These chicken breast marinades will add so much flavor to your chicken using simple pantry staples! Sharing 7 different flavors, plus tips on how to freeze chicken in a marinade for meal prep.
The sequel to the ultra popular 7 chicken marinades you can freeze is this post, with seven brand new chicken breast marinades. Made with simple pantry spices, these marinades infuse so much delicious flavor into your chicken!
Simple ingredients for great flavor
It's amazing how much flavor you can build from simple pantry spices. My chicken breast marinade formula includes an oil or other liquid to help disperse flavors onto the chicken breast, an umami or savory component to enhance the 'meaty' flavors of the chicken, an acid to help break down the muscle fibres to give you an ultra-juicy chicken breast, a sweetener to balance out the umami and tangy acidic flavors, and optional spices or ingredients to build spice levels or other flavor dimensions into the marinade.
Marinate at least 2 hours
If you have been disappointed by a lack of flavor from a chicken breast marinade in the past, it could be that you did not give your chicken enough time to absorb the flavors. I recommend a minimum of 2 hours, but if possible, allow chicken to marinade a full 24 hours before cooking it up.
On the flip side, you do not want to marinate for more than 24 hours, as the acids in the marinade can start to break down too much of the chicken muscle fibres, leading to mealy and unappealing chicken.
If you are unable to cook your chicken within 24 hours, you can pop it into the freezer and freeze for up to 3 months.
*Note -if your marinade has a high acid content, you should avoid marinating overnight. The recipes in this post only contain a small amount of acids and are great marinated overnight and in the freezer.
How to marinate chicken
The best way to ensure complete coverage of the chicken breast with marinade 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)
Use other proteins
These marinades work 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 chicken in a marinade
These recipes can be cooked in any number of ways including in the oven, a frying pan, a barbecue and even an air fryer!
For grill and air fryer
- pound the chicken flat before marinating
- shake off excess marinade before cooking to prevent flare ups or burns
- cook over high until chicken reaches an internal temperature of 155°F
- cover and let it rest for 5 minutes (carry over cooking will help it get to 165°F)
- find my perfect grilled chicken breast recipe here for more details
- find my favorite air fryer chicken breast recipe here with more details
Baking
The cook time of a boneless skinless chicken breast depends on its weight. I advise investing in a digital kitchen scale to determine the weight of your chicken before cooking. Over time, you will be able to tell the size/weight just from sight.
Estimated cook times at 425°F:
- 20 minutes for a 5 oz chicken breast
- 25 minutes for a 7 oz chicken breast
- 30 minutes for a 10.5 oz chicken breast
*Chicken should be cooked to an internal temperature of 165°F. I recommend using this digital thermometer to check.
Rest your chicken for 5-10 minutes before slicing.
Frying pan
Cook the chicken for around 7 minutes per side, until the chicken reaches an internal temperature of 165°F.
Rest your chicken for 5-10 minutes before slicing.
Freezing chicken breasts in a marinade
One of my favorite ways to meal prep chicken breasts is to freeze them in a marinade. As they thaw, they absorb so much delicious flavor!
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!
7 chicken breast marinade recipes
1. Thai Peanut Chicken Marinade
2. Peri Peri Chicken Marinade
3. Sriracha Maple Chicken Marinade
4. Miso Honey Chicken Marinade
5. Lemon Pepper Chicken Marinade
6. Brown Sugar Hoisin Chicken Marinade
7. Coconut 5-Spice Chicken Marinade
More chicken recipes
- 46+ Easy Lunch Meal Prep Ideas
- Perfect Baked Chicken Breast
- 7 No Sautee Slow Cooker Chicken Recipes
- 7 Instant Pot Chicken Breast Recipes
- Greek Chicken Marinade
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
7 Chicken Breast Marinades (+freezer tips)
Ingredients
Thai Peanut Marinade
- ¼ cup reduced sodium soy sauce
- ¼ cup creamy peanut butter
- 2 cloves garlic (minced)
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- ½ teaspoon red pepper flakes
- ¼ cup water
- 1 lb chicken breast (roughly 2 breasts)
Peri Peri Marinade
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 teaspoons paprika
- ½ teaspoon red pepper flakes
- 2 cloves garlic (minced)
- ½ teaspoon salt
- 1 teaspoon oregano
- 2 tablespoons brown sugar
- 1 lb chicken breast (roughly 2 breasts)
Sriracha Maple Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- ¼ cup maple syrup
- 2-6 teaspoons sriracha (add to taste)
- 2 cloves garlic (minced)
- ¼ cup water
- 1 lb chicken breasts (roughly 2 breasts)
Miso Honey Marinade
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons ginger (finely grated or chopped)
- ½ teaspoon red pepper flakes
- 1 lb chicken breast (roughly 2 breasts)
Lemon Pepper Marinade
- 4 teaspoons lemon pepper (I use McKormick brand)
- ½ teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme leaves
- 3 tablespoons olive oil
- 1 lb chicken breasts (roughly 2 breasts)
Brown Sugar Hoisin Marinade
- 3 tablespoons olive oil
- 6 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- 2 teaspoons lime juice
- ½ teaspoon red pepper flakes
- 1 lb chicken breasts (roughly 2 breasts)
Coconut Five Spice Marinade
- 13.5 oz coconut milk (400 mL)
- ¼ cup brown sugar
- ¼ cup reduced sodium soy sauce
- 4 teaspoons lime juice
- 1 teaspoon Chinese five spice
- ½ teaspoon red pepper flakes
- 1 lb chicken breasts (roughly 2 breasts)
Instructions
- Combine all ingredients in a heavy duty freezer bag. Squish up the bag to mix it all up. Add chicken breasts and turn to coat in marinade.
- Marinate the chicken in the fridge for 2-24 hours.
- Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 12-17 minutes, or until internal temperature reaches 165°F.
- Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Freezer
- After combining the marinade ingredients with the chicken, place the bag in the freezer immediately. Freeze for up to 3 months.
- Thaw in the fridge overnight, or by immersing the bag in a bowl of cold water for a couple of hours.
- Cook as directed above.
Tips:
- grill- I recommend pounding the chicken flat before marinating to ensure it cooks through evenly. Cook over high heat 2 minutes per side until it reaches an internal temp of 155°F
- frying pan- cook in olive oil over medium heat in a nonstick skillet for 5-7 minutes per side
- air fryer- I recommend pounding the chicken before marinating. Cook at 390°F/ 200°C for 4 minutes + 2 minutes (flipping half way).
- 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
Nutrition Information
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Deb says
I tried the brown sugar hoisin and it was good. The chicken was very tender! Looking forward to trying a couple of other options
Gail says
yummy, especiallu love the thai peanut
Judy Johnson says
I will come back to these. Just put some down in the freezer today. I did lemon garlic, and curry. Both for the airfryer
Jasmine @ Sweet Peas & Saffron says
Hi Judy, sounds like you had a productive meal prep session! I hope that you enjoy when you cook these up in the air fryer. Thanks for taking the time to come back and leave a review. Let us know how they turn out once you've enjoyed them!
Caitlin E Rebensky says
Hello! Does your nutritional values total include the 1 serving of chicken AND the marinade?
Denise Bustard says
Hi Cailin! Yes, it is 1/4 of the entire recipe. Since some of the marinade might end up discarded it's only an estimate.
Trish says
What about using these on flank steak and freezing for later use? I’m excited to try these all! Thanks for all your effort and hard work on these.
Denise Bustard says
Hi Trish! I think that would work? I haven't tried though. Let us know if you give it a try!
Jenny says
I really love all your recipes and probably make a recipe from your blog at least once a week! I am getting ready to do a big meal prep of chicken marinades and noticed that these recipes call for a pound of chicken (17 oz) but your original 7 chicken marinades appear to work with one 7oz. (I generally use 10 oz) chicken breast. Both this page and the other page say this is for 2 servings. Are these marinades actually meant to serve 4? (Generally I see 1 serving of chicken to be 4 oz.) I'm wondering if I cut the chicken down to 10 oz if I should try to cut the marinades, too. Thoughts?
Denise Bustard says
Hi Jenny! Thank you for catching that! I increased the measurements on this post for 1 lb of chicken but didn't change the serving size to 4. Eventually I will do the same with the other post; I just think it's a better serving size for families. If you cut the chicken size in half, you could cut the marinade in half...or not...I find it's OK to have a little extra marinade.
Christopher Bianculli says
These marinades look wonderful. I just got an instant pot and I have not used it yet, if I want to use these marinades how do I cook the chicken breast in the instant pot with these? I see the air fryer and other options but no instant pot. Thank you
Denise Bustard says
Hi Christopher! These recipes won't work in the Instant Pot as they do not have 1 cup of liquid to bring the pot to pressure. I do however have 7 Instant Pot recipes that you can prep ahead and freeze: https://sweetpeasandsaffron.com/instant-pot-chicken-breast-recipes/