7 Freezer Friendly Chicken Breast Marinades- add a TON of flavor to your chicken with these simple and tasty chicken marinade recipes that may be assembled ahead and frozen. Stock up the freezer for an easy dinner meal prep idea!
One of my all-time favorite ways to add flavor to boneless skinless chicken breasts is to marinate them. And when chicken breasts are one sale? We stock up the freezer and freeze our chicken breasts right in the marinade.
Don’t forget to pin this recipe to save it for later!
These seven freezer-friendly chicken breast marinades are the sequel to the original post (linked below). You all were totally crazy for the original freezer-friendly chicken marinades!
And clearly you can never have too many chicken breast marinades in your recipe book (as far as I’m concerned!), so here we are again, with 7 MORE marinades.
These chicken breast marinades are
- made with simple pantry staples
- freezer-freindly
- each prepped in a matter of minutes
Looking for Slow Cooker orΒ Instant Pot Chicken Breast Recipes? Here are 7 Instant Pot Chicken Breast Recipes and here are 7 Slow Cooker Chicken Recipes!Β
MY LATEST VIDEOSLooking for the original chicken marinades post? Here it is!
How to cook these chicken breast marinades
Not all chicken breasts are created equal! Make sure you use the cook time appropriate for the size of chicken breast you have purchased.
Roughly:
- 18-20 minutes at 425Β°F for a 5 oz boneless skinless chicken breast
- 25-28 minutes atΒ 425Β°F for a 10.5 oz boneless skinless chicken breast
*Chicken should be cooked to an internal temperature of 74Β°C/165Β°F (source). When in doubt, use a thermometer to check.
Equipment needed for these chicken breast marinades
- Like last time, I recommend these handyΒ baggie holders. They hold your bags open so you can easily place all your ingredients in the bag, and avoid getting raw chicken on the outside of the bag!
- Also:Β aΒ quart sized heavy-duty freezer bag
Β and aΒ sharpie, plus a container to hold your portions is handy for keeping your freezer organized. - One more thing: I use this 5 x 5 inch baking dish to bake up a single chicken breast. It’s great for preventing the sauce from over-reducing! For 2 or more, I’d use an 8 x 8 inch baking dish.
Β and aΒ 
, plus a container to hold your portions is handy for keeping your freezer organized.
to bake up a single chicken breast. It’s great for preventing the sauce from over-reducing! For 2 or more, I’d use an 8 x 8 inch baking dish.
Freezer chicken breast marinade FAQ:
- Can I use these marinades for chicken without freezing them?Β Β Yes, absolutely. Β Pop them in the fridge for 2Β hours all the way up to 24 hours. Β I donβt recommend marinating longer than that without freezing.
- How long can these be frozen?Β Β Up to 3 months. Β As everything freezes, the marinating process stops, and starts up again as the chicken thaws.
- What if my chicken is already frozen?Β Β Do not thaw your chicken if you are going to freeze again. Β 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?Β Β The safest bet is in the fridge overnight, but you can do a rapid-thaw process in cold water for a few hours. Β Just make sure your freezer bag is heavy duty so you donβt have any leakage!
- Can these marinades be used on other types of meat?Β Β Probably but Iβve only tested with chicken. Β I would not freeze fish in these marinades but they may be good for a quick 30 minute marinade.
- Can I grillΒ or pan-fry the chicken?Β I have only tested these recipes in the oven but they should be transferable to the grill and frying pan. Β 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- donβt forget to let your chicken rest after you bake it. Β Resting 5-10 minutes at room temperature before slicing will help seal in the juices.
1. Thai Peanut Chicken Marinade
This simple marinade doubles as a sauce! When you’re ready to cook it up, just add a couple of tablespoons of water. We sliced our chicken up, then tossed it in the sauce for the perfect amount of flavor!
Serve this Thai Peanut Chicken with:
- roasted veggies & rice
- this Crunchy Asian Peanut Salad
- the sesame snap peas from this post on How to Cook Sugar Snap Peas
2. Peri Peri Chicken Marinade
Well, I’m not claiming this to be the most authentic peri peri chicken recipe you will find, and it’s not the same as the peri peri sauce, however, this marinade has a great punch of flavor and goes well with a number of different side dishes!
Serve this Peri Peri Chicken with:
- roasted potatoes
- corn on the cob
3. Sriracha Maple Chicken Marinade
My perfect blend of flavors: sweet, savory and spicy. You can add as much or as little sriracha as you’d like; 1 tablespoon was definitely too spicy for me, and 1.5 teaspoons was more like it. Remember to add two tablespoons of water to this one before baking so the sauce doesn’t over-reduce and burn!
Serve this Sriracha Maple Chicken with:
- rice
- roasted veggies: snap peas, carrots, bell peppers recommended
4. Miso Honey Chicken Marinade
Another marinade with that sweet/savory/spicy thing going on! I love the flavor that this chicken absorbed…miso is such a flavor bomb.
Serve this Miso Honey Chicken with:
- sauteed mushrooms and bok choy
- rice or noodles
5. Lemon Pepper Chicken Marinade
This marinade came across as the most ‘boring’ to me, but we were totally blown away by the flavor…even my four year old couldn’t complain! Lemon pepper plus some basic dried herbs combine to make a simple but delicious chicken recipe.
Grab the Lemon Herb Seasoning Recipe here!
Serve this Lemon Pepper Chicken Marinade with:
- roasted potatoes
- greek salad or roasted vegetables
6. Brown Sugar Hoisin Chicken Marinade
Hoisin sauce brings such a punch of flavor to a stir fry sauce, so naturally I thought it would be perfect in a chicken marinade as well! Don’t forget to add two tablespoons of water to the marinade during baking, so it doesn’t over-reduce and burn. This recipe ends up with a bit of sauce that you can toss the chicken slices back in before serving.
Serve this Brown Sugar Hoisin Chicken with:
- rice
- roasted green beans and brussels sprouts
7. Coconut 5-Spice Chicken Marinade
I think I’ve saved the best for last! This coconut five spice marinade is so unusual and SO tasty, and the sauce is perfect for spooning over rice and veggies.
Serve this Coconut Five Spice Chicken with:
- rice for spooning the sauce over
- sauteed veggies: carrot, zucchini, bell pepper would be great
LookingΒ for easy meal ideas?
- Check out this round-up withΒ 38+ Easy Lunch Meal Prep Ideas
- This post withΒ 30+ Chicken Breast Recipes
- This post shows how to make Perfect Baked Chicken Breast
7 MORE Freezer Friendly Chicken Breast Marinades! Simple and tasty chicken marinade recipes that may be assembled ahead and frozen. Stock up the freezer for an easy dinner meal prep idea!
- 1 large chicken breast 7 oz
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons creamy peanut butter
- 1 clove garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon oregano
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup
- 1-3 teaspoons sriracha
- 1 clove garlic
- 2 tablespoons water
- 1 tablespoon white miso paste
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon ginger finely chopped
- 1/4 teaspoon red pepper flakes
- 2 teaspoons lemon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon thyme leaves
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons olive oil
- 3 tablespoons hoisin sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon lime juice
- 1/4 teaspoon red pepper flakes
- 200 mL (half a can) coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 1/2 teaspoon Chinese five spice
- 1/4 teaspoon red pepper flakes
- Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.
- FridgeMarinate the chicken in the fridge for 2-24 hours.
- FreezerIf 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 bakeHeat oven to 425Β°F. Add chicken and marinade to a small baking dish. 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.
Katherine
Can I air fry the chicken?
Denise
Hi Katherine! Good question, I haven’t actually tried with these recipes. If you try I’d love to hear how it turns out.
Eva
Iβm a college student whoβs been trying to juggle school, work, and making a healthy, affordable meal every night. These recipes are sooo helpful! I especially like the peri peri because itβs delicious and I always have the ingredients on hand. I would be so happy if you made up some recipe and freezing instructions for fish!
Denise
So happy the recipes have been helpful, Eva! I will have to experiment with fish; I’ve always been told you can’t marinate fish for more than 2 hours so I’m not sure it would work with a freezer marinade.
Steve
We tried the Coconut five spice nad the Thai Peanut this week, my family loved them.
Keep them coming.
Denise
So happy to hear this! Thanks for taking the time to leave a review, Steve!
Ada
Hello! I just found your recipes through Buzzfeed, and I am exctited to try the recipes out! I have a question: can I substitute olive oil with normal vegetable oil? It’s not that I’m allergic, or have an aversion or something, just that I’ve never used olive oil and I wouldn’t be that confident to use the whole bottle if I did buy it π I’d be very grateful for your reply π
Denise
Hi Ada! Absolutely. I use olive oil because that’s what I have on hand but veggie oil will work perfectly fine. I hope you enjoy the recipes π
Lina
Hi! I have a question similar to one above. I like to make chicken in some type of sauce to serve over a bed of rice, noodles, etc. for a quick weekday meal. Often I double the sauce so there’s plenty for each person. Do you think if I doubled the marinade, it could serve as a nice sauce too? I’m wondering if I could just pour the whole bag into a baking dish (after thawing) and cook per the directions. Or would a different cooking method be better?
Denise
Hi Lina! Some of these have a sauce and some don’t. I can’t say for sure how it will work out with doubling the marinade. If you are looking for saucy recipes (he he), check out this one! It is for the Instant Pot but I believe some of them would also work in the oven? The cream based sauces I think you’d have to prepare on the stove top.
Lina
Thanks! Will check out the saucy recipes π
Brandy
I was so excited to see new recipes! I’ve been using the older ones religiously for about a year.
Denise
I hope you enjoy the new batch as well, Brandy! Let me know π
Ashley Mikkelsen
Hi! I was wondering if you have ever tried making the sauces, then pouring them over chicken breasts in a crockpot? Would there be any changes you would recommend? Thanks!
Denise
Hi Ashley! Unfortunately I don’t think there’s enough liquid in these recipes to cook in the crock pot. I do have a sweet chili chicken crock pot recipe here: https://sweetpeasandsaffron.com/slow-cooker-sweet-chili-chicken-3-ways/, and honey lime chicken: https://sweetpeasandsaffron.com/slow-cooker-honey-lime-chicken/. I am currently testing 7 freezer to Instant Pot chicken packs and I think they will be good for the slow cooker too, so I”m excited to share them soon!
Ashley Mikkelsen
That’s exciting! I’ll have to keep my eyes open for the new post. I was thinking about just making..like a BATCH of the sauce to make sure there’s enough liquid for the crockpot. Thanks!
Denise
Actually now that I’m thinking of it, I did cook the coconut 5 spice recipe in the Instant Pot and it worked great π It was 8 min high pressure with a quick pressure release π
ana
Hello! Nice recipe, I’m gonna try them all!
Just a question about your olive oil, it seems that it’s quite a lot yellow instead of green no?
Denise
It really does look SO yellow! It might be the light I shot in, because it’s really more of a greeny yellow π
Melissa
I made the Thai Peanut marinade this week and tripled it for three chicken breasts. I wound up stir frying them with broccoli rather than baking but it was delicious! I’ll definitely be trying the others. So helpful!
Denise
I’m so glad you liked it, Melissa! Thanks so much for reporting back!
Slicey
For stir-fry, did you marinate the chicken whole, then slice before stir-frying? Or did you slice the chicken before putting it in the marinade.
I’m also planning on using some for stir-fry and wondered if the sauce would burn or get too thick on the stove-top versus baking them in the oven.
Melissa
Hi! I sliced, then marinated. If I’d frozen it I would have done it whole like Denise suggests but it was late in the day and I wanted max flavour in a short time. I added a little bit of water gradually as I coooked whenever the sauce looked a bit two thick. I think in total I maybe added 2tbsp of water during the cooking. that’s a guess though! It wasn’t much.
Melissa
I meant TOO thick, not TWO lol
Erika
Hi Denise, where can I find the yogurt Curry marinade recipe? I did not see it above. Thank you
Denise
Hey Erika! The yogurt curry marinade is in the first post, here’s the link: https://sweetpeasandsaffron.com/7-chicken-marinade-recipes-freezer-friendly/
Emma
This may seem like a silly question but if I put 2 chicken breasts in each bag I would double the marinade ingredients correct? Would it change cooking time? just have to watch the size of each breast? thanks for your help in advance!
Denise
Not silly! Yes, you would double everything, but the cook time would be the same π Yes, just check the size of the chicken breasts and you may need to cook less/more depending on the size. Once you do this a few times you’ll be able to tell just from looking at them!
Christa Strydom
Is there a downloadable PDF for these 7 recipes as well, like there was for the previous ones?
Thank you
Denise
Not yet! It’s on the to do list though π
Amanda
awesome! That was my question after reading this. I love that format and it is in handy favorite recipe binder by the fridge. Can’t wait to add these .
Kim
Could you cook these recipes in an Instant Pot instead of baking?
Denise
Hi Kim, I’ve cooked the coconut 5 spice recipe in the Instant pot, but none of the others have enough liquid to do that. I did 8 min High Pressure with a quick pressure release. It was great with the sauce spooned over rice! I am working on an Instant Pot chicken freezer packs post…hopefully it will be coming out in march π
Kim
Thanks, Denise! That would be great! I look forward to it. π
Kaydee
Iβm really excited and canβt wait to get started, many thanks
Denise
I hope you enjoy them!