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:
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
- 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.
Tips:
- 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.
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.
Barbara says
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 says
Thank you so much Barbara! Your comment means a lot 🙂
Jamie says
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 says
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 says
If I were to use bone in chicken pieces, how long should it be baked for?
Denise says
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 says
Can I cut up the chicken then marinate in the freezer, would the cooking times change?
Denise says
Hi Tegan! That should work just fine, but the cook time would be different. I would try 12-15 minutes.
Laura says
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 says
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 says
I cook marinaded chicken in the Instant Pot using the pot-in-pot method. It works really well.
Denise says
That's great! I would have thought it wouldn't be enough liquid but then again chicken breasts supposedly release liquid when cooking.
Karen says
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 says
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 says
I tried this, it was amazing.
Denise says
So happy you enjoyed! Thanks for your review 🙂
Jess says
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 says
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 says
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 says
Hi Liz! Yes, you bake the chicken in the marinade. I recommend a small baking dish rather than a baking sheet 🙂
Carol clingan says
Where can you buy these mariaids.
Erin says
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 says
Glad you enjoyed, Erin! Thanks so much for your feedback!
David says
how long do these marinades last for if i wanted to make a lot at one time and use it over time?
Denise says
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 says
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 says
I hope you enjoy them all, Jodi!
Deb says
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 says
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 says
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 says
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 says
Hi
Can i use apple cider vinegar instead lime juice?
Thank you ☺
Denise says
Hi Katherine, I haven't tried this. Which recipe are you thinking of trying?
Kim Wankel says
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 says
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 says
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 says
HI Denise, have you heard of or tried Stasher bags?
Denise says
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 says
Hey Denise, are there other reusable bags that you suggest other than Stasher bags?
Denise says
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 says
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 says
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 says
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 says
Glad you found it! Hope you enjoy the recipes, Zakia 🙂
Heidi says
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 says
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!