6 Simple Chicken Marinades
227 Comments
Aug 16, 2024
This post may contain affiliate links. See my disclosure policy.
A chicken marinade is one of the best ways to give your favorite protein some big flavor and maximum juiciness. Choose from a bright Greek lemon marinade, to a sweet honey mustard marinade, and four more delicious flavors. Here’s everything you need to know about making and using the best chicken marinades!
Why You’ll Love These Chicken Marinades
Chicken is the protein I cook most often. And because I cook it most often, it’s important to switch up the flavor profiles to keep my meals interesting and exciting. That’s where these six chicken marinade recipes come in! And while I’m all for dry rubs for a savory top coat (like on my herb baked chicken or crispy baked chicken thighs), chicken marinades have several additional benefits.
- They tenderize. Chicken marinades are great for tenderizing the meat and keeping it ultra juicy as it cooks. That’s especially important for when you’re cooking up chicken breasts – because we all know how easily they can dry out!
- They infuse flavor. Chicken marinades are great for locking in your favorite flavors that go beyond the outside edge to really seep into the meat. This means every single bite is packed with flavor.
- They’re versatile. While I’m using chicken breasts today, you can use these marinades for chicken thighs, or even drumsticks. So have fun meal prepping a variety of dinner ideas for the week.
How To Marinate Chicken
You can marinate the chicken breasts in a large bowl or large sealable bag. I personally like to use Stasher Bags to save room in the freezer or fridge. But if you choose to use a bowl, just make sure it’s big enough so that the chicken breasts are fully immersed in the marinade.
- Make the marinade. Choose a chicken marinade flavor and place all ingredients into a medium bowl and whisk to combine.
- Prep the chicken. Place the chicken breasts into a bag, then pour the marinade into the bag on top of the chicken. Seal the bag, trying to remove as much air as possible, and give it a good squish to make sure the chicken is fully coated.
- Let the marinating process begin! Let the chicken marinate in the refrigerator for at least 30 minutes and up to 8 hours (though you can go up to 24 hours).
Pro Tip: It’s best to marinate chicken between 2 to 24 hours, and never for more than a day. The reason for this is that marinades typically have an acidic ingredient to help tenderize the meat. But it can give chicken a mushy texture when it’s exposed for too long.
Best Chicken Marinades
Note that these marinades are meant for one pound of chicken (which is about two to three chicken breasts). So if you’re marinating more than that, you can double the recipe. To get started – grab a small mixing bowl, whisk, and let’s get into it!
Greek Lemon Chicken Marinade
If you love bright and fresh Mediterranean flavors, you’ll fall head over heels for this one. I use it on my Greek lemon chicken, and it’s loaded with fresh lemon juice, lots of herbs, and a punch of Dijon mustard.
How to serve: Slice the chicken into strips with a side Greek salad, Greek fries or roasted veggies from my Greek sheet pan chicken recipe.
Cilantro Lime Chicken Marinade
Taking inspiration from my cilantro lime chicken, this marinade has a punch of acidity and is extra zesty!
How to serve: This is perfect for when you need a quick Mexican fix. Serve the chicken alongside some cilantro lime rice, beans, guacamole, and pico de gallo.
Honey Mustard Chicken Marinade
This classic flavor never fails when it comes to chicken. But instead of making a sauce (like on my honey mustard chicken thighs or my honey mustard chicken wings), this sweet and punchy marinade is infused into the chicken, making each bite pretty darn irresistible.
How to serve: I love to eat slices of this chicken with a side of roasted Brussels sprouts or roasted broccoli. But it also makes a delicious addition (sliced or diced) to a salad tossed with a Dijon vinaigrette.
Teriyaki Chicken Marinade
Think of this as a simplified version of my teriyaki sauce (because I know not everyone has sake and mirin in their fridge). It’s rich, savory, and has hints of fresh ginger and green onion.
How to serve: Slice the chicken into strips and serve over a bed of white rice. And for veggie sides, both garlic ginger bok choy or steamed broccoli will round out this meal!
Fajita Chicken Marinade
This is essentially my fajita seasoning dry rub turned into a marinade, with all those classic Mexican flavors you love. In other words, it’s like my chicken fajitas that’s ready on-the-go.
How to serve: Serve up slices of this chicken in a taco salad or make the ultimate Mexican plate with a side of fajita veggies, Mexican rice, or corn salad.
Italian Chicken Marinade
This is everything you love about Italian seasoning, but with a kick! If you don’t like spicy heat though, you can reduce or omit the red pepper flakes.
How to serve: I love pairing this Italian chicken with fresh salads such as a caprese salad or a simple massaged kale salad. It’s also great on top of sauteed spinach and blistered tomatoes.
How To Freeze Marinated Chicken
Having marinated chicken in the freezer is one of the best ways to meal prep. You’ll seriously have the most amazing and flavorful chicken ready at your fingertips for cooking! But first, here are a few tips on how to freeze it properly.
- Prep the chicken. Place the chicken and marinade in a freezer-safe bag. Squeeze out as much air as you can and seal the bag.
- Store away. Label the name of the marinade and the date on the bag. Then store it in the freezer for up to 3 months.
- Defrost. When you’re ready to cook it, thaw the chicken in the refrigerator overnight. Once the chicken is thawed, cook it using any of the below methods!
- Pro tip: you don’t need to marinate the chicken in the fridge before freezing. Just toss it straight into the freezer! As the chicken freezes and then thaws in the fridge overnight (when you’re ready to enjoy it), that’s when the chicken will go through the marinating process.
Label Bags for Freezer Friendly Meal Prep
If you plan to double or triple any of these recipes (which I highly recommend you do) and then store them in your freezer, it’s best to label the Stasher Bags with the marinade and date – so you don’t forget what’s inside!
To label the bags, it’s as easy as using a chalk marker and then writing on the matte side of the bag. Let the marker dry completely before storing it away. To remove the label, simply use soapy water and a sponge.
Ways To Cook With Marinated Chicken
When you’re ready to cook, you’ve got a few options. Baked chicken is my default method given how easy it is to just pop it in the oven for 20 minutes or so. But if you want that deliciously charred flavor, you can easily grill it.
- Baked Chicken: Preheat your oven to 425°F (220°C). Then pour the chicken breasts and the marinade into a small baking dish (Note: if you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread out and get charred). Bake for 20 to 25 minutes, flipping halfway through. Once the chicken is done, make sure to let it rest for a few minutes before slicing into it.
- Grilled Chicken: Preheat the grill to medium-heat and grill each side of the chicken for 4 to 5 minutes, or until it’s cooked through with the perfect set of grill marks.
More Easy Chicken Recipes
If you often look to chicken for meal prep, consider these easy chicken recipes! They’re great for batch cooking and enjoying multiple meals throughout the week.
Once you’ve marinated and cooked with these marinades, I’d love to hear what your favorite flavor is in a comment below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
6 Simple Chicken Marinade Recipes
Description
Video
Equipment
- Stasher Sandwich Bag My favorite reusable bags for chicken marinades.
- Sharpie Chalk Marker These are my go-to pens for labeling bags, jars, etc…
Ingredients
- 1 pound boneless skinless chicken breast (2 to 3 breasts)
Greek Lemon Chicken Marinade
- ¼ cup olive oil
- 1 lemon, juiced (about 3 tablespoons juice)
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cilantro Lime Chicken Marinade
- ¼ cup olive oil
- ¼ cup cilantro leaves, chopped
- 2 limes, zested and juiced (about ¼ cup juice)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Honey Mustard Chicken Marinade
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Teriyaki Chicken Marinade
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 green onion, thinly sliced
- 2 teaspoons minced fresh ginger (about ½-inch piece)
- 2 garlic cloves, minced
Fajita Chicken Marinade
- ¼ cup olive oil
- 1 lime, zested and juiced (about 2 tablespoons juice)
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Italian Chicken Marinade
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Italian seasoning
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
Instructions
- Make the marinade. Choose a chicken marinade flavor and place all the ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
- Marinate the chicken. Place the chicken breasts into a glass container or sealable bag. Pour the marinade on top of the chicken, then seal the bag or cover the bowl with a lid or plastic wrap. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours. *See notes above for cooking and serving ideas.
Lisa’s Tips
- The nutritional information is for the Greek Lemon marinade.
- Each of these chicken breast marinade recipes is enough marinade for 1 to 1.5 lbs. of boneless skinless chicken breast.
Nutrition
©Downshiftology. 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.
Recipe originally published March 2022, but update to include new information for your benefit!
I have tried all of these. They are simple and delicious!!!!!
Hi Katie, seems like you’re on a roll with all these chicken marinades! Happy to hear you enjoy every single flavor.
I’m curious, do you know if it’s ok to use these same marinades with steak instead of chicken? I’m mostly thinking of using the Teriyaki Marinade on cubed beef.
Hi Nicki – yes, you can do that. Enjoy!
I really look forward to making your marinates and have most ingredients on hand. Question- can I use ginger spice instead of fresh ginger. Thank you for all your wonderful recipes.
Hi Laura – So happy to hear you love my recipes, thank you! And yes, you could swap in ginger spice. It might not be quite as strong in flavor, but it’ll still be delicious. Enjoy!
I’ve made all of these except cilantro, my personal favorite is the honey mustard! I’ve followed recipes exactly and loved all of them.
I really appreciate the tip to measure oil in the measuring spoon before the honey–makes the honey slip right out!
I’m so glad you’re loving these chicken marinades, Joy!
I use these marinades all the time to meal prep for my family. I tend to buy a big pack of chicken and prep as many as possible, then save in my chest freezer for use throughout the semester. As a busy mom and graduate student, these help me keep up with feeding my family healthy meals.
Hi Diana – That’s great to hear these chicken marinades have been a meal prep savior for busy weeknights!
When I buy my chicken breasts or thighs in large quantities, these are my go to marinades as I break down the packages before freezing in 3X recipes with a couple of these marinades. Household favorites are the Greek lemon, honey mustard, and teriyaki. I love having them already marinated in the freezer for meal planning!
Hi Beth – Happy to hear you’re loving these chicken marinades!
I use these so much I have them printed out on my refrigerator
Oh wonderful, love to hear that. Enjoy all of the different flavors, Lori!
Hello! I made the cilantro lime marinade for the first time. I only had it marinating for a little over 30 minutes. Upon baking, my wow factor was upped! It was so flavorful, delicious, and moist just like you said. It was just as good cold. I now have more chicken breasts in the fajita marinade. I can’t wait to try it! I’ll be sharing it with my family. Thanks for another great recipe, Lisa! Happy holidays, Carol
Hi Carol – So happy you enjoyed that cilantro lime chicken marinade. It really does infuse so much flavor into the chicken breast. Enjoy! And happy holidays to you too!
These marinades are great! I have made almost all of them and love how much flavor they give to the chicken. They’re easy to put together and throw into the freezer for quick meal prep.
So happy you’ve enjoyed all of the different flavors, Becca!
This recipe is the best!! Amazing for meal prep, love that you can even freeze in the marinade and then it’s ready to go when defrosted!! I’ve made this multiple times for my own fam as well as for friends with newborns, etc because all they have to do is bake when they are ready! My fav is the Greek, everyone loves it and asks for the recipe. The cilantro lime is also good as well as the fajita, haven’t tried the others yet but would like to!
I’m so glad you’ve enjoyed several of the chicken marinade flavors, Sarah! They really do make your life easy when you meal prep them. And the Greek marinade is my personal favorite as well. ;)
Can these marinades also be used for a spatchcock chicken? The Greek Chicken marinade is fantastic. Served with a Greek salad and lemon rice!
Yes, absolutely!
Made it. Loved it. Def a keeper to pull out for a busy day and still pull off a good dinner!!!
Happy you loved it! It definitely comes in handy when you want to get dinner done quickly. Enjoy!
Do you freeze only the marinade, or the chicken and the marinade together?
Hi Malia – you freeze the marinade and the chicken together. Enjoy!
Just used the Fajita Chicken marinade to cook for my in-laws (EEK!!) and my wonderful but VERY picky in-laws loved it. You can’t go wrong with Downshiftology. I’ve been working through each of these marinades this month and each one is a homerun.
Wonderful! I’m glad everyone enjoyed this fajita chicken marinade, Maria.
These marinades are so easy and amazing. So far, the Honey Mustard and Greek Lemon are a toss up which I like better lol I’ve got the Cilantro Lime and Italian chicken/marinades in the freezer waiting to try.
The stasher bags and pen for labels make it even easier. I found the 64 oz stasher bags perfect for two chicken breasts and marinade. They are a bit pricey. That said, they are reusable over and over, close/open easy, seals tight and are easy to clean, saves freezer space and I’m not using single use plastic nearly as much. So for me, it’s well worth the price point.
I really love your recipes, Lisa. I’m enjoying meal planning and enjoying cooking again. Thanks again.
Yeah, deciding on a favorite is almost a futile exercise as they’re all so good, haha! And glad the Stasher Bags and marker are working for your meal prep as well. Sounds like you’ve got the process down with these chicken marinades, Lynn!
Hi Lisa,
I made the Greek marinade it was absolutely delicious, and easy to make. For me it was a bit too salty, so next time I’ll half the amount of salt in the recipe and if needed I’ll add when serving. I do tend to like things that are not salted quiet as much as my friends and family, so if you read this don’t listen to me ;).
Don’t worry about that at all, Dia! Everyone has their personal preference, but I’m glad you enjoyed the Greek marinade regardless.