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!
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Reasons to โก 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. Itโs 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 ยฝ gallon Stasher bags for 2 lbs (4 chicken breasts)
Marinate at least 2 hours
In the past, Iโve 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.
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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 425ยฐF.
- Arrange chicken with marinade liquid into a baking dish.
- Bake for 25 minutes, flipping halfway.
- Double check that your chicken has reached 165ยฐF using an instant read thermometer.
- Rest for 5 minutes, then serve.
Grilling
- Heat BBQ to medium-high heat (450ยฐF).
- 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 155ยฐF *.
- Allow to rest for 5 minutes (covered).
*carryover cooking will ensure your chicken reaches 165ยฐF 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 400ยฐF.
- 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 165ยฐF 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 2ย 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:
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
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
- ยฝ cup cilantro leaves chopped
- 2 cloves garlic minced
- ยผ 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)
- ยผ 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
- ยฝ teaspoon salt
- ยฝ teaspoon pepper
- 2 teaspoons garlic powder
- ยฝ teaspoon cinnamon
- ยฝ 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
- ยผ teaspoon salt
- ยผ 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)
- ยฝ teaspoon paprika
- 2 teaspoons brown sugar
- 2 cloves garlic minced
- 2 tablespoons lime juice
- ยผ 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)
- ยผ cup honey
- 2 cloves garlic minced
- ยผ cup water
Yogurt Curry Chicken Marinade *note 3
- 1 lb boneless skinless chicken breast roughly 2 large chicken breasts
- ยผ cup yogurt plain
- 2 teaspoons lime juice
- ยผ 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 425ยฐF.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 165ยฐF using an instant read thermometer.Rest for 5 minutes, then serve.
- Grill- Heat BBQ to medium-high heat (450ยฐF).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 155ยฐF *.Allow to rest for 5 minutes (covered).
- Air Fryer- Slice chicken breasts in half horizontally to create two thin slices.Heat air fryer to 400ยฐF.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 165ยฐF internally, then remove from the air fryer.Rest for 5 minutes before serving.
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Tips:
- For small,ย 5 oz chicken breasts, 18-20 minutes atย 425ยฐF
- Forย 7 oz chicken breasts, 25 minutesย atย 425ยฐF
- Forย 10.5 oz chicken breasts, 25-30 minutesย atย 425ยฐF
- 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.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
M says
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.
Jessica says
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!
Denise says
I'm so happy you liked it Jessica!
Denise says
Great tip, Stephen! I've never used a sous vide machine before.
Denise says
Hi Natasha! That would work too ๐
Lesley says
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!!!
Denise says
Thank you so much Lesley! I'm glad you find it helpful ๐
Sarah says
Similar to your soy-honey, I do one with balsamic and honey. Can't wait to try the rest of these!
Denise says
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?
Julie says
I fail at meal prepping constantly but you have broken this down so simply even I can do this easily. Thank you.
Denise says
Wow, I'm so glad you found it helpful Julie! ๐
Denise says
Hi Stephanie! Maybe? They both are acidic...but I can't say for sure because I've never tried with sour cream.
Denise says
Hi Jamie! Since the marinades + chicken are all baked up together, there is no risk of salmonella.
Denise says
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!
Rhiannon says
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.
Denise says
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 ๐
Denise says
Hi Carol! They are so handy. This is the one I have: http://amzn.to/2lkKL3u
Denise says
Hi Samantha! This one is my favorite: http://amzn.to/2lkVtH1
Denise says
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.
Rebecca says
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!
Denise says
I hope you enjoy the recipes Rebecca ๐
MoodyMoody says
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.
Angela says
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!
Denise says
That's a great tip, Angela! I've never tried chopping them up before marinating.
Lindsey Brooks Moncus says
These are fabulous! Thanks for such an organized pin-
I am your latest fan and follower!
Denise says
Thanks so much Lindsey! I hope you enjoy the recipes ๐
Kitty says
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!
Denise says
That's a great tip Kitty! I hope you enjoy the marinades ๐
Dee says
Good on you Kitty! I do the same thing ?
Chelsea says
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.
Jeannette says
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
Denise says
That's great to know Jeanette!
Raquel says
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.