit of keeping a carton of plain yogurt on hand, even past expiration it can usually be used if still sealed. Plain comes in many sizes and can be used any where you use dairy milk, cream and sour cream. Hope that helps. MA. On Pinterest, come visit anytime.
Wow!! Thanks for all the info, MaryAnn! FYI if you are interested in recipes for mix ins for burgers or meatloaf, I have this post with 7 turkey meatball flavors…bet they’d work well 😀 https://sweetpeasandsaffron.com/2016/11/baked-turkey-meatballs-7-ways-freezer-friendly.html
I would like to add that even if already opened, yogurt usually is good to eat up to weeks after expiration date. If you buy high quality yogurt without additives you will notice immediately if it turns bad. So as long es it looks and smells ok it should be good to eat even if opened and expired.
Thanks so much for sharing! Love the marinades idea with chicken. Will definitely try all of them! Yogurt curry sounds yum! Thanks again!
Thanks Janie! I hope you enjoy it 🙂
The Foodsaver brand has reuseable marinade containers plus the removal of the air helps the marinade penetrate the meat. The containers would take up more room in your freezer but using this method would increase flavor and reduce freezer burn. Plus, if you wanted to cook right away, using the marinate container the chicken tastes like it’s been marinating for 24 hours in only 30 minutes. I absolutely love my Foodsaver!!! Great post by the way. I love all your recipe companion suggestions. Very thorough . Great job!
Thanks so much Megan, I’m going to look into the Foodsaver ASAP 😀
Yum! These marinades would also work well on beans or tofu. My partner is a meat fan, but I’m not. I just cooked a big batch of chickpeas. Now I am planning on using one of these marinades for both the beans and some chicken. Roast veggies and chickpeas plus a chicken breast for whose-it will be one the menu soon. Probably, on a regular basis.
Great idea, Tess! I’d love to hear how it goes on beans!
How fabulous is this!!! Thank you for this post. I am going to try all of these.
Plastic bags don’t have to be a one use item. I know it is fiddly, but we wash and reuse our plastic zip lock bags. We don’t use them again for food, but they come in handy for packing (since we travel a lot) and organizing things around the house like electronics cords, craft supplies or other odd bits.
Thanks again!
That’s a great tip Kitty! I hope you enjoy the marinades 🙂
Good on you Kitty! I do the same thing 😄
These are fabulous! Thanks for such an organized pin-
I am your latest fan and follower!
Thanks so much Lindsey! I hope you enjoy the recipes 😀
GREAT comments & advice. I really want to know where I can get that handy bag holder. I bag a lot & that would really come in handy. Thanks, Carol
Hi Carol! They are so handy. This is the one I have: http://amzn.to/2lkKL3u
What sweet chili sauce do you use?
Hi Samantha! This one is my favorite: http://amzn.to/2lkVtH1
Would sour cream freeze better than yogurt? Maybe that could be a good substitute.
Hi Stephanie! Maybe? They both are acidic…but I can’t say for sure because I’ve never tried with sour cream.
I’ve been doing the freezer marinade thing for years, and have amassed quite a collection, though nothing of the sweet chili variety so I’m excited for that one!
One thing I do, typically when Costco has their fresh chicken breasts on sale, is to cut the chicken into bite-sized pieces before freezing with the marinades.
Our boys are 12, 10, 7 and 6 now so I’m getting closer but for years the pre-cutting meant I actually got to eat hot food, instead of cutting theirs while mine cooled.
It also cooked faster which was nice, though you do have to be careful with time as it does also dry out faster.
At any rate, it was hot and I was happy!
That’s a great tip, Angela! I’ve never tried chopping them up before marinating.
Maybe a silk question, but not use to ‘proper’ cooking! Do you take the chicken out of the freezer bags before cooking or cook in the bag? I’ve used the sachets of cook in the bag stuff before, so thought I’d better check first! Thanks
Hi Roy, nope these are baking in a baking dish, the plastic bags would probably melt and definitely leach some scary chemicals into your food.
Love this post. It is my go to action to portion out a big batch of chicken and freezing. Adding marinade at this point is ingenious! I also appreciate the recommended accompanying dishes. Costco here I come!
I hope you enjoy the recipes Rebecca 🙂
I’m not sure if there is a comment yet, but I just want to remind people that you should not use any leftover marinade that has been on the chicken. I know you put to use leftover marinade for sauces in this article, but that should only be if it did not touch the chicken. Don’t want anyone getting salmonella.
Hi Jamie! Since the marinades + chicken are all baked up together, there is no risk of salmonella.
I don’t think I did the yogurt and curry one right. I tasted the marinade before adding it to the chicken and it was inedible. On a whim I added some Italian dressing and went ahead and marinated a breast overnight. It turned out delicious! I’m anxious to try out all of these super easy recipes.
Hi Rhiannon! To be honest, I didn’t taste any of these marinades on their own, I just tasted the chicken after it was baked. For that marinade, the chicken was really tasty with the marinade was written, but it’s totally possible that the marinade on it’s own didn’t taste great 😛
So the only recipes you add the marinade to the baking dish with the chicken are the soy honey garlic and sweet chili right?
Hi Heather, sorry for the confusion, they are all baked in the marinades in a baking dish. For the soy honey garlic and they sweet chili, you need to add a few tablespoons of water because the sugars in these recipes will burn otherwise. I hope this makes sense!
I fail at meal prepping constantly but you have broken this down so simply even I can do this easily. Thank you.
Wow, I’m so glad you found it helpful Julie! 🙂
Similar to your soy-honey, I do one with balsamic and honey. Can’t wait to try the rest of these!
Sounds delicious, Sarah! I was working on a balsamic marinade but mine kept ending up so bland, so I ended up leaving it out. Do you have any secrets?
An alternative to baking… drop the whole thing frozen, baggie and all in a preheated sous vide at about 160ºF for an hour and a half.
Great tip, Stephen! I’ve never used a sous vide machine before.
Hi do you think I could substitute greek yogurt instead of regular plain yogurt for the curry yogurt recipe? Its all I have on hand!
Hi Natasha! That would work too 🙂
OMGGGGGG this is an awesomely amazing post! I was in a rut with chicken and this saved me. I especially LOVE the cilantro lime marinade. Thanks again!!!
Thank you so much Lesley! I’m glad you find it helpful 🙂
I made the Cilantro Lime Chicken tonight (after marinating for about 24 hours) and it was amazing! I feel like the honey gave it a perfectly good pairing of sweet with the acidic lime. Thank you for sharing!
I’m so happy you liked it Jessica!
Hi! Aside from baking and sous vide, can this be fried? or any other alternative for those who do not have ovens? 🙂 Thanks.
Hi Claudine, I’ve never tried frying it. I think it would be fine pan-fried, but I believe the soy honey garlic and the sweet chili might have issues with the sugar burning.
Would it be okay to barbecue the chicken ?
Hi Marina, I haven’t tried, but I think it would work well. Make sure to discard excess marinade to prevent flare ups. I hope you enjoy the recipes!
Update: we tried the curry yogurt one on the BBQ and it was great! I cut the chicken in half so it was thinner and did 5 min per side.
Can’t wait to try these with tofu! I think I will try using coconut milk instead of the yogurt with the curry recipe. Thanks for providing such a good variety of dinner options.
That sounds like a great idea Sandy, coconut milk freezes really well! I hope you liked it, and I hope it worked well with the tofu 🙂
Thanks Denise so much for these super easy recipes! We made the soy & sweet chilli and not only was it delicious, but the chicken was very tender and moist.🍗🍽
Can’t wait to try all the others! 😄
I’m so glad you liked it Dee! Thanks so much for reporting back 🙂
Would you still cook for 25 mins if you use chicken tenders instead?
Hi Lisa! I don’t cook with chicken tenders often but I’d think less. This recipe says 8 minutes?
Is there a big difference between using boneless and bone-in chicken breasts with these recipes?
Hi Shan, I would say the only major difference will be cook time. I don’t cook bone in chicken breasts (except for the crock pot), so I’m not really sure on the cook time.
I especially love doing marinated chicken breasts in the summer when we grill almost everyday. It works really well and I can make them really quickly and freeze at the beginning of the month.
Would the recipes work with chicken thighs and drumettes with skin on?
Hi Cheri! I’ve only tried with chicken breasts but I don’t see why it wouldn’t work with other cuts.
Hi! Love this post! Quick question what do you mean by “Adobo sauce from a can of chipotle peppers “? I have an epicure Adobo seasoning mix that can make a sauce when added to vinegar. Do that work? I’ve never heard of sauce from peppers?
*Do you think that would work?
Hi Amanda, I bet it would be similar, but I wouldn’t be able to tell you how much to use without re-testing with your seasoning. Let us know how it turns out if you try it!
I made these with chicken thighs, boneless and skinless, and it worked great! So easy to make. Four chicken thighs per marinade pouch were perfect portions for me and my husband!
So happy you liked it, and thanks for reporting back Njeri!
Would any of these chicken/marinade combinations work in the slow cooker?
Hi Elizabeth, I don’t think they’d work in the slow cooker, since the liquid amounts are quite low. I’d worry about them burning (especially the honey-based ones).
I’m trying the jerk one in the slow cooker today (added some more of the marinade mixture as well as some stock to increase the liquid) so I’ll let you know if it’s a failure or success!
I’d be curious to hear!
So, the verdict:
It definitely needed the extra liquid I added (about double the amount of the spice-marinade mixture, plus an additional 1/4 cup or so of stock)
It appeared dry when I first opened the cooker after work (it had gotten pretty dark on top, but I think I forget about the dark colored herbs in the sauce!), but once I started shredding the chicken I found that it had cooked pretty well. And there was just enough sauce left to coat the shredded chicken without it being a soupy mess, just a light coating.
I would definitely try it again, but perhaps do chicken thighs instead to keep things more moist!
Thanks for letting me know, Elizabeth 🙂
My husband and I loved every single one of these and my husband is the pickiest eater there is – especially if it has any green thing or yogurt or curry! He ate all of them! These are great and can’t wait to make them again! Thank you!
Wow, what a huge compliment! I’m so happy you and your husband have enjoyed the marinades, Denise 🙂
Omg! Obsessed with this post! Can’t wait to try them all!
Hope you like them!
There are some silicone bag that work exactly like the plastic one but its for mutiple use. It can go on the dishwasher, on the freezer and even in the hot water and microwave!
Oh that’s good to now! I will have to look into those!
Question: is it better to cut up the 1lb of chicken breast into 5-7 ounce portion sizes then marinate all together in 1 bag marinade? or should it be seperate?
Hi Jillian, I just leave the big chicken breasts whole and marinate them as is. If you are short on time, you might want to cut them smaller but into the freezer I think they’ll marinate just fine!
I use a vacuum sealer to marinade and when I freeze chicken,beef,or pork. Works great wet or dry.
Do you think the frozen marinated breasts could go directly to a pressure cooker without being thawed first?
Hi Nicole, I haven’t tried this…actually I’ve never even cooked chicken in my pressure cooker. Hopefully someone else will be able to answer this for you 🙂
Hi there! Just to make sure you keep doing it: thank you for the small portion recipes! Sometimes, it seems to me that only big families can eat healthy.
LOL I hear you, especially when it comes to freezer cooking! We are just 3 and one of us (ahem…my 3 year old…) doesn’t have a huge appetite so small works for us 🙂
Silicone freezer bags! Rated for freezing and average $20/4 pack, though I’m sure there’s a variety pack for the variety of chicken sizes 🙂
Love your recipes and amazing photographs
Great tip! I have to find some of those!
Instead of the bag holder (as it looks like the holder thingies can still get sauce on them), I use a glass measuring cup as an outside “holder” then I put my quart freezer bag inside it to sit up. But what I also do is I fold the zip put over to the outside so to chance of the zip getting dirty.
I’m not a confident cook, but I have found these recipes to be very helpful. We find them truly tasty, and a great way to make evening dinners less fraught. And since most chicken breasts packages come in twos, and there are seven recipes, I’ve timorously added some of my own to the repertoire including huli huli chicken, tandori spice, and buttermilk ranch. Thank you!
I’m so glad you have enjoyed this post, Meri! Way to go!
The Jerk Chicken Marinade was amazing! Incredible flavors! I skipped the ceyanne as I didn’t have it on hand and cut the chicken breasts into half pieces. It was a hit in our house.
I’m excited to try the other marinades I have in the freezer. Thank you for taking the time to try these out and share with us!
Awesome, so glad you enjoyed it, Cora! It’s a favorite of mine too 😀
Do you have a downloadable file that includes all six of these marinades? I have tried to copy and paste into a Word Document but it’s become unwieldy and the organization/pictures have decided where they want to be rather than following decent formatting?
Hi Rosemary, I unfortunately don’t have one yet, but I am working on it!
heY is it the same receipe if i wanted to marinate a whole chicken leg
I haven’t tried a whole chicken leg, but I’d assume you’d need to scale up the recipe. Maybe double or triple? Let me know how they turn out if you try 🙂
For the Honey Garlic, Have you (or anyone) tried adding Hoision sauce? I have some and was curious 🙂
Hi Raisa, I haven’t tried this and am not sure how it would turn out. You may need to add extra water to thin out the sauce.
Update: I tried it and it was great!
Great to know, thanks for reporting back Raisa!
Hi! I made the curry yogurt chicken today and used a grill pan and they came out delicious! Gave them a little bit of a “tandoor” char. I had a 10oz breast that occur into 2 so it would be thinner and cooked for about 4 mins on each side with med-high heat. I’m looking forward to trying the others!
Thanks for reporting back! Glad it worked out for you!
These are just exactly what I was looking for. Healthy, small portions, flavor combinations that I love. The best part is that you’ve included serving suggestions and links to healthy sides.
I cut the breast into slices so they will cook faster and so that I can portion 1/2 pounds more accurately.
Fantastic post! I have been sharing like crazy and can’t wait to check out the meatballs next. Keep the good stuff coming, please!
So glad you found the post helpful, Charleen!
These all look so wonderful. I’ve picked two favorites I am definitely trying out next time I buy a big pack of chicken. Such a good idea to do this while separating your chicken for the freezer. What a time saver! Love it!
I hope you enjoy them, Christine 🙂
Can’t wait for some lunch ideas
Hi Barb! I have lots of meal prep lunch recipes here: https://sweetpeasandsaffron.com/2016/11/19-healthy-lunch-meal-prep-ideas.html if you’re looking for some 🙂
I can’t wait to try these out and most of the ingredients I have at home! My one question is about the Adobo sauce, I’m not familiar with this product. It comes in a can or jar? If in a can, how can I save the rest of it so it doesn’t go to waste?
Hi Alexandria, it comes in a can of chipotle peppers, and the good news is that the chipotles and the adobo is freezer-friendly so you can stash your leftovers there.
Hi Denise,
I made a bunch of these this past weekend and I am super excited to try them all. But I was a little confused at how the adobo sauce is made, so I was unable to make the chipotle chicken as of yet. Is Adobo the seasoning on the chipotle peppers in the can, or is Adobo what you call a sauce made of blended up chili peppers? Not sure if it says it somewhere and I just missed it.
Also, can you tell me which product you use for the adobo sauce in this recipe, that way I know I’m getting the right thing.
Thanks!
(PS- the sweet chili chicken is my boyfriend and I’s new obsession…it was so good!!! )
Hi Devin! Sorry for the confusion, the adobo sauce comes in a can with the chipotle peppers. I use these ones: http://amzn.to/2skKNvF So happy you’re enjoying the sweet chili chicken ! 😀
I tried two of these marinades, cilantro lime and chipotle. I even bought the little baggie holder deal and it is awesome. I cooked the cilantro lime tonight and I’m seriously about to die it was soooooo tasty. Best chicken I’ve had in a while. Thank you! Thank you! I can’t wait to try the chipotle now.
I’m so happy to hear you enjoyed the marinades, Rosemary!
They all look delicious. I was wondering if anyone else had the problem of the chicken getting rubbery on the outside. I only tried the honey/soy sauce/garlic. I didn’t get to use it right away after defrosting so I didn’t know if that was the reason. Thoughts?
I accidentally grabbed Worcester shire sauce out of the fridge and added it to the soy honey lime marinade instead of soy and it surprisingly turned out great! I will have to try it with soy sauce the way it was intended!
That sounds good, too! Glad it turned out for you, Dan 🙂
Do you happen to know the calorie counts for these marinades?
Hi Desteny, so sorry but I don’t have the calorie count at this time. It is hard to say for sure because you don’t actually eat all of the marinade.
Omg-I don’t know if I’m more excited about the recipes or the baggie holders I just ordered!!!! Thank u!
The baggie holders are so fun! HOpe you enjoy the recipes too 🙂
I have just started doing freezer meals and the same idea of the amt. of bags we are using kind of bothered me too. (Yeah Melly)Do you think re-using a 30 oz plastic peanut butter jar would work? Recycle if you can) Cover top with small amt. of plastic wrap and then put on lid. I am going to try it. I use Food Saver bags and never reuse chicken bags. I do wash out others tough. Their containers are a little too pricey for me. I also agree with Mary Ann about cooking with marinade. Making fresh is a safer idea.I am terrified by chicken! Had a co-worker hospitalized by salmonella and she was critical. Going for chicken and some ingredients tomorrow. Recipes like these make plain old chicken and myself happy. Keep up great job! If it´s our go to meat make it taste good. Going to try recycled jar tomorrow on one of recipes . Will let you know if it works. Good recipes girl! Barb K.
Hey Barbara! Glad you enjoyed the post 🙂 A PB jar may work, but you might need to increase the marinade to get proper coverage. Let me know how it goes for you!
These are all so easy and wonderful. Thank you for doing all the work and then sharing. This will be a fun afternoon for my daughter and I to prepare for the upcoming month of chicken eating.
So glad you enjoyed them Christina!
I love these marinades. I’ve used them several times now. I like to buy a bunch of chicken on sale and then come home and hand trim it all and freeze it in bags for my family. I’m amazed at what a time saver this is when cooking dinner after a day a teaching piano lessons. Once I added these marinades to the prep work I LOVE not having to think so much about dinner. I mostly have grilled them but bake them sometimes too. I use a mix of thighs and breast. Thanks so much!
I’m so happy that you’ve been enjoying them, Melissa! And glad to know they work on the grill as well.
Have you ever tried adding a veggie to the chicken marinade freezer bags? I’m just wondering how the marinade might affect the veggie. Otherwise it would make dinner so much simpler.
Hi Naomi! I haven’t tried adding veggies to the marinade…I would worry they would end up mushy, but depending on the veggies it might work quite well. Also, certain veggies must be blanched before freezing. Here’s a good resource on freezing veggies: http://www.eatingwell.com/article/15848/how-to-freeze-16-fruits-and-vegetables/
We’ve tried three of these so far — Cilatro Lime, Ginger Lemon & Curry Yogurt. They have all been AMAZING! Thank you!
I’m so glad you’ve enjoyed the recipes, Jaclyn! 🙂
Question: Do you dump the whole contents of the marinade bag into the baking dish or remove and cook only the chicken?
Hi Ashley, for specific directions, refer to each recipe card. For some, you discard the marinade and for others, you can use the marinade to bake into a ‘sauce’. Hope you enjoy!
I love this recipe .. Yummy!