These 5 easy chicken marinade recipes are simple to make, freezer-friendly, and totally dependable and delicious! Perfect for grilling, roasting, sautéing, slow cooking, meal prep, and more.
- 1/3 cup soy sauce (or tamari*)
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- 3 tablespoons peanut oil (or olive oil)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 3/4 cup chicken or vegetable stock
- 2 tablespoons enchilada seasoning
- 2 tablespoons avocado oil (or olive oil)
- 3/4 cup coconut milk
- 2 tablespoons olive oil
- 2 tablespoons tandoori seasoning
Honey Mustard Marinade:
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1 batch pesto
- Whisk together the ingredients for (one) marinade in a small bowl until combined.
- Combine marinade with chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/2 cup marinade per 1 pound of chicken.)
- If Using Immediately: Refrigerate the chicken pack(s) for anywhere from 30 minutes to up to 1 day.
- If Freezing: Immediately transfer the chicken pack(s) to the freezer, and freeze for up to 3 months. Then when you’re ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed chicken pack in a bowl of cold water in the refrigerator until it has thawed completely.
- When ready to cook, remove the chicken from the marinade, discard the remaining marinade, and cook however you prefer. (See recommendations below.)
Cooking times will vary depending on the cut of chicken that you use. I always recommend using an instant-read cooking thermometer to test your chicken as it cooks, to be sure that it reaches a safe (and not overcooked) 165°F. For 8-ounce boneless skinless chicken breasts, here are some general recommendations.
Baked: Heat oven to 425°F. Place chicken on a baking sheet or baking dish. Bake for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F) and the juices run clear. Remove from the oven, and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Serve warm.
Grilled: Heat grill to medium-high. Grill for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F) and the juices run clear. Transfer the chicken to a clean plate, and loosely cover with aluminum foil. Let the chicken rest for at least 5-10 minutes. Serve warm.
Sauté: Heat 1 tablespoon oil in a medium sauté pan over medium-high heat. Add chicken breast and cook for 6 minutes per side, until the chicken is cooked through (165°F) and the juices run clear. Transfer the chicken to a clean plate, and loosely cover with aluminum foil. Let the chicken rest for at least 5-10 minutes. Serve warm.
Slow Cooker: Add chicken and marinade to the bowl of a slow cooker. Cover and cook for 3 hours on high or 6 hours on low, until the chicken is cooked through (165°F). Serve warm. (I recommend a batch size of at least 1 pound of chicken in the slow cooker.)
Instant Pot: Add chicken and marinade to the bowl of Instant Pot. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 6 minutes. Cook. Then let the pressure release naturally for 5 minutes. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid, and check to be sure that the chicken is cooked through. (If not, repeat this process and cook the chicken for 2 more minutes on high pressure.) Shred the chicken if you’d like. Serve immediately.
*As always, if making these recipes gluten-free, be sure to use certified gluten-free ingredients.