7 Chicken Breast Marinades (+freezer tips)
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.
Prep Time5 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 5 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 221kcal
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)
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.
nutritional info is for 1 portion of the peri-peri chicken
Storage
Marinades may be mixed up 7 days before adding chicken.
Cooked chicken may be stored in the fridge for up to 4 days or frozen for up to 3 months.
Alternative cooking methods:
- 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).
Marinating time for other proteins:
- 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
Serving: 1/2 chicken breast (3.5 oz) | Calories: 221kcal | Carbohydrates: 7g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 428mg | Potassium: 440mg | Fiber: 0g | Sugar: 6g | Vitamin A: 600IU | Vitamin C: 2.8mg | Calcium: 14mg | Iron: 0.8mg