Make dinners easier and more flavorful with these 4 make-ahead chicken marinade recipes.
Let’s talk dinner. More specifically, weeknight dinners.
A question that I get asked often is a about the marinades that I use for chicken. We eat boneless skinless chicken breasts about 90% of the time and to keep dinners interesting (and easy!) I have a handful* of marinades that I make.
*I’ll be sharing 4 more next month!
In an effort to make those weeknight dinners run a bit more smoothly, it’s best to marinate the chicken ahead of time in batches and store it in the freezer. The night before, remove the preferred chicken and allow it to thaw in the refrigerator. OR it can be prepared and marinated at least 30 mins but to to a few hours prior.
Marinating tips: OK, I wouldn’t call myself a marinade queen but I do a have a few tips.
- Marinades can be pre-made and stored in a air-tight container or jar in the refrigerator for up to 1 week.
- Do not thaw chicken if you are going to freeze again— marinades can be added to already frozen chicken (flavor will be absorbed while thawing.)
- Trim/cut your chicken to your liking.
- Prepared marinated chicken can be frozen for up to 3 months.
- Store marinated chicken in a zip top bag and remove excess air or a vacuum sealed bag.
- To thaw chicken, place in the refrigerator overnight or raid-thaw in a bowl of cold water for a few hours.
- These marinades can be used on steak or fish.
How to bake chicken.
As much as I love grilled chicken, I equally love baked chicken as well. I find when baking chicken, I have a solid 20 minutes to prepare the remaining parts of dinner (quinoa, salad, steamed veggies, etc.)
Preheat the oven to 425°F. Place the marinated chicken breasts in an oven safe baking dish and bake for 15-18 minutes.*
*When baking chicken, the time 100% depends on the size— the larger the size, the more baking time. I recommend using a thermometer and check the temperature. The chicken is done when it reaches an internal temperature of 165°F. I always take the chicken out at 160°F and cover with foil and sit for 10 minutes— this allows the chicken to rest while continuing to cook to reach 165°F.
Baking tips:
- Allow the chicken to rest for 5-10 minutes to allow the juices to set in the chicken.
- Once in the oven, leave the chicken alone until you need to check the internal temperature.
When dinner only takes 30 minutes with minimal clean up, it feels like winning the lottery. Or, at the very least, winning dinner time.
4 Chicken Marinade Recipes You Can Freeze.
Ingredients
Lemon Garlic Rosemary Marinade
- 1 lemon, zest and juice
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced (or 2 teaspoons pre-minced)
- 3 teaspoons fresh rosemary, minced (3-4 sprigs or 1 teaspoon dried rosemary)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cilantro Lime Marinade
- 2 limes, zest and juice
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced (or 1 teaspoon pre-minced)
- 1/3 cup fresh cilantro, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Honey Garlic Chicken Marinade
- 1 Tablespoon rice winer vinegar
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon honey
- 2 teaspoons sesame oil
- 1 garlic clove, minced (or 1 teaspoon pre-minced)
- Optional: 1/2 teaspoon red pepper flakes
Zesty Italian Marinade
- 1/4 cup extra virgin olive oil
- 1 lemon, zest and juice
- 2 garlic cloves, minced (or 2 teaspoon pre-minced)
- 1 Tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Combine the marinade ingredients into a jar or air tight container. Shake well. OR whisk together in a bowl. Leftover marinade can be stored in the refrigerator for up to 1 week.
Recipe Notes
PIN IT for later!
Leave a Reply