12 Amazing Chicken Marinades

Discover 12 amazing chicken marinades that will elevate your dinner game, from Balsamic Italian to spicy Jamaican Jerk. Prep your chicken breasts in bulk with these easy marinades for quick and delicious meals on even the busiest weeknights!

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Why you will love these 12 Amazing Chicken Marinades

I have gathered some of the best recipes off the internet, all in one place! You are going to love these 12 chicken marinades for their effortless prep and incredible flavor variety, ensuring every meal is delightfully easy and thoughtful. From tangy Cilantro Lime to exotic Tandoori, there's a perfect marinade for every taste and occasion.

Whenever chicken breasts are on sale in bulk, freeze some right in the marinade for extra quick dinner prep. Having marinated chicken on hand makes dinner time so much easier!

Jump to:

• Why you will love these 12 Amazing Chicken Marinades
• THE 5 BASIC RULES OF MARINADES
• LET’S GET STARTED ON CHICKEN MARINADES
• CHICKEN MARINADE INSTRUCTIONS:
• HOW TO FREEZE MARINATED CHICKEN
• HELPFUL RECIPE TIPS WORTH READING
• FAQs
• Baking temperature for chicken depends on the cut!
• CAN I REFREEZE THAWED MEAT? 
• How Long Can Raw Chicken Stay in the Refridgerator?
• 12 Amazing Chicken Marinades

THE 5 BASIC RULES OF MARINADES

It’s important to understand the basics of marinades. A marinade is a sauce meant to impart flavor and tenderize meat. Most marinades contain five basic elements of acid, fat, salt, seasoning, and often a sweetener. Here is why they are important:

1. Acid: like lemon juice or vinegar makes the chicken tender.
2. Fat: like extra virgin olive oil, yogurt, avocado oil or mayonnaise keeps proteins moist and adds flavor. Remember, fat equals flavor, so don't shy away from it!
3. Salt: Enhances flavor and helps retain moisture. Combined with liquid, it acts like a brine. Always choose kosher salt and never table salt.  Table salt has iodine that alters flavors dramatically. 
4. Seasoning: Spices baby! Gain all the unique flavor benefits and create variety with spices!
5. Sweetener:  like honey or brown sugar keeps proteins moist, tenderizes, and adds flavor. If you prefer no added sweetener, feel free to skip it. But also consider coconut sugar, agave or cane. 

LET’S GET STARTED ON CHICKEN MARINADES

These flavorful chicken marinades work perfectly with breasts, thighs, drumsticks, and even wings. This post is focused on 1 pound of boneless, skinless chicken breasts per marinade (about 2 large breasts). However, I have provided cooking guides for other cuts as well. Marinate each cut the same way, and for added convenience, consider pre-cutting chicken breasts into cubes or strips for skewers and kabobs.

ZESTY BALSAMIC ITALIAN CHICKEN MARINADE

• ¼ cup balsamic vinegar
• 2 tablespoons extra virgin olive oil  
• 1-2 tablespoons brown sugar
• 1 teaspoon Dijon mustard, smooth
• 1 teaspoon (1 clove) fresh garlic, minced
• ½ teaspoons basil, dried
• 1 teaspoon kosher salt
• ½ teaspoon pepper

CLASSIC CHICKEN SATAY MARINADE

• 2 tablespoons extra virgin olive oil  
• 2 teaspoons (2 cloves) fresh garlic, minced
• 2 teaspoons fresh grated ginger
• 1 tablespoons soy sauce
• 2 teaspoons yellow curry powder
• 1 teaspoon turmeric
• 2 teaspoons coriander, ground dried
• 1 teaspoons chili powder
• ¼ cup coconut milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon teaspoons brown sugar or honey

SMOKY CHIPOTLE CHICKEN MARINADE

• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion granules
• 1 teaspoon garlic, dried granulated
• 1 ½ teaspoons ground chipotle powder
• ¼ cup coconut aminos
• 1 tablespoon honey

BRIGHT CILANTRO LIME CHICKEN MARINADE

• ¼ cup extra virgin olive oil  
• ¼ cup cilantro leaves, chopped
• 2 limes, zested and juiced (¼ cup juice)
• 2 teaspoon (2 cloves) fresh garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon honey

BOLD FAJITA CHICKEN MARINADE

• ¼ cup extra virgin olive oil  
• 1 lime, zested and juiced (about 2 tablespoons juice)
• 1 teaspoon (1 clove) fresh garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• No added sugar

FRESH GREEK LEMON CHICKEN MARINADE

• ¼ cup extra virgin olive oil  
• 1 lemon, juiced and zested
• 2 teaspoon (2 cloves) fresh garlic, minced
• 2 teaspoons dried oregano (leaves, not powder)
• 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard, smooth
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon granulated white sugar (optional)

SWEET AND TANGY HONEY MUSTARD MARINADE

• 3 tablespoons honey
• 3 tablespoons Dijon mustard, course country
• 2 tablespoons extra virgin olive oil  
• 1 tablespoons apple cider vinegar
• 1 teaspoon (1 clove) fresh garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

HERBY ITALIAN CHICKEN MARINADE

• ¼ cup extra virgin olive oil  
• 2 tablespoons white wine vinegar
• 2 teaspoons Italian seasoning
• 2 teaspoon (2 cloves) fresh garlic, minced
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• 1 teaspoon granulated white sugar

FIERY JAMAICAN JERK MARINADE

• ½ cup diced onion
• 2 teaspoon (2 cloves) fresh garlic, minced
• 1 teaspoon of cayenne (for more heat)
• 1 tablespoon jerk seasoning mix
• 1 lime, juice and zest 
• 2 tablespoons coconut aminos
• 2 tablespoons brown sugar

SPICED MOROCCAN CHICKEN MARINADE

• 2 tablespoons extra virgin olive oil  
• ¼ cup plain whole milk yogurt
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons kosher salt
• ½ teaspoon onion powder
• 1 teaspoon ground ginger powder
• ½ teaspoon black pepper
• ½ teaspoon turmeric
• 2 teaspoon (2 cloves) fresh garlic, minced
• 2 tablespoons parsley, finely chopped
• 2 tablespoons cilantro, finely chopped

CITRUSY ORANGE 5-SPICE CHICKEN MARINADE

• 1 tablespoon extra virgin olive oil  
• ½ cup orange juice concentrate, from frozen
• 1 tablespoons soy sauce
• 1 teaspoon Chinese 5-spice
• 1 teaspoon (1 clove) fresh garlic, minced
• 1 tablespoon fresh ginger, finely minced or grated
• 1 tablespoon of honey

AROMATIC TANDOORI CHICKEN MARINADE

• 3 tablespoons extra virgin olive oil  
• ⅓ cup plain whole milk yogurt
• 2 teaspoons fresh ginger, finely minced or grated
• 3 teaspoon (3 cloves) fresh garlic, minced
• 2 teaspoons garam masala
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• 2 teaspoons mild chili powder
• ½ tablespoon turmeric
• 1 teaspoon coriander
• 1 teaspoon paprika
• ¼ teaspoon cayenne powder, optional
• juice of 1 whole lime

CHICKEN MARINADE INSTRUCTIONS:

1. Make the Marinade: Place all marinade ingredients in a measuring cup or bowl and whisk very well.
2. Marinate the Chicken: Place chicken in a Ziploc, or reuseable zip seal pouch. Pour marinade on top, making sure all chicken pieces are covered. Seal and freeze. Alternately, if you want to use right away, refrigerate for 2 to 4 hours or up to overnight.
3. Thawing the Chicken: Remove marinated chicken from the freezer and allow to thaw overnight in the refrigerator in a dish that will catch condensation. This is where the magic happens.   
4. Cooking the Chicken: Cook thawed chicken your preferred way, until it reaches an internal temperature of at least 165°F. See cooking guides below. 

Recipe Notes: 

• Transfer the prepared marinated chicken directly to the freezer or refrigerator.
• When referring to 1 clove or 1 teaspoon of garlic, this portion is used interchangeably as the same amount. This way you can mince two heads of garlic all at the same time if you elect to make-ahead all the recipes at one time, simplifying the process. The exception is dried granulated garlic in the Moroccan marinade. 
• Recipe Card and Nutrition Information are based on the Balsamic marinade. 

HOW TO FREEZE MARINATED CHICKEN

1. Simply place the chicken in the marinade in a freezer-friendly bag or container that seals well, making sure the chicken is evenly coated, or submerged if using a dish. 
2. Label your container with the name and use-by date (freeze for up to 4 months) and place in the freezer.
3. To defrost, place the bag on a plate to catch any drips and thaw in the fridge overnight. This is when the marinating takes action. 

Cooking Guides for Grilling, Skillet, and Oven Baking

The most important key is always the final temperature of 165°F/74°C. When in doubt, simply grab a thermometer and watch the temperature for a perfect result. 

GRILL: 

Place chicken on a hot grill and grill 6-8 minutes on either side, or until chicken reaches 165°F/74°C

SKILLET: 

Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until chicken reaches 165°F/74°C

OVEN BAKING: 

Place chicken in a baking dish and bake at 350°F for 20-30 minutes. If you want it crispier, try 410°F for 15-25 minutes, or until chicken reaches 165°F/74°C

HELPFUL RECIPE TIPS WORTH READING

• Prep Tip: For quicker cooking, cut the chicken into strips or cubes before marinating, and pound it if you prefer thinner pieces.
• Freezing Tip: Freeze freshly marinated chicken for up to 4 months. Thaw it in the fridge overnight before cooking, and don't forget to label it with the date.
• Storage Tip: Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. It’s perfect for salads, wraps, or rice bowls.
• Eco-Friendly Tip: Skip the single-use plastic by marinating the chicken in a glass container with a lid or a reusable zip pouch. Make sure the chicken is fully submerged in the marinade; you might need extra marinade for larger containers.

FAQs

Baking temperature for chicken depends on the cut!

Chicken Breast

• Baking at 375°F is common as it cooks quickly and evenly, resulting in tender, juicy chicken. However, many recipes recommend 350°F for white meat, which dries out faster than dark meat. 
• I prefer to bake my chicken breast at 350°F for 20-30 minutes, but this also depends on the thickness of your chicken breast.  Again, use that thermometer and watch the magic number 165°F/74°C. 

Dark Meat

• Dark meat, like thighs and drumsticks can be baked at higher temperatures, between 350°F and 450°F, as they don't dry out easily.
• For bone-in, skin-on thighs, 400°F for 40-45 minutes works well until they reach 175°F. Some prefer cooking dark meat to 175°–190°F for even more tenderness.

Wings

• For crispy skin, bake wings at a higher temperature, like 425°F, as they cook quickly and are small pieces.

CAN I REFREEZE THAWED MEAT? 

Yes, however, if you are using defrosted chicken, it is recommended you do not re-freeze it. Refreezing chicken can affect its quality, making it drier and less tasty. Freezing and thawing meat more than one time might cause moisture loss, and increased oxidation of its fat and protein, making it drier and more tough. Read the guidelines below if you plan to refreeze. 

REFREEZING GUIDELINES: According to Healthline, as a general rule of thumb, meat can be refrozen as long as it follows these rules:

• was stored properly in the refrigerator while it thawed
• was refrozen within 3–4 days
• was not left out of the refrigerator for more than 2 hours
• did not spend more than 1 hour in temperatures above 90°F /32°C

How Long Can Raw Chicken Stay in the Refridgerator?

Once you are ready to thaw one of the amazing marinaded chicken selections, be sure to use them right away, within a day. Raw chicken stays fresh in the fridge for 1-2 days, while cooked chicken lasts 3-4 days. Normally, to check if the chicken has spoiled, look at the “best if used by” date and watch for any changes in smell, texture, or color. Never eat spoiled chicken, as it can cause food poisoning, even if fully cooked. However since these may be used 3 to 4 months later, plan on cooking and consuming immediately following the thawing process.

Recipe Credits:

A heartfelt thank you to the incredible food bloggers who inspired these recipes: Hajar from Moribyan, Lisa Bryan from Downshiftology, and Kari from DIE. Each recipe has been thoroughly tested and gently adapted to celebrate these flavor profiles. All credit goes to these talented creators—because food blogging is wonderfully rewarding, yet a very demanding craft.