Ginger and lemon chicken marinade has just five simple ingredients. Assemble ahead and freeze your chicken right in the marinade for maximum flavor!
One of my favorite meal prep tips is to stock up on chicken breast when it’s on sale, then portion them out into different marinades and freeze. While the chicken thaws, it absorbs so much amazing flavor from the marinade.
This is not a new concept around here; you can find it here in this post with 7 Chicken Marinades You Can Freeze. In fact this ginger and lemon chicken marinade is originally from this post, but I thought it was time for this marinade to have it’s very own post!
NEW: looking for Instant Pot Chicken Breast Recipes? Check this post out!
This ginger and lemon chicken marinade has just five simple ingredients that you might already have in your pantry: olive oil, lemon juice (you can use fresh or bottled), salt, red pepper flakes and ginger.
You can throw this marinade together in about 5 minutes, and allow your chicken to marinate for 2-24 hours before baking it up (unless you are freezing it, in which case it’s good for up to 3 months).
The chicken gets nice, subtle lemon ginger flavors. It goes great with:
- grilled broccoli (or one of these broccolini recipes)
- turmeric yellow rice (or turmeric cauliflower rice!), or any one of these 7 Easy Rice Recipes
Tips for perfect ginger and lemon chicken marinade
- if you don’t like the texture of chopped ginger, consider grating it on a box grater
- serve this chicken in a wrap, on a salad, or over soba noodles
- looking for more chicken marinades? Check out this post with 7 More Freezer Friendly Chicken Breast Marinades
Ginger and lemon chicken marinade
- This recipe is for one large 7 oz chicken breast. Double the recipe for 1 lb and to serve 4!
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon minced ginger
- 1/8 teaspoon salt
- optional 1/8 teaspoon red pepper flakes
- 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.
- 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.